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Digital Film Catalog
Will be prompted to log in to access from off campus.
Educational Films & Documentaries
From OhioLINK Digital Resource Commons. Full-length educational videos covering a wide variety of subjects. The collection currently includes videos from two distributors, Ambrose Video and Films for the Humanities & Sciences.
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These are just a few examples of the nutrition related digital videos available through OhioLINK. You will be prompted to log in to view off-campus.
How to Get Fat Without Really Trying
While much of the public debate about obesity has focused on personal responsibility, Peter Jennings reveals how federal government agricultural policies and food industry practices are contributing to America's growing obesity epidemic. How to Get Fat Without Really Trying takes on topics ranging from agricultural subsidies and their impact on the American diet to the effects of aggressive food marketing on children to place obesity in its broader sociopolitical context.
Coke on the Rocks?
Why are parents, educators, health advocates, and politicians—including Arnold Schwarzenegger—taking on Coca-Cola, the world's biggest brand? This program explains the facts and opinions at the heart of the growing controversy, revealing the health issues and business challenges that the soft-drink company must confront in order to survive in an increasingly fitness-oriented beverage market. Interviewing parents, students, nutrition experts, and activists about the movement to ban Coke and other sugar-heavy sodas from public schools, the program also features comments from Coke officials who insist the company can continue to dominate in the 21st century. (30 minutes)
Nutrients: Their Interactions
If taste were a reliable guide to a nutritious diet, candy and soda would be two food groups vital to good health?but it's not. That's why this video takes a scientific look at dietary nutrients, explaining what they are, why the body needs them, and how they work with each other to produce energy, stimulate growth, repair and maintain hard and soft tissues, and regulate bodily processes. Metabolism, energy yield from different food types, the composition and role of blood, key vitamins and minerals, dietary fiber, and recommended daily allowances are only a few of the topics covered in this detailed overview of the biochemistry of nutrition. The impact of nutritional deficiencies on short- and long-term health is also discussed. A Meridian Production.
Biotechnology on the Farm and in the Factory: Agricultural and Industrial Applications
As the world's population and overall standard of living continue to increase, the growing demand for food, fuel, and consumer products has reached unprecedented levels. This program examines how biotechnology is helping to meet those needs through genetic engineering to increase crop yields and improve the nutritional value of key staple foods; animal agriculture, founded on selective breeding and edging toward lab-based genetic engineering; and industrial applications of biotech in the manufacturing of chemicals, textiles, beverages, and fuel. Commentary is provided by Steve Pueppke and Len Fleck, of Michigan State University; Farzaneh Teymouri and Susanne Kleff, of MBI International; Jeanne Ohrnberger, of Genetics Squared; and Bob Forgey, of ProNAi Therapeutics.
Childhood Obesity: Reversing the Trend
This program from The Doctor Is In presents two hospital-based programs that are helping children lose weight and keep the pounds off by setting realistic goals based on good health, not appearance. Patients talk about what it is like, from a child's point of view, to be overweight and how they have succeeded in adhering to a program of portion control and exercise to create a healthier lifestyle. Commentary by Harvard Medical School's Dr. David Ludwig; Dr. Sonia Caprio, of Yale-New Haven Hospital; and Mary Savoye-Desanti, RD, CDN, CDE, is featured. A Dartmouth-Hitchcock Medical Center Production.
The miracle that once helped humans survive has turned into a curse and America's #1 health obsession?fat. Using case studies and the latest research and statistics, this program provides a well-balanced understanding of what fat is and how the human body is engineered to use it. Nutritionists and health experts discuss the overriding physiological reasons why diets fail. Obesity researchers at Columbia and Rockefeller Universities explain the genetic basis for normal and abnormal body weight, while surgeons illustrate the life-saving potential of gastric bypass surgery for the morbidly obese.
Provides an insights into their structure and several functions.
Simple Pleasures: Mediterranean Foods in the Americas
The staples of the Mediterranean diet- wheat bread, wine and olive oil- were not present in the Americas before Columbus. When the Spanish colonists settled in America, the foods they brought with them from the Mediterranean were blended into the foods available in America and a new hybrid cuisine was developed. This program looks at the history of the foods of the Mediterranean and how they affected people in Europe and the Americas.