9 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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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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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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The Way We Eat: What Food Means
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(Learning Seed, 2001), 19 mins, 19 page(s)
This program questions whether modern humans live to eat or eat to live. It examines the nutritional and medicinal functions of food and discusses the social nature of eating.
(Learning Seed, 2001), 19 mins, 19 page(s)
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Bugs for Breakfast: Food and Culture
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(Learning Seed, 2001), 19 mins, 19 page(s)
This DVD presents a multicultural exploration of eating habits, looks at cultural food taboos, and shows how acceptable food is a matter of culture, not taste. It also looks at gender differences in food preferences.
(Learning Seed, 2001), 19 mins, 19 page(s)
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Knife Knowledge 101: Making the Cut
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(Learning Seed, 2010), 29 mins, 29 page(s)
In this DVD, chef Christopher Koetke describes the parts of a knife, outlines different types of knives, and teaches knife handling and care skills.
(Learning Seed, 2010), 29 mins, 29 page(s)
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