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81.

Food for Special Needs [electronic resource]

In the hospitality industry, you really do have to please everyone. Chefs, caterers, and dining hall managers must accommodate dietary limits whenever possible. This video examines special food needs that restaurant customers and banquet attendees sometimes have. It identifies three major reasons for meal restrictions-allergies and intolerances, diseases and disorders, and cultural and religious beliefs-and explores several examples in each category: allergies to peanuts, seafood, and milk.diabetes, hypertension, bowel cancer, and cardiovascular disease and their links to high levels of sugar, fat, and salt.and the dietary observances of the Jewish and Islamic faiths.
Online
2006; 2005
82.

What's for Dinner? [electronic resource]

Dinner used to be a time to sit down to a wholesome, home-cooked meal-a rarity today! This video shows how a nutritious dinner can improve physical and mental performance and help control weight. After pointing out some alarming health trends, the program shows why it's important to not skip meals, and explains how to increase consumption of high-fiber, high-protein, low-fat, low-cholesterol foods through a range of strategies-including better communication with adults, smart snacking, nutrition-label awareness, and helpful guidelines found at www.mypyramid.gov. Tips on ways to squeeze a nutritious dinner into a super-busy lifestyle are also featured.
Online
2006
83.

Snack Attack! [electronic resource]

We're surrounded by processed snack foods-and they taste so good! It's a shame they're just not good for us. Filmed at a high school that has implemented a healthy food vending program, this video explains why "junk food" is fittingly named and shows students how to balance their diets with nutritious snack alternatives. Information on obesity and other serious health problems is presented, with thorough coverage of the evils of trans fats and bad cholesterol. Viewers will also learn about the building blocks of healthy nutrition, how to make sense of food labels, and how www.mypyramid.gov can be used to plan a healthy snack counterattack. Onscreen quizzes keep the experience interactive.
Online
2006
84.

Diabetes [electronic resource]: Teens Fight Back

An obesity epidemic has swept America-leading to an alarming rise in diabetes cases. This video looks at the disturbing trend and illustrates how diabetic teenagers can lead rewarding lives instead of becoming passive victims. Interviewing two young men and following them through their daily routines, the program reveals the benefits of staying positive and active. Will-a high school student with Type 1 diabetes-maintains a rigorous injection and glucose-monitoring schedule while excelling at soccer and remaining focused on school and his social life. Justin, age 12 with Type 2 diabetes, talks about his struggle with weight control and his triumphant loss of 18 pounds.
Online
2006
85.

Fear of Fat [electronic resource]: Eight Stories of Eating and Weight

What is it like to eat around the clock? At 457 pounds, Wally knows. And Tammy, at 67 pounds, has experienced both anorexia and bulimia-at the same time. This haunting program introduces eight ordinary people who tell, in a chillingly matter-of-fact way, about their life-scarring-and even severely life-threatening-experiences with body weight and self-image. Bouts with eating disorders are described in detail, as well as deep feelings of hurt, anger, alienation, and utter hopelessness. Fear of Fat provides penetrating insights into society's unhealthy focus on thinness and the toll in mental and physical suffering that such cultural fixation exacts.
Online
2006
86.

Nutrition for Infants and Children [electronic resource]

The saying "You are what you eat" is oh-so-true-especially for little ones. This video explains the importance of good nutrition for newborns, infants, and toddlers and examines its beneficial effects on their growth and development. Filled with how-to and when-to advice, the video also discusses the relative merits of breastfeeding and bottle-feeding, potential food allergies, the importance of a balanced diet and physical activity even at a young age, and special dietary preferences like vegetarianism. Perfect for new parents and parents-to-be, caregivers, and anyone who wants to learn more about feeding children from day one through age five!
Online
2006; 2007
87.

Managing Cholesterol [electronic resource]

If cholesterol levels are a measure of how long a person will live, why don't more people make an effort to lower them? This program illustrates how LDL and HDL cholesterol affect the heart and circulatory system-and how untreated LDL levels can kill without warning. It also features revealing case studies of three patients-a middle-aged man working to reduce his LDL levels through diet and exercise; a woman who suffered a heart attack during pregnancy, also eating better now; and an elderly man with excellent cholesterol levels, thanks in part to the Mediterranean diet. Dr. Roger Blumenthal of Johns Hopkins Hospital and nutritionist Lisa Bookstein offer expert commentary.
Online
2007; 2005
88.

