This program investigates the major body systems that are important during physical activity… the Skeletal, Muscular, Cardiovascular, Respiratory and Nervous Systems. It examines each of these systems, their parts, their functions and how they work. It also explores the contribution and interaction of the systems when we exercise, and while we are rest.
Producers: VEA Group Pty Ltd
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All About Nutrients
Our body does not function efficiently without the correct amounts of specific nutrients. Diet related diseases result from excessive quantities of some foods and their associated nutrients. Insufficient quantities of certain nutrients can also cause health related illness. This program explores the function of nutrients, the reason why we need to eat a balanced nutritional food intake and what health problems may result if we do not eat properly.
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Cleaning and Sanitation in the Food Industry
Proper sanitation procedures are essential to the management of food safety for business operators. It can result in loss of customers, poor employee morale, (poor quality control) or poor food quality. This program highlights some of the issues related to cleaning and sanitation in the food industry and how to ensure proper procedures are followed allowing successful management of food safety.
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How to Use Microsoft Access 2007
Access can be used at a simple level through to a very powerful level. This program demonstrates a relational database and explains how to create it yourself. It covers all the usual aspects of using Access and gives you an easy start.
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Keeping Safe Online
The internet is the preferred method of communication for young people. So what are the dangers? Much has been said about what not to do but how do you unwittingly give away too much about yourself? And why is that a problem anyway. This video looks at how young people can avoid predators, online marketers and cyberbullies, as well as discussing the role of the Internet as a media.
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New Foods: Changes and Advances in Technologies
The development of new food products occurs all of the time. Food products are developed as a result of consumer demand and industry economics. Changes and advances in technology allows for the development of new food products that contain health benefits or allows for new food products that have never before been seen on the market. New food materials such as micro encapsulation, gene technology and the emergence of novel and functional foods, along with the development of packaging made from food products makes our food supply and the food industry a continually changing landscape.
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Preparing Sandwiches, Appetizers and Salads
This program demonstrates the performance outcomes, skills and knowledge required to prepare and present appetizers, sandwiches and salads in a commercial kitchen or catering operation. Appetizers are foods that normally precede a meal, or may be served as an accompaniment to drinks. They include a range of hot and cold dishes which can be either classical or modern, and vary in ethnic and cultural origins. Salads may be vegetable or fruit-based, and may also include classical or modern and varying ethnic and cultural types. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread. Preparation, presentation and storage potential of sandwiches will depend on bread types and fillings.
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The Science of Pollution
Pollution is waste material produced from human activities. It impacts the environment in a negative way. This program explores how pollution can affect the air, water and land in the form of gases, liquids and solids. Substances that constitute pollution in the environment include: green house gases (CO2, smog and industrial emissions), oil, blue/green algae, plastic, litter, dog poop and fertilizer, to name a few. It also explores how a sustainable future depends upon individuals and society minimizing pollution by making informed and responsible decisions when choosing consumer items.
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Using Microbes in Food
Micro-organisms affect everyone. Some are helpful, while others are harmful. This program explors pathogenic micro-organisms that can cause diseases like sore throats, influenza, tuberculosis and HIV. Decomposer micro-organisms decay rotting plant and animal matter, returning important nutrients back into the soil. Microorganisms are also being used in the fuel industry to develop new non-petroleum based products. Food spoilage micro-organisms such as mould can ruin stored food. Other bacteria and yeasts are vital to the production of food and drinks like yoghurt and bread, along with beer and wine. Within this program we will examine where they come from and some examples of positive uses relating to many foods we eat.
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The Four P’s – Marketing Strategies
Marketing centers on the process that results in a product or service being available to the consumer to meet their needs. This program focuses on how businesses apply effective marketing strategies focusing on the 4P’s of marketing: product, price, promotion and place. By exploring tactics businesses use for a range of products and services, it becomes clear how marketing plans are put into action.