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1.

Obesity [electronic resource]: Pain and Prejudice

The problem of obesity is discussed against the backdrop of the recent trial of a San Francisco mother convicted of child abuse after her seriously overweight daughter died as a result of obesity. Topics discussed include prejudice against the overweight population; how medical communities and the social system are failing the obese; our society's habit of equating beauty with being thin; what constitutes obesity; and obesity as it relates to health issues.
Online
2008; 1998
2.

Healthy Habits = Healthy Children [electronic resource]

Keeping toddlers and young children in tip-top health requires nutritious foods, adequate sleep, and exercise. This video reviews the nutritional requirements for children, appropriate serving sizes, and the importance of variety, balance, and moderation in their diet. Along with healthy eating habits, we look at exercise and wellness patterns to teach to young children who can benefit from them as they grow into adulthood. Everyone who interacts with children will want to help them combat the twofold menace of inactivity and obesity.
Online
2005; 2001
3.

Food Science Technology [electronic resource]

This video takes a step beyond An Introduction to Food Science. Topics include microorganisms, methods of food preservation including irradiation and freeze drying, functions of nutrients, emulsions, mixtures, additives, toxicology, and other chemical reactions. Laboratory experiments demonstrate mold growth, food spoilage, and the role of acids and bases in food production. Career opportunities are also discussed. Use this video to provide a more in-depth look at food science in your foods and nutrition courses.
Online
2005; 1997
4.

Eating Disorders [electronic resource]: Inner Voice

Eating disorders are not about the desire to be thin. Eating disorders are severe psychological illnesses that usually take years to overcome and can be accompanied by devastating and sometimes deadly physical side effects. In this powerful program, four young women and men from a variety of ethnic backgrounds share their stories of the physical pain and emotional torment caused by eating disorders. Medical, psychological, and nutritional experts explain the types of eating disorders, their causes, and who is most at risk, as well as treatment options.
Online
2005; 2000
5.

Eating Disorders [electronic resource]: New Approaches to Treatment

Eating disorders are not just about food, but about the struggle with loss of emotional control. This program from The Doctor Is In examines the use of antidepressants and cognitive behavioral therapy to combat these dangerous illnesses. Russell Marx, M.D., of the eating disorders program at the Princeton Medical Center, and Marcia Herrin, Ed.D., M.P.H., R.D., of the Dartmouth College Health Service, explain what is being done to prevent and treat one of the most lethal categories of mental illness.
Online
2006; 2000
6.

Exploring Vegetarianism [electronic resource]: Healthy Alternative

Am I a vegetarian if I don't eat meat but I do eat fish? Can I still have milk and be a vegetarian? What about eggs? These are just some of the questions answered in this comprehensive video about a popular but often misunderstood subject. Terms like vegan, ovo-lacto vegetarian, and ovo vegetarian are clearly defined. Vegetarians offer firsthand information on which foods provide all the necessary vitamins, minerals, and other nutritional supplements to keep our bodies healthy. And we take a look at breakfast, lunch, dinner, and maybe a few snacks, from a vegetarian perspective. Sample menus are provided at the end of the program and in the viewer's guide. What a great way to educate your students on a healthy, alternative lifestyle.
Online
2005; 1999
7.

Investigating Food Additives [electronic resource]

Without preservatives, bread would get moldy in a day or two, salad oil would turn rancid, and other foods would quickly spoil on grocery store shelves. However, as the use of preservatives and color- and flavor-enhancing additives has increased, consumers have grown concerned about the safety and long-term effects of these additives. This program explains how preservatives, antioxidants, stabilizers, buffers, sulfites, and other food additives work, while describing the FDA's efforts to ensure their safe use.
Online
2005; 1997
8.

Food Safety [electronic resource]: What You Don't Know Can Hurt You

Can defrosted leftovers be refrozen? What is trichinosis? And if a pan catches fire, what is the best way to put it out? This concise program explains the importance of proper food handling, storage, and cooking in order to prevent spoilage, waste, and potential food poisoning. Good kitchen safety habits are detailed as well, which can help in avoiding common accidents.
Online
2005; 1996
9.

Eating for Optimal Health [electronic resource]

Eating for optimal health can be a formidable task-especially during the teens and twenties, when metabolic changes, new social situations, and more challenging responsibilities can turn life upside down. In this program, young adults discuss the diverse elements that go into making healthy food choices. Topics include the components of a balanced diet, how to interpret food labels, and how to recognize and overcome barriers to healthy eating.
Online
2006; 1998
10.

Managing Your Weight [electronic resource]

This program examines the role of exercise, dieting, and other weight control strategies in attaining optimal health while skewering fad diets and risky or useless products, which only serve to undermine healthy weight management. Psychosocial factors that distort views on what constitutes a healthy look and weight are also considered, as young adults explore the dynamics of body image and the issues involved in eating disorders.
Online
2006; 1998
11.

Nutrition for Active Fitness [electronic resource]

Fad diets and "miracle" products are not the keys to attaining long-term physical health. This program uses the success stories of people who have made fitness a lifelong goal to illustrate the benefits of living a healthful life that includes smart food choices and regular exercise. By eating well and staying active, students can attain optimum performance both athletically and academically.
Online
2005; 2000
12.

