21 results for your search

Added Sugars: The Bitter Truth
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(Learning Seed, 2013), 17 mins, 17 page(s)
This program explains the differences between added and naturally occurring sugars and examines how extra calories from sugar become fat molecules in the body. The DVD also highlights the dangers of having too much sugar in the bloodstream and offers tips on how to reduce daily sugar intake.
(Learning Seed, 2013), 17 mins, 17 page(s)
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Eat Smart: My Plate and the 2010 Dietary Guidelines
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directed by Kevin McCarthy, fl. 2011; produced by Kevin McCarthy, fl. 2011 (Chicago, IL: Learning Seed, 2013), 29 mins
Using MyPlate and the USDA’s Dietary Guidelines, this program presents a practical overview of the basic concepts of healthy eating. Learn about the Guidelines’ three main recommendations: eat nutrient-dense foods, balance calories, and reduce solid fats, added sugars and sodium. See how MyPlate helps you buil...
directed by Kevin McCarthy, fl. 2011; produced by Kevin McCarthy, fl. 2011 (Chicago, IL: Learning Seed, 2013), 29 mins
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Fats: Elements of Human Nutrition
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directed by Mike Poglitsch; produced by Kathleen O. Ryan (Chicago, IL: Learning Seed, 2013), 22 mins
We often think of fat as harmful, but it is actually very important to the body. It is equally important to learn the effects of fats on the body in order to maintain a healthy diet and lifestyle. Why is fat so important to a person’s diet? Is all fat bad? Discover the importance of lipids to good nutrition, t...
directed by Mike Poglitsch; produced by Kathleen O. Ryan (Chicago, IL: Learning Seed, 2013), 22 mins
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Get Off the SoFAS! Avoiding Solid Fats and Added Sugars
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(Learning Seed, 2012), 20 mins, 20 page(s)
This program explores health issues created by solid fats and added sugars, compares their common properties, and emphasizes new nutritional guidelines that suggest that humans avoid consuming calorie-laden foods full of solid fats and added sugars. It also considers the role of higher quality fats and sugars in t...
(Learning Seed, 2012), 20 mins, 20 page(s)
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Kitchen Safety
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(Learning Seed, 1997), 17 mins, 17 page(s)
Considering the potential dangers present in the kitchen, this program introduces kitchen safety. It teaches how to safely handle knives, emphasizes the importance of using proper tools to prevent accidents, explains how to guard against electric shocks, offers practical techniques for avoiding burns and scalds, a...
(Learning Seed, 1997), 17 mins, 17 page(s)
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Personalizing MyPlate: Easy Changes for Eating Habits
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(Learning Seed, 2012), 29 mins, 29 page(s)
This program shows how to find and create healthier meal options. It teaches how to utilize the principles of MyPlate to consume more fruits and vegetables, increase dietary amounts of whole grains, vary proteins, and limit fat, sugar, and sodium intake.
(Learning Seed, 2012), 29 mins, 29 page(s)
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Eat Less: The Upside of Downsizing
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directed by Kevin McCarthy, fl. 2011; produced by Kevin McCarthy, fl. 2011 (Chicago, IL: Learning Seed, 2013), 29 mins
The portions we consider “normal” have expanded, and so have our waistlines. This program explores the USDA’s recommendation to “eat less” and “avoid oversized portions.” Learn: -why most people consume far more food and calories than they did in past decades -how the quality of that food has change...
directed by Kevin McCarthy, fl. 2011; produced by Kevin McCarthy, fl. 2011 (Chicago, IL: Learning Seed, 2013), 29 mins
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Food Additives
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(Learning Seed, 2008), 24 mins, 24 page(s)
This DVD examines additives that are used to flavor, color, and preserve food and considers their effects on individual health. It looks at common additives and highlights the reasons for their use.
(Learning Seed, 2008), 24 mins, 24 page(s)
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Jobs in Food and Nutrition
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(Learning Seed, 2010), 29 mins, 29 page(s)
This program profiles farmers, chefs, food scientists, and healthcare workers and shows how each professional contributes to the food industry. It explains the collaboration required to produce, prepare, develop, and evaluate food products. The DVD explores related jobs, considers requisite education, and highligh...
(Learning Seed, 2010), 29 mins, 29 page(s)
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Pass on the Salt: Shaking the Habit
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produced by Jennifer A. Smith, fl. 1998-2015 (Chicago, IL: Learning Seed, 2013), 20 mins
You hardly touch the salt shaker, so you can’t eat too much salt, right? Wrong. Teach students to suss out sodium in foods, and how to reduce their intake. When a third of Americans have hypertension, the USDA’s new sodium guideline is not to be taken lightly (...er, with a grain of salt).
produced by Jennifer A. Smith, fl. 1998-2015 (Chicago, IL: Learning Seed, 2013), 20 mins
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