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Properties of Food

Properties of Food


DIETARY SUPPLEMENTS: HEALTH OR HYPE?

Take a walk down the aisle of any supermarket or chemist these days and you are bound to be confronted by shelves full of nutrient supplements, ranging from vitamin A to zinc. But are they worth the price you pay for them? This information-packed program takes a balanced look at the essential nutrients needed by the body, the type of person who is most likely to take dietary supplements, and what differences - both good and bad - they can make to our everyday life. This program is a fresh look at a modern multi-billion dollar industry, including the rules of product labeling, and the cunning marketing that leverages off well-known sporting celebrities.

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Item no.: CH08691659
Format: DVD
Duration: 16 minutes
Copyright: 2011
Price: AUD 235.00

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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.

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Item no.: DT08691427
Format: DVD
Duration: 24 minutes
Copyright: 2009
Price: AUD 235.00

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PROCESSING AND PRESERVING FOODS

This fascinating program looks at why we preserve and process foods, how we do it in different cultures and the health considerations we need to take into account when we do it today. The preservation of food has been a life-saving practice in every human society since the dawn of time. Food, by its very nature, begins to spoil almost as soon as it is harvested so, to survive and thrive in ancient times, people had to learn to preserve the bounty to see them through lean times. In frozen climates, meat was kept in the ice. In tropical climates food was dried in the sun. In moderate climates salt and oil did the work. And this preservation allowed mankind to put down roots and create a society by remaining in one location. Each culture preserved their local food sources using the same basic methods of food preservation such as drying, freezing, fermenting, pickling and curing. But, within cultures, the preservation of food isn't strictly for sustenance. There are also cultural aspects. All across the world there are many religious and celebratory occasions where the preservation of foods now has a social and customary meaning. The approach is now taken that we preserve food because we want to, rather than because we have to. This program includes an introduction to the workings of HACCP.

Item no.: WM11100085
Format: DVD
Duration: 23 minutes
Copyright: 2008
Price: AUD 235.00

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FUNCTIONAL PROPERTIES OF FOOD

This program is aimed at a senior study level and explores the physical, chemical and sensory functions of many different food products. The program discusses the importance of these functions when preparing food as well as a range of complex processes that will be of great value to any senior food student. Including: Denaturation, Dextrinisation, Emulsifications, Maillard Browning and many more.

Item no.: RH11100052
Format: DVD
Duration: 26 minutes
Copyright: 2007
Price: AUD 235.00

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SCIENCE IN FOODS, THE

What exactly is food? In this program we introduce students to the science behind the food we eat. We start by describing what food is, the components found in food and why we need carbohydrates, protein, vitamins and minerals, fats and oils. And we show how to test different foods to determine which of these components are present. We also examine keeping food safe and how it should be handled and stored. Packaging, use-by-dates and refrigeration are also covered as well as long-term storage methods. Food allergies, the concept of genetically modified foods and possible problems with gene technology are also discussed in The Science of Foods.

Item no.: DV11100097
Format: DVD
Duration: 24 minutes
Copyright: 2006
Price: AUD 235.00

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COMMODITIES: IN FOCUS - MILK

In Focus: Milk, we examine one of our most important foods. Ancient, versatile and very nutritious, milk has been central to human life for centuries. Rich with information, this program examines the many uses, benefits and impacts that milk production has on our economy, environment and health.

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Item no.: EA08690227
Format: DVD
Duration: 28 minutes
Copyright: 2004
Price: AUD 235.00

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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.

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Item no.: KK08690228
Format: DVD
Duration: 30 minutes
Copyright: 2003
Price: AUD 235.00

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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.

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Item no.: NH08690013
Format: DVD
Duration: 26 minutes
Copyright: 2001
Price: AUD 235.00

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CHEMISTRY OF COOKING

It is useful to understand what actually happens to food when it is prepared and cooked. This film examines the physical and chemical changes that take place. Set in a commercial kitchen, a simple egg sponge is used to demonstrate processes such as: aeration, denaturation, coagulation, gelatinisation, browning reactions, emulsification, and crystallisation.

