*** Notice: For the protection of property rights, this catalog is available for online browsing only. Please drop us a line if you would like to receive a copiable version of this catalog. Thank You!

Content

FOOD TECH

FOOD TECH


ALL ABOUT NUTRIENTS

Are you eating enough of the right foods to keep yourself healthy? Severe health problems can arise if our body doesn't receive the correct amounts of specific nutrients. But where do these nutrients come from? And in what foods are they found? This program explores the nutritional dangers of not eating a balanced and nutritional diet. We discuss the functions of nutrients as well as different types of food and energy sources. We investigate the difference between macro and micro nutrients, the consequences and associated health problems associated with a poor diet, and the importance of eating a variety of food types in moderation.

Chapters:
  • 1. Introduction
  • 2. What are Nutrients?
  • 3. Protein, Carbohydrates & Fats
  • 4. Vitamins, Minerals & Water
  • 5. Conclusion

    Item no.: DT08691427
    Format: DVD
    Duration: 24 minutes
    Audience: Senior Secondary
    Copyright: 2009
    Price: AUD 120.00

    [Go top]

    Add to cart


    CULTURAL INFLUENCES ON AUSTRALIAN FOODS

    Australian food is an eclectic blend of many different cultures. This program explores the origins of many popular Australian foods and what it is that makes them Australian. Beginning with the British colonisation and family favourites such as the traditional Sunday roast, we explore how the migration of the Chinese and Europeans after WW2 introduced Australia to many new culinary delights, and influenced the food we eat today. We introduce the emergence of 'fusion foods' and discuss the growing popularity of Australian bush foods and how the bush food industry is expanding into international markets.

    Chapters:
  • 1. Introduction
  • 2. The British Influence
  • 3. The Chinese Influence
  • 4. The European Influence
  • 5. The Native Influence
  • 6. The Modern Australian Influence
  • 7. Conclusion

    Item no.: HL08691445
    Format: DVD
    Duration: 20 minutes
    Audience: Junior Secondary - Middle Secondary
    Copyright: 2009
    Price: AUD 120.00

    [Go top]

    Add to cart


    DESIGNING MENUS FOR HEALTHY DIETS

    The ever-increasing pace of life for people of all ages means it is critical to plan for healthy eating accordingly.

    In this program, teenager Jesse takes us through a dramatised story of how, once again, his mother has to work back and puts him on a mission of preparing the dinner for that night, with the usual parting instruction: "...a 'healthy' dinner, Jesse..." Jesse, by his own admission, is just not one hundred per cent sure about what real healthy food is but he's willing to find out. In following his story, the program covers areas including the function of food; understanding nutrients; today's fast-paced society; designing menus; and different menus. We also hear from two professional dieticians, Melanie McGrice and Ingrid Hilton. In an engaging and thorough way, this program covers important areas about healthy and nutritious menu planning.

    Chapters:
  • 1. Introduction
  • 2. Function of Food
  • 3. Understanding Nutrients
  • 4. Today's Fast Paced Society
  • 5. Designing Menus
  • 6. Different Menus
  • 7. Conclusion

    Item no.: FG08691447
    Format: DVD
    Duration: 23 minutes
    Audience: Middle Secondary - Senior Secondary
    Copyright: 2009
    Price: AUD 120.00

    [Go top]

    Add to cart


    IN THE KITCHEN: UTENSILS, TOOLS AND EQUIPMENT

    Whether you're a culinary novice or a master chef, the rules and tools of the kitchen are the same for everybody.

    There are hundreds of different appliances and utensils you can use to create a meal, but you have to know how to use them properly. This program is essential viewing for anyone with an interest in working in a commercial kitchen.

    Chef Hemi Reidy takes us inside the restaurant kitchen where he weaves his magic for the daily dining pleasure of customers, and presents a lively and comprehensive look at using all sorts of tools, utensils and equipment in the kitchen.

    He takes us through areas including general kitchen safety and a range of OH&S areas; measuring and weighing, cutting, peeling, grating and crushing; mixing, whisking and processing; cooking equipment; and ergonomics and new technology.

