CUSTOMER LOGIN

Login to your Account

Username *
Password *

Nutrition Science - Extended Interviews

Today it is now well-known that having an adequate diet filled with nutritional foods is essential for development, brain function, recovery from illness, immune response, physical performance and an overall state of good health. It is also known that an inadequate diet is associated with obesity, high blood pressure, some cancers, low energy, digestive issues, diminished cognitive performance, many eating disorders and nutritional deficiency diseases. In this program, we shall bring you the life-changing scientific breakthroughs in understanding the relationship between diet and good health.
Susan Percival, Ph.DRunning Time: 0:17:00

Dr. Percival starts out by providing an overview of the history of nutritional study followed by some key milestones in the study of nutrition and health. She then gives a account of how the old minimum daily requirements for nutrients has been replaced by a scientific understanding that one-size-fits-all doesn’t work when it comes for nutritional requirements for individuals. She then looks to the future for personalized nutrition.

Elaine Turner, Ph.DRunning Time: 0:19:00

Dr. Turner begins by talking about the early nutrition experiments and observations leading up to the discovery of essential nutrients. She then describes the methodology of nutrition science and how findings are communicated to the public. She then takes up some current nutrition debates including long and short-term dietary strategies, one-size-fits-all nutrition recommendations and finally the possibility of personalized nutrition.

Connie Weaver, Ph.DRunning Time: 0:24:00

Dr. Weaver begins with an overview how attitudes have changed regarding food and how nutritional science has evolved in the past 50 years. He then summarizes the debate over public health recommendations for everybody. Professor Weaver’s career has been devoted to the study of the health benefits of calcium. The next section covers the major findings regarding the nature and health benefits of calcium in a diet. The most recent discovery is that the nutritional recommendations for good bone health also apply for good cardiovascular health. She then covers how nutritional findings are communicated to the public and where nutritional research is going in the future including personalized nutrition. Personalized nutrition which he believes is the future of good healthy eating not popular diets She concludes with a demonstration of how bone mass is measured.

Wendy Dahl, Ph.DRunning Time: 0:33:00

Dr. Dahl begins with a statement about the importance of nutrition. She then takes up the definition of carbohydrates and moves on to a particular form of carbohydrates: fiber. She then gives us a short course in the sources, composition, digestion and health benefits of fiber. Then she ends the section with new research into the benefits of fiber.

Carolyn Slupsky, Ph.DRunning Time: 0:33:00

Dr. Slupsky begins with a history of the understanding that food contains essential nutrients for good health. She moves on to the new findings regarding nutritional every day diets emphasizing diversity in food choices. She then takes on the fallacy of one size fits all dietary recommendations. She then takes up the importance of the intestinal microbiota for good health and comments on probiotics. She then describes her own research into a healthy microbiota in early stages of development to prevent chronic disease of old age.

Bruce German, Ph.DRunning Time: 0:34:00

Dr. German begins with an historical overview of the major dietary nutritional requirements. He moves on to the discovery of how certain fatty acids impact our immune system. This is followed a description of scientific personalized nutrition. Then Dr. German tells us about his revolutionary work creating a new model for nutritional analysis based on milk. He concludes with his ideas about how future personalized dietary recommendations and precision health will transform our well-being, longevity and what it means to be human itself.

Mitchell Knutson Ph.DRunning Time: 0:29:00

Dr. Knutson opens with a quick overview of the essential mineral micronutrients. He then turned his attention to iron its role in the body. This is followed by an overview the main iron wood sources. He then takes up the large problem iron deficiency diseases including its the long and short term effects. Professor Knutson then provides an overview of how iron is studied in the body. He moves on to talk about how iron deficiency is a massive global problem . He concludes with a demonstration of how he studies particular iron transport and storage problems in the body.

Paul Sarnoski, Ph.DRunning Time: 0:26:00

Dr. Sarnoski starts off with a historical overview of the chemical analysis of food content and then focuses more specifically on the macronutrients: lipids, carbohydrates and protein. Next he introduces us the latest technology for the chemical analysis of food and then walks us through in his laboratory a typical food analysis procedure. Prof. Sarnoski concludes with his work on how the chemical content of genetically engineered food is analyzed for nutritional value and safety.

Haley Oliver, Ph.DRunning Time: 0:20:00

Dr. Oliver gives us an overview of the history of food safety followed by the major scientific advances in food safety. She then describes how important it is to find the root cause of a deadly bacterial food contamination outbreak and presents the methodologies for finding the source. Dr. Oliver briefly discusses food sanitation and then provides a remarkable overview of the different methods of processing food for safety and shelf life. She concludes with her research findings into retail food safety the second to last step in the field to table food chain.

Amanda Deering, Ph.DRunning Time: 0:26:00

Dr. Deering begins with an overview of the history of food safety and significant milestones and then moves on to house Food safety is regulated in the United States. Next he takes up the main bacterial food contaminants including how they are identified and prevented. She then moves on to an overview of food processing for extending shelf life and safety. Then Prof. Deering takes on some controversial issues including natural preservatives, organics and GMOs. This is followed by a look to the future for food safety procedures and she concludes with an overview of her work on food sanitizers and improve methods of identifying bacterial contamination at the source.

Series SKUFNX
Video Programs10
SubjectsScience, Agriculture, Biology, Chemistry, Medicine, Economics
Supplemental Files1
Released2018
Produced By Ambrose Video Publishing Inc./Centre Communications
Copyright ©2018 Ambrose Video Publishing Inc.
Grade Levels10th Grade through Post Secondary
MARC Records for FNX
Explore the Titles 

Explore our inventory of Products, with Graphics, Details, and Filters & Searching.

Go to the Quick List 

Quickly list and select from our entire inventory of Streaming Products.

Purchase DVDs 

Our complete collection of DVD sales is still available.Choose this option to browse or purchase.

Pricing Any College Can Afford

  • Prices are for a one year renewable lease
  • Restricted to use by professors and students of a single campus.
  • Discounts are available for volume purchases, multi-campus and consortium purchases, as well as multi-year purchases. Please call your sales representative for details.
  • Price per Program :$25.00

Institutional purchases will allow you, the purchaser, to view the programs and clips while logged into this site. You can also specify a list of allowed IP addresses or IP address ranges in your account settings. This will allow students and instructors to access your purchased videos via the Institution Access page without needing a login. Authentication happens automatically when our system recognizes an IP address from your institution. To allow off-campus access, you can include the IP addresses of proxy servers used by home users, similar to how access is configured to other online library journal database resources.

Contact your sales representative for all multiple school/campus orders, multiple year, special orders designed to backend our system into yours, for content only transfers to your server, and Purchase Order approval. We are dedicated to providing your digital files the way you want them. If you don't see it, just ask!