35 Nutrition Sciences
Food and Nutrition (NUT)
Culinary Arts Open Textbook Series∗ 
Series of ten open textbooks developed by the BC Cook Articulation Committee to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Suggested for:
NUT 2110 Management of Food Services and Enterprises I
NUT 2510 Gestion des services et des entreprises alimentaires I
NUT 2125 Management of Food Services and Enterprises II
NUT 2525 Gestion des services et des entreprises alimentaires II
NUT 3506 Alimentation des collectivités
NUT 3511 Stage en gestion des services alimentaires
Basic Kitchen and Foo Service Management
2015
Licence: CC BY 4.0
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Glossary
Food Safety, Sanitation, and Personal Hygiene
2015
Licence: CC BY 4.0
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key takeaways, activities, and key terms
Human Resources in the Food Service and Hospitality Industry
2015
Licence: CC BY 4.0
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key terms
Review: B.C. Open Collection – eCampusOntario Open Library
Meat Cutting and Processing for Food Service
2015
Licence: CC BY 4.0
This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key terms
Modern Pastry and Plated Dessert Techniques
2015
Licence: CC BY 4.0
Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key terms
Nutrition and Labelling for the Canadian Baker
2015
Licence: CC BY 4.0
This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key terms
Understanding Ingredients for the Canadian Baker
2015
Licence: CC BY 4.0
This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key takeaways and key terms
Working in the Food Service Industry
2015
Licence: CC BY 4.0
Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook, Baker, and Meat Cutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills. Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key terms
Workplace Safety in the Food Service Industry
2015
Licence: CC BY 4.0
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key takeaways, activities, and key terms
Exploring Indigenous Foods & Food Sovereignty∗
Stevie D. Jonathan, Katie Maracle, and Scott Wild (Six Nations Polytechnic)
2022
Licence: CC BY-NC-ND 4.0 (Note: assigning sections is permitted, but adaptations are not allowed without permission)
This OER examines food sovereignty and food experiences in Haudenosaunee communities, to explore ways of upholding our Haudenosaunee responsibilities to the land and enhancing the local practice of food sovereignty. Research findings revealed that local education about food sovereignty, Indigenous foods, and practices must be achieved, to promote these concepts in the lives of Six Nations of the Grand River community members.
Format: Pressbooks webbook
Suggested for:
NUT 5115 Indigenous Nutrition and Food Culture
Food Product Development Lab Manual∗
Kate Gilbert and Ken Prusa (Iowa University State)
2021
Licence: CC BY-NC-SA 4.0
A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way. (Note: Some details will need to be adapted to the Canadian context)
Formats: Pressbooks webbook, EPUB and PDF
Suggested for
NUT 2211 Integration Experience
Human Nutrition – 2020 Edition∗
Marie Kainoa Fialkowski Revilla, Alan Titchenal, and Jennifer Draper (University of Hawai‘i, Mānoa)
2020
Licence: CC BY 4.0
This nutrition textbook covers introductory concepts in nutrition, from carbohydrates to trace minerals.
Formats: Pressbooks webbook, EPUB, PDF, and more
Includes: Interactive learning activities
Reviews: Open Textbook Library
Suggested for:
NUT 1104 Food Sciences I [chapters 1-11, but requires adaption to Canadian context]
NUT 1304 Introduction to Nutrition [chapters 1-11, but requires adaption to Canadian context]
Human Nutrition in a Canadian Context∗
Karine Hamm (Douglas College)
2020
Licence: CC BY 4.0
This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the SPSC 1192 Topics in Human Nutrition course at Douglas College in New Westminster, BC, Canada. The book covers basic concepts in human nutrition, key information about essential nutrients and how the scientific method should be used to make nutrition-related decisions.
Formats: Pressbooks webbook and PDF
Suggested for:
NUT 2321 Nutrition and Metabolism
And as a general resource in Food and Nutrition
Intermediate Nutrition∗
Brian Lindshield (Kansas State University)
Last updated: January 2021
Licence: CC BY-NC-SA 4.0
This text is used for FNDH 400 at Kansas State University, which is a 3-hour, intermediate-level, nutrition course.
