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Content

Nutrition


Nutrition



SHOW ME SCIENCE ADVANCED - NUTRITIONAL SCIENCE: HEALTH & WELL BEING IN THE 21ST CENTURY

Good nutrition is simply making sure your body gets all the nutrients, vitamins and minerals it needs to work at an optimum level. The benefits of good nutrition include mental fitness, ability to learn and concentrate strong bones and muscles, a good energy level, easier recovery from illness and injury and a reduced risk of many diseases including cancer, diabetes and ailments of the heart and bones. This program looks at what scientists and nutritional experts are learning about the foods we eat and the impact they have on our overall health and well-being.

DVD (Closed Captioned) / 2018 / (Grades 6-12) / 18 minutes

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MEDICAL NUTRITION SUPPLEMENT NEWS & UPDATES

By Ronda Gates

It can be argued that the changing nature of pharmacy, dietetics, and exercise physiology has helped give rise to a significant level of confusion concerning what consumers need to know and to do in order to live a healthy lifestyle. Medical Nutrition Supplement News & Updates provides an overview of information that can help distinguish fact from fiction with regard to the health-related benefits and limitations of consuming nutritional supplements. In that regard, the DVD explores a number of topics, including the potential for drug and drug/food interactions, using supplements, exercising for health, and identifying health fraud and quackery attendant to health and medical wellness.

Among the topics covered:
  • The changing nature of pharmacy
  • Remember this
  • Drug interaction risks
  • If you use or recommend the use of supplements
  • Protect yourself
  • Quackery and fraud


  • DVD / 2014 / 27 minutes

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    DECODING FOOD ALLERGIES AND SPECIAL DIETS

    By Lisa Cranwell-Bruce

    Not surprisingly, the different food allergies and special diet requests that camps receive every year can be confusing in some situations. Furthermore, camps can be challenged by the need to develop their menus and stay in budget, while meeting the needs of their campers and staff. Decoding Food Allergies and Special Diets presents an overview of the most common food allergies, explains what a true allergy is, and discusses special diets that address specific medical and religious needs. The DVD also details how camps can serve healthy and camp-friendly food.

    Among the topics covered:
  • What is a food allergy?
  • Food intolerance
  • Food aversions
  • Lifestyle choices
  • Gluten free diet
  • Kosher diet
  • Preference diets
  • How to work with your campers and their families


  • DVD / 2013 / 76 minutes

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    OBESITY, TYPE 2 DIABETES & CHOOSE MY PLATE

    Overview of federal government's new food icons MyPlate (which replaced MyPyramid) geared toward people who are obese, "pre-diabetic," or diagnosed with diabetes. Also provides information about general nutrition, diabetes, losing weight, taming portion sizes, and the benefits of physical activity.

    DVD (Region 1) / 2013 / 15 minutes

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    "WASSUP" WITH THE LATEST IN DIETARY SUPPLEMENTS? - HYPE VS. SCIENCE

    By Cindy J. Chang

    "Wassup" With the Latest in Dietary Supplements? - Hype vs. Science reviews the scope of the "problem" with taking dietary supplements and points out the risks that they pose for both competitive and recreational athletes. The DVD also discusses the laws and regulations concerning the labeling of dietary supplements. In addition, the DVD identifies four recommended educational resources for dietary supplements, as well as details four more resources that can provide appropriate information on these dietary substances. Finally, the DVD offers several suggestions regarding the advice that should be given to those individuals who are considering taking dietary supplements. Among the topics covered:

  • Scope of the problem
  • Labeling
  • Risks facing a "competitive" vs. recreational athlete
  • Four educational resources for dietary supplements
  • Four additional resources to help reduce risk
  • Case #1
  • What do you advise?
  • Legislation


  • DVD / 2012 / 43 minutes

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    CHANGING FACE OF NUTRITION FOR HEALTH AND PERFORMANCE, THE: PAST, PRESENT, AND FUTURE

    By Melinda M. Manore

    The Changing Face of Nutrition for Health and Performance: Past, Present, and Future presents a compelling historical overview of nutrition and exercise. Featuring a President's Lecture from the 2012 ACSM annual meeting, the DVD looks at where the science and the profession have been, what did they learn, and what are the future directions and challenges they face. The DVD discusses how the profession has changed since the 1980s and points out some of the individuals in ACSM who helped make the transition possible. The DVD also reviews some of the key factors involved in two nutrition-related issues - protein needs and the physically active female.

