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|#15642/1120 ADDED SUGARS: The Bitter Truth|
This program shows how extra calories from sugar convert into fat molecules, and the dangers of having too much sugar in your bloodstream. Find out where in your diet all that extra sugar hides and how to easily reduce your daily intake.Grades 6 to A
|#13768/0545 ALL ABOUT NUTRIENTS|
This program explores the function of nutrients, the reason why we need to eat a balanced nutritional food intake and what health problems may result if we do not eat properly. Grades 8 to A
|#12218/1290 AMAZING EGGS Revised!|
Get the facts on the amazing egg! Learn about size, grade, color, storage, cooking temperatures, and nutrition. Explore the versatility of eggs, various ways to prepare them and how they contribute to the preparation of other foods. Egg recipes are included and demonstrated by comedian Stevie Ray. Grades 6 to A
|#12221/1290 BASICS: FRUITS AND VEGETABLES|
Fruits and vegetables are an essential part of a healthy diet. In this video, Chef Paulette Mitchell discusses the variety of fruits and vegetables available while demonstrating preparation and cooking methods. Chef Paulette also demonstrates easy and delicious recipes including fruit kabobs, fruit smoothies, fruit ices, vegetable pizza and a veggie tortilla roll-up. Grades 7 to A
|#12206/1290 BREAKFAST BECAUSE!|
Breakfast is super important for great physical and mental performance. So why is the message not getting through to teenagers? Probably because they had a bag of chips for breakfast! *This DVD contains two versions - one featuring the U.S. Food Pyramid and the other the Canada Food Guide. Grades 6 to 12
|#7096/1690 BREAKFAST: Most Important Meal|
What does breakfast do for you? Lots, apparently! This video works hard to show viewers - especially teens - how very important it is to start off the day with a nutritious meal, the meal that, unfortunately, many people do not bother with. So, what's for breakfast? Grades 9 to A
|#15285/1725 CAN I EAT THAT?|
What are the scientific secrets behind your favorite foods? David Pogue ventures into labs and kitchens to uncover the hidden truths behind the flavors and textures we take for granted every day.
|#14059/1290 COOKING AND CHILDREN: A Learning Activity
This is really such a great idea in so many ways. The main purpose is to give parents a new way to get preschool kids eating healthier food by involving them in the preparation. This can also make kids more interested in what they are eating and so less fussy, as well as providing them a basic acquaintance with the kitchen and other significant life skills.
|#14792/0545 COOKING PROCESS (THE): How Food Changes|
It sounds simple, but scrambling an egg involves more than just heat, a frying pan, and a spatula. Using colorful, nontechnical demonstrations that any aspiring chef can understand and appreciate, this program illustrates important concepts regarding the cooking process and its effect on the basic biochemistry of food. Viewers learn what happens to fats, proteins, and carbohydrates during cooking; why foods taste either salty, sweet, bitter, or sour; how to interpret and make use of the glycemic index; and how the addition or substitution of an ingredient can make a dish unique, exciting, and typical of a certain country or region.Grades 8 to A
|#12225/1120 ELEMENTS OF HUMAN NUTRITION SERIES (6 Programs)|
Six fully revised programs explore the science and nutritional elements of food, their role in the human body, and their impact on our health: CARBS - Learn how our bodies use carbs, how many we should eat each day, and which foods are healthier choices for carbs than others. 21 minutes FATS - Discover the importance of lipids to good nutrition, the differences between various kinds of fat, and how fats relate to vitamins, hormones, energy, and our nervous system. 22 minutes PROTEIN - Learn what a protein is and the foods that provide it, how our bodies process protein, the difference between high and low quality proteins, and the recommended intakes of this essential nutrient. 21 minutes MINERALS - Learn the names and functions of minerals, and which foods are the best sources to ensure proper nutrition. 28 minutes VITAMINS - Teaches the basics about these essentials to human nutrition. Learn what vitamins are, and how they keep us healthy. Get tips on the best ways to get all the vitamins you need. 21 minutes WATER - Learn what water does for the body, from cell structure and joint lubrication to body temperature regulation and vitamin dissolution. 21 minutes *Closed CaptionedGrades 7 to A
|#14628/0635 EPIGENETICS: How Food Upsets Our Genes|
This program examines growing indications that food affects our genes - a concept vitally important to the science of epigenetics. Why are girls entering puberty at progressively younger ages? Why are the rates of heart attack, cancer, and adult-onset diabetes rising? Could it be food and food additives?
