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Weekly New Releases - Nutrition
By Lisa Cranwell-Bruce
Not surprisingly, the different food allergies and special diet requests that camps receive every year can be confusing in some situations. Furthermore, camps can be challenged by the need to develop their menus and stay in budget, while meeting the needs of their campers and staff. Decoding Food Allergies and Special Diets presents an overview of the most common food allergies, explains what a true allergy is, and discusses special diets that address specific medical and religious needs. The DVD also details how camps can serve healthy and camp-friendly food.
Among the topics covered:
What is a food allergy?
Food intolerance
Food aversions
Lifestyle choices
Gluten free diet
Kosher diet
Preference diets
How to work with your campers and their families
DVD / 2013 / 76 minutes
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By Dixie Stanforth
Efforts to change health behaviors at the population level, despite the simplicity of the underlying message-eat less, move more-have been spectacularly unsuccessful. Eat Less, Move More: Easy 2 Say, Hard 2 Do details the challenges of getting people to respond to such undertakings in meaningful ways, looks at common communication strategies for reaching individuals who needs to modify their health-related behaviors, and suggests methods for overcoming any barriers to such change that may exist. The DVD points out the value of using science and evidence-based practices to guide message development and delivery of exceptional programs.
Among the topics covered:
What about mood and mental health?
Resolutions & intentions
Goals ? implementation intentions
iPhone app for behavior change using implementation intentions
How to make a switch
DVD / 2013 / 59 minutes
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Heather Shenkman, M.D., is a vibrant young cardiologist, triathlete, and expert communicator. She presents students with a crash course in the physiology and functioning of their hearts and demonstrates the best ways to keep their hearts healthy.
Using herself as a model, Dr. Shenkman shows teens exactly how to achieve life-long heart health through 7 simple principles:
1. get active
2. eat healthy
3. manage weight
4. avoid smoking
5. control cholesterol
6. manage blood pressure
7. reduce sugar in your diet
Dr. Shenkman motivates teens to design, start and maintain a healthy heart program tailored to each student's individual needs.
DVD (Closed Captioned) / 2013 / (Grades 7-College) / 20 minutes
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This DVD presents some basic concepts of nutrition. It defines nutrition and primary and secondary malnutrition. It describes the utilization, function, and sources of proteins, carbohydrates, lipids, vitamins, and minerals. It explains nitrogen balance, energy, energy value of foods, basal metabolic rate, adequate diet, and desirable weight.
DVD / 2013 /
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By Cindy J. Chang
"Wassup" With the Latest in Dietary Supplements?¡XHype vs. Science reviews the scope of the "problem" with taking dietary supplements and points out the risks that they pose for both competitive and recreational athletes. The DVD also discusses the laws and regulations concerning the labeling of dietary supplements. In addition, the DVD identifies four recommended educational resources for dietary supplements, as well as details four more resources that can provide appropriate information on these dietary substances. Finally, the DVD offers several suggestions regarding the advice that should be given to those individuals who are considering taking dietary supplements. Among the topics covered:
Scope of the problem
Labeling
Risks facing a "competitive" vs. recreational athlete
Four educational resources for dietary supplements
Four additional resources to help reduce risk
Case #1
What do you advise?
Legislation
DVD / 2012 / 43 minutes
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Reality TV meets the new MyPlate Dietary Guidelines in this real-life video example of a teen accepting a new challenge each week. Registered dietitian Christina Meyer-Jax gives our teen, Lexi, advice, feedback and encouragement with four dietary/fitness challenges, including:
Eat balanced. Move more.
Eat more good stuff.
Eat less bad stuff.
Move!
Watch Lexi transform as she increases her food IQ and activity level.
DVD (Closed Captioned) / 2012 / (Grades 6-Adult) / 28 minutes
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Countdown to Your Health for Kids DVD gives an overview of the six things kids can do each day to stay healthy. Perfect for elementary students, kids will discover the importance of eating fruits and vegetables, drinking water, having positive mental health, limiting time spent in front of a screen, getting plenty of physical activity and enough sleep. This DVD focuses on the numbers for health essential for kids, including an overview of age-appropriate sleep recommendations, presented by medical professionals giving the facts behind the numbers and kids who give practical advice on how they live the countdown.
DVD (Closed Captioned) / 2012 / (Grades 1- 6) / 18 minutes
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Most foods that we purchase for every day consumption, and those that we eat a little less often, contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings. This excellent program looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids that gets added to our food s and why we use them. Lief Lundin, a food scientist discusses these additives, why we use them and what the impacts of their use on our food are.
