116 Nutrition and Dietetics

Last update: Feb. 14/23


Nutrition 101 (CC BY) by Emily Wood and Sherine Deboo

An introductory nutrition course for fresh/sophomore undergraduate level. It assumes some basic science knowledge and it should be sufficient for most graduate or professional programs including nursing programs. Instructors are free to use all or any portion of the course and its resources.

Supplementary Materials

Food Product Development Lab Manual (CC BY-NC-SA) by Kate Gilbert and Ken Prusa

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.


The High Protein Cookbook for Muscle Health During Cancer Treatment (CC BY) by Hillary Wilson; Anissa Armet; and Carla Prado

This is a Canadian created resourceOver the past 10-15 years, research has found that cancer-induced weight loss affects 30-80% of patients and is associated with poorer tolerance to chemotherapy, impaired quality of life, more frequent hospital admissions, and reduced survival. This cookbook, from Open Education Alberta, provides recipes meals, including those from animal- and plant-based protein sources, for patients undergoing cancer treatment.

This is a British Columbia created resource.Human Nutrition in a Canadian Context (CC BY) by Karine Hamm

This textbook serves as an introduction to nutrition for undergraduate students. It covers basic concepts in human nutrition, key information about essential nutrients and how the scientific method should be used to make nutrition-related decisions.

Nutrition in Aging (CC-BY-NC-SA) by Tracy Everitt; Megan Davies; Sayuri Omori; Shannon Roode; Laurie Wadsworth; Brittany Yantha; and Joan Jory

The purpose of the textbook is to introduce students to the study of nutrition related to older adults. This course covers key topics surrounding the changes associated with aging, including demographic trends, theories of aging, ageism, physiological changes, nutrient requirements, nutritional assessment, and neurocognitive disorders. Social variables influencing nutrition, person-centered care, and eating issues in long-term care are also discussed.

Nutrition Through the Life Cycle (CC-BY-NC-SA) by Sabine Zempleni

Eating is not a one-size fits all approach. Personal preferences, culture, income, food availability, food knowledge, age, and many other factors influence the food and eating choices we make. While humans can thrive on a variety of eating patterns, not all are ideal. Some are detrimental to our long-term health.


SuperTracker (CC0) by usda,gov – Department of Agriculture

The source code and foods database for SuperTracker, which was an online tool offered by USDA (2011-2018) that helped users track diet, physical activity and weight. SuperTracker provided a personalized plan based on the 2015-2020 Dietary Guidelines for Americans for what they should eat and drink and guided users to making better choices.

Media Attributions

This chapter is adapted from Nutrition and Dietetics in OER by Discipline Directory by Edited by Lauri M. Aesoph and Josie Gray.


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OER by Subject Directory Copyright © 2022 by Saskatchewan Polytechnic is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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