|#9826/1420 EXPLORING THE NEW FOOD PYRAMID|
Even though food is relatively plentiful these days there are many, many concerns about nutrition and disease that won't seem to go away! The Food Pyramid from the USDA keeps changing in its attempt to address these concerns as a guideline to nutritional health. This is the latest version. Grades 9 to A
|#12923/1290 FAST FOOD NUTRITION|
Do people who go to fast food restaurants actually want to know? Of course they do! Viewers learn how to make the healthiest choices when eating on the go at fast food restaurants. Grades 6 to A
|#15662/0685 FEEDING FRENZY: The Food Industry, Marketing and the Creation of a Health Crisis|
While discussions about the spiraling obesity/health crisis have tended to focus on the need for more exercise and individual responsibility, FEEDING FRENZY trains its focus squarely on the responsibility of the processed food industry and the outmoded government policies it benefits from. The food industry floods the market with a rising tide of cheap, addictive, high calorie food products while employing a multi billion-dollar marketing machine charged with making sure that every one of those surplus calories is consumed.
|#14168/0463 FINE LINE (THE): Counseling Clients in Nutrition
Featuring a panel of renowned health/fitness professionals, this program reviews the key factors impacting what constitutes an appropriate scope of practice for trainers and any nutritional advice or information they might share with their clients. Provides an exceptional resource for trainers who want to better understand their professional boundaries concerning counseling clients in nutrition.
|#15389/0635 FIVE TIPS FOR HEALTHY EATING ON THE GO|
School, sports, work, social obligations - you have a lot to do. In order to get it all done you need energy, but preparing optimal meals is time-consuming. So where do you get the energy to keep up with your busy schedule - without resorting to fast/junk food? This program answers that question with five practical tips for healthy eating in a fast-paced lifestyle: plan ahead, don’t skip breakfast, learn to read food labels quickly, snack smart, and eat out wisely. Expert commentary is provided by a registered dietician, a healthy living coordinator, and a health officer - and pop quizzes reinforce the learning.
|#12272/1120 FOOD ADDITIVES|
From the history behind preserving foods to new concepts in enriching foods, this program presents examples of the many additives that are used to flavor, color, and preserve so much of what we eat. Takes a simple, factual look at the everyday trade-offs we make when we choose our food.
|#13361/0545 FOOD FOR SPORTS PERFORMANCE|
Food gives us energy, repairs and replaces cells and allows growth to occur! Food is also one of the most important factors in making us "go fast"and allowing for peak physical performance in sporting activities. When people exercise they burn energy, can damage muscles and become dehydrated. This program will help students to understand the role that both foods and nutrients play in allowing themselves and elite athletes to enhance physical performance and succeed in all sporting arenas.Grades 8 to A
|#13354/0545 FOOD POISONING: Prevention is Better than Cure|
This program explores the causes of food contamination, the symptoms and ailments it produces, and the methods for preventing it. Grades 8 to A
|#10369/1120 FOOD SAFETY Revised|
Our classic program on food safety has been revised and updated! What is the leading cause of food poisoning? E. Coli? Pesticides? Not even close. The leading cause of food borne illness is consumer ignorance. Think of this video as preventive medicine.
