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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
2005; 2000

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.
2006; 1991

Safety in the Kitchen [electronic resource]

Safety and sanitation in the kitchen are areas of vital importance and must be strictly maintained in order to save yourself and your family from dangerous accidents and potentially fatal illnesses. This thorough program covers all the basics of keeping a safe and sanitary kitchen, and is divided into the following topics: burns and scalds; cuts and wounds; slips and falls; kitchen sanitation; and caustic poisons. Special attention is given to food-borne illnesses and their prevention in the section on kitchen sanitation. Vital information for anyone working in or around a kitchen environment is given in a straightforward, visually interesting approach.
2006; 1996

Morbid Obesity [electronic resource]: Probable Cure?

Antonio Biello wants to walk again. Jean-Pierre Allard wants his son to see how energetic he once was. And Vanessa Hull simply hopes not to be dead before 30. Three people of different worlds, yet inextricably linked to a condition that Dr. Nicholas Christou says is poised to spread more rapidly than smoking-morbid obesity. This clinical program follows the three as they each seek an answer in the form of gastric bypass surgery. Medical professionals explain the physiology of obesity and argue the effectiveness of the procedure, and weight-loss surgery advocates analyze the ever-existing social stigmas against obese people. Contains explicit nudity.
2006; 2003

Selecting and Storing Fruits and Vegetables [electronic resource]

How do you tell if a banana's ripe? Is it OK to buy apples and cut out the bruises? Will a tomato or a pear continue to ripen? Can anyone really pick a ripe watermelon? Should grapes be washed? Different fruits and vegetables need different kinds of selection guidelines and storage procedures. Viewers of this video will learn how to properly select many types of fruits and vegetables; how to determine quality and ripeness; what is and is not acceptable in appearance; and how to store fresh items.
2006; 1996

Big Mac Under Attack [electronic resource]

Hungry consumers in America and abroad are losing their appetite for the world's largest fast food company. Is McDonald's a brand on the verge of collapse, or can it be revitalized? This program strives to find out, as Harvard Business School's David Upton, Philip Morris litigator John Banzhaf, BBC business editor Jeff Randall, and neuroscientist Ann Kelley cite fat- and sugar-laden foods, cannibalistic over-franchising, menu stagnation, and competition with Subway as factors in the giant's decline. McDonald's accepts that there are problems, but is determined to fix them. The plan? More customers, more often.
2005; 2003

Sports and Nutrition [electronic resource]: Winning Combination

Proper nutrition plays a major role when we strive to reach our physical potential, and nutrition makes an important contribution to our well-being and ability to perform. Basal metabolism and physical activity determine the amount of food we should eat. This video shows how to eat right while in training, before competitions, and during the event. It reveals which of us should use carbohydrate loading and explains the safe way to gain or lose weight. There is emphasis on drinking the right amount of fluids, including which sport drinks are safe to use. Also included are the use of supplements such as salt tablets, electrolyte replacements, and vitamin and mineral supplements. For most of us, good nutrition is a key to winning.
2005; 1997

Fast-Food Nutrition [electronic resource]

Fast food often gets a bad rap-and for good reason! High amounts of saturated fat, trans fat, sugar, and sodium, plus a lack of fruits and vegetables, make most fast foods a great choice for flavor but a questionable choice in terms of nutrition. In this video, Rickey and Genevieve explore the world of fast food with humor as they help viewers learn how to make the healthiest choices when eating on the go at fast-food restaurants. Correlates to all applicable National and State Educational Standards including the NCLB Act.
2010; 2009

Smart Nutrition [electronic resource]

In a world of countless food choices, it can be challenging to know what teens should and shouldn't eat. In this video, the host and two teens set viewers straight about breakfast, body image, portion size, physical activity, beverages, the importance of fruits and vegetables, significant nutrients, late-night snacking, vegetarian diets, and acne. Correlates to all applicable National and State Educational Standards including the NCLB Act.
2010; 2009

Nutrition Controversies [electronic resource]