    Chapters:
  • 1. Introduction
  • 2. General Kitchen Safety (OHS)
  • 3. Measuring and Weighing
  • 4. Cutting, Peeling, Grating and Crushing
  • 5. Mixing, Whisking and Processing
  • 6. Cooking Equipment
  • 7. Ergonomics and New Technology
  • 8. Conclusion

    Item no.: SY08691484
    Format: DVD
    Duration: 21 minutes
    Audience: Junior Secondary - Middle Secondary
    Copyright: 2009
    Price: AUD 120.00

    [Go top]

    Add to cart


    NEW FOODS: CHANGES AND ADVANCES IN TECHNOLOGY

    The choice of foods available to consumers has never been greater with constant development of new and different foods and food products. But what are new foods and why are they developed? Advances in food technology and constant change in consumer and industry demand drive the development of new products in the food industry. New food materials and technologies such as micro encapsulation, gene technology, plant breeding, the emergence of functional and novel foods, and the invention of food based packaging are all investigated. A bright insight into the changing landscape of the food industry.

    Chapters:
  • 1. Introduction
  • 2. What Are New Foods and Why Are They Developed?
  • 3. Functional and Novel Foods
  • 4. Microencapsulation
  • 5. Organic Farming
  • 6. Food Products As Packaging
  • 7. Gene Technology and Plant Breeding
  • 8. Conclusion

    Item no.: VK08691511
    Format: DVD
    Duration: 29 minutes
    Audience: Middle Secondary - Tafe
    Copyright: 2009
    Price: AUD 120.00

    [Go top]

    Add to cart


    UNDERSTANDING FSANZ

    Imagine a world with no food regulations that protected the public from harmful foods and ingredients - products high in harmful chemicals; no use by dates; inadequate packaging - it would be catastrophic. In Australia and New Zealand, the organisation responsible for this is Food Standards Australia New Zealand - or FSANZ. The independent government organisation as we know it today came into existence in 2001.

    This program looks at the nature and structure of the organisation; its goals; its interaction with the food industry; the development of food standards; and the relationship between FSANZ & other authorities.

    Various perspectives on the vital and complex work of FSANZ are offered by the organisation's communications manager, Lydia Buchtmann, also Brendan Gillespie the Operations Manager of pasta manufacturing company, Ubaldi Foods, and Moreland City Council's environmental health officer, Vicky Lambropoulous.

    Chapters:
  • 1. Introduction
  • 2. What Is FSANZ
  • 3. The Goal of FSANZ
  • 4. FSANZ and the Food Industry
  • 5. Developing Food Standards
  • 6. Relationship between FSANZ and Other Authorities

    Item no.: NF08691550
    Format: DVD
    Duration: 24 minutes
    Audience: Senior Secondary
    Copyright: 2009
    Price: AUD 120.00

    [Go top]

    Add to cart


    DEVELOPMENTS IN THE FOOD INDUSTRY: SCIENCE, TECHNOLOGY AND THE ENVIRONMENT

    This program explores the impact of technology on food production and development of new and emerging foods. The content covers the changes in food products available and innovation in product development as result of consumer needs and expectations. We also investigate packaging and its impact on food production and the environment.

    Item no.: BN08690588
    Format: DVD
    Duration: 29 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2007
    Price: AUD 120.00

    [Go top]

    Add to cart


    WORLD ON YOUR PLATE, MATE, THE: MULTICULTURAL INFLUENCES ON THE AUSTRALIAN DIET

    Australian¡¦s have never had more styles of food to choose from. Taking students on a cultural voyage around the world, this tasty program explores African, Middle Eastern, European, Asian and South American cooking. It looks at Australia¡¦s rich multicultural history and dietary influences, and the range of ingredients and food from different cultures available within Australia. This is an in-depth look at how the Australian eating pattern has evolved over the years, becoming one of the most sophisticated and varied in the world.

