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Adolescence
In this program we look at the nutritional requirements for development during adolescence.
In this program we look at the nutritional requirements for development during adolescence.
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Adulthood
In this program we look at the nutritional requirements for development during adulthood.
In this program we look at the nutritional requirements for development during adulthood.
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Alcohol
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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.
This program is a complete, year 2000, remake of one our most popular programs from the 1980's. I...
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Allergens and Food Safety
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Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Unfortunately this fictitious case study parallels many cases of children dying after eating certain foods or coming into contact with allergens. Like Marnis, their lives could have been saved. Allergens and Food Safety features interviews and footage throughout. The program covers: what allergens are; reactions and responses; rules and regulations; the role of food manufacturers in food safety; and the role of retailers and workers in food safety. This is a comprehensive look at processes, safety issues and control measures of food allergens in the manufacture, regulation and selling of food.
Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Unf...
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Batch and Continuous Processes
Food Manufacturing Case Studies
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Case studies of Brunetti's café in Melbourne, Australia and a milk company show us the difference between batch processing and continuous processing.
Case studies of Brunetti's café in Melbourne, Australia and a milk company show us the difference...
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Beating Bacteria
A User's Guide
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This humorous cross-curricula program shows students how harmful bacteria can hide - and grow - in even the most clean-looking of environments.
This humorous cross-curricula program shows students how harmful bacteria can hide - and grow - i...
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Buying and Storing Food Safely with Helen Highwaters
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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.
Food safety is an issue wherever food is stored, prepared and served. Safety in the home is of pa...
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Carbohydrate 14 mins
We explore the role carbohydrate plays in maintaining our health and well being.
We explore the role carbohydrate plays in maintaining our health and well being.
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Catering for an Event
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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.
Events and functions need careful planning and execution. This program examines a range of areas ...
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Characteristics and Properties of Food
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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, gelatinisation, crystallisation, testing for pH, emulsification and gelation.
Simple food preparation examples are provided to explain the main properties of food. The program...
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Characteristics and Properties of Food - Part Two
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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.
We can drastically improve the preparation, preservation and presentation of the food we eat when...
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Childhood
In this program we look at the nutritional requirements for development during childhood.
In this program we look at the nutritional requirements for development during childhood.
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