|#16021/1290 FOOD SAFETY: It's In Your Hands!|
Ever get sick from something you ate? An estimated one in six people contract a foodborne illness each year, so what can you do to stay safe? Discover the steps to keeping food safe from foodborne illness by joining a chef in the kitchen along with a microbiologist to learn what you need to know for clean and safe food storage and preparation. FOOD SAFETY: It’s in Your Hands features short video segments that breakdown food safety essentials. *Closed CaptionedGrades 7 to A
|#13746/1290 FRESH FOOD: What is Farm to Table?|
Ok so here's the current food choice: fresh, local, organic, prepared by hand; or frozen, 4 days travel on an 18 wheeler, enriched with antibiotics, hormones and other tasty additives, and wrapped in plastic in a food processing plant (but, of course, $1 per serving cheaper). Four chefs explain and demonstrate why they have chosen to follow the former rather than the latter. Grades 6 to 12
|#14009/1290 FRESH INGREDIENTS: Healthy International Food Tips
Viewers get an introduction to the pleasures and benefits of grocery shopping, cooking and eating. Five video segments offer food and nutrition lessons we can learn from food markets around the world that can be applied to our home-cooked meals. Contrasts packaged and processed foods with similar fresh items found at your local farmer's markets and supermarket, while offering tips for using fresh, tasty ingredients in quick-to-prepare, healthful meals. The segments are: Planning fresh meals; Seasoning with fresh herbs; Seasoning with spices; Selecting olive oil; and, Selecting the best fish. Grades 6 to 12
|#15835/1290 FRUIT AND VEGETABLES: Color Power|
When it comes to fruits and vegetables, more is better. Fruits and veggies are filled with a host of health-promoting benefits, but often times we fall short on our daily servings. How can we get ourselves to eat and enjoy more fruits and veggies? Join food and health professionals and discover the power of fruits and vegetables!Grades 6 to A
|#14495/1120 GET OFF THE SOFAS! Avoiding Solid Fats and Added Sugars|
Teach your students why SoFAS don't belong in the kitchen! Viewers learn what solid fats and added sugars have in common, and why new nutritional guidelines say to avoid these calorie nightmares. But are other fats and sugars really any different? They are! This program explains the why, what, and how of it all. Grades 7 to A
|#15913/1290 GET WISE TO PORTION SIZE!|
Over the past few decades there has been a steady growth in portion sizes we’re served. While many of us have grown accustomed to oversized portions, these super-sized portions have brought rising rates of overweight and obesity. Learn more about why portion size matters and how to eat the right amount for you with short video segments that explain the portion size issue, including: Portion size: then and now; Why portion size matters; and, Tips for eating out and at home. *CCGrades 6 to A
|#14793/0545 GOOD ENOUGH TO EAT! Food Presentation and Service|
If food looks good, we are more or less compelled to find out if it tastes good too! This program explores the way food is styled and presented and how those aesthetic decisions shape the overall experience of a meal - whether at home or in a restaurant. Taking into account the human body’s five senses, the video demonstrates how we evaluate food and addresses the sense-related characteristics that people look for in a variety of meals. Interviews with a chef, a nutritionist, and a food stylist reveal the many ways in which food can be presented, from small parties to banquets.Grades 8 to A
|#12831/1290 GROCERY SHOPPING CHALLENGE (THE)|
Looking for the most bang for your buck at the grocery store? Want to know the nutrition values in the aisles of your grocery store? Look no further! Get the inside scoop on what stores do to get you to spend more at the checkout. Grades 6 to A
|#14128/0463 HEALING HUNGER: Dieting|
The question that arises is whether being obese, or even overweight, is more or less healthy than is constantly or repeatedly dieting? One of the most disturbing facts in North America is that although obesity is at an all-time high, 57 million people are dieting. How can health professionals inspire and educate clients to place value on their health and let the natural size follow?