    Among the topics covered:
  • Looking back
  • Nutrition and exercise: the science and the profession
  • Where have we been?
  • What have we learned?
  • Factors that alter protein needs
  • The active female
  • The profession/industry: where have we been?
  • What are the future directions and challenges we face?


  • DVD / 2012 / 57 minutes

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    CHOOSE MY PLATE

    Easy-to-understand overview of federal government's new food icon, MyPlate (which replaced MyPyramid) for a general audience. Explains how to use MyPlate to help "build" a healthy plate at mealtime. Provides details about the healthiest choices in each of the MyPlate categories. Also suggests tips on how to include more vegetables, fruits, whole grains, and dairy in diet.

    DVD (Region 1) / 2012 / 15 minutes

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    DIETARY GLYCEMIC INDEX AND GLYCEMIC LOAD IN HEALTH AND EXERCISE

    By Stephen Wong, Jennie Brand-Miller, Yajun Chen

    Dietary Glycemic Index and Glycemic Load in Health and Exercise explores the significance of dietary glycemic index (GI) and glycemic load (GL) in nutrition for health and exercise performance. The DVD discusses the affect of (GI) and (GL) on both the capacity of an individual to engage in endurance and the exerciser's subsequent performance in a specific endurance activity. The DVD also looks at the possible relationship between disease (health) and GI.

    Among the topics covered:
  • The glycemic index of food
  • Glycemic index and disease
  • Glycemic index (GI), glycemic load (GL), and endurance exercise performance
  • Pre-exercise GI meal vs. endurance performance and capacity


  • DVD / 2011 / 52 minutes

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    HEALTHY EATING: A GUIDE TO NUTRITION - BASIC NUTRITION

    Most young people acknowledge the need for fuels that won't harm the planet-but do they realize that also applies to fueling the body? This program guides students through the basic concepts of healthy eating and the principal nutrients that keep the human anatomy functioning properly. Outlining the properties and benefits of carbohydrates, lipids, proteins, water, vitamins, and minerals, the video explains the difference between macronutrients and micronutrients, illustrates the functions of monosaccharides and disaccharides, highlights the virtues of whole grains, pinpoints the dangers of dehydration and vitamin deficiency, and presents eye-catching animation and in-depth commentary from nutrition experts clarifying each topic.

    DVD / 2011 / 30 minutes

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    TEACHING SYSTEMS NUTRITION 1: INTRO - CELLS AND MACRONUTRIENTS

    Everyone needs to eat and this program explains why. This program provides the breakdown of the six main types of nutrients that your body needs to fuel you everyday.

    DVD / 2011 / (Grades 7-12) / 26 minutes

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    ASSESSING NUTRITION IN OLDER ADULTS

    Due to any number of physical, social, medical or environmental factors, older adults are often at risk for poor nutrition. Developed to assess nutritional status in older adults, the two-part Mini-Nutritional Assessment (MNA) is a valuable resource to identify older adults that are at risk for malnutrition. This DVD demonstrates the assessment process, as well as, how to measure arm and leg circumferences, and compute body mass index. The DVD also documents specific risk factors for older adults, and offers an accurate, age-appropriate assessment that care providers can use to develop an effective nutritional plan for the patient.

    DVD / 2009 / 34 minutes

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    NUTRITION IN CRITICAL CARE PATIENTS

    Presenters: Melissa Cordell, RN, BSN; Caroline Ghanbari, RD, LD, CNSD; Terry M. Lea, RN, BSN

    Identify essential data utilized in determining a patient's nutritional status; discuss the appropriateness of oral, tube, or IV feedings for the critically ill patient; State 4 common parental nutrition additives; Identify the benefits of enteral nutrition vs. parental nutrition; Recognize the potential complication in tube-fed patients; Describe the 4 methods of formula administration.


    DVD / 2008 / 60 minutes

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    ALL ABOUT FAT

    All the latest info. on trans fat, saturated fat and the different kinds of unsaturated fat. Explains why it's important to eat more foods containing omega 3 fatty acids and fewer with the omega 6's. Shows how to use the food label to make heart-healthy choices.

