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101.

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
102.

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
103.

Dyslipidemia [electronic resource]: Getting Your Cholesterol Under Control

Dyslipidemia occurs when there are abnormal amounts of lipids (fats) or lipoproteins (cholesterol) in the blood. This program will educate the audience about dyslipidemia and cholesterol management and will focus on risk assessment (blood test, family history, imaging, etc.). The program will also discuss what patients can do to better assist their physicians in managing their high lipid levels and reducing their risk for cardiovascular and other associated diseases. This includes improving their diets, adding regular exercise, and other lifestyle modifications. The main goal of the program is to educate the audience on the treatment options available to them, and offer guidance about lifestyle changes that can help them lower their risk for serious diseases in the future.
Online
2010
104.

Food Allergies [electronic resource]

What's the difference between an allergy, a sensitivity, and an intolerance? Why do some schools have peanut-free zones? Can people have adverse reactions to artificial dyes? In this program an expert presents information on the most common food allergens, covering their symptoms, tests used to diagnose them, and the range of treatments available. People with celiac disease discuss good alternatives to gluten, and a young man who is lactose intolerant explains why it isn't so hard to avoid pizza and ice cream when sticking to a special diet.
Online
2012
105.

Prenatal and Early Childhood Nutrition [electronic resource]

Boost calorie intake, avoid hydrogenated fats, carefully read food labels-the list of dietary dos and don'ts is seemingly endless for new moms. Isn't giving birth complicated enough? How can a rookie parent keep track of it all? This video provides clear, down-to-earth guidance for pregnant and nursing women as they endeavor to eat right for two. Viewers learn basic food-group facts tailored to maternity; a range of food safety precautions, from smart hand-washing methods to the best ways to avoid Listeria and Toxoplasma; the benefits of calcium, vitamin D, folic acid, and omega-3 fatty acids; the biological and psychological advantages of breastfeeding; and more. Real-world tips from a veteran mom and a registered dietician enhance the program's reassuring, common-sense approach.
Online
2012
106.

Weight and Cardio Metabolic Risk [electronic resource]

Understanding the role a person's weight plays in chances of developing a cardio-metabolic disease such as heart disease, hypertension, and type 2 diabetes is the subject of this program. The focus is particularly on the "visceral" fat around the body's midsection and the adverse effect it has on cardio-metabolic risk. The program tells what viewers can do to "trim" the fat and avoid the health risks that too much weight can bring on.
Online
2006
107.

Snack Attack [electronic resource]

In this episode, Dr. John Marsden uncovers the science behind nutrition and meets three people with very different attitudes toward their diets. Aimee is a 20-something city slicker, whose diet consists of cereal for supper, cheese, alcohol, and cigarettes. She thinks her high metabolism is keeping her thin. Mike's idea of a perfect meal is a burrito with sour cream topping. Is Mike's diet so bad it's actually changing his body chemistry? Revecca does not drink or smoke, keeps a close eye on her diet, and takes five vitamin and mineral supplements every day. But do they really work? Dr. Marsden joins in as all four are tested to discover how food affects them.
Online
2004
108.

Born to Be Fat [electronic resource]

The case of a mouse born in 1994 with the molecular basis for obesity is the focus of this episode. Its discovery was the starting point for a revolution in the science of human weight loss. It was found that the mouse was missing a hormone called leptin, which turns off feelings of hunger. A similar absence has been found in obese humans. The detection of genes that determine the extent of control we have over our appetites has caused a revolution in the study of weight loss. It helps explain why some of us are fat and others are thin and is opening up the possibility of controlling the urge to overeat.
Online
1999
109.

Fixing Fat [electronic resource]

This episode examines the way in which the traditional weight-loss advice of dieting and exercising works for only five percent of the millions of us who are fighting flab. An operation that reduces the size of the stomach is a solution, but most overweight people would much prefer to take drugs to help them become thin. However, such medicines can cause dangerous - even fatal - side effects. Thus, a food of the future containing natural ingredients that can help us feel satiated and prevent us from overeating is being cooked up.
Online
1999
110.

Living on Air [electronic resource]

This episode looks at the increase in the number of people with anorexia. The condition has been known for hundreds of years-long before the media and the fashion industry created a thin "ideal" for women to aspire to. It has the highest mortality rate of all psychiatric illnesses, yet very little is known about what causes it or how to cure it. This exploration into the latest research on the causes and effects of eating disorders follows scientists as they track down anorexia in the least expected places. They look for the answers to some key questions: Are eating disorders inherited? Is there an "anorexia gene"? Do anorexics have a malfunctioning stress response system that makes them sick?
Online
1999
111.

5 Tips for Healthy Eating on the Go [electronic resource]

School, sports, work, social obligations - you have a lot to do. In order to get it all done you need energy, but preparing optimal meals is time-consuming. So where do you get the energy to keep up with your busy schedule - without resorting to fast/junk food? This program answers that question with five practical tips for healthy eating in a fast-paced lifestyle: plan ahead, don't skip breakfast, learn to read food labels quickly, snack smart, and eat out wisely. Expert commentary is provided by a registered dietitian, a healthy living coordinator, and a health officer - and pop quizzes reinforce the learning.
Online
2012
112.