|#13837/1420 HEALTHY EATING ON A BUDGET FOR FAMILIES|
There is little doubt that in hard times many individuals and families are finding fast food outlets to be their most economical source for food, but at what cost to their own and their children's long term health? This program offers sound advice on meeting both nutritional and financial needs at the same time. Grades 9 to A
|#13927/1420 HEALTHY EATING ON A BUDGET FOR SINGLES AND COUPLES|
Singles don't like to cook for themselves and couples wonder how they can take advantage of savings that seem geared to larger families. This program will help both shop for, prepare and enjoy healthy meals and still save money. Grades 9 to A
|#14075/0635 HEALTHY EATING: A Guide to Nutrition (5 Programs)
In an age of fad diets, ultra-processed foods, body image issues, and rampant obesity, clichés like "You are what you eat" just aren't enough to educate teens about smart eating. This five-part series explores food-related issues with the energy, complexity, and engagement needed to reach today's young adults. Using eye-catching animation sequences and commentary from nutritionists, dieticians, and trainers, the series conveys detailed, real-world knowledge about basic nutrition, weight management, physical fitness, eating disorders, and food safety. The series includes five 25-minute programs: BASIC NUTRITION NUTRITION AND WEIGHT MANAGEMENT NUTRITION FOR SPORTS AND EXERCISE NUTRITION AND EATING DISORDERS FOOD SAFETY AND DISEASE PREVENTION *Sub-titled *Includes PDF Guides Grades 7 to A
|#14388/0463 HEALTHY HOUSE (THE): A Novel Program for Pediatric Obesity|
Addresses the prevention and treatment of childhood obesity through observational learning and active play in a simulated home environment (The Healthy House). Also discusses how adapting concepts from social cognitive theory can enable healthy lifestyle choices to be modeled in a real-life setting, which may be translated into healthy behaviors in both the home and community.
|#11436/0485 HEALTHY PALATE (THE)|
Health-minded chefs, nutritionists, and researchers take a fresh look at how to prepare food that is both healthy and flavorful. Presented in a clear and concise format, discusses everything from nutritional facts and food category basics to the health effects of certain foods and methods for employing healthy foods and cooking techniques in everyday production. Grades 9 to A
|#12976/1290 HERBS AND SPICES|
The essence of the world's cuisines is based on indigenous ingredients and flavorings. Most important are the herbs and spices which give the cuisines their personalities. Instead of the artificial (and unhealthy) flavorings found in most processed (junk/fast) foods, alternatives do exist through the use of natural and healthy herbs and spices. Viewers get an introduction to their use that shows how easy (and tasty) it is to prepare great meals. *CC Grades 6 to 12
|#16115/1725 IN DEFENSE OF FOOD: An Eater's Manifesto|
"Eat Food. Not Too Much. Mostly Plants." With those seven words, journalist Michael Pollan distills a career’s worth of reporting into a prescription for reversing the damage being done to people’s health by today’s industrially-driven Western diet. Pollan offers a clear answer to one of the most urgent questions of our time: What should I eat to be healthy?
|#13748/1290 KIDS AND FAMILY FOOD ISSUES|
Food and mealtime issues, obesity and eating disorders, eating together at regular family dinners; all of these issues can be contentious for both parents and children. Viewers learn that they can also be the source of family communication and strengthened relationships.
|#14183/1290 KITCHEN SAFETY SMART|
In this funny kitchen safety instruction video a bumbling chef sends shivers through his teenage assistants with his total disregard for every aspect of food prep from knife usage to cleaning up his messes. Grades 6 to A
|#12769/0635 MANAGING CHOLESTEROL|
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.
|#15308/1725 MAYO CLINIC DIET (THE)|
Join the experts at Mayo Clinic as they debunk the various weight-loss programs and provide a real plan for lifelong weight management and success. Not a fad diet, just the facts, and tools to help you lose weight the healthy way. This program is the result of years of research at the Mayo Clinics in Minnesota, Florida and Arizona. Based on research conducted under the most rigorous and exacting standards by the most respected physicians, nutritionists and other medical experts in the world.
