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The program introduces the students of Human Nutrition to micro- and macronutrients, caloric value, the Recommended Daily Allowance guide and its uses, the concept of a serving and some means to prevent food contamination. Students are encouraged to evaluate food carefully by reading nutrition labels, comparing nutritional and caloric requirements and applying knowledge of food storage and preservation.
The program introduces the students of Human Nutrition to the digestive system. The student will learn how mechanical ad chemical digestive processes work together to enable the body to absorb nutrients from the food we eat. Factors that effect digestion are introduced.
The program introduces the students of Human Nutrition to carbohydrates beginning with their composition and types. Carbohydrate production, digestion, absorption and usage by the body are discussed. The students will learn key facts concerning carbohydrates that will help them make healthy dietary decisions.
The program introduces the students of Human Nutrition to fats beginning with their composition and types. Fats production, digestion, absorption and usage by the body are discussed. The students will learn key facts concerning fats that will help them make healthy dietary decisions.
The program introduces the students of Human Nutrition to protein beginning with their composition and types. Discussion includes amino acids, peptide bonds, and protein production. The many uses of protein by the body are presented as well as the effects of protein deficiency. The students will learn key facts concerning protein that will help them make healthy dietary decisions.
The program introduces the students of Human Nutrition to vitamins beginning with their classification based on water and fat solubilities. The crucial roles played by vitamins in the body are presented as well as the effects of vitamin deficiency. The students will learn key facts concerning vitamins that will help them make healthy dietary decisions.
The program introduces the students of Human Nutrition to minerals beginning with their classification into macronutrient and micronutrient based on the bodies' requirements.. The crucial roles played by minerals in the body are presented as well as the effects of mineral deficiency. The students will learn key facts concerning minerals that will help them make healthy dietary decisions.
The program introduces students to water's part in human nutrition beginning with the daily need for water, the water balance and how water functions in our bodies. The idea that life is largely conducted in an aqueous environment is considered. The crucial roles played by water in the body are presented as well as the effects of dehydration. The students will learn key facts concerning water that will help them make healthy beverage decisions.
The program introduces students to the concept of an Energy Balance: the body's intake, chemical conversion, and use of energy. Students will chart the progress of glucose, fatty acids, and amino acids through the metabolic process. The sites of the metabolic processes within a cell is presented.
Nutrition Module 9: Energy Balance
Basic chemical formulas
Chemical energy, chemical bonds, and ATP
Controlled reaction rates
Aerobic and anaerobic metabolism.
Cellular sites of energy generation, transfer, and use
The program introduces students to Weight Control as an element in human nutrition beginning with the understanding of appropriate body fat levels and the portion of total weight due to fat, water, mineral mass and lean body mass. Students learn about symptoms and causes of anorexia and bulimia. The student will learn key facts concerning weight control that will help make healthy dietary decisions.
The program introduces students to Disease Prevention as an element of human nutrition beginning a brief overview of the immune system. The most common health risks influenced by diet are presented in detail. These risks include hypertension, diabetes, atherosclerosis, and cancer. Students will learn how diet can trigger or inhibit these diseases. The current dietary understanding of the role of saturated fat and cholesterol in the disease process is presented. The student will learn key facts concerning disease prevention that will help them make healthy dietary decisions.
Nutrition Module 11: Nutrition and Disease Prevention
Immunity
Diet influence on diabetes, hypertension, atherosclerosis, and cancer.
Anorexia and other eating disorders exert a frightening degree of control over millions of teenagers, especially young women. Manifested in so -called "Pro -Ana" websites, which actively promote anorexia, bulimia, and binge eating, the mental and physical grip of these sicknesses can prove impossible to break. This program represents a powerful weapon in the battle against eating disorders, pinpointing their origins in body image and self -esteem issues, illustrating their grim consequences in crystal -clear terms, and offering students, parents, teachers, and counselors a rich source of information and support. Hosted by The Sopranos' Jamie -Lynn Sigler, herself a survivor of teenage anorexia, the DVD explains how to recognize eating disorders, how friends and loved ones should communicate their fears and concerns, and how those who suffer from these often fatal illnesses can find professional help. Special emphasis is placed on identifying anorexia, bulimia, and binge eating as actual diseases, not as misguided lifestyle choices -a realization necessary for effective treatment.
Note: Not available in Australia/New Zealand
Review
"Powerful personal testimonies." - School Library Journal
"Viewers will learn about why eating disorders occur, how to recognize them, the serious health consequences involved, and where to turn for help. Recommended." - Video Librarian
"Good for classroom discussion." - Teacher Librarian
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 program 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, along with botulism, listeriosis, and viruses like hepatitis A. Tips for selecting safe food at the market and the optimal temperatures for cooking meats and eggs are covered as well.