    Item no.: LW08691402
    Format: DVD
    Duration: 29 minutes
    Audience: Junior Secondary - Senior Secondary
    Copyright: 2007
    Price: AUD 120.00

    [Go top]

    Add to cart


    MANUAL HANDLING IN THE FOOD INDUSTRY

    Manual handling is not about bending and lifting correctly, but a systematic approach to identifying hazards, assessing the risk and implementing control practices. This program combines interviews with OHandS practitioners and footage of applied manual handling including hazard identification, risk assessment and risk control. The program contains five main sections: What is manual handling?, Identifying manual handling hazards, Risk assessment, Controlling the risk of the manual handling hazard and Reviewing OHandS practices. Featuring Ardmona and Baker's Delight, this is a comprehensive look at manual handling in the food manufacturing industries.

    Item no.: PC08690904
    Format: DVD
    Duration: 28 minutes
    Audience: Senior Secondary - Tertiary
    Copyright: 2006
    Price: AUD 110.00

    [Go top]

    Add to cart


    ALLERGENS AND FOOD SAFETY

    "Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Unfortunately this fictitious case study parallels many cases of children dying after eating certain foods or coming into contact with allergens. Like Marni's, their lives could have been saved. Allergens and Food Safety features interviews and footage throughout. The program covers: - What allergens are. - Reactions and responses. - Rules and regulations. - The role of food manufacturers in food safety. - The role of retailers and workers in food safety.

    This is a comprehensive look at processes, safety issues and control measures of food allergens in the manufacturing, regulation and selling of food."

    Item no.: BL08690556
    Format: DVD
    Duration: 29 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2005
    Price: AUD 110.00

    [Go top]

    Add to cart


    HACCP IN ACTION: FOOD SAFETY CASE STUDIES

    The HACCP system, Hazard Analysis Critical Control Points, was developed in the 1960s in the US and was used in the NASA space program.

    This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety. HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe.

    Throughout this program the seven principles that all food workplaces should implement as part of their Food Safety Program are discussed.

    Item no.: BZ08690596
    Format: DVD
    Duration: 28 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2005
    Price: AUD 110.00

    [Go top]

    Add to cart


    SERVING UP A HEALTHY EDUCATION: CANTEEN CASE STUDIES

    The school canteen is unique - it's the only provider of food based in an educational setting. Nutritionists argue that canteens must do more to educate young people about good nutrition by selling healthy food. Others say that too much is expected of canteens, and young people won't buy healthy alternatives anyway. This program explores some of the issues facing school canteens today, including: - health and nutrition - food selection in canteens - influences on food choices We present two case studies to illustrate how redesigning canteen food is not only possible, but financially viable. Nutritionists, school council advocates, teachers and students all contribute to this lively program that will challenge and inspire.

    Item no.: TL08690449
    Format: DVD
    Duration: 29 minutes
    Audience: Middle Secondary - Senior Secondary
    Copyright: 2005
    Price: AUD 110.00

    [Go top]

    Add to cart


    BRINGING IT TO THE BOIL: BASIC MOIST COOKING METHODS AND FOOD STORAGE

    This instructive program explains the "moist heat" cooking methods such as Boiling, Blanching, Poaching, Steaming, Stewing and Braising, as well as microwave cooking.

    It also looks at and examines commercial food preparation and storage systems such as Cook-chill, Cook-freeze and Sous-vide. An informative program for all food technology students.

    Item no.: VA08690057
    Format: DVD
    Duration: 26 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2004
    Price: AUD 110.00

    [Go top]

    Add to cart


    EXERCISE FOR LIFE

    Regular physical activity is so important, in terms of physical, social, emotional and intellectual health.

    This program examines the amount of exercise required per day, per week, and the different types of physical activities and organisations that individuals can participate in.

    The health problems as a result of insufficient levels of physical activity are presented with particular attention to overweight and obesity issues.

    Nutrition and the importance of good nutrition and a well balanced diet are also detailed.

    Item no.: TZ08690659
    Format: DVD
    Duration: 21 minutes
    Audience: Junior Secondary - Middle Secondary
    Copyright: 2004
    Price: AUD 110.00

    [Go top]

    Add to cart


    CANTEEN FOOD: HEALTHY TUCKSHOPS IN OUR SCHOOLS

    This is the program to get the whole school talking about the most important of school facilities: the canteen! It examines the importance of developing healthy eating habits at a young age and the role the school canteen can play in encouraging students to eat nutritious food. Students express their views together with nutritionists, canteen managers and teachers. Schools committed to promoting healthy eating tell their stories.

