This video gives an overview of the manufacture of meat small goods, such as ham, bacon, frankfurts, sausages and meat patties. It includes a description of the food preservation processes, hygiene and packaging requirements.
Subjects: Food Technology
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Gene Technology in Agriculture
Topics include specific technologies designed to improve potatoes & tomatoes; the issue of genetically modified food; environmental risk and labeling; how scientists have improved sheep wool through gene technology.
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Etiquette, Manners, and Rituals with Food
When we share a meal with friends, we follow certain unspoken rules as to how we treat each other, what we serve and the way we eat. In most cultures, food is much more than just nutrition. It often has religious significance, or can be the focus of celebration. It can stand as a symbol for traditional holidays and its presentation can be the occasion where we practice our best manners and behavior. This video looks at the etiquette, manners and rituals associated with food, from the formal occasion of a Japanese Tea Ceremony to the respectful protocol of a Samoan meal. The role of the host and the role of the guest are examined when six high school students give a birthday dinner for a friend and create their own special occasion.
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The Science in Foods
What exactly is food? In this program we introduce students to the science behind the food we eat. We start by describing what food is, the components found in food and why we need carbohydrates, protein, vitamins and minerals, fats and oils. And we show how to test different foods to determine which of these components are present. We also examine keeping food safe and how it should be handled and stored. Packaging, use-by-dates and refrigeration are also covered as well as long-term storage methods. Food allergies, the concept of genetically modified foods and possible problems with gene technology are also discussed in The Science of Foods.
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Environmental Issues in Food Production
Many of us today are fortunate to have an abundant food supply. Technological advances over the past century have allowed us to increase food productivity and quality significantly, benefiting us as consumers and nations. Yet these improvements have not come about without an effect on our land and environment. In this program we’re asking what the true cost is, looking at environmental issues in food production.
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Milk
In Commodities – Milk, we examine one of our most important foods. Ancient, versatile and very nutritious, milk has been central to human life for centuries. Rich with information, this program examines the many uses, benefits and impacts that milk production makes on our economy, environment and health.
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New Food Trends: A Case Study in Product Development
In this program we explore current trends in food and what influences the development of new food products. We meet food industry experts who discuss these current trends – with particular focus on changes that chefs are making in restaurants and cafes, and foods styled for magazines. This program can be used as an introduction to food product development, an overview of current factors influencing food production or stimulus to investigating factors that influence foods and food choice. It also provides a broad look at how consumers and consumer perceptions influence product development.
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Nutrients – Their Interactions
Carbohydrates, fats, proteins, vitamins, minerals and water; these are the basic nutrients our bodies use everyday to keep us healthy. Individually, they are vital for many cellular and physical functions. Interacting with each other, in thousands of permutations, they allow our bodies not only to perform many other vital, complex and delicate functions that keeps us alive, but also to be very efficient in the way we do it. In this program we look beyond the relatively simple work of macro and micronutrients, to the complex and fascinating work that happens when nutrients interact with each other for the production of energy, for growth, repair and maintenance of hard and soft tissue and for regulation of the body’s processes. It’s a fascinating and complex process, presented in an entertaining, information-rich program that also examines the impact of deficiencies on short term and long term health. A must for Health and Human Development students and an excellent companion volume to VEA’s “Nutrients – the basics” , providing students with an understanding of the role of nutrients in the body and the almost miraculous way in which our bodies maintain themselves.
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Nutrition for Life One: Pregnancy, Infancy and Childhood
This program aims to educate students about the nutrients required for optimal growth and development across the lifespan. It will explore patterns of physical development during prenatal development through to late adulthood and the nutrients required to support both growth and maintenance of the human body.