Please contact us for primary and secondary schools pricing.
Note : The above titles may have some territorial restrictions. Please feel free to send us an
enquiry.
DVD / 2012 / 20 minutes
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By Melinda M. Manore
The Changing Face of Nutrition for Health and Performance: Past, Present, and Future presents a compelling historical overview of nutrition and exercise. Featuring a President's Lecture from the 2012 ACSM annual meeting, the DVD looks at where the science and the profession have been, what did they learn, and what are the future directions and challenges they face. The DVD discusses how the profession has changed since the 1980s and points out some of the individuals in ACSM who helped make the transition possible. The DVD also reviews some of the key factors involved in two nutrition-related issues¡Xprotein needs and the physically active female.
Among the topics covered:
Looking back
Nutrition and exercise: the science and the profession
Where have we been?
What have we learned?
Factors that alter protein needs
The active female
The profession/industry: where have we been?
What are the future directions and challenges we face?
DVD / 2012 / 57 minutes
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Easy-to-understand overview of the federal government's new dietary guidelines for a general audience. These guidelines are created to help people stay healthy, reduce their chances of disease, and help them maintain a healthy weight through better nutrition and exercise. Provides tips on ways people can implement guidelines in their daily lives.
DVD (Region 1) / 2012 / 14 minutes
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Being physically active and eating from the food groups are key to balancing your energy. Registered Dietitian Melissa Halas-Liang discusses the nutrition basics of the energy equation, while a personal trainer explains the importance of balancing the equation by using that energy. Discover:
Short-term and long term benefits of physical activity
Tips to be active each day
How to overcome common excuses
How to continue being active into adulthood
Includes brief interviews with teens about how they stay healthy through physical activity
DVD (Closed Captioned) / 2012 / (Grades 6-Adult) / 20 minutes
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By Genie Gunn, Jeffrey Hinkle, Ann Peterka, Matt Brown, Jennifer Salkewicz
From requests for vegetarian and vegan menus to nut allergies and gluten-free products, life inside the kitchen at camp has changed dramatically over the last decade. As such, campers, staff, and volunteers are coming to camp with more and more requests (as well as expectations) of food service programs at camps. Food Requests and Allergies: A Panel Discussion features a panel of food service professionals who discuss these issues and share their experiences and approaches to addressing them.
Among the topics covered:
Dealing with food requests from campers
Dealing with food allergies
Working with food distributors
Healthy food ideas
Current challenges
DVD / 2012 / 74 minutes
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Making wise food choices is critical for the future health of our society. This presentation introduces the newest USDA food guidance system, MyPlate, and its key consumer messages. This presentation promotes physical activity as an essential component of a healthy lifestyle. This presentation takes an in depth look at the five food groups, foods within each group, amounts needed, and benefits received from eating a variety of foods. This presentation defines and characterizes oils, solid fats and added sugars. Students will learn how to make healthy choices which lead to a balanced diet grounded by physical activity. Collaborator: Janice Boyce, Ph.D., Texas Tech University
CD-ROM (Win, PowerPoint Presentation (94 slides)) / 2012
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Nutrients are the substances in food that work to keep our bodies healthy and eating a variety of foods from the food groups will give your body the nutrients it needs maintain good health. Registered Dietitian Melissa Halas-Liang and two students explore the functions, benefits and sources of the six types of nutrients, including:
Fats
Protein
Carbohydrates
Vitamins
Minerals
Water
DVD (Close Captioned) / 2012 / (Grade 6 - Adult) / 20 minutes
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The correct nutrition and hydration is vital for peak sports performance. This essential program examines the nutritional requirements that athletes have to be able to train and compete without disadvantaging their chances or damaging their health through fatigue and dehydration. Athletes, coaches and nutritionists discuss the correct way to structure an eating and hydration plan during training periods and a plan for competition days. Special emphasis is given to carb-loading, electrolyte intake and the correct use of hypotonic and hypertonic hydration and sports drinks.
Please contact us for primary and secondary schools pricing.
Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.
DVD / 2012 / 20 minutes
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By Mindy Millard-Stafford
Sport Drinks and Exercise Performance: Scientific Evidence provides an overview of what constitutes a sports drink and the impact of each principle component in a sports drink on physiological function. The DVD also details the purpose of having sodium in a sports drink. In addition, the DVD points out what individuals should do if they work in a hot environment, particularly with regard to replacing sweat losses. The DVD also discusses the fact that beverages with more than 10-12% carbohydrate are not optimal during exercise in the heat.