    Review
  • "Very relevant and clearly presented - high quality." - B. Wollard, TAFE Wyong, NSW.

    Item no.: RJ08690068
    Format: DVD
    Duration: 19 minutes
    Audience: Junior Secondary - Senior Secondary
    Copyright: 2003
    Price: AUD 110.00

    [Go top]

    Add to cart


    COMMODITIES: IN FOCUS - RICE

    In Commodities - Rice, we take an in-depth look at the world's most popular food, examining everything from humanity's long association with it to its exciting place in our future. Packed with information, this program emphasises the international, biological and environmental characteristics that make up this most important crop.

    Item no.: KK08690228
    Format: DVD
    Duration: 30 minutes
    Audience: Middle Secondary - Senior Secondary
    Copyright: 2003
    Price: AUD 110.00

    [Go top]

    Add to cart


    INSIDE STORY: FOOD PACKAGING

    Inside Story's news desk takes viewers into the colourful world of food packaging. Three self-contained stories look at materials (relating to function, safety and design), innovation (looking at new techniques) and environmental issues (focussing on plastics).

    Watch biodegradable plastic decompose, supermarket shelves become hardware racks, and hear experts from Heinz, Cryovac and VISY discuss the development of new packaging. The young reporters help students engage with the subject matter and clearly explain key terms like modified atmosphere and active and aseptic packaging. An informative and fascinating program which will engage students.

    Item no.: HP08690243
    Format: DVD
    Duration: 29 minutes
    Audience: Senior Secondary - Tertiary
    Copyright: 2003
    Price: AUD 110.00

    [Go top]

    Add to cart


    READING FOOD LABELS

    Food labels are a highly useful and important source of information for consumers. They help us to compare foods when shopping and to choose the foods that best meet our taste, nutrition and health requirements. From 2003, regulations drawn up by Australia New Zealand Food Authority (ANZFA) governing food labels came into force. Improvements to current labels include:
  • information on nutritional content
  • the percentage of the key or characterising ingredient or component of the food
  • the presence of major allergens in foods
  • country of origin
  • date marking and storage requirements.

    This program covers it all and more in a clear, concise and interesting way.

    Item no.: WC08690409
    Format: DVD
    Duration: 41 minutes
    Audience: Senior Secondary - Tertiary
    Copyright: 2003
    Price: AUD 110.00

    [Go top]

    Add to cart


    ADOLESCENCE, FOOD AND HEALTH

    With the aid of a group of passionate kids, stunning graphics, great music and solid research, we explore the relationship adolescents have with food, as we cover:
  • The physical needs for nutrients and energy.
  • The emotional needs which food satisfies, though not always successfully.
  • The desire for fast, convenience food in the home and outside and the impact of this on nutritional status and present and future health.
  • The prevalence and causes of adolescent eating disorders.
  • Some possible solutions/policy initiatives.

    Item no.: TC08690009
    Format: DVD
    Duration: 25 minutes
    Audience: Junior Secondary - Tertiary
    Copyright: 2002
    Price: AUD 110.00

    [Go top]

    Add to cart


    IF ONLY I'D...HEALTH, SAFETY AND SECURITY PROCEDURES IN THE HOSPITALITY AND TOURISM INDUSTRIES

    This program is made for students undertaking certificates in hospitality and tourism. Employing a collection of dramatised scenarios, the program covers the competencies relating to workplace procedures in health, safety and security, including following employers' legal requirements, reporting breaches of health safety and security, and reporting suspicious behaviour. It also covers dealing with emergency situations - recognising a potential situation, determining action and taking it, following enterprise rules, getting help from other people and accurate reporting. The third main area covered is dressing for safety by taking into account the workplace and duties in choosing clothing, footwear, personal grooming and hygiene.