Low-Fat Cooking [electronic resource]

Current nutritional and dietary requirements recommend limiting fat content in a healthy diet. Guidelines from the USDA and food labeling regulations make it easier for consumers to make healthy choices. This informative program not only discusses low-fat cooking but also gives examples of cooking techniques as well as several delicious recipes.
Online
2005; 1994
13.

Childhood Obesity [electronic resource]: Reversing the Trend

This program from The Doctor Is In presents two hospital-based programs that are helping children lose weight and keep the pounds off by setting realistic goals based on good health, not appearance. Patients talk about what it is like, from a child's point of view, to be overweight and how they have succeeded in adhering to a program of portion control and exercise to create a healthier lifestyle. Commentary by Harvard Medical School's Dr. David Ludwig; Dr. Sonia Caprio, of Yale-New Haven Hospital; and Mary Savoye-Desanti, RD, CDN, CDE, is featured. A Dartmouth-Hitchcock Medical Center Production.
Online
2005; 2003
14.

Designer Plants [electronic resource]

We may not recognize the plants and animals our children eat. But the real issue is whether the power of the gene will be wisely used, or will it be diverted to the personal ends of those seeking financial profit or political power? Biotechnology is all that stands between a burgeoning world population and starvation. Already, ordinary milking cows are a disappearing species, plants are genetically matched to growing conditions, and plants are being engineered to kill the caterpillars that attack them. This program shows how this is done and explains its benefits, while warning of the dangers inherent in this and other efforts to alter natural evolution.
Online
2007; 1988
15.

Treating Obesity [electronic resource]

This program from The Doctor Is In presents a trio of case studies to illustrate a spectrum of treatment approaches for obesity: medical center-based plans emphasizing exercise, education, portion control, and peer support; medicines that suppress the appetite and promote weight loss; and bariatric surgery. In addition, Madelyn Fernstrom, Ph.D., of the University of Pittsburgh Medical Center's Weight Management Center; Sharon Alger-Mayer, M.D., of Albany Medical Center's Lifestyle Challenge Group; and William Laycock, M.D., of Dartmouth-Hitchcock Medical Center, discuss their work in the field of weight management. A Dartmouth-Hitchcock Medical Center Production.
Online
2005; 2003
16.

Fat Like Me [electronic resource]: How to Win the Weight War

In this ABC News special-produced in conjunction with Rodale Inc., publisher of Prevention and Men's Health magazines-nutritionists, psychologists, pediatricians, and other experts explore the causes of obesity, the physical and emotional damage it can do, and how parents and schools can team up to help kids improve their health. Also included is hidden-camera footage of a daring social experiment in which a slim teen, professionally made up to look obese, goes to school and experiences firsthand the abuse so often aimed at people who are overweight. A post-experiment discussion underscores the stigmatizing effect of intolerance while emphasizing the need for greater compassion. Correlates to the National Health Education Standards from the Joint Committee on National Health Educatio [...]
Online
2006; 2003
17.

Growing Together [electronic resource]

In a frenetic culture where skewed body image messages mislead the young and nutrition repeatedly loses out to convenience, children's physical and psychological well-being are increasingly at risk. In response to this alarming situation, psychologist Jodi R. Galin and registered dietitian Andrea McDonough have created Growing Together, a three-part kit designed to help educators, parents, caregivers, health professionals, and community leaders protect children from developing obesity and eating disorders. It consists of Watch Me Grow! Stop to Listen!, a 32-minute documentary-style video filled with authoritative information - including how to recognize "red flags" that may signal a need for professional attention - as well as tips, tactics, and ideas; a supplemental guidebook that e [...]
Online
2006; 2004
18.

Peter Jennings Reporting [electronic resource]: How to Get Fat Without Really Trying

While much of the public debate about obesity has focused on personal responsibility, Peter Jennings reveals how federal government agricultural policies and food industry practices are contributing to America's growing obesity epidemic. How to Get Fat Without Really Trying takes on topics ranging from agricultural subsidies and their impact on the American diet to the effects of aggressive food marketing on children to place obesity in its broader sociopolitical context.
Online
2005; 2003
19.

Safe and Sanitary Dishwashing [electronic resource]

Dishes will always be with us. And unless we live with our mothers for the rest of our lives or eat off of paper plates, most of us will have to wash them at some point. So, how hard can it be? Safety concerns in the kitchen have made this video necessary. We take a look at dishwashers and include information on loading, water temperature, cycles, types of supplies, and special cleaning problems. We also look at washing dishes by hand including pre-treatment, water temperature, techniques, drying
Online
2005; 2000
20.

Safety and Sanitation [electronic resource]

Familiarizes viewers with some practical, commonsense methods of making a food service job site safe and clean. Sanitation is the science of maintaining a clean, germ-free food production environment. The goal is to prevent food from becoming contaminated or dirty or harmful to eat. Employers are responsible for providing a safe workplace, but employees have a responsibility to maintain safe and sanitary practices on the job. These employee responsibilities are emphasized, along with regulations which are determined by local health departments.
Online
2006; 1991