|#14869/0545 MORE FRIES WITH THAT?|
This program explores the popularity of convenience meals and the growing health and social concerns associated with them. Who pays the price for fast cheap food!Grades 8 to A
|#11930/0635 MY PYRAMID: The NEW Food Pyramid (Three-piece set)
Use this three-piece set to get a handle on the USDA’s new nutrition model! Covers all of the government’s 2005 food and fitness recommendations. Grades 7 to 12
|#14994/1290 NUTRIENT BASICS|
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, and Water.Grades 6 to A
|#12925/1290 NUTRITION CONTROVERSIES|
Food safety, organic foods, genetically engineered foods, food allergies, MSG, functional foods, dietary supplements; once you start thinking about the food that keeps us alive there is a never ending list of questions that seem to have no real answers, or do they? Concerned teens ask, "What should we be eating?!" Grades 6 to A
|#15301/1120 NUTRITION LABELS: Reading Between the Lines|
Whether you’re explaining Trans Fat or how to balance calories, this video supports your efforts! Students learn the meaning of each item on the Nutrition Facts labels, how to use daily values, and how to interpret label health claims.Grades 7 to A
|#16053/1290 NUTRITION STARTS HERE: Smart Eating on a Budget|
Develop healthy eating habits that will last a lifetime and join Chef Marshall O’Brien as he shares nutritious food choices and healthy eating strategies in Nutrition Starts Here: Smart Eating on a Budget. Chef Marshall demonstrates and explains how cooking and eating healthy food can be both fun and delicious while saving money.
|#14465/1945 NUTRITION: What Your Body Does with Food! (8 Great Modules)|
Gets down to the fruits and nuts of the vitamins, minerals and water needed to make our bodies work. Teens will understand the importance of the choices they make to maintain a healthy, strong lifestyle and what makes up the perfect plate! This series consists of eight 26-minute programs: 1: INTRO: CELLS AND MACRONUTRIENTS - Provides the breakdown of the six main types of nutrients that a body needs to get fueled everyday. 2: WHAT YOUR BODY DOES WITH FOOD – Explains Digestion, Metabolism, Metabolic Syndrome, Sugar Overload and Processed Foods, Calories and Nutrients, Hunger, and Appetite. 3: THE FOOD SPECTRUM - Covers what foods do for you and your body. Topics covered: Grains, Fruits and Veggies, Nuts, Seeds, Beans, Fish, Poultry, Eggs and Red Meat, Dairy and Calcium, Sugar, Salt, Oil and Alcohol, and Food Geometry. 4: MICRONUTRIENTS: VITAMINS, MINERALS, AND WATER - Without micronutrients, you wouldn't be able to access the energy the macronutrients provide. 5: PREVENTING NUTRITIONAL DISORDERS - Topics covered: What Are Nutritional Disorders, Exploring Nutritional Disorders, Exercise, Weight Management, and Weight Loss. 6: EATING IN CONTEXT - Humans come in all shapes and sizes. Students will deep dive into the factors that determine body composition, body type and our reactions to foods. 7: WHERE DOES YOUR FOOD COME FROM? Students will gain an understanding of what it means for a food to be organic and discusses fresh, local foods and their alternatives. 8: THE SAVVY EATER - Discusses practical tips for being an informed and savvy consumer in the grocery store. Then delves into the harrowing world of food safety. *Includes a CD-ROM with a Digital WorkbookGrades 6 to 12
|#13744/1290 OBESITY IN A BOTTLE II: Understanding Liquid Calories and Nutrition|
The 'drink' wars are heating up. Huge amounts of money are at stake. Advertisers are always looking for a youthful customer base that can keep buying their products. But some people believe many drink producers are killing their young customers with sugar and calories. This continuation of the best seller explains their new tactics.Grades 6 to 12
|#11257/1290 OBESITY IN A BOTTLE: Understanding Liquid Calories and Nutrition|
I mean really! Is the entire beverage industry just a gigantic money grabbing hype machine? Coke and Pepsi sell bottled water that is from municipal supplies! Sport and energy drinks that are inferior in effect to simple water or a glass of milk get hard marketing aimed primarily at youth and young adults. They are so cool! And of course they push diet drinks that actually make users fatter than their sugar laden non-diet equivalents. Viewers get some tips on how to make healthy choices in this all important area. Grades 6 to A
|#15947/0899 OUR DAILY POISON|
"A superb blend of archival footage and documentation, as well as personal and expert interviews. ...It offers a fascinating and somewhat horrifying look at the production of food across the globe as it makes its way from farmers' fields to our plates. The cinematography and sound quality are excellent. OUR DAILY POISON would make a great addition to any library, public, academic, or classroom collection. HIGHLY RECOMMENDED" Educational Media Reviews Online Cancers, autoimmune and reproductive disorders are all on the rise. Could the cause be the 100,000 novel molecules introduced into the environment over the last 70 years? OUR DAILY POISON is a hard-hitting, in-depth investigation into everyday products and the broken systems regulating them.