    Item no.: NH08690223
    Format: DVD
    Duration: 22 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2002
    Price: AUD 110.00

    [Go top]

    Add to cart


    KNIVES ARE OUT, THE: USING KITCHEN KNIVES CORRECTLY

    This information-rich program provides an overview of the use of knives in a commercial kitchen. It covers the characteristics of good quality knives; techniques for sharpening knives; different types of knives and their uses; how to hold a knife correctly; the use of chopping boards; caring for knives; safety with knives; and 10 different cutting techniques - slicing, dicing, julienne, macedoine, brunoise, paysanne, mirepoix, chiffonnade, and jardiniere. Demonstrations are provided by a chef instructor and students from Victoria University of Technology's Hospitality Department.

    Item no.: HC08690293
    Format: DVD
    Duration: 29 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2002
    Price: AUD 110.00

    [Go top]

    Add to cart


    ALL ABOUT MEAT

    Meat is still a major component of our food intake and an important source of protein. According to many nutritionists, we eat more meat than is necessary for a healthy diet. However, increased dietary and health concerns have prompted meat producers to develop leaner meats and leaner cuts of meat.

    This programs looks at how meat is presented for purchase to the consumer, showing what producers are doing to address dietary and health concerns.

    Item no.: NH08690013
    Format: DVD
    Duration: 26 minutes
    Audience: Middle Secondary - Senior Secondary
    Copyright: 2001
    Price: AUD 110.00

    [Go top]

    Add to cart


    HEALTHY EATING PYRAMID, THE

    This program on the Healthy Eating Pyramid, was made in conjunction with Nutrition Australia. It covers two pyramids, one for vegetarians and the other for non-vegetarians. In each case, we look at the three sections, from bottom to top using all the latest information.

    Along the way, it emphasises the need to reduce the intake of saturated fat, salt and refined foods and to increase the intake of complex carbohydrates.

    The program also reiterates the need for regular activity or sport to be part of everyone's healthy lifestyle.

    The program is dynamically presented by Julia Martin with the aid of a range of young people in the street and colourful graphics with special on screen support from Jedda the Wonderdog!

    Reviews
  • "Very relevant, excellent quality." - Mrs. Pauline Murray, Wanneroo Senior High, WA.

  • "Excellent" - Linda Millington, Monaro High School, NSW.

    Item no.: DA08691327
    Format: DVD
    Duration: 16 minutes
    Audience: Senior Primary - Tertiary
    Copyright: 2001
    Price: AUD 110.00

    [Go top]

    Add to cart


    INVESTIGATING FOOD PRESERVATION

    Food preservation has come a long way since Coolgardi Safes and ice chests. Today, modified atmosphere packaging, cook-chill and UHT processes sit comfortably alongside more traditional methods such as canning, bottling and pickling. This program investigates leading food preservation methods such as dehydration, hot and cold thermal processes and the more controversial process of irradiation. Examples are drawn from pasta making, jam making, boutique cook-chill production, modified atmosphere packaging and irradiation processes.

    The program uses graphics and expertly-shot footage to illustrate the processes and has been produced with the aid of leading food technology teachers. It is a great resource for students and teachers.

    Item no.: WP08690266
    Format: DVD
    Duration: 32 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2001
    Price: AUD 110.00

    [Go top]

    Add to cart


    LEADING THE PACK: INNOVATIONS IN FOOD PACKAGING

    In this fascinating, informative program, we look at 10 innovative food packaging products including: CSIRO's biodegradable plastic, winners of the Packaging Council of Australia industry awards, plastic bags that 'breathe' like paper and packaging techniques of the future.

    Following extensive research with teachers, we explore the technical and creative aspects of the innovations, along with the factors that have driven their development. Throughout the program terminology such as "aseptic", "active", "environmental" and "modified atmosphere" packaging is explained.

    A great program for food technology, design and technology and graphic design classes!

    Item no.: EB08690298
    Format: DVD
    Duration: 29 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2001
    Price: AUD 110.00

    [Go top]

    Add to cart


    BUYING AND STORING FOOD SAFELY WITH HELEN HIGHWATERS

    Food safety is an issue wherever food is stored, prepared and served. Safety in the home is of particular concern, simply because it can involve such a wide range of people - people of all ages and people of various cultural and educational backgrounds. In this program we take a look at this critical issue, covering topics such as: buying the best and healthiest items in the supermarket, transporting them home in a safe fashion and safe refrigeration and storage methods.

