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41.

MyPlate [electronic resource]: Understanding the USDA Dietary Guidelines for Americans

When the USDA replaced MyPyramid with MyPlate, the goal was to simplify dietary recommendations by providing at-a-glance guidelines without having to weigh and measure at every meal. This program explores the key concepts of MyPlate and how it correlates to the more detailed Dietary Guidelines for Americans, including portion sizes, proportions, food group choices, and caloric balance. The video explains why it's a good idea to fill half your plate with produce, and even breaks down which vegetables edge out others in terms of fiber and nutrients. Stressing the impact of poor eating habits on health, it discusses fat and salt intake, high-fructose corn syrup and other sugars, and whole versus refined and enriched grains - and suggests seafood and other protein choices beyond just mea [...]
Online
2011
42.

The Quick Fix [electronic resource]: Convenient Foods

Whether it's because we're time-poor or just disinterested in cooking, statistics show that the demand for convenience foods continues to grow. This program examines the evolution of the convenience food industry, from basic cake mixes to complete heat-and-eat meals. It looks at the impact microwave technology has on the types of food products being made and examines the correct way to use microwave ovens to reheat and cook food. The difference between "meal solutions" and "home meal replacements," or HMRs, is explained. We observe a boutique company catering for customers who want additive-free HMRs freshly made each day. The program explores the reasons behind the popularity of convenience foods and encourages students to question the nutritional and economic value of some of these [...]
Online
2002
43.

Fats [electronic resource]: Friends or Foes?

Fats are arguably the most misunderstood of all the main food groups. This program aims to separate fact from fiction, and to give the good fats a fair evaluation. Clear graphics illustrate the differences between saturated and unsaturated fats, in terms of both their chemical structure and their impact on health. Graphics also help to explain how the body uses and stores fat, and how diets high in saturated fats can cause cardiovascular diseases. Foods containing specific kinds of fats are identified and linked to their vital role in a healthy, balanced diet, and we learn about an interesting study involving premature babies and a polyunsaturated fat. This program is filled with practical advice on ways to manage our intake of good and bad fats so that our health doesn't suffer.
Online
2002
44.

Food Therapy [electronic resource]: Functional Foods

With the connection between diet and health well established, food manufacturers have been quick to design products that appeal to the health-conscious consumer. In this program, we explore the boom in so-called "functional foods," such as vitamin-B-enriched breakfast cereals, calcium-enriched milk, and vitamin-enriched fruit juices. We examine functional foods of the past and present, and some potential future products. Comparisons are made between the benefits of eating functional food products and eating a variety of less processed, and often less expensive, foods. The value of nutritional information on food labels is explained, in particular the recommended daily intakes, or RDIs - and we learn about the legal constraints on the way functional foods can be promoted and labeled.
Online
2002
45.

10 Things You Need to Know About Losing Weight [electronic resource]

Each year, millions of people attempt to slim down-and fail. If super-diets and weight-loss fads don't work, what does? This program presents ten science-based approaches to losing weight without starving as volunteers put the theories to the test. Experiments reveal the relationship between plate size and food consumption, why soup is the most filling of meals, how low-fat dairy products actually help the body eliminate fat, the long-term fat-burning potential of exercise, the counterintuitive fact that meal-skipping really doesn't facilitate weight loss, and more. Informative and entertaining.
Online
2009
46.

Surgical Weight Loss [electronic resource]

After repeated failed attempts at weight reduction through diet and exercise, surgery may be the most effective treatment for obese and morbidly obese individuals. By following the course of several men and women who undergo gastric reduction procedures, this program presents the complete process of surgical weight loss, from clinical assessment to post-operative follow-ups. Along with the case studies, doctors and surgeons discuss the physiological and social causes of obesity, criteria for surgery, and the two main techniques: gastric bypass and adjustable gastric band.
Online
2009; 2008
47.

All About Nutrients [electronic resource]

Depriving the human body of proper nutrition is like taking away a car's gasoline-as well as its steel, aluminum, rubber, and upholstery. This program explores the function and importance of nutrients, explaining why we need a balanced food intake and illustrating the health problems that result when we don't eat properly. Viewers learn about a wide variety of necessary vitamins and minerals and encounter diet-related illnesses that result from inadequate quantities of some foods and their associated nutrients. The consequences of consuming too much of some food types are also explored in detail.
Online
2010; 2009
48.

Basics [electronic resource]: Fruits and Vegetables

Fruits and vegetables are an essential part of a healthy diet. In this video, Chef Paulette Mitchell discusses the variety of fruits and vegetables available while demonstrating preparation and cooking methods. Chef Paulette also demonstrates easy and delicious recipes including fruit kabobs, fruit smoothies, fruit ices, vegetable pizza, and a veggie tortilla roll-up. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2008
49.

Snack Smarts [electronic resource]: Explore the Grocery Store and Buy the Best Foods for the Best You!

Snacks rule, says Ricardo, an enthusiastic high school student whose four food groups are sweet, crunchy, salty, and cold. When he and his friend Lynette take a trip to the grocery store, they're able to find munchies that fill all four categories-and some important health requirements as well. After watching this video, viewers will understand how to choose sensible snacks: foods and drinks that will help them get enough water, fiber, calcium, and other nutrients to keep them feeling, looking, and even smelling good. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2006
50.