|#4780/1290 PORTION SIZE ME|
As far as obesity and weight loss is concerned, the gist of this video is that even if you eat at fast food counters ALL THE TIME you can actually lose weight if you eat portions properly measured to body size and activity level. Really! The proof is in the pudding! Watch and see. Grades 7 to A
|#4670/1290 PORTION SIZE ME and PORTION SIZE ME TOO! (2 Programs)
As far as obesity and weight loss is concerned, the gist of this video is that even if you eat at fast food counters ALL THE TIME you can actually lose weight if you eat portions properly measured to body size and activity level. Really! The proof is in the pudding! Watch and see. Grades 7 to 12
|#14193/1290 PORTION SIZE ME TOO!|
This documentary dives deeper into the concepts introduced in PORTION SIZE ME. It answers questions such as: Who determines portion size? How should it be determined? How can you make healthy choices at fast food restaurants? Grades 7 to A
|#14132/0463 RAISING FIT KIDS|
It seems that childhood obesity has become so common that simply overweight children are seen as being the norm. Other 'norms' that require more examination are childhood inactivity and the ingestion of prepared foods. This program aimed at parents and coaches explores and defines options that can enhance the level of health and general well-being of kids.
|#11965/1120 REAL FOOD: The Cost of Convenience|
Slow food, locally grown and as un-processed as possible makes you healthier, wealthier and wiser overall! Save your body, mind, your money and do your bit for the planet and the local economy. This program illustrates how much we pay - in dollars and nutrition - when we buy processed foods. Using compelling and memorable examples, viewers will learn how buying local products, fresh ingredients, and raw foods will impact their health as well as their wallets.
|#15643/1120 SKINNY ON SOLID FATS (THE)|
This program explains the different types of fat and why solid fats are harmful to your health (and waistline!). Take a ride on an LDL and HDL raft to discover how fats affect your cholesterol. Find out where fats hide in your diet and ways to reduce the amount you consume.Grades 6 to 12
|#12951/1290 SMART NUTRITION!|
What makes teenagers eat what they eat? Is it advertising, peer pressure, body image, health concerns (yah right!), all of the above? None of the above? Addiction to saturated fats, maybe? Or perhaps just convenience and availability? Teen viewers are asked to consider their options and the consequences of their choices. Grades 6 to 12
|#15306/0685 SOUL FOOD JUNKIES: A Film about Family, Food, and Tradition|
"Soul Food Junkies is a thoughtful, emotionally riveting, and historically grounded film. Byron Hurt masterfully strikes a delicate balance in understanding how food is both a site of inequality and deeply treasured cultural tradition. Though rooted in African American culinary culture, it speaks to the universal themes of love, loss and well-being." Imani Perry | Professor of African American Studies at Princeton University Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Presents an absorbing and ultimately inspiring look at the cultural politics of food and the complex interplay between identity, taste, power, and health.
|#15065/0463 SPORTS DRINKS AND EXERCISE PERFORMANCE: Scientific Evidence|
This program provides an overview of what constitutes a sports drink and the impact of each principle component in a sports drink on physiological function. Also details the purpose of having sodium in a sports drink.
