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Human Nutrition
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Food Science Technology [electronic resource]

This video takes a step beyond An Introduction to Food Science. Topics include microorganisms, methods of food preservation including irradiation and freeze drying, functions of nutrients, emulsions, mixtures, additives, toxicology, and other chemical reactions. Laboratory experiments demonstrate mold growth, food spoilage, and the role of acids and bases in food production. Career opportunities are also discussed. Use this video to provide a more in-depth look at food science in your foods and nutrition courses.
2005; 1997

Investigating Food Additives [electronic resource]

Without preservatives, bread would get moldy in a day or two, salad oil would turn rancid, and other foods would quickly spoil on grocery store shelves. However, as the use of preservatives and color- and flavor-enhancing additives has increased, consumers have grown concerned about the safety and long-term effects of these additives. This program explains how preservatives, antioxidants, stabilizers, buffers, sulfites, and other food additives work, while describing the FDA's efforts to ensure their safe use.
2005; 1997

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

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.
2010; 2009

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.
2010; 2005

Wine and Health [electronic resource]

This program focuses on the making of wine, its chemical composition, and its effects on health. It explains the relationships between the process of making wine, the culture of the grapevine, and the taste of wine; illustrates the different steps in the making of champagne, from the vineyards of the French province of Champagne to the underground caves dug in chalk where it is aged; and shows the physiological effects of alcohol on the human body.
2005; 1993

Inside the Pill [electronic resource]: Startling Facts About Dietary Supplements

In this program, ABC News correspondent Arnold Diaz reports on the potential dangers of dietary supplements. Pharmacologist and radio host Joe Graedon; Tod Cooperman, president of; and David Seckman, executive director of the National Nutritional Foods Association, speak out about misleading labeling, the need for governmental regulation, and the popular misperception among consumers that supplements such as chondroitin, SAM-e, ginseng, ginkgo biloba, and St. John's wort are harmless. The bottom line? Herbals have medicinal qualities, so safe use requires that dosage levels and possible interactions with pharmaceuticals be strictly taken into account.
2008; 2000

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

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.

Managing Cholesterol [electronic resource]

If cholesterol levels are a measure of how long a person will live, why don't more people make an effort to lower them? This program illustrates how LDL and HDL cholesterol affect the heart and circulatory system-and how untreated LDL levels can kill without warning. It also features revealing case studies of three patients-a middle-aged man working to reduce his LDL levels through diet and exercise; a woman who suffered a heart attack during pregnancy, also eating better now; and an elderly man with excellent cholesterol levels, thanks in part to the Mediterranean diet. Dr. Roger Blumenthal of Johns Hopkins Hospital and nutritionist Lisa Bookstein offer expert commentary.
2007; 2005

What's to Eat? [electronic resource]: An All-Consuming Study

Food has taken on so many meanings over the ages that we often forget what it really is: a source of chemical energy. This program takes a scientific look at food, showing how people and animals capture nutrients while revealing some disturbing eating habits with hidden benefits. After a look at the importance of fire and yeast in early culinary history, viewers experience "molecular gastronomy" at a Chicago restaurant where lasers, centrifuges, and liquid nitrogen are as common as spatulas. The program then examines the nutraceutical benefits of the blue mussel, the digestive efficiency of the carrion-loving turkey vulture, and the possibility that food could one day be genetically tailored to individual taste.
2009; 2008

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

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.
2005; 2003

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

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

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