The study of plant hormones has long been part of Biology courses. The use of animation in this program aims to give students a better understanding of the complex interaction between organism and environmental stimuli in a way that the pages of a book can’t. This program deals with how plants use hormones to coordinate and control their activities with changes in the environment. The roles of the major hormones are discussed and their mode of action at a cellular level is explored. Some of the lesser known hormones are described.
Grade levels: Senior High (10-12)
-
The Business of Marketing Food
This program examines the role of marketing in successful Australian food companies using two case studies – Sanitarium Foods and Gatorade.
-
Buy Now – Pay Later: The Impact of TV Advertising on Kids’ Diets
In this innovative and lively program we present a range of views on the advertising of food to teenagers, as we ask some fundamental questions, including: Why is there so much food advertising during kids’ shows? How effective is it? Should food producers have the right to advertise to such a vulnerable group? We hear views from a leading dietician, the Deputy Director of the Australian Food Council, a spokesperson for Youth Media Australia and a leading academic commentator, John Schwartz, from the Media Department of Swinburne University. John analyses the food ads and tells us why they’re effective or not effective.
-
Buying and Storing Food Safely with Helen Highwaters
“Food safety is an issue wherever food is stored, prepared and served. Safety in the home is of particular concern, simply because it can involve such a wide range of people – people of all ages and people of various cultural and educational backgrounds. In this program we take a look at this critical issue, covering topics such as: buying the best and healthiest items in the supermarket, transporting them home in a safe fashion and safe refrigeration and storage methods.
Helen Highwaters, the presenter of this program is ‘on a crusade to save the world from food poisoning.’ We follow her as she does her grocery shopping in a logical and safe order, and shows us how to put everything away correctly on her return home.” -
By Any Means Necessary: Ergogenic Aids
“In recent years sport has been revolutionized into a multi-billion dollar industry. In this program we investigate the substances, techniques and equipment that athletes have used throughout history, and are using today, to enhance their sporting performance. Intended for use as a general introduction to the full spectrum of ergogenic aids in modern sport, this program covers: nutrition, training, and traditional ergogenic aids, pharmacological aids and the issues of drugs in sport, the rise of physiological aids, sports psychology, the impact of sports equipment, clothing and other (bio)mechanical ergogenics, issues of ‘fair play’, and ergogenic aids of the future.”
-
Cafeteria Food: Healthy Cafeteria in Our Schools
This is the program to get the whole school talking about the most important of school facilities: the cafeteria! It examines the importance of developing healthy eating habits at a young age and the role the school cafeteria can play in encouraging students to eat nutritious food. Students express their views together with nutritionists, cafeteria managers and teachers. Schools committed to promoting healthy eating tell their stories.
-
Case Studies of Change in Human Resource Management
This program looks at changes in the Human Resource Management (HRM) policy at ICI Australia. Examining two separate HRM policies changes – workplace culture reform and managing diversity – the program identifies the need for the changes, the features of the changes and their success. By studying two changes in the one organization, the program enables students to consider the inter-relationship of the need for, and the nature of the changes.
-
Catering for an Event
Events and functions need careful planning and execution. This program examines a range of areas relevant to event or function catering. It focuses on general planning, budgets, the food – including menu planning, presentation, the kitchen, food quantities, transporting food, and food storage and handling for outside functions. The program also looks at the importance of good timing and flexibility, and explores some of the legal requirements involved in catering for an event. This is a brilliant resource for all hospitality students.
-
Characteristics and Properties of Food – Part One
Simple food preparation examples are provided to explain the main properties of food. The program also lists food compounds as well as factors causing changes in food composition. Topics examined are: aeration, coagulation, denaturation, gelatinization, crystallization, testing for pH, emulsification and gelation.
-
Characteristics and Properties of Food – Part Two
We can drastically improve the preparation, preservation and presentation of the food we eat when we understand the role of enzymes, pectin and pigments. In this follow-up program to Characteristics and Properties of Food we provide concise definitions and explanations as well as a wide range of practical applications and hands-on experiments.