Formats: Online and PDF
Includes: Exercises
Suggested for:
NUT 2101 Digestion, Absorption and Metabolism
NUT 2163 Fundamentals of Food Metabolism
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals∗
Jennifer Lapum, Oona St. Amant, Wendy Garcia, Lisa Seto Nielsen, and Rezwana Rahman (Toronto Metropolitan University)
2020
Licence: CC BY-NC-SA 4.0
This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.
Formats: Pressbooks webbook, EPUB, MOBI, and PDF
Includes: Learning outcomes, self-assessments, reflective questions, interactive exercises, and key takeaways
Suggested for:
NUT 1304 Introduction to Nutrition
Introduction to Food Production and Service∗
Beth Egan (Pennsylvania State University)
2021
Licence: CC BY 4.0
This book has been prepared for students studying hospitality management in the School of Hospitality Management at The Pennsylvania State University.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Glossary and H5P activities
Suggested for:
NUT 2110 Management of Food Services and Enterprises I
NUT 2510 Gestion des services et des entreprises alimentaires I
NUT 2125 Management of Food Services and Enterprises II
NUT 2525 Gestion des services et des entreprises alimentaires II
NUT 3506 Alimentation des collectivités
NUT 3511 Stage en gestion des services alimentaires
An Introduction to Nutrition∗
Maureen Zimmerman (Mesa Community College) and Beth Snow (University of British Columbia)
2012
Licence: CC BY-NC-SA 3.0
This book is organized using a functional approach, which means that the material is organized around physiological functions, such as fluid and electrolyte balance, antioxidant function, bone health, energy and metabolism, and blood health, instead of organizing it strictly by nutrient. A primary goal of this text is to provide you with information backed by nutritional science and with a variety of resources that use scientific evidence to optimize health and prevent disease. In this chapter you will see that there are many conditions and deadly diseases that can be prevented by good nutrition. You will also discover the many other determinants of health and disease, how the powerful tool of scientific investigation is used to design dietary guidelines and recommendations that will promote health and prevent disease.
Formats: Online and PDF
Includes: End-of-chapter exercises
Reviews: Open Textbook Library
Suggested for:
NUT 1304 Introduction to Nutrition
Kansas State University Human Nutrition Flexbook∗
Brian Lindshield (Kansas State University)
2018, revised 2020
Licence: CC BY-NC-SA 4.0
The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course. FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University taken primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.
Format: PDF
Reviews: Open Education Library
Suggested for:
NUT 2321 Nutrition and Metabolism
Nutrition: Science and Everyday Application∗
Alice Callahan, Heather Leonard, and Tamberly Powell (Lane Community College)
Last updated: December 2020
Licence: CC BY-NC-SA 4.0
This book is designed as an OER text and learning resource for undergraduate students enrolled in FN 225 Nutrition at Lane Community College in Eugene, Oregon. The book covers basic nutrition and metabolism, information literacy, energy balance, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals.
Formats: Pressbooks webbook, PDF, EPUB, and MOBI
Includes: Learning objectives and self-check questions
Reviews: Open Textbook Library
Suggested for:
NUT 1304 Introduction to Nutrition
Principles of Nutrition, 2nd Edition∗
Lisa Jellum, Jason Hitzeman, Mark Knauss, Sharryse Henderson, Tom Harnden, Cynthia Elsberry, and Greg Ford (Georgia Highlands College)
2018
Licence: CC BY-NC-SA 4.0
Topics covered: Nutrition Basics, Macronutrient Structures, Macronutrient Digestion, Macronutrient Uptake, Absorption, & Transport, Common Digestive Problems, Macronutrient Metabolism, Integration of Macronutrient Metabolism, Micronutrients Overview & Dietary Reference Intakes (DRIs), Antioxidant Micronutrients, Macronutrient Metabolism Micronutrients, Carbon Metabolism Micronutrients, Blood, Bones & Teeth Micronutrients, Electrolyte Micronutrients, Achieving a Healthy Diet, Diet and Health- Chronic Disease Prevention, Pregnancy and Lactation, Nutrition Infancy through Adolescence, Adulthood and the Later Years, Nutrition and Fitness/Athletes, Nutrition and Society.
Formats: PDF and Word
Suggested for:
NUT 2101 Digestion, Absorption and Metabolism
NUT 2163 Fundamentals of Food Metabolism