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Item no.: PH11100281
Format: DVD
Duration: 19 minutes
Copyright: 2000
Price: AUD 235.00

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GLUTEN-FREE FOODS: F.G.ROBERTS, PRODUCING FOOD FOR A NICHE MARKET

Have you ever wondered how the bread in your sandwich gets its wonderfully soft, springy texture? It's not the yeast - although that helps. Nor is it the starch, the fat or the sugar, although they all have a part to play. In fact, it's a unique protein called gluten. Paul Smith, from FG Roberts Foods, has been developing gluten-free bread flour for almost ten years. With the help of Paul and a few of those people he works closely with, the program examines the following: the characteristics and properties of gluten, the causes and symptoms of coeliac disease, the effect of bread ingredients on gluten and the challenge of producing and marketing gluten-free products.

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Item no.: ML08691311
Format: DVD
Duration: 20 minutes
Copyright: 2000
Price: AUD 235.00

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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.

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Item no.: TZ08691322
Format: DVD
Duration: 18 minutes
Copyright: 2000
Price: AUD 235.00

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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 "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 ¡K" series.

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Item no.: SF08690197
Format: DVD
Duration: 13 minutes
Copyright: 2000
Price: AUD 235.00

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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.

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Item no.: HR08690193
Format: DVD
Duration: 22 minutes
Copyright: 2000
Price: AUD 235.00

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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.

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Item no.: VG08690194
Format: DVD
Duration: 19 minutes
Copyright: 2000
Price: AUD 235.00

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

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.

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Item no.: TH08690198
Format: DVD
Duration: 14 minutes
Copyright: 2000
Price: AUD 235.00

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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.

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Item no.: KM08690195
Format: DVD
Duration: 20 minutes
Copyright: 2000
Price: AUD 235.00

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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.

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Item no.: TP08690196
Format: DVD
Duration: 15 minutes
Copyright: 2000
Price: AUD 235.00

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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.

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Item no.: TC08690199
Format: DVD
Duration: 19 minutes
Copyright: 2000
Price: AUD 235.00

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CHARACTERISTICS AND PROPERTIES OF FOOD PART 1

Simple food preparation examples are provided to explain the main properties of food. The program also lists food compounds as well as factors causing changes in food composition. Topics examined are:
  • Aeration
  • Coagulation
  • Denaturation
  • Gelatinisation
  • Crystallisation
  • Testing for pH
  • Emulsification
  • Gelation


    Please contact us for primary and secondary schools pricing.

    Item no.: WA08690088
    Format: DVD
    Duration: 34 minutes
    Copyright: 1996
    Price: AUD 235.00

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    CHARACTERISTICS AND PROPERTIES OF FOOD PART 2: ENZYMES, PECTIN AND PIGMENTS

    We can drastically improve the preparation, preservation and presentation of the food we eat when we understand the role of enzymes, pectin and pigments. In this follow-up program to Characteristics and Properties of Food we provide concise definitions and explanations as well as a wide range of practical applications and hands-on experiments. We look at the role that enzymes play in the: ripening and deterioration of fruit and vegetables, the tenderising of meat, setting of gelatine, the extraction of fruit juice and the liquidation of the soft centres in chocolates. The properties of pectin are demonstrated in the process of making jam. Finally we look at the pigments in different groups of fruits and vegetables in order to better preserve their colour and appeal.

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    Item no.: LF08690089
    Format: DVD
    Duration: 24 minutes
    Copyright: 1999
    Price: AUD 235.00

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    FOOD PRODUCTION AND THE ENVIRONMENT

    A primary producer of peaches in Shepparton discusses diversified farming and growing conditions including the need for irrigation and subsequent environmental considerations. We investigate the climate needs, weed and pest control, water management, and the re-use of factory waste. In Lismore we talk to a macadamia producer about his farming operations, processing and value-adding as well as integrated pest management, soil erosion controls, conflict with urban encroachment, and factory noise and waste controls. Seasonal work and noise pollution are also covered as we follow the products from the farm to the factory to our tables at home.

    Item no.: ZP11100163
    Format: DVD
    Duration: 20 minutes
    Copyright: 1999
    Price: AUD 235.00

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    FOOD PRESERVATION

    This program looks at food preservation methods and the factors that cause food to spoil. Factors affecting food preservation are examined: Reasons for preserving food. Enzyme activity in food. Methods for controlling growth and killing micro-organisms. Environmental factors: hygiene and packaging.

    Item no.: VH11100192
    Format: DVD
    Duration: 26 minutes
    Copyright: 1995
    Price: AUD 235.00

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