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.
Subjects: Food Technology
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Alcohol
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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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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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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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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Healthy Eating Pyramid
The Healthy Eating Pyramid, was made in conjunction with Nutrition Australia. It covers two pyramids, one for vegetarians and the other for non-vegetarians. In each case, we look at the three sections, from bottom to top using all the latest information. Along the way, it emphasizes the need to reduce the intake of saturated fat, salt and refined foods and to increase the intake of complex carbohydrates. The program also reiterates the need for regular activity or sport to be part of everyone’s healthy lifestyle.
The program is dynamically presented by Julia Martin with the aid of a range of young people in the street and colorful graphics with special on screen support from Jedda the Wonderdog! -
Fat
This program looks at what fat is, how much of it we eat, what foods it is found in, what function it carries out in the body, what problems it causes, and how we can reduce our consumption of it.
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Fiber
Looks at the much underplayed role fiber plays in our diet. How does fiber protect us from conditions like colon cancer, coronary heart disease, diabetes, diverticulitis, high cholesterol and obesity? How much fiber should we be eating to maintain good health?