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Video
We're heading for a world population of 10 billion people -- but what will we all eat? Lisa Dyson rediscovered an idea developed by NASA in the 1960s for deep-space travel, and it could be a key to reinventing how we grow food.
- Subjects:
- Food Science
- Keywords:
- Carbon dioxide -- Recycling Food science Food--Biotechnology Sustainable agriculture
- Resource Type:
- Video
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Others
In this learning activity you'll explore the food pyramid and the recommended services.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Food consumption Nutrition
- Resource Type:
- Others
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Video
Learners follow the path of a carbohydrate food from consumption through digestion to absorption into the bloodstream. In a matching exercise, students identify the main type of carbohydrate found in four different foods.
- Subjects:
- Health Science and Food Science
- Keywords:
- Carbohydrates Disgestive organs
- Resource Type:
- Video
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Others
Students read about the different types of diabetes and the treatment methods available.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Diabetes
- Resource Type:
- Others
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Others
In this animated learning object, learners read about the proper handling of foods that contain the nutrients and water that bacteria require for growth.
- Subjects:
- Food Science
- Keywords:
- Food -- Cooling
- Resource Type:
- Others
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Others
Learners follow the path of a protein food from consumption through digestion to absorption into the bloodstream.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Proteins Proteolysis
- Resource Type:
- Others
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Video
Learners take a close look at the information on product labels concerning fat, fiber, and serving sizes. A quiz follows the lesson.
- Subjects:
- Food Science
- Keywords:
- Food -- Labeling Nutrition
- Resource Type:
- Video
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Video
The things we eat and drink on a daily basis can impact our health in big ways. Too many carbohydrates, for instance, can lead to insulin resistance, which is a major contributor to cardiovascular disease and Type 2 Diabetes. But what are carbs, exactly? And what do they do to our bodies? Richard J. Wood explains.
- Subjects:
- Health Sciences and Food Science
- Keywords:
- Carbohydrates Nutrition
- Resource Type:
- Video
-
Video
The fruits and vegetables we buy from the grocery story have been bred to grow bigger and faster — but at the cost of flavor and nutrition, says John C. Trimble, co-founder of Foodscaping Utah. Instead of wasting precious water to maintain the grass in our yards, he suggests we "foodscape" them instead. Not only will our produce taste better, but they'll be grown as locally as possible.
- Subjects:
- Food Science
- Keywords:
- Vegetable gardening Horticulture
- Resource Type:
- Video
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Video
You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it's not magic; it's science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.
- Subjects:
- Chemistry and Food Science
- Keywords:
- Food -- Composition Food -- Analysis
- Resource Type:
- Video
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