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.
Grade levels: Adult
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Fiber Growing and Textile Manufacture
Fiber Growing and Textile Manufacture examines a range of new methods for growing and developing environmentally sound textiles for the clothing industry.
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Vitamins
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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Fashion
Fashion explores how environmental consciousness is translating to the fashion design and clothing manufacturing industries and the impact on the commercial decisions of major clothing retailers.
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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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Influences on Food Choice
The program begins by reviewing the historical development of food patterns, then looks briefly at the composition of the diet today, and examines 13 influences on food choice. In each case an introduction by the narrator is followed by an interview with a person associated with the influence under examination. Those involved include a family, a psychologist, a marketer, an economist, a teacher, a vegetarian and a technology consultant.
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HACCP in Action: Food Safety Case Studies
The HACCP system – Hazard Analysis Critical Control Points – was developed in the 1960s in the US and was used in the NASA space program. This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety. HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe. Throughout this program the seven principles that all food workplaces should implement as part of their Food Safety Program are discussed.
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Handling Food Safely
This program provides an up-to-date, accurate and informative look at food handling within a commercial kitchen environment. With the aid of an expert chef and computer graphics, the program clearly shows the measures we must take to operate a safe, hygienic kitchen that remains free from food contamination.
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Head Lice Control
You may not even know you’ve got them! Research shows that 50% of people don’t feel itchy even though they’ve got head lice. This program details why head lice are so resilient and outlines the key to effective management – breaking their life cycle. Students, parents and teachers will learn about the different treatment methods, from the conditioner/comb treatment to insecticides sold over the counter and understand how to protect themselves from future infestations.