    DVD (Region 1) / 2007 / 19 minutes

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    CARDIOVASCULAR NUTRITION

    Latest NCEP guidelines on how nutrition and exercise can optimize cardiovascular health. Shows how to use the food label help follow the guidelines. New factors, such as omega3 fatty acids, and trans fats discussed.

    DVD (Region 1) / 2007 / 18 minutes

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    NUTRITION FOR INFANTS AND CHILDREN

    The saying "You are what you eat" is oh -so -true -especially for little ones. This DVD explains the importance of good nutrition for newborns, infants, and toddlers and examines its beneficial effects on their growth and development. Filled with how -to and when -to advice, the DVD also discusses the relative merits of breastfeeding and bottle -feeding, potential food allergies, the importance of a balanced diet and physical activity even at a young age, and special dietary preferences like vegetarianism. Perfect for new parents and parents -to -be, caregivers, and anyone who wants to learn more about feeding children from day one through age five!

    DVD / 2006 / 26 minutes

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    DAILY PLANET IN THE CLASSROOM: NUTRITION - PROCESSED FOOD

    Dive into the science and technology of some delicious delights. Take a look into the technology needed to make tasty treats for the masses. Understand the senses and what makes certain foods appealing. From soda vision to making syrup, we delve deep into what's behind the food we love.

    DVD / (Grades 9-12) / 45 minutes

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    MYTHS OF NUTRITION AND FITNESS, THE

    By Dr. Anthony A. Goodman

    Explore in great depths the major myths, lies, and half-truths related to key components of fitness and nutrition in The Myths of Nutrition and Fitness. In this accessible six-lecture course by Dr. Anthony A. Goodman, you'll examine the pros and cons of training and eating programs, learn strategies to help you discern the truth behind popular myths, discover new ways to be healthy and physically active, and more.

    6 Lectures
    1 Fueling Up for Fitness Routines
    2 Hydration for an Active Life
    3 The Skinny on Exercise and Weight Loss
    4 Some Facts about Vitamins and Supplements
    5 Can You Get Too Much of a Good Thing?
    6 Going to Extremes - The Smart Way


    DVD / 180 minutes

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    NUTRITION FOR YOUNG PEOPLE: YOU ARE WHAT YOU EAT

    This comprehensive program gives students a basic understanding of the relationship of food to health. The program emphasizes good eating habits and explains the need for a varied diet. Graphics trace the steps in digestion and the process of cell building in the human body.

    DVD / 87 minutes

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    NUTRITION MADE CLEAR

    Taught By Professor Roberta H. Anding

    Making smart eating choices is essential to living a healthy, happy, and successful life. Yet all too often, we're exposed to information and techniques that promise quick and easy results but can be harmful to your overall health: crash diets, experimental medications, ever-changing studies on what you should eat more or less of, and more. It can be confusing to dig through the mass of hype, myth, and misconceptions about good nutrition habits. So in the face of potentially misleading information and aids, where can you find the key to nutritional success?

    The answer: in understanding the concepts, practices, and science behind good nutrition. Once you master the intricate - and undeniably captivating - interaction between what you eat and its effect on your body and mind, you unlock a powerful and scientifically proven tool to use in the quest for maintaining or improving your personal health.

    Nutrition Made Clear is your opportunity to finally sort through nutrition misconceptions and replace them with hard science you can understand. In 36 in-depth lectures taught by dietitian and award-winning Professor Roberta H. Anding, you explore the fundamentals of good nutrition and get a practical and personal guide to applying these fundamentals to your unique lifestyle. Designed to appeal to anyone at any age, this course is an invaluable source of medically backed, statistically proven information about the guidelines for healthy eating and living.


    6 DVDs (With Course Guidebook) / 1080 minutes

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    WINNING SPORTS NUTRITION: THE COMPETITION DIET

    Teach students how to eat like winners before, during and after competition. Leading sports nutritionists give practical tips on what to eat and drink for peak performance. Training tips include how meal schedules affect athletic performance, how to replace fluids... and what kinds of food to avoid before competing.

    DVD / 24 minutes

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