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Biotechnology in the 21st century (New York, N.Y.) Ethical Markets: Growing the Green Economy Food service industry Food service skills series (New York, N.Y.) Kitchen and Food Safety (New York, N.Y.) Medical mavericks New fears for food Selection and preparation of meats Terra report Voyageur experience in global geographyFilter By Series
Biotechnology in the 21st century (New York, N.Y.) Ethical Markets: Growing the Green Economy Food service industry Food service skills series (New York, N.Y.) Kitchen and Food Safety (New York, N.Y.) Medical mavericks New fears for food Selection and preparation of meats Terra report Voyageur experience in global geographySummary: No one wants a burger with a side of salmonella or a taco topped with E. coli, but that's what you can get when food isn't prepared correctly. This video describes common-and serious-food-borne illnesses, how they're spread, and how they can be prevented through careful food handling and proper food preparation. Salmonella, Campylobacter jejuni, Escherichia coli, and shigella are discussed,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
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Summary: More and more consumers are turning to organics as fears escalate about genetically modified foods, chemical pesticides, and the antibiotics fed to animals. In this program, farmers and an inspector explain how organic crops and livestock are raised-and why produce, dairy and meat products, and processed foods certified as organic cost so much more than their non-organic counterparts. In...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2000
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Summary: This program rounds up a diverse group of workers in the fields of food, agriculture, and natural resources-a food service manager, a dietetic technician, a dairy farm manager, a landscape supervisor, an environmental science and protection technician, and a water treatment plant operator-to illustrate what they do and how they go about doing it. Correlates to all applicable National and State...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
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Summary: The maxim "You are what you eat" could have originated with a few hungry self-experimenters who proved that nutrition is critical to good health. As this program illustrates, one of the most prominent of these scientists was Dr. Joseph Goldberger, an early-20th-century researcher who ate the feces and scabs from patients with pellagra in his quest to prove it was not infectious. Viewers will...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2007
View online at AVOD
Summary: Despite its huge population and expanding industrial economy, most of China's inhabitants are farmers. This program journeys to Hong Kong, Guangzhou, and Beijing, exploring the relationship between Chinese agriculture and the urban centers of the country. Featuring visits to large-scale and family-operated farms, a walk along the Great Wall, and an interview with the U.S. embassy's agricultural...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
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Summary: 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.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
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Summary: By ensuring customer safety, a food business also protects itself-from bad publicity, sinking profits, and even legal action. This program guides viewers through sanitation tools and procedures that are essential to the management of any food-related enterprise, including both food service outlets and food manufacturing facilities. Incorporating interviews with a cafe chef, a quality manager at...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: The simple fact is most food-borne illnesses can be avoided by applying common sense at every meal and snack break. This video illustrates how to shop for the freshest foods, store them wisely, and prepare them correctly. Topics include signs of freshness and contamination; proper storage in the refrigerator, freezer, and pantry; ways to safely thaw frozen foods; how to avoid...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Although the culprit behind food poisoning is often invisible to the eye, food-borne illnesses represent a colossal health issue spanning a wide range of problems and solutions. This program explores the causes of food contamination, the symptoms and ailments it produces, and the methods for preventing it. Viewers are introduced to bacteria, viruses, fungi, molds, and yeasts that threaten...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
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Summary: Satisfying one's hunger is a primal act which most Westerners never connect to global issues. But the diets and farming systems of wealthy countries can be directly linked to starvation in the underdeveloped world. This program sheds light on the international tragedy of hunger and malnutrition, emphasizing that the problem is one of distribution, not production. Filmed in Asia, South America,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2008
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Summary: As the world's population and overall standard of living continue to increase, the growing demand for food, fuel, and consumer products has reached unprecedented levels. This program examines how biotechnology is helping to meet those needs through genetic engineering to increase crop yields and improve the nutritional value of key staple foods; animal agriculture, founded on selective breeding...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
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Summary: In this video, comedian Stevie Ray takes on a serious subject: kitchen and food safety. Splitting into "DO Stevie" and "DON'T Stevie," he prepares spaghetti, salad, and apple crisp the right way and the wrong way simultaneously. This silent split-screen format enables viewers to see how to-and how not to!-wash hands, avoid cross-contamination, use knives, treat cuts and burns if they should...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
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Summary: Clean, separate, cook, chill-the key processes to keep food safe! With more than 20 years of kitchen experience, Chef Jonathan Locke shares his extensive knowledge of safe food preparation, proper clean-up, and sanitary storage in this video. Food-borne illness is discussed as well. Just the Facts: Food Safety is an essential component of any food-teaching program! Correlates to all applicable...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: 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.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: 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.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: Familiarizes viewers with some practical, commonsense methods of making a food service job site safe and clean. Sanitation is the science of maintaining a clean, germ-free food production environment. The goal is to prevent food from becoming contaminated or dirty or harmful to eat. Employers are responsible for providing a safe workplace, but employees have a responsibility to maintain safe...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
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Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: It's almost a given that salmon is part of a healthy diet, its benefits touted far and wide. Some savvy consumers will even choose wild fish over farm-raised, believing it to be all the more nutritious. This program goes behind the scenes at Marine Harvest, the world's largest producer of farmed salmon, to examine the nutritive properties of both farm-raised and wild-caught fish. To keep costs...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: Fast food is everywhere these days, not only in popular national franchises, but in hotels and full-service restaurants as well. This video shows firsthand the techniques used in the fast food business: grilling, broiling, and frying. Each method is demonstrated and explained as safety tips are highlighted throughout. Various tools and procedures are also shown. There’s even a special section...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: The Hazard Analysis Critical Control Points protocols evolved from a system developed in the 1960s and implemented by NASA. This program explains and demonstrates the HACCP system, which identifies and isolates specific hazards throughout the process of food production in order to ensure consumer safety. The seven HACCP principles that restaurants and food vendors should implement are discussed...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
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Summary: Although more than 12,000 organic farms operate in the United States, increasing demand for organically grown food requires substantial imports from abroad. This program delves into the world of sustainable, eco-friendly agriculture; it also highlights advances that should eventually enable all Americans to "act locally" when they shop for organic food. George Siemon, founder and CEO of Organic...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2007
View online at AVOD
Summary: A Meridian Production.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2008