Healthy eating is a challenge - sometimes, it's even a battle. With vending machines, convenience stores, and fast food restaurants almost everywhere, nutritional value can go down in defeat. This high -energy video shows how to defend against the dangers of junk food. Straightforward discussions and dramatizations arm students with a wealth of information on the updated 2005 food pyramid, the different kinds of fats and sugars, how to read ingredients labels, and how to control what foods are available. Commentary from nutrition and food policy experts provides backup, with insights into junk food packaging and advertising tactics. Stop losing battles! Join the Junk Food Wars.
Reviews
"Focused, realistic, and informative, this is highly recommended." -Video Librarian
"This helpful, information -laden program contains up -to -date nutrition and exercise information for teens.... An expressive young host leads viewers through the facts, with adult experts discussing nutrition guidelines, food labels, and other related subjects. Scenarios of students making good food choices help viewers understand how to deal with peer pressure." -Booklist
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 of fat, and how to start making healthier food choices. Dieticians and an athletic trainer add their stamp of authority, while savvy teens offer quick, easy, healthy, and delicious lunch and snack ideas. Break the fast food, junk food, no food habit!
Note: Not available in the United Kingdom and Ireland.
Teach your students the advantages of maintaining proper hygiene and give them the opportunity to create a personal health-and- hygiene plan. This program allows you to create a program which meets No Child Left Behind guidelines.
It's the most common food in the world, subject to thousands of years of culinary evolution. It's changed everything from diet to the way civilization has developed. It also may contain ingredients that hype up your kids. We'll get the dish on dough and unlock the mystery of the Montreal bagel.
The birth of breakfast cereal was the birth of the health food movement. Before that, breakfast was usually a fatty and vein-clogging combination of bacon, fried eggs, flapjacks and a mound of butter. The advent of corn flakes, oatmeal and other quick-to-prepare breakfast foods changed the way we start our day and the effect that our morning meal has on us.
It really does grow on trees, but you probably wouldn't want to eat it right off the branch. The chocolate we know and love is the result of a chemical processing method so intricate that many people are surprised it was ever discovered. This episode reveals the secrets of chocolate production and some possible health benefits of this sweet treat.
Corn is king. It's in the food you eat, it's in the pen you write with, it's in the car you drive. Indeed, it's one of the most versatile substances on the planet. It's also a very different product than the one that once grew wild across North America. We'll see how corn's evolution has been shaped, and how a tiny kernel becomes a piece of popcorn.
That egg in your fridge is a miracle of technology, biology and genealogy. It starts with a line of purebred chickens and goes through four generations of hens before the perfect egg is produced. Then it has to be graded and transported? ? and sometimes broken. This episode looks at the science behind egg production, analysis and even preparation.
They are a staple of the Western diet. They are also a great source of protein, a potential breeding ground of E. coli and a receptor of dangerous carcinogens. This episode looks at hamburger production, from cattle breeding and butchering methods, to cooking that succulent hunk of beef on the barbecue. Find out what happens as the meat is treated and heated.
Ice cream is so much more than a delectable delight. It's a complex matrix of crystals, bubbles and globules that wants to fall completely apart. Fortunately, the delicate structure of ice cream is held together by a combination of chemical reinforcements and top-of-the-line freezing technology. This allows the perfect mix to be delivered to your tongue where the chemicals explode in a fantastic release of flavour and texture. The technology of ice cream production is explored, both small batch and large scale.
For years people have thought of ketchup as a condiment packed with flavor, but light on nutrition. Oh, how wrong we were! Recent research has shown that heated tomato products are loaded with a form of molecule called lycopene that the body can easily absorb and which may fight cancer, heart disease and possibly even osteoporosis. This program tells you all about lycopene, the history of tomatoes and how ketchup is made.
That slice of pizza you enjoy on Friday night is a tasty meal all right, but it's also a cultural hodgepodge of different regional flavors and preferences. In fact, depending on what type of pizza you order, you could be devouring a healthy chemical blend of cleansing ingredients or a health-reducing fat bomb that sets your balanced diet back for days. This program explores the combination of ingredients on your pizza, the evolution of this delicious food, and the technology involved in creating one of its most common ingredients: cheese.
Originally, soft drinks were sold as medicine and contained ingredients that are now illegal. Now, soft drinks are tamer in content and better understood as merely a refreshing beverage. We'll see how they're made and find out exactly what they do when they get into your system.
Take the most popular drink in the world, water, heat it up and add some dry leaves. Voila, you have the second most popular drink in the world: tea! The chemical process of drying, packaging and brewing tea pleases people from cultures all around the world. It also improves their health in a way no other liquid does. We look at the production of tea and the effect it has on our bodies.
