International Omega-3 Learning and Education Consortium for Health and Medicine

In an effort to broaden the impact of education on omega-3 PUFA, we will develop educational materials for teachers, college professors, and the medical community to communicate the importance of these nutrients. Guidance for this goal will come primarily from the Learning Committee but will also depend on the interactions with both the Executive Committee and Peer Scientists Committee. In K-12 education our goal is to develop lesson plans for teachers to improve education in health sciences for students.

To begin this process of K-12 education development, our partner will be the Indiana Science, Technology, Engineering and Mathematics network or I-STEM. The resources for I-STEM provide an interactive exchange of educational tools and learning experiences for teachers and students. As described on the website the I-STEM Resource Network is a partnership of Indiana's public and private higher education institutions, K-12 schools, business, and government. It supports K-12 teachers and leaders working to implement high academic standards towards STEM literacy for all students. It also provides Indiana education leaders with new knowledge about teaching and learning. Our focus for omega-3 education will be in the health sciences area.

The IFT Pizza Explorer CD-ROM was created at Purdue University to teach students food science and the chemistry of food components in conjunction with the Food Chemistry Experiment Book. Utilizing interactive, hands-on activities, the program was designed for students in middle and high school to facilitate the learning of food science, chemistry, and biology. The educational tool uses pizza as a model to teach various aspects of science, allowing students to explore the pizza components with the assistance of the great guide "P.O.P." (Peter Oliver Pizzaro).

As an education supplement for teachers to understand the chemistry of fats and fatty acids, such as the omega-3 fatty acids, we provide this online resource. The Food Chemistry Experiment Book contains three major units: Carbohydrates, Lipids, and Proteins. Each unit includes a Teacher Activity Guide and a Student Activity Guide. Teacher Activity Guides present the teacher with all background information he or she will need to perform the experiments, as well as questions and answers and sample data tables. Student Activity Guides contain background information relevant to the unit, procedures, and key questions and data tables for the students to complete. Teachers may photocopy this section for distribution to the students.

Below are some suggestions to teach health and nutrition information about omega-3 fatty acids to students depending on their age and subject content of your course.

What are omega-3 fatty acids?

Describe the foods that contain omega-3 fatty acids - Refer to the section Omega-3 fatty acids: The Basics

How do omega-3s benefit me?

Explain that they promote heart health - Refer to the American Heart Association fish and omega-3 fatty acids.

What can students and their families do to incorporate omega-3 fatty acids into their diets?

Teach students how to read food labels and find from this information the omega-3 fatty acid content and their amounts in a serving.

What does or can occur if you do not get the proper amount of omega-3 fatty acids?

Teach why omega-3 fatty acids (especially docosahexaenoic acid) are vital for the development of the eye and brain in the infant - Refer to the Library page and have the students use the search feature to find the information.

Provide images of the chemical structures of fatty acids and explain how to identify the major macronutrients in food

Develop a lesson plan on the chemical structure of fatty acids, amino acids and simple carbohydrates (e.g. glucose) and refer to the Food Chemistry Experiment Book.