Waiting for My Real Life [electronic resource]: Personal and Public Battles Over Obesity

At more than 800 pounds, Jeremy Norman has spent two years entirely bedridden. Can an exact cause of his condition be pinpointed? Is his lifestyle or the food industry to blame? This program explores the politics and personal stories behind obesity, one of America's greatest health threats. After studying the scope of the crisis, the film profiles Jeremy and other patients who struggle with weight, examines promising research and treatment methods, and presents commentary from a variety of experts. These include Justin Wilson of the Center for Consumer Freedom; Dr. Kaare Norum, a senior WHO scientist; and Dr. John F. Banzhaf, a renowned opponent of corporate policies that encourage addiction.
Online
2009; 2008
89.

What's to Eat? [electronic resource]: An All-Consuming Study

Food has taken on so many meanings over the ages that we often forget what it really is: a source of chemical energy. This program takes a scientific look at food, showing how people and animals capture nutrients while revealing some disturbing eating habits with hidden benefits. After a look at the importance of fire and yeast in early culinary history, viewers experience "molecular gastronomy" at a Chicago restaurant where lasers, centrifuges, and liquid nitrogen are as common as spatulas. The program then examines the nutraceutical benefits of the blue mussel, the digestive efficiency of the carrion-loving turkey vulture, and the possibility that food could one day be genetically tailored to individual taste.
Online
2009; 2008
90.

Food Poisoning [electronic resource]

Although the culprit behind food poisoning is often invisible to the eye, food-borne illnesses represent a colossal health issue spanning a wide range of problems and solutions. This program explores the causes of food contamination, the symptoms and ailments it produces, and the methods for preventing it. Viewers are introduced to bacteria, viruses, fungi, molds, and yeasts that threaten unsuspecting consumers, as well as dangerous cooking temperature ranges, proper time frames for food disposal, and common incubation periods for several microbe strains. Food allergens and non-microbial sources of contamination, such as pesticides and industrial waste, are also studied.
Online
2009; 2008
91.

Understanding and Managing Type 2 Diabetes [electronic resource]

With diabetes on the rise around the world-and with the type 2 strain afflicting up to 90 percent of the diabetic population-the need for greater awareness and working knowledge of type 2 has also risen. This program was developed as a response to growing demand for diabetic nursing expertise in Australia. Topics include types, characteristics, and symptoms of type 2; monitoring blood glucose levels; obtaining a glucose level reading; managing glucose levels with diet; managing glucose levels with medications; and recognizing and managing adverse effects. This is a valuable learning resource for nursing students, clinical nurses, and support staff delivering hands-on care.
Online
2009; 2007
92.

Diet Confidential [electronic resource]: Heavy Marketing With a Dash of Nutrition

Every year, a new diet fad offers fresh hope to the overweight. But when the weight returns or refuses to budge, millions of hapless consumers simply jump on the next diet bandwagon. This documentary explores the machinations of media and diet empires that have fed, and continue to feed, off the Western obsession with slim and trim. With a fascinating historical overview of fad dieting, including the meteoric rise of Dr. Robert Atkins, the program looks at the marketing ingredients that go into a successful fad diet and follows one Atkins wannabe and his PR allies as they create the buzz needed for a successful product launch. Strategies undertaken by food companies to cash in on this phenomenon are also studied.
Online
2007; 2006
93.

Food and Obesity [electronic resource]: What We Eat

We live in a world of diet best-sellers and state-of-the-art gyms. Why, then, is obesity on the increase? This program explores a glaring paradox in North America's food-obsessed culture-that our knowledge of nutrition has never been better, while our collective health has never been worse. Viewers will gain an understanding of what food means to us socially and psychologically, as well as how the media influence our eating habits. The program also examines organic foods, diabetes, and the value of vegetables, while a family of modest means is profiled in order to show the real-world challenges of healthy eating. TV chef Michael Bonacini, historian Harvey Levenstein, and FoodShare director Debbie Field add incisive commentary.
Online
2007; 2006
94.

