Summary: The average person consumes way too much sugar-without even knowing it. This video reveals the true sugar content of everyday food products and the negative health effects of a high-sugar diet. Guiding viewers through the aisles of a grocery store, nutritionist Beth Mansfield explains the fine points of nutrition labels and explores ways to figure out the actual amount of sugar in fruit juice,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2007
View online at AVOD
Summary: An obesity epidemic has swept America-leading to an alarming rise in diabetes cases. This video looks at the disturbing trend and illustrates how diabetic teenagers can lead rewarding lives instead of becoming passive victims. Interviewing two young men and following them through their daily routines, the program reveals the benefits of staying positive and active. Will-a high school student...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Children can develop diabetes at a very young age, requiring them to deal with the daily complexities of this disease. The children who do best are those who handle most of the responsibilities of disease management themselves. This program from The Doctor Is In looks at how they learn to analyze their blood sugar levels and manage their care. Viewers meet several children ages 9 to 15 who have...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2008
View online at AVOD
Summary: 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....
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Red Bull is a study in apparent contradictions: Containing a jolt of caffeine and sugar, it's promoted as a natural health product. Bearing a label that it not be drunk by children or mixed with alcohol, it's sold in convenience stores and bars. And although enjoyed as a refreshing pick-me-up while dancing or playing sports, it can increase dehydration to dangerous levels. Focusing on Red...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2007
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: 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,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2007
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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...
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: 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: 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
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: Who has time? "I don't need the calories." "A double bacon cheeseburger, fries.now 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: 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...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: With diabetes on the rise around the world-and with the type 2 strain afflicting up to 90 percent of the diabetic population-the need for greater awareness and working knowledge of type 2 has also risen. This program was developed as a response to growing demand for diabetic nursing expertise in Australia. Topics include types, characteristics, and symptoms of type 2; monitoring blood glucose...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009