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Peer Review

FLC Nutrition

Reviewed:

Sep 28, 2021 by Health Sciences
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Ratings

Overall Rating: 4.2 stars
Content Quality: 4.0 stars
Effectiveness: 4.0 stars
Ease of Use: 5.0 stars
Overview:

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to the maintenance, growth, reproduction, health, and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing, and palatability of foods. A healthy diet includes the preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce the risk of foodborne illness.

Type of Material:

Open (Access) Textbook

Recommended Uses:

 

  • This e-book can be used to supplement a high school or maybe a lower-level college course with other required reading. 
  • Reference
  • Self-paced learning
Technical Requirements:

 

  • Internet Access
  • Chrome 
Identify Major Learning Goals:

 

After active engagement with the material, the learner will

1. explain the overview of nutrition as an evidence-based science.

2. Explain the processes of digestion and absorption, followed by explorations of the other organ systems.

5. Describe the concept of energy and calories.

6. Describe some disorders and diseases related to nutritional health.

7. Explore the many types of carbohydrates, including their functions.

8. Explain the different types of cholesterol in the blood.

Target Student Population:

 

  • College Lower Division
  • High school 
Prerequisite Knowledge or Skills:

 

  • None 
  • Some anatomy and physiology is helpful

Content Quality

Rating:
Strengths:

 

  • It is current and relevant.
  • It includes adequate information.
  • It summarizes the concept well.
  • It includes many exercises and an opportunity to expand the knowledge. 
Concerns:

 

The content is oversimplified and introduces concepts that are not tied together for example (simple and complex carbohydrates are not described in full):

"In the food industry, both fast-releasing and slow-releasing carbohydrates are utilized to give foods a wide spectrum of functional attributes. The differences in chemical structure between the different carbohydrates confer their many different functional uses in foods. Due to the health consequences of consuming too many added sugars, sugar substitutes are widely used in many foods and beverages."

 

Potential Effectiveness as a Teaching Tool

Rating:
Strengths:

 

  • Easily accessible and good for an alternative resource. 
  • It identities the topic overview and learning objectives. 
  • It identifies the concepts and demonstrates the relationship among them through different examples.
  • It is easy to integrate it into the curriculum.
  • It is very efficient and could be learned in a short time. 
Concerns:

 

  • The content is oversimplified. There are some videos but it is mostly short excerpts of reading. 

Ease of Use for Both Students and Faculty

Rating:
Strengths:

  • It is easy to use overall.
  • It has an obvious overview and outline for each topic and chapter.
  • It is engaging and visually interacting material.
  • It meets the accessibility requirements. 
  • It is of high design materials with a link to a direct topic.

 

 

 

 

Other Issues and Comments:

 

Some YouTube videos links are defective and do not work. Links can change without any notice and this can be challenging to manage.

 

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