|#16168/2153 SUGAR COATED: How the Food Industry Seduced the World One Spoonful at a Time|
IS SUGAR THE NEW TOBACCO? How did the food industry get us to stop asking the question: IS SUGAR TOXIC? It all starts with a secret PR campaign dating back to the 1970s. For forty years, Big Sugar deflected all threats to its multi-billion dollar empire, while sweetening the world’s food supply. As obesity, diabetes, and heart disease rates skyrocket, doctors are now treating the first generation of children suffering from fatty liver disease. The sugar industry is once again under siege. They dodged the bullet once. Will they do it again? This documentary investigates the history of the food industry’s use of sugar, its health impact on society and the politics of the "new tobacco". It’s dangerous, it’s everywhere, it’s PR-protected. But has the sugar industry finally met its match? DVD includes the 91-minute feature length documentary, as well as a 60-minute abridged version shortened for use in the classroom. Includes English sub-titles. (*Special price for K-12 schools and non-profit $99.95 - Public Libraries $49.95)
|#16003/1120 SUPERFOODS OR SUPERMYTHS?|
Eat beetroot! Add kale! Stick to salmon and pomegranate and chard! These aren’t just foods, they’re (cue trumpets) superfoods! Trusted experts say they’re so super-healthful, when you eat superfoods in super-quantities, you sleep right, feel strong, sound smarter, avoid cancer, and become unequivocally - .super! It seems logical: spinach is full of antioxidants; tomatoes are packed with lycopene. Your body needs these; therefore, foods with lots of it should be great for us. Right? Hyperbole alert! Whenever we see claims supporting extreme behavior - even the extreme intake of healthful foods, it’s time to dig deeper. In this program, explore the facts and fascination, myths and messages surrounding so-called superfoods. *CC
|#12207/1290 TEEN NUTRITION: What's the Big Debate? CANADIAN Edition|
This Edition includes the Canadian Food Guide. There's no debate that healthy eating is good for you, but too often, teens don't make smart choices when it comes to food and activity. Two high school classmates prepare for a debate on healthy eating, a nutritionist gives advice, and student interviews give a "real life" view of eating habits. Grades 6 to 12
|#14392/0463 TEN NUTRITION TACTICS OF TOP ATHLETES|
What do elite endurance athletes put on their plate or in their mouth before or during an event This program takes lessons from the top athletes and discusses the science behind their nutrition-related tactics. Offers tools and advice that health/wellness professionals can share with their clients. Also discusses the science underlying diet strategies that are typically adhered to by endurance athletes and details evidence-based information and insights concerning how they fuel their workouts - all appropriate within the scope of practice.
|#15817/1290 THINK BEFORE YOU DRINK: Sugar Shockers and Beverage Tips|
What we choose to quench our thirst matters more than you might think!. Beverages are the single largest source of calories in the average diet and their contribution often goes largely unnoticed. Soft drinks, sweetened teas, specialty coffee drinks, sports drinks, fruit-flavored juices, and energy drinks are the sugary, empty-calorie culprits contributing to rising rates of obesity and other chronic diseases. Discover the best beverage bets and learn more about how to make healthy choices through short video segments.Grades 6 to A
|#16189/0635 TRUTH ABOUT FAT (THE)|
Fat has a reputation as public health enemy number one. We’ve spent decades trying to eat less of it—yet today we’re unhealthier than ever. This engaging film sees a group of health service workers undergo a series of eating trials - including a bold experiment to investigate the effects of giving up fat altogether. Monitoring the effects of their drastic diet, the program demonstrates how, for healthy people, low-fat diets are bad news. Stuffed full to bursting with more astonishing facts and surprising experiments, this program reveals how a little bit of what we like can be good for us. A BBC Production.
Going vegetarian is a big step that many people are considering, or actually trying. But is it really a positive move health-wise, and how difficult is it to get proper nutrition as well as taste satisfaction from a non-meat/fish diet?
|#16210/0987 WHAT THE HEALTH???|
This film examines the link between diet and disease, and the billions of dollars at stake in the healthcare, pharmaceutical and food industries. WHAT THE HEALTH is the groundbreaking follow-up film from the creators of the award winning documentary COWSPIRACY. The film follows intrepid filmmaker Kip Andersen as he uncovers the secret to preventing and even reversing chronic diseases - and investigates why the nation’s leading health organizations don’t want us to know about it. With heart disease and cancer the two leading causes of death, and diabetes at an all-time high, the film reveals possibly the largest health cover-up of our time. This surprising, and at times hilarious, investigative documentary should be a part of any DVD collection!!!
|#14129/0463 WOMEN AND WEIGHT MANAGEMENT: Long-Term Success
Focuses on training programs designed specifically for women. Explains differences in programs for women vs. men and provides an overview of weight-loss programming involving a three-month goal setting regime that has proven successful for women.
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