Item Details

No Accounting for Taste [electronic resource]: Why We Eat What We Eat

Video Education Australasia
Format
Video; Computer Resource; Online Video; Online
Summary
With help from a professional nutritionist and the wide-ranging opinions of everyday consumers, this program investigates the factors that determine which foods we love-and which foods we just can't stomach. Viewers learn about a variety of social, psychological, and biological influences. Specific topics include the concept of satiety-our bodies telling us whether we are hungry or full-as well as the impact of culture, religion, lifestyle, peer relationships, and the media. For aspiring culinary artists, restaurant managers, and institutional menu planners, this is a rewarding exploration of the positive and negative associations people develop with food over time.
Release Date
2011
Run Time
17 min.
Language
English
Rating
6 & up
Notes
  • Encoded with permission for digital streaming by Films Media Group on October 16, 2011.
  • Films on Demand is distributed by Films Media Group for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Variant Title
Why We Eat What We Eat
Contents
  • Physiological Factors (4:06)
  • What Our Mind Wants (4:29)
  • Social Factors (4:28)
  • Economic Factors (3:50)
  • Credits: No Accounting for Taste: Why We Eat What We Eat (0:32)
Published
New York, N.Y. : Films Media Group, [2011], c2011.
Publisher no.
44667 Films Media Group
Access Restriction
Access requires authentication through Films on Demand.
Description
1 streaming video file (17 min.) : sd., col., digital file.+ instructional materials (online)
Mode of access: Internet.
System requirements: FOD playback platform.
Technical Details
  • Access in Virgo Classic

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    a| Physiological Factors (4:06) -- What Our Mind Wants (4:29) -- Social Factors (4:28) -- Economic Factors (3:50) -- Credits: No Accounting for Taste: Why We Eat What We Eat (0:32)
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    a| With help from a professional nutritionist and the wide-ranging opinions of everyday consumers, this program investigates the factors that determine which foods we love-and which foods we just can't stomach. Viewers learn about a variety of social, psychological, and biological influences. Specific topics include the concept of satiety-our bodies telling us whether we are hungry or full-as well as the impact of culture, religion, lifestyle, peer relationships, and the media. For aspiring culinary artists, restaurant managers, and institutional menu planners, this is a rewarding exploration of the positive and negative associations people develop with food over time.
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    a| Artificial foods industry.
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    a| Consumer education.
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    a| Diet.
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    a| Food habits.
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Availability