Stephenson, Jane
Summary: "An easy-reference guide to the nutritional data for over 4,500 foods, including information on setting nutrition goals and maintaining a balanced diet"--
Format: text
Publisher / Publication Date: The Experiment 2022
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 613.202 STEMorlock, Rachael
Summary: "Factory foods-or processed foods-are a part of most people's diets to some degree. How are they made? Why do we eat them? What nutritional value do they have? These and many other questions about factory foods are answered in this helpful guide to health and nutrition. With an emphasis on facts rather than judgments about food, readers are encouraged to learn about what they're eating with the...
Format: text
Publisher / Publication Date: Cavendish Square Publishing 2023
Copies Available at Woodmere
1 available in Juvenile Nonfiction, Call number: J 641.3 MORSummary: How do you tell if a banana's ripe? Is it OK to buy apples and cut out the bruises? Will a tomato or a pear continue to ripen? Can anyone really pick a ripe watermelon? Should grapes be washed? Different fruits and vegetables need different kinds of selection guidelines and storage procedures. Viewers of this video will learn how to properly select many types of fruits and vegetables; how to...
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
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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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Moss, Michael
Summary: "Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that processed food is addictive, like drugs or alcohol? Motivated by these questions, Pulitzer Prize-winning investigative reporter Michael Moss began searching for answers, to find the true peril in our food. In Hooked, Moss explores...
Format: text
Publisher / Publication Date: Random House 2021
Copies Available at Woodmere
2 available in Adult Non-fiction, Call number: 613.2 MOSOlmsted, Larry
Summary: "You've seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it's hard to know what we're eating anymore. In Real Food/Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers...
Format: text
Publisher / Publication Date: Algonquin Books of Chapel Hill 2016
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.3 OLMSummary: "Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape...
Format: moving image
Publisher / Publication Date: PBS Distribution 2016
Copies Available at Woodmere
2 available in E-TV DVDs, Call number: DVD E-TV INSummary: Can defrosted leftovers be refrozen? What is trichinosis? And if a pan catches fire, what is the best way to put it out? This concise program explains the importance of proper food handling, storage, and cooking in order to prevent spoilage, waste, and potential food poisoning. Good kitchen safety habits are detailed as well, which can help in avoiding common accidents.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
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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
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Summary: 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: 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: 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
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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
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Summary: The kitchen is a warm and welcoming place, but there are dangers. Make your students aware of them with this video. Using examples and what-if situations, it explains how to safely use and store knives; how to operate small appliances and the stove without accidents; how to prevent bruises, shocks, and burns; and how to put out a fire (and when to simply evacuate and call 911!) The first step...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
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: 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
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Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: We may not recognize the plants and animals our children eat. But the real issue is whether the power of the gene will be wisely used, or will it be diverted to the personal ends of those seeking financial profit or political power? Biotechnology is all that stands between a burgeoning world population and starvation. Already, ordinary milking cows are a disappearing species, plants are...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2007
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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
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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
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Summary: 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 ConsumerLab.com; 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2008
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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