It's the most popular artificial flavour in the world. You can find it in all kinds of products. Despite a raging debate over whether natural vanilla is indeed superior to artificial vanilla, the molecules are actually exactly the same. So what's the big deal? You'll have to watch this episode to find out! Discover the unique method required to produce natural vanilla and how artificial flavours are created.
Its invention was probably an accident. Someone left a bunch of grapes in the bottom of a pouch, tasted it a few weeks later and BAM, they were hit with a buzz. Since then, wine making has become a sophisticated scientific process, from the grafting of two different types of vines to make growing possible anywhere in the world, to the technology used to create a red or a white. Every step is precisely thought out. Pheromone strips are used to control bug populations. And it may come as a surprise that this intoxicating mix of grapes and yeast is actually good for you!
This program gives students a look at the role of good nutrition in their lives. Part One of the program focuses on the wide variety of nutrients and their part in a healthy diet. Part two gives students a look at the Food Guide Pyramid and helps inform them about how to "read" a food package labeling. At the conclusion of each part, an engaging group of zany characters present students with a Nutrition Quiz. At the conclusion, 20 multiple-choice and true/false questions are posted, to reinforce the information and concepts presented.
The Standard Deviants walk through a step-by-step overview of nutrition. Learn all the basics about nutrition, starting with "What the heck is a nutrient'" The Standard Deviants also cover nutrition standards and guidelines.
What happens to that ham sandwich after you swallow it? The Standard Deviants go over the digestive process, from the first chew to the stomach and beyond.
The Standard Deviants go crazy about carbohydrates. Carbohydrates are one of the body's primo sources of fuel, and you'll find out why. Learn how to tell simple carbohydrates apart from complex ones.
Fat? AUGHH! Hold on a second. Although many of us try to avoid fat, it is a nutrient that is essential for the body to function. The Standard Deviants go over the helpful and harmful properties of fat.
The third and final macronutrients the Standard Deviants tackle is protein: defender of truth, justice, and the immune system. Learn the many, many functions this miraculous macronutrient performs in the body.
Did you know there are some vitamins you should take more regularly than others? Heck, there are some you don't really need to take at all! Find out some neat vitamin facts as we explain what each vitamin does for the body.
Vitamins aren't the only important micronutrient in the body. Join the Standard Deviants as they go mining for minerals and explain the important functions these micronutrients perform.
The Standard Deviants work up an appetite for metabolism, the process that converts food energy to energy your body can use. The Standard Deviants peek inside a cell and take you step-by-step through the whole metabolic process.
How does the body use fat and expend energy? What happens when we store more fat than we use? Obesity is much more complicated than the amount of food a person eats. We'll also discuss the eating disorders anorexia and bulimia.
Whether you're young or old, you can take steps to prevent disease. Discover some of the causes of the major diseases, like cancer and diabetes, and what you can do to lower your risk of getting them.
Kids love hot dogs, hamburgers, french fries, chips, and candy bars! This program explains the basics of nutritious eating, introducing students to concepts such as fat, carbohydrates, protein, and more.
We take a look at the savory science of food. Uncover the delicate technology behind popular drinks, and understand metabolism as we reveal the varying effects of fast food on the body. See how food can be fun with the egg toss record, the "World's Fastest Grease" - a pioneering vehicle running solely on peanut oil and much more.
Dive into the science and technology of some delicious delights. Take a look into the technology needed to make tasty treats for the masses. Understand the senses and what makes certain foods appealing. From soda vision to making syrup, we delve deep into what's behind the food we love.
We take a look at the scrumptious science of food. Investigate super-sized vegetables, the physics behind the shape of an egg, and the complex structure of ice cubes. From laser-coded fruits to ice wine harvests, we check out the technology behind these tasty treats.
Daily Planet paints a vivid picture of the co-relation between science and art. A famed photographer reveals the haunting dangers of toxins on the human body. We visit a museum to see how our digestive system works and get up close and personal with cadavers on display at the Ontario Science Centre.
Daily Planet inspects the human body. We check out the inner workings of our back muscles and learn the science behind balance. Find out what makes us faint, and how hand gestures affect our comprehension. Understand the layers of our skin and its characteristics. Thrilling experiments reveal how our bodies work and react in the most extreme circumstances.
Daily Planet gets a cue from our brain. We meet a man who has a superhuman capacity for memory, and learn how scanning pilots' brains can improve the art of flying. We explore how a blind daredevil uses his brain and senses to deep dive alongside sharks and successfully pilot a high-powered jet. This exciting Daily Planet program demonstrates how everything from performing simple to complex tasks, retaining information and our bodies' reactions are all controlled by signals from our brain! .
Daily Planet looks into the workings of the human body. Gripping experiments unveil the secrets behind balance, vision and chemical exposure to the body. From sticky tongues to popping ears, find out why our bodies react the way they do to our surroundings.