Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Dietary Connections01:23

Dietary Connections

52.1K
In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
52.1K
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

34.7K
The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
34.7K
Optimal Foraging00:48

Optimal Foraging

11.8K
How animals obtain and eat their food is called foraging behavior. Foraging can include searching for plants and hunting for prey and depends on the species and environment.
11.8K
Life Histories01:29

Life Histories

16.3K
Overview
16.3K
Microbes in Food Production01:29

Microbes in Food Production

403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same authorSame journal

Dietetic Workforce Development in Canada and Australia: Towards a Critical Policy Approach.

Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada·2026
Same author

A Rapid Assessment of the Public Health Dietitian Workforce in Canada: A Call to Action.

Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada·2025
Same author

"The Year of Give": Dietitians' Experiences in Nova Scotia during the COVID-19 Pandemic.

Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada·2025
Same author

Developing a long-term follow up service for bariatric surgical patients in the community: Patient and professional perspectives.

Obesity science & practice·2023
Same author

Pressure ulcer prevention in practice.

British journal of community nursing·2023
Same author

A systematic review of obesity as a barrier to accessing cancer screening services.

Obesity science & practice·2022
Same journal

Canadian Recruits' Energy Intake During Basic Military Training Did Not Meet Their Energy Requirements.

Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada·2026
Same journal

What is Socially Just Dietetic Practice? Canadian Dietitians' Perspectives.

Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada·2026
Same journal

Voices from the Field: A Qualitative Study of Registered Dietitians' Prenatal Care Experiences in Canada.

Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada·2026
Same journal

Cross-Sectional Evaluation of Project-Based Learning Methods Incorporated into Food Service Courses for Dietetic Students.

Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada·2026
Same journal

School Nutrition Education in Canada: Call to Action for Dietitians to Advocate for Social Justice.

Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada·2026
See all related articles

Related Experiment Video

Updated: May 3, 2026

Recording Behavioral Responses to Reflection in Crayfish
11:30

Recording Behavioral Responses to Reflection in Crayfish

Published on: May 14, 2010

10.8K

Land2Lab Project: Reflections on Learning about Mi'kmaw Foodways.

Ann Fox1, Renee Bujold2, Kara Pictou3

  • 1Department of Human Nutrition, St Francis Xavier University, Antigonish, NS.

Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada
|April 2, 2024
PubMed
Summary
This summary is machine-generated.

Land2Lab fosters intergenerational knowledge sharing of Mi'kmaw foodways through land-based and kitchen activities. This community program integrates Indigenous and Western perspectives, promoting reconciliation and environmental stewardship.

Keywords:
Etuaptmumk-Two-Eyed SeeingMi’kmaw foodwaysapprentissage intergénérationnelapprentissage sur les terrescommunity-based programmingetuaptmumk-perspective du double regardhabitudes alimentaires des Mi’kmaqintergenerational learningland-based learningprogrammes communautairestechnologietechnology

More Related Videos

Practical Methodology of Cognitive Tasks Within a Navigational Assessment
05:19

Practical Methodology of Cognitive Tasks Within a Navigational Assessment

Published on: June 1, 2015

13.6K
'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

7.2K

Related Experiment Videos

Last Updated: May 3, 2026

Recording Behavioral Responses to Reflection in Crayfish
11:30

Recording Behavioral Responses to Reflection in Crayfish

Published on: May 14, 2010

10.8K
Practical Methodology of Cognitive Tasks Within a Navigational Assessment
05:19

Practical Methodology of Cognitive Tasks Within a Navigational Assessment

Published on: June 1, 2015

13.6K
'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

7.2K

Area of Science:

  • Community-based participatory research
  • Indigenous knowledge systems
  • Food security and sovereignty

Background:

  • The Land2Lab program connects Elders and youth to share and celebrate Mi'kmaw foodways.
  • It operates on an Etuaptmumk-Two Eyed Seeing (E-TES) framework, integrating Indigenous and Western knowledge.
  • The Mi'kmaw principle of Netukulimk guides the program, emphasizing respect for Mother Earth and intergenerational stewardship.

Purpose of the Study:

  • To describe the development and activities of the Land2Lab program.
  • To highlight the importance of community involvement and Indigenous-led initiatives.
  • To encourage dietitians to support Indigenous land-based learning and reconciliation.

Main Methods:

  • Community-based program development and implementation.
  • Intergenerational knowledge sharing through workshops and activities.
  • Integration of Indigenous and Western scientific approaches (E-TES).

Main Results:

  • Successful seasonal food workshops, a children's math camp, and a teen food safety training.
  • Development of an online toolkit for broader dissemination.
  • Emphasis on the critical role of land-based learning and community leadership.

Conclusions:

  • Land-based learning is crucial for preserving and sharing Indigenous foodways.
  • Community-driven programs are effective in fostering intergenerational connections and cultural continuity.
  • Dietitians have a role in supporting reconciliation through Indigenous-led initiatives.