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Diet Therapy
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Light Is Right [electronic resource]: Cooking for Health

One 93-minute video. A Meridian Production.
2006; 1988

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.
2005; 1994

Preparing Vegetables [electronic resource]

Healthy, delicious, and appealing..whether raw or cooked..vegetables are an important part of a healthy diet. This video examines various ways to prepare vegetables to retain nutritive value, color, texture, and flavor. Details simmering, steaming, baking/roasting, microwave, and other methods.
2008; 1990

The After-School Cookbook [electronic resource]

This video shows young people how to prepare quick, easy, and nutritious snacks and mini-meals using utensils and equipment found in most kitchens. Because all family members can have busy schedules, teaching teens and 'tweens to do some basic food preparation is helpful for everyone. All recipes are simple to prepare with ingredients easily purchased in supermarkets. Safe use of kitchen equipment is reviewed.
2005; 2001

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.

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.

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.
2010; 2008

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.
2010; 2006

Cystic Fibrosis [electronic resource]: Nutritional Considerations

Cystic fibrosis (CF) is a potentially life-threatening disease that causes thick, sticky mucus to build up in the lungs and digestive tract. Persons with cystic fibrosis need to eat high calorie and high protein foods throughout the day.

Life in the Fast Food Lane [electronic resource]

The lunch hour calls most Americans to the drive-thru lane or to the dining area of a well-known fast food restaurant. Knowing what or what not to eat can be very tricky because most menu items are high in fat, calories, and sodium. This video offers tips for making wise fast food choices, including specific ways to cut fat and calories, and steps for adding complex carbohydrates and fiber. It introduces some new lighter foods offered by many fast food chains. It also gives a comparison of leading fast food items: burgers, fries, chicken, pizza, and breakfast foods. An excellent program for those who want to eat a healthy, balanced diet but continue to find themselves trapped in the fast food lane.
2005; 1997

The New Food Pyramid [electronic resource]

When it comes to nutrition today, one size doesn't fit all. That's why the USDA created MyPyramid, a food guidance system that emphasizes a more individualized approach to improving diet and overall physical fitness. After watching this video, your students will have a clear understanding of the food pyramid's history, the six themes incorporated into the MyPyramid system, the main components of MyPyramid, and how people like themselves can make this updated food pyramid a part of their life. Solid information delivered by nutrition experts from Princeton University and elsewhere and supported by onscreen diagrams, lists, and fun facts make The New Food Pyramid an indispensable part of any health-related video collection. Correlates to National Health Education Standards for Achievin [...]

Food Labels [electronic resource]: Misleading Due to Misreading

Does anyone really eat a sliver of a muffin or a fraction of a pickle? In this brief ABC News segment, John Stossel blasts counterintuitive food labels that calculate fat, carbs, sodium, and other essential nutritional information based on a serving size that is unrealistically smaller than the unit size. A surefire discussion-starter for any course involving nutrition.
2006; 2005

Lost in the Supermarket [electronic resource]

Too many people shop for groceries without a clue about what they really want or need. In this video, Mike Colameco, producer and host of PBS's Colameco's Food Show, helps students keep their brains turned on after they enter the supermarket. Mike demonstrates that smart food purchases-accomplished on a reasonable budget-will lead to healthy and flavorful meals. With a well-organized shopping list, Mike walks viewers through the aisles of a grocery store, teaching them how to compare prices, find bargains, read nutrition labels, and determine the proper quantity to buy so as to avoid waste. A focus on organic foods is also included.
2006; 2007

Cooking 101 [electronic resource]

Most young people know how to open the refrigerator-but how many have the confidence to cook up a square meal? In this video, Mike Colameco, producer and host of PBS's Colameco's Food Show, offers empowering, easy-to-follow lessons for students who are intimidated by the kitchen. Mike guides viewers through the creation of two nutritious, tasty meals: pork loin with potatoes and spinach, and good old-fashioned spaghetti and meatballs. Along with step-by-step demonstrations of basic cooking techniques, Mike also breaks down each meal by cost-emphasizing that home cooking is low-stress, easy on the budget, and the best way for students to control what they eat.
2006; 2007

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 Tips on ways to squeeze a nutritious dinner into a super-busy lifestyle are also featured.

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 can be used to plan a healthy snack counterattack. Onscreen quizzes keep the experience interactive.

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.
2007; 2006

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.
2005; 1993

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.
2009; 1994

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.
2005; 2003