Depending on who's doing the talking, the messages about food and nutrition that students hear can be confusing and even outright contradictory. In this video, the host and two teens take a closer look at controversial nutrition topics to get the straight facts on food safety, organic foods, genetically engineered foods, food allergies, MSG, functional foods, dietary supplements, and more. An entertaining and enlightening video! Correlates to all applicable National and State Educational Standards including the NCLB Act.
2010; 2009

Practical, Healthy Cooking [electronic resource]

Moving away from home means moving away from home-cooking, too-a fact that, surprisingly, escapes many young adults new to life on their own. After watching this video, viewers will see how easy it can be to read a recipe, measure out ingredients, prepare all sorts of meats and vegetables, package up and store leftovers, and clean up the kitchen so everything is sanitary and neat. Kitchen safety is stressed. Practice makes perfect! Correlates to all applicable National and State Educational Standards including the NCLB Act.

Shopping Smart [electronic resource]

There's no question about it: the grocery-shopping experience can be overwhelming! This video will guide viewers smoothly through the process of planning balanced meals, making a shopping list, clipping coupons, and setting (and sticking to!) a budget. Helpful tips on stretching a dollar and sidestepping supermarket gimmicks are included, and food safety is emphasized. Essential viewing for first-time shoppers! Correlates to all applicable National and State Educational Standards including the NCLB Act.

Junk Food Wars [electronic resource]

Healthy eating is a challenge-sometimes, it's even a battle. With vending machines, convenience stores, and fast food restaurants almost everywhere, nutritional value can go down in defeat. This high-energy video shows how to defend against the dangers of junk food. Straightforward discussions and dramatizations arm students with a wealth of information on the updated 2005 food pyramid, the different kinds of fats and sugars, how to read ingredients labels, and how to control what foods are available. Commentary from nutrition and food policy experts provides backup, with insights into junk food packaging and advertising tactics. Stop losing battles! Join the Junk Food Wars.

The Stockholm Solution [electronic resource]: New Therapies for Eating Disorders

With a 75 percent success rate in treating anorexia and bulimia, Stockholm's Karolinska Institute is in the vanguard of eating disorder therapy. This program follows patients through the Karolinska regimen as they relearn healthy eating behavior, gradually recognizing natural feelings of satiety with the help of a computerized biofeedback system. Closely observing the Institute's counseling sessions, the video shows how the Karolinska approach counters traditional clinical methods, which typically involve medication, family dynamics, and a high rate of recidivism. The Stockholm Solution portrays a medical revolution-and what is for many young women a new lease on life.
2005; 2004

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! Correlates to National Standards for Family and Consumer Sciences Education, National Educational Technology Standards, and Standards for th [...]

Kids and Food [electronic resource]

A shocking number of American children suffer from obesity and eating disorders. This video offers parents practical tips on managing a child's weight and eating habits.
2005; 2000

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

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.

Menu Planning [electronic resource]: Toddlers, Pregnancy, and the Elderly

Whether the setting is a preschool, hospital, or retirement home, it's vital for those who plan meals and menus to understand the dietary requirements of particular age groups. This program explains the nutrients our bodies require for optimum health and how those requirements change throughout our lives. Overviewing the stages of the human life cycle, the video highlights the basic nutritional needs in each phase and encourages thoughtful, detailed meal planning for toddlers, expectant mothers, and seniors. Real-life examples and practical tips from experts are provided throughout the film.

Nutrition and Eating Disorders [electronic resource]

Whether they're viewed from a behavioral standpoint or from a profound psychological perspective, one thing is clear-eating disorders stress the body's systems and put individuals at increased risk for disease, infertility, organ failure, and death. This video pinpoints the dangers of anorexia, bulimia, binge eating, and other eating disorders, exploring their possible causes as well as ways to overcome them. Showing how food consumption (or avoidance of it) is often the one thing that eating-disorder sufferers feel they can control, the program features dramatized case studies that enlighten viewers in a nonconfrontational way. With the aid of expert commentary, it also provides practical information on identifying signs of eating disorders in others and emphasizes the importance of [...]