Among the topics covered:
What is a sports drink?
Variables which differ among sports drinks
Primary goals of sports drinks
Limits to performance in a warm environment
Carbohydrate ingestion during exercise
Efficacy of carbohydrate sports drinks in heat
Are small differences in carbohydrates among sports drinks important?
Impact of sport drinks on other types of exercise
What is the purpose of sodium in sport drinks?
What additional ingredients can enhance performance?
DVD / 2012 / 43 minutes
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Overview of federal government's new food icon, MyPlate (which replaced MyPyramid) geared toward persons in recovery. Provides overall nutritional guidelines, focusing on special challenges of those in recovery, including cravings. Special sections on nutritional myths, vitamins, and safe food handling.
DVD (Region 1) / 2012 / 17 minutes
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Do you ever stop and wonder what's on YOUR plate? Discover what's on the new MyPlate food icon developed by the US Department of Agriculture (USDA). This DVD is an overview of good food choices and the MyPlate food guide that highlights the best choices from each food group. Includes interviews with teens about their favorite healthy foods.
DVD (Closed Captioned) / 2012 / (Grade 6 - Adult) / 22 minutes
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This DVD explains how one can modify Hispanic Foods to create heart-healthy meals, which are more like traditional foods of the region than those in the modern diet; emphasizes using more vegetables, healthier fats and portion control. It also gives a brief review of cardiovascular diseases and why it's important to modify the diet.
DVD (Region 1) / 2009 / 19 minutes
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Contains the award-winning television special and 11 short films. Traces our relationship to food from a global perspective to personal action steps.
With beautiful visuals and inspiring stories, the Nourish film traces our relationship to food from a global perspective to personal action steps. Nourish illustrates how food connects to such issues as biodiversity, climate change, public health, and social justice.
Hosted and narrated by actress Cameron Diaz.
Features interviews with best-selling author Michael Pollan, sustainable food advocate Anna Lappe, chef Bryant Terry, pediatrician Dr. Nadine Burke, and organic farmer Nigel Walker.
Connections
By connecting seemingly unrelated people and places, this segment demonstrates the interdependence of our global community. Weaving together such themes as food and health, food and biodiversity, and food and community, "Connections" examines some of the most important issues of our time.
Seed to Table
This segment leads viewers on a remarkable tour of our food chain. The story follows two seeds¡Xcorn and tomato¡Xeach traveling a very different path to make a meal. "Seed to Table" vividly illustrates where our food comes from and how it gets to us.
Vote with Your Fork
With clarity and wit, best-selling author Michael Pollan shows how food serves as a metaphor for our values. In a far-ranging conversation, he invites a reflection on such questions as "What is food wisdom?" and "Why should we know the story of our food?"
Be the Difference
The final segment offers specific steps that individuals and groups can take to create a more sustainable food future. Themes include: Teach and Learn, Grow Your Own, Create Community, Change the Menu, Shop Wisely, and Take a Stand.
DVD / 2009 / 26 minutes
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Why is there is so much beauty in food? How does appearance influence taste? Explore beauty and taste, the psychology of eating, color as a guide to nutrition, the role of color in food merchandising, and the art of presenting a meal that is a feast for the eyes as well as the stomach. See how food for the "whole person" is more than the total of its vitamin and calorie counts.
Learn:
How food looks is a part of its taste. For example, studies show we judge sweet and sour by how much red and yellow we see in food.
Why kids respond to "weird colored" foods from purple catsup to blue fries.
That food is for the "whole person," more then the total of its vitamins and calorie counts.
How the food industry uses both artificial and natural colors to influence consumers.
That the same design principles used in fashion, architecture, and painting can be applied to designing a meal as well.
DVD (Closed Captioned) / 2004 / 18 minutes
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Kneaded, baked and sliced, this common food has built cities, changed religion and brought governments to ruin. We examine the rise and fall of our daily bread.
DVD / 2000 / (Senior High - College) / 23 minutes
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Fast Food is a fixture in the United States now spreading around the world. But its more than burgers and fries, weve always needed food to go. Unwrap the socio-economic origins and the impact on lifestyles.
DVD / 2000 / (Senior High - College) / 23 minutes
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