    Helen Highwaters, the presenter of this program is 'on a crusade to save the world from food poisoning.' We follow her as she does her grocery shopping in a logical and safe order, and shows us how to put everything away correctly on her return home.

    Item no.: CN08690062
    Format: DVD
    Duration: 34 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    FIVE COMMON FOOD MYTHS

    It's been said that there are only two things certain in life - death and taxes. Perhaps we could add a third one - that myths about food will always abound! In this entertaining and informative program, we look at five of these myths: sugar is bad for you, vegetable fats are better than animal fats, red meat is bad, you can cut your salt intake by throwing out the salt shaker, processed food is bad.

    Item no.: AH08690163
    Format: DVD
    Duration: 25 minutes
    Audience: Junior Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    FOOD FACTS AND MYTHS

    Eating food is something everyone does and most people have opinions about. And of course there are always different companies and interest groups trying to convince you of their own point of view.

    So it's easy to see how myths about food and nutrition gain popularity. However, if you really want to maintain a healthy diet, it pays to examine these myths closely.

    This program examines the following food myths in the light of facts about food and nutrition.
  • By eating plenty of bran, you can be assured of sufficient fibre
  • Vitamin supplements are necessary for good health
  • You can eat as much fat as you like, provided that you exercise enough to burn it off
  • Bread and potatoes cause you to put on weight
  • Chicken is better than red meat

    Item no.: LY08690164
    Format: DVD
    Duration: 15 minutes
    Audience: Junior Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    FUNCTIONAL FOODS: A CASE STUDY OF MODIFIED EGGS

    Quite simply, functional foods are foods which have been altered to improve or provide specific health benefits for the consumer. This program tells the story of one such product, the NewStart egg, developed by Professor Farrell of the University of New England. As the story unfolds, the following issues are carefully examined; the so-called 'Cholesterol Conspiracy', benefits of Omega-3 fats, broad concerns about functional foods and marketing complications. This program is a fascinating story, not least because it explains `how do they alter what's inside those naturally-sealed egg packages?'

    Item no.: LN08690853
    Format: DVD
    Duration: 25 minutes
    Audience: Middle Secondary - Senior Secondary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: ALCOHOL

    This program is a complete, year 2000, remake of one our most popular programs from the 1980's. It covers all the main topics and issues, including the basic stats on alcohol use and abuse, nutritional aspects, the effect on motor skills and on health generally, advertising and how to use alcohol in moderation.

    Item no.: TZ08691322
    Format: DVD
    Duration: 18 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: CARBOHYDRATE

    Carbohydrate is a vital part of diet, but we generally don't eat enough of it. In this latest update of VEA's bestselling "Guess ..." series, we explore the role carbohydrate plays in maintaining our health and well being.

    How much carbohydrate do we need, and what form(s) does it take? Can we eat too much of it? What is carbohydrate loading, and why do athletes use it? These questions, and more are explored in this up-to-date program from the producers of programs such as "Australian Guide to Healthy Eating" and the updated "Guess ..." series.

    Item no.: SF08690197
    Format: DVD
    Duration: 13 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: FAT

    Fat is a large part of our diet; often we don't realise just how much of it we consume. Staple foodstuffs such as meat, butter and milk all have high fat contents. Additionally, many foods become high in fat when they are prepared in certain ways; low fat potatoes can become high fat chips, for example. This program looks at what fat is, how much of it we eat, what foods it is found in, what function it carries out in the body, what problems it causes, and how we can reduce our consumption of it. We also see the pressures put on us to eat more fat. Advertising tempts us with appealing pictures of healthy people eating fatty products and industry lobby groups are constantly campaigning for their product.

    Item no.: HR08690193
    Format: DVD
    Duration: 22 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: FIBRE

    This program looks at the underplayed role of fibre in our diet. How does fibre protect us from conditions like colon cancer, coronary heart disease, diabetes,diverticulitis, high cholesterol and obesity? How much fibre should we be eating to maintain good health? All is revealed in this amusing program.

    Item no.: VG08690194
    Format: DVD
    Duration: 19 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: PROTEIN

    Another best-selling VEA program having a face-lift for the year 2000. We explain what protein is and its role in our body, where it comes from (both animal and vegetable), its importance in our diet, its energy value and the myths surrounding it. One of these is the tendency for a high intake of animal protein to cause the body to lose calcium.