Food and Nutrition [electronic resource]

Humans used to get their food directly from natural sources. Today, however, a great deal of what we eat is not only processed, it is manufactured. Many complex steps lie between what grows and what reaches the table. This program tells us about cheese-making and shows new ways of preserving food, extending its freshness. It also discusses the effects of cholesterol on health.
Online
2005; 1993
113.

Eating Healthy [electronic resource]

This program describes how the combination of the five food groups provides the human body with those elements essential for its proper functioning, how vitamins contribute to the growth and health of the human body, and why vitamins must be ingested. Finally, the program stresses the importance of good nutrition in maintaining good health and the energy levels necessary to successful living.
Online
2009; 1994
114.

Eating Disorders [electronic resource]: The Hunger Within

There are an estimated eleven million people in the U.S. who suffer from eating disorders, and thousands of these die each year from acute anorexia. In this program, ABC News correspondent Lynn Sherr visits the Montreux Counseling Center in Victoria, British Columbia, where Peggy Claude-Pierre offers hope, a voice of comfort and reason, and a highly successful alternative treatment plan for anorexia and bulimia to more than 400 patients annually. The program demonstrates firsthand how Ms. Claude-Pierre has succeeded where traditional medical care has failed in bringing young people back to life and health from an illness that has a high relapse rate and no cure in sight.
Online
2010; 1996
115.

Eating Disorders [electronic resource]

Anorexia nervosa and bulimia nervosa-two conditions rooted in the desire to be slim-are the focus of this program. While the first deprives the body of food, the other causes its victims to compulsively purge food through vomiting. Two women who suffer with these conditions tell poignant stories of how these compulsive behaviors have nearly destroyed their lives and the lives of their respective families. An expert explains the specialized approach used in treating both disorders.
Online
2006; 1996
116.

Breakfast [electronic resource]: Most Important Meal of the Day

Greater physical stamina, better concentration at school or work, a more efficient metabolism-the evidence is overwhelming that a healthy breakfast is the key to a productive day. Yet it's the meal most likely to be skipped by children, teenagers, and adults alike. This video brings home the importance of the day's first meal by exploring the numerous mental and physical benefits of a nutritious breakfast. Viewers will understand the relationship between eating and metabolism, specifically between breakfast and blood-sugar levels. The kinds of foods that best fuel the body in the morning are also listed. Correlates to the National Health Education Standards and the National Standards for Family and Consumer Sciences Education.
Online
2005; 2003
117.

The ABCs of Vitamins [electronic resource]

Despite both an abundance of food and detailed nutritional labels, we as Americans are still unsure if we're getting the proper amounts of vitamins and minerals in our diets-so unsure that we spend around three billion dollars annually on supplements. But what is it exactly that vitamins and minerals do in the body? And are we already getting enough nutrients from what we eat or should we use supplements? This program offers a balanced overview of vitamins and minerals-what they are, why they are so important, and who really needs to take supplements. Experts discuss what happens when there is a deficiency of one of these nutrients, as well as the dangers of mega-dosing. Lively pop-up graphics support each topic by providing interesting, often surprising facts.
Online
2005; 2003
118.

All About Meat [electronic resource]

Strong consumer demand for leaner-bred livestock and cuts that are smaller and less fatty has transformed the meat industry. Tasty meals featuring beef, lamb, and pork once again are staples all across America, and this video explains why in six well-illustrated segments. How Much Meat Do We Eat? offers a statistical overview of meat consumption. Nutritional Value of Meat addresses protein, vitamins and minerals, good and bad fats, cholesterol, and portion sizes. Meat Quality takes a look at the appearance, texture, and color of raw meat. Adding Value surveys bonus items being bundled with raw meat, from marinades, sauces, and spices to breadings and pastry shells. Handling Meat Safely considers hygiene issues. And Cuts shows how butchers are developing new cuts to match the recipes [...]
Online
2005; 2004
119.

Diet and Disease in Modern Society [electronic resource]

What's so bad about saturated fat, and what makes fiber so good? In a society where convenience foods rule and obesity is a national epidemic, it's time to find out. This video investigates the relationship between diet and a number of frequently interrelated diseases and conditions, including heart attack, stroke, high blood pressure, hardening of the arteries, obesity, Type 2 diabetes, and cancer. Topics include high- and low-density lipoproteins; saturated, monounsaturated, and polyunsaturated fats; soluble and insoluble fiber; electrolyte minerals; antioxidants and free radicals; the effects of smoking and alcohol consumption; Disability-Adjusted Life Years; and the Body Mass Index. "You are what you eat!" isn't a cliche; it's a fact of life-and of good health. Correlates to Nati [...]
Online
2005; 2004
120.

Nutrients [electronic resource]: Their Interactions

If taste were a reliable guide to a nutritious diet, candy and soda would be two food groups vital to good health-but it's not. That's why this video takes a scientific look at dietary nutrients, explaining what they are, why the body needs them, and how they work with each other to produce energy, stimulate growth, repair and maintain hard and soft tissues, and regulate bodily processes. Metabolism, energy yield from different food types, the composition and role of blood, key vitamins and minerals, dietary fiber, and recommended daily allowances are only a few of the topics covered in this detailed overview of the biochemistry of nutrition. The impact of nutritional deficiencies on short- and long-term health is also discussed. Correlates to National Science Education Standards and [...]
Online
2005; 2004