The Carb Controversy [electronic resource]: What Are the Facts?

Trendy low-carb diets: healthy or hype? Use this video to give your students a detailed overview of simple and complex carbohydrates and how they work in the body. Also, the video questions the effectiveness and safety of low-carb diets as a weight-loss regimen. A balanced look at a complicated and controversial subject. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2005
51.

Nutrient Basics [electronic resource]

It was a bad day for the Nutrient Team! In this humorous parody of investigative reporting, a group of inquisitive teenagers must find vital foods stolen from their science exhibit-fast. In the process, they uncover important facts about protein, vitamins, minerals, carbohydrates, fats, and water. Plus, expose-style "nutrient makeovers" show just how important these substances are to good health, while meal-by-meal profiles pinpoint the essential nutrients typically missing from teenage diets. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2005
52.

MyPyramid [electronic resource]: Steps to a Healthier You-Pass It on!

This Telly Award-winning overview of the USDA's MyPyramid system is designed to help teens learn to balance healthy eating with physical activity for a lifetime of good wellness habits. It explains how to eat for energy, control calories, and add physical activity to daily routines-and a segment on the MyPyramid.gov Web site presents personal eating plans tailored to age, gender, size, and activity level. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2005
53.

Portion Size Me [electronic resource]: A Study of Healthy Fast-Food Choices

In response to the widely seen documentary Super Size Me, this video follows two college students as they eat only fast food for a month-losing weight and lowering their cholesterol levels in the process. The trick? Aaron and Ellen stay within portion sizes appropriate for their body types. The experiment was organized and documented by Dr. James Painter of Eastern Illinois University's School of Family and Consumer Sciences and monitored by a physician and nutrition expert. Focusing on the dangers of eating too much rather than on restrictive diet warnings, the program shows that smart eating is possible even with limited food choices. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2006
54.

Eat to Win [electronic resource]: Nutrition for Athletes

This Telly Award-winning video dispels ten common myths about eating and sports training, setting the record straight on calories, carbs, protein, hydration, and how to eat for maximum muscle-building and performance. Using a Q&A-style format, Eat to Win eliminates confusion about dieting, under-eating, body image, energy bars and drinks, carbo-loading, caffeine, fruit juices, and how the human body stores energy. Specific guidance using www.MyPyramid.gov is featured. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2005
55.

Portion Size Me, Too! [electronic resource]: How to Make Healthy Fast-Food Choices

Fast food is a delicious-but-fattening fact of teenage existence. This video returns to Eastern Illinois University as Ellen and Aaron further explore the concepts and strategies introduced in Portion Size Me. The game plan? After calculating caloric needs based on height, weight, age, gender, and activity level, they order smarter, skip the "little extras," and eat smaller portions. The true "value meal" here is the one with fewer and healthier calories, not the one that simply costs less. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2006
56.

Obesity in a Bottle [electronic resource]: Understanding Liquid Calories and Nutrition

A soda or sugary juice drink-that's how most teenagers satisfy thirst. Help them make healthier choices with this entertaining, information-packed video. It uses a fast-paced, teen-friendly format to address the enormous role that beverages play in America's growing obesity problem. Topics covered include the effect of beverages on weight gain, beverage size, the dangers of both regular and diet sodas, a comparison of sports and energy drinks, a nutritional breakdown of other popular beverages, and the benefits of drinking water. Diabetes is also studied. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2008
57.

Just the Facts [electronic resource]: Super Foods

Today we're going to be talking about super foods-foods which pack a really dense and powerful nutrient punch, says Chef Jonathan Locke. In this video, Chef Locke explains why the following are so healthful to eat: avocados, black beans, blueberries, broccoli, cantaloupe, dark chocolate, oats, onions, salmon, spinach, sweet potatoes, tomatoes, and yogurt. He then proceeds to use a variety of these super foods as he makes oatmeal pancakes, a quesadilla, a hot Asian salad, muesli, and a sweet potato casserole. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2007
58.

Teen Nutrition [electronic resource]: What's the Big Debate?

In this Telly Award-winning video, a pair of high school classmates prepares for a debate on healthy eating while a nutritionist gives dietary advice and interviews with students provide a real-world view of eating habits. Topics covered over the course of Teen Nutrition include the F.A.T.S. method of eating and activity, the P.L.A.N. method of changing bad eating/activity habits, why MyPyramid matters, how to use a hunger scale to control eating, and how reading food labels can help teens make better choices. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2007
59.

Project Nutrition for Life [electronic resource]

This video follows a group of middle-schoolers as they embark on a school project that's all about making healthy food choices. By focusing on how to use the USDA's MyPyramid, how foods affect the body, and how to use food labels to make healthy choices, Project Nutrition for Life shows that good nutrition is a lifelong project. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Online
2010; 2008
60.

More Fries With That? [electronic resource]

Obesity is a widely discussed issue, and yet one of its principal causes - fast food consumption - shows no sign of going away. This program explores the popularity of convenience meals and the growing health and social concerns associated with them. Viewers learn about direct links between high-fat, high-sugar, highly processed foods and severe physiological problems as well as socioeconomic challenges. In addition, the video investigates a number of lifestyle factors that influence diet, including long work days or study sessions, high-tech entertainment and communication, and an overall rise in the pace of living.
Online
2010