    Item no.: TH08690198
    Format: DVD
    Duration: 14 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: SALT

    For some years now, salt has been viewed as a major cause of high blood pressure. But the reality is a little more complex. For people with a genetic pre-disposition, salt may be a killer; for others it may not be such a problem. But until a satisfactory test is developed, it's wise for all of us to greatly reduce the amount of salt we consume.

    Item no.: KM08690195
    Format: DVD
    Duration: 20 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: SUGAR

    The more sugar we eat, the less complex carbohydrate and the more fat we eat. For that reason, sugar, with its empty kilojoules, is a food we should eat less of. But there's also the problem of dental caries: despite all the improvements in tooth-paste and fluoridation over large areas of Australasia, sugar which is hidden in an amazing variety of foods, is still public enemy number 1.

    Item no.: TP08690196
    Format: DVD
    Duration: 15 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO DINNER IN THE NEW MILLENNIUM: VITAMINS

    Whilst the debate over vitamin supplements appears certain to go on for a lot longer yet, we come down firmly on the side of `Consume a variety of foods and you won't need to think about supplements'. We explain the role of vitamins in the body and what happens when we consume more than we need. We also explain the vested interests involved in the synthetic vitamin industry and how that can get in the way of us spending our money wisely.

    Item no.: TC08690199
    Format: DVD
    Duration: 19 minutes
    Audience: Middle Secondary - Tertiary
    Copyright: 2000
    Price: AUD 100.00

    [Go top]

    Add to cart


    FOOD TESTING: WORKING WITH YEAST

    Food testing is a key part of most food technology courses. In this concise program, with the aid of teachers and students at one of Melbourne's leading secondary colleges, we look at yeast its biology, its history, and the necessary conditions for its growth.

    Varying contents are used in six test tubes to show why only one of them will inflate a balloon. We also demonstrate the effect of using dried and compressed yeast in the making of bread rolls in a real-life school laboratory environment. Students are also shown how to write up the result of the tests.

    Our teacher-consultant, Gail Major, has been declared Victoria's 1998 Teacher of the Year, so we're very proud to have Gail's involvement in this quality production.

    Item no.: ZE08690165
    Format: DVD
    Duration: 13 minutes
    Audience: Middle Secondary - Senior Secondary
    Copyright: 1998
    Price: AUD 100.00

    [Go top]

    Add to cart


    BUSINESS OF MARKETING FOOD, THE

    "This program examines the role of marketing in successful Australian food companies using two case studies: Sanitarium Foods and Gatorade. This program considers: - Analysing and selecting markets. - SWOT analysis. - Developing marketing plans and types of promotion. - Price structuring. The program aims to develop students' knowledge and understanding of how marketing operates in contemporary business practice within the specific context of the Australian food industry. Business students will be able to see the applications and real outcomes of marketing ""theory"" in practice, and food technology students will gain an understanding of how marketing methods are developed and applied in their industry."

    Item no.: YH08690718
    Format: DVD
    Duration: 27 minutes
    Audience: Senior Secondary - Tertiary
    Copyright: 1997
    Price: AUD 100.00

    [Go top]

    Add to cart


    GUESS WHO'S COMING TO BREAKFAST?

    Whilst the debate over vitamin supplements appears certain to go on for a lot longer yet, we come down firmly on the side of `Consume a variety of foods and you won't need to think about supplements'. We explain the role of vitamins in the body and what happens when we consume more than we need. We also explain the vested interests involved in the synthetic vitamin industry and how that can get in the way of us spending our money wisely.

    Item no.: NM08690192
    Format: DVD
    Duration: 20 minutes
    Audience: Junior Secondary - Middle Secondary
    Copyright: 1991
    Price: AUD 100.00

    [Go top]

    Add to cart

    ***Price on web-site may not be current and is subject to modification by quotation***



    Email :
    inquiry@learningemall.com

    Websites :
    http://www.learningemall.com [ English ]
    http://www.learningemall.com.hk [ Chinese ]