5 Food and Human Nutritional Sciences

Human Nutrition, 2020 Ed.

This nutrition textbook covers introductory concepts in nutrition, from carbohydrates to trace minerals. Reviews are available.

Includes: Interactive learning activities

An Introduction to Nutrition

This book is organized using a functional approach. A primary goal of this text is to provide information backed by nutritional science and with a variety of resources that use scientific evidence to optimize health and prevent disease. Reviews are available.

Includes: Exercises

Food Studies: Matter, Meaning, Movement

Food Studies aims to help readers understand and address numerous issues within food, food culture, and food systems. These subjects transcend disciplinary boundaries and call attention to how matter, meaning, and movement produce complex and dynamic food-human realities. Chapters range from sovereignty to breastfeeding, financialization to food porn, pollination to fair trade.

Includes: Audiovisual works

Nutrition: Science and Everyday Application

This 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. Reviews are available.

Includes: Learning objectives and self-check questions

Intermediate Nutrition

This text covers macronutrients, micronutrients, and common digestive problems.

Includes: Glossary, interactive activities

Agriculture for Improved Nutrition: Seizing the Momentum

This edited volume highlights the links between agriculture and nutrition, both direct and indirect, both theoretical and practical. It explores these relationships through various frameworks, such as value chains, programs and policies, as well as through diverse perspectives, such as gender. Please note that while this resource is free to use and redistribute, it is not licensed for editing.

Food Studies: Matter, Meaning, Movement

This textbook covers food, food culture, and food systems, from a multidisciplinary perspective.

Includes: Discussion questions, exercises

Dairy Education E-book series

This series of 3 ebooks – Dairy Science and Technology, Cheese Making Technology, and Ice Cream Technology – was created for undergraduate education at the University of Guelph’s Department of Food Science. Please note that while these books are free to use and redistribute, they are not licensed for editing. 

Include: Videos, glossaries


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