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Food Habits
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With nutritionally depleted foods, chemical additives, and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food matters sets about uncovering the trillion-dollar worldwide 'sickness industry' and gives people some scientifically verifiable solutions for curing disease naturally.
2009; 2008
Clemons (Stacks)

Just Eat It: A Food Waste Story

"Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping cold turkey and survive only on foods that would otherwise be thrown away."--Container.
2015; 2014
Clemons (Stacks)

A World of Food: Tastes & Taboos in Different Cultures

Explores the variety of food likes and dislikes, food taboos, and food rules around the world. Shows that food behaviors are peculiar to given cultures and that each culture has its unwritten food etiquette rules.

Super Size Me

Filmmaker Morgan Spurlock embarks on a journey to find out if fast food is making Americans fat. For 30 days he can't eat or drink anything that isn't on McDonald's menu; he must eat three square meals a day, he must eat everything on the menu at least once and supersize his meal if asked. He treks across the country interviewing a host of experts on fast food and a number of regular folk while downing McDonald's to try and find out why 37% of American are now overweight. Spurlock's grueling diet spirals him into a metamorphosis that will make you think twice about picking up another Big Mac.
Clemons (Stacks)

The Men Who Made Us Fat: Part 1 [electronic resource]

In this first episode, Jacques Peretti traces those responsible for revolutionizing our eating habits to find out how decisions made in America 40 years ago influence the way we eat today. The story of how high-fructose corn syrup has found its way into almost all processed foods and soft drinks and how fast food chains championed the idea of snacking between meals is examined.

Fixing Our Food Habits [electronic resource]

In the first installment of the series we learned that home cooking in many parts of the world is practically a thing of the past. But what we discover in Part 2 is that even while we've put the kibosh on preparing meals in our own kitchens, we have a bigger appetite than ever for food television and celebrity chefs. The question we have to ask ourselves is: "How can we stay out of the frozen food aisle?" Top chefs urge us to keep it simple. Fixing our food habits doesn't have to be complicated. Easy recipes with readily available ingredients may be the way back to the kitchen. And our various family heritages and cultural backgrounds may hold important clues.
2014; 2012

The Omnivore [electronic resource]: Satisfying Humanity's Hunger

Hunger is one of the biological drives essential to the survival of the human species. Constantly in search of something to eat, humanity has invented societal structures and means of conservation in an effort to ensure an adequate supply of food. This program traces the history of humankind's efforts to satiate the need to feed, from hunting and gathering, to agriculture and animal husbandry, to barter and commerce. And going beyond simple subsistence, the use of eating as a social ritual and pastime of gourmands is also addressed.

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 [...]

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.

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 [...]
2005; 2004

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 [...]
2005; 2004

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 [...]
2005; 2004

Old Foes, a New Threat [electronic resource]

Around 76 million cases of food-borne illness occur each year in the U.S., causing thousands of deaths and hundreds of thousands of hospitalizations. This program compares and contrasts our old enemies campylobacter, salmonella, E. coli, Listeria monocytogenes, calicivirus, and Hepatitis A, which, thanks to "improved" methods of food processing, have become a renewed health threat. The program also examines some of the many opportunities for food contamination that can occur on the trip from the farmyard to the kitchen table; identifies people most vulnerable to severe cases of food-borne diseases; describes symptoms and treatments; and explains how to avoid catching these nasty illnesses to begin with. The bottom line? These bugs can make anybody sick, so knowledge is the first line [...]
2005; 2004

Irradiation - Promise or Threat? [electronic resource]

The U.S. government has given its stamp of approval to irradiation as a way of killing food-borne bacteria, germs, and parasites. If irradiated food is considered safe enough to give to immune-compromised patients in hospitals and astronauts in space, why is the practice of food irradiation so controversial? This program offers a balanced look at this important method of food purification as it explains how X-rays, electron beams, and gamma radiation are used to sterilize food; identifies watchdog groups - the World Health Organization, the Centers for Disease Control and Prevention, the American Medical Association, and others - that keep an eye on the effectiveness and safety of irradiation technology; and presents the concerns of food irradiation opponents. Which side of the debat [...]
2005; 2004

Nutrition and Exercise [electronic resource]

When diabetes forced Yvonne to take her health seriously, she enlisted the help of a registered dietician and started exercising. By looking at Yvonne and others, this program details how the right foods combined with an adequate amount of exercise can help you avoid certain diseases and cope with existing medical conditions. Basic exercise tips and fitness assessment pointers are combined with suggested daily diets, especially the heart-healthy Mediterranean diet, as explained by Dr. John Cook, director of Vascular Medicine at Stanford Medical School and author of The Cardiovascular Cure.
2005; 2003

Food Safety [electronic resource]: From Market to Plate

What's the best way to avoid salmonella, E. coli, and other dangerous food-borne bugs? Information! Use this fact-filled video to show your students how to buy, store, and prepare delicious food with their health-and the health of anyone who eats with them-firmly in mind. At the supermarket, in the kitchen, and at the dinner table, knowledge is the key to safety.
2005; 2000

Food Fight [electronic resource]: Childhood Obesity and the Food Industry

It sounds laughable to blame food manufacturers and fast food restaurants for children being unhealthily overweight. But Big Tobacco thought health-related lawsuits were a joke too-until they finally lost. In this ABC News program, correspondent John Donvan examines the food industry's marketing strategies to see if and to what extent they are responsible for America's epidemic of childhood obesity. Industry initiatives to make and offer healthier foods are also presented. Afterward, anchor Chris Bury speaks with Kelly Brownell, director of the Yale Center for Eating and Weight Disorders, and Gene Grabowski, of the Grocery Manufacturers of America.
2006; 2003

Let's Do Lunch [electronic resource]

Who has time? "I don't need the calories." "A double bacon cheeseburger, that's a good lunch!" Sound familiar? Grab your students' attention with Let's Do Lunch and show them why that second meal of the day is vital to their health and academic performance. Covers childhood obesity and related conditions, the basics of balanced nutrition, good and bad cholesterol and different types of fat, and how to start making healthier food choices. Dieticians and an athletic trainer add their stamp of authority, while savvy teens offer quick, easy, healthy, and delicious lunch and snack ideas. Break the fast food, junk food, no food habit! Correlates to the National Health Education Standards and the National Standards for Family and Consumer Sciences Education.
2005; 2004