How We Eat [electronic resource]: From Birth to Death

Anna was born with a sweet tooth-and as a young woman, created a successful business using it. Her delicious jams and jellies gave pleasure to many, but did they also cause harm? This program explores the way the human body processes food and how its long-term growth and development are shaped by eating habits. Illustrating cellular aging and its relationship to AGEs, or advanced glycation end products, the film also draws a connection between the bacteria an infant must consume to build a healthy immune system and the bacteria that consume the body at death. As Anna's life draws to a close, viewers will understand that "dust to dust" is a cycle in which we take an active part-every time we sit down to a meal.
Online
2008; 2006
95.

Fat [electronic resource]: Humanity's Best Friend

Despite the success of the diet industry and the growing awareness of obesity as a genuine health risk, the human body does need fat. This program reveals the benefits as well as the dangers of body fat while illustrating the characteristics found in various types of fat tissue. Explaining how and why fat evolved and how it behaves differently depending on the individual, the program also studies the ability of fat cells to communicate with other parts of the body and how some fats may produce illnesses-for example, Alzheimer's and cancer. The dubious nature of many anti-fat drugs and their unfortunate consequences are explored; the program also outlines certain medical cures that have resulted from studying fat and points to the naturally slimming qualities of smart eating.
Online
2007; 2006
96.

Digestion and Nutrition [electronic resource]

This program examines the chemical structure of food and the human body's ability to convert food into fuel and raw materials. Major and minor nutrients are defined, catabolism and anabolism are contrasted, and the function of the digestive tract at the cellular level is scrutinized. The sequence of physical and chemical processes that facilitate digestion is also illustrated, spotlighting each constituent anatomical system: mouth/esophagus, stomach, small intestine, and large intestine. A segment on healthier eating concludes the program.
Online
2009
97.

An Organic Food Primer [electronic resource]

More and more consumers are turning to organics as fears escalate about genetically modified foods, chemical pesticides, and the antibiotics fed to animals. In this program, farmers and an inspector explain how organic crops and livestock are raised-and why produce, dairy and meat products, and processed foods certified as organic cost so much more than their non-organic counterparts. In addition, the controversial Dennis Avery and organic agriculture advocate Rod McCrae give their different points of view on whether organic foods are really safer to eat and less damaging to the environment than conventionally farmed crops.
Online
2000
98.

Choosing and Planning Meals for the Person With Diabetes [electronic resource]

Managing diabetes begins with an understanding of the lifestyle changes necessary to maintain good health-and proper nutrition is the foundation of that understanding. This program introduces key facts and actions that form the dietary front in the battle against diabetes. Viewers learn about meal choices designed to control blood glucose, maintain normal blood fat levels, and prevent or mitigate health care complications. Although frequent consumption of leafy, vitamin- and mineral-rich vegetables is part of the discussion, the emphasis is on formulating a balanced diet rather than denying the benefits of a certain food group. Advice on meat types, portion sizes, and cooking approaches is also included.
Online
2004
99.

4 Weeks 2 a Higher Food IQ [electronic resource]

Taking a clever reality-TV approach, this video focuses on the USDA MyPlate Dietary Guidelines and the best ways for teens to work them into day-to-day life. A high school student named Lexi accepts a challenge from a professional dietician to eat more balanced meals and get more physical exercise over a period of 4 weeks, with the ultimate goal of satisfying-and sticking with!-the MyPlate system. At the start of Week One, Lexi's "food IQ" is less than ideal, as reflected in her menu choices and portion sizes as well as her sedentary TV and computer habits. But by Week Four, she has successfully combined healthy eating and healthy activities into a formula for fitness-and a promising future!
Online
2012
100.

The Brain and Food [electronic resource]: Secrets of Your Mind

The brain may be the control center of the human nervous system as well as the chief focus of neurological research, but its link with another organ-the stomach-is a topic of increasing interest and study. This ABC News program looks at the brain's complex relationship with food and its role in America's obesity epidemic. With help from sophisticated imaging techniques, viewers go inside an obese person's brain to see how it responds to fattening foods. Case studies include an overweight woman who has tried everything from diets to bariatric surgery to manage her constant eating compulsion and is now turning to brain surgery-the most radical weight loss procedure ever attempted. Another story features a woman with a disturbing form of somnambulism: she eats in her sleep. Does brain r [...]
Online
2010