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Nutrition Science - Extended Interviews

Nutritional Science, one of the youngest sciences, draws upon chemistry, biology and the social sciences to understand complex relationships between human health and well-being. Also, food and lifestyle patterns, food and agricultural systems and institutional environments. Ten leading experts expand on these relationships.
  • Title ID 153-FNX
  • Science, Agriculture, Biology, Chemistry, Medicine, Economics
  • 10 Programs
  • 11 Supplemental Files
  • 10th Grade through Post Secondary
  • Published by Ambrose Video Publishing Inc./Centre Communications
Included Programs
Supplemental Files
Related Titles

Included Programs

Susan Percival, Ph.DRunning time is 17 minutes

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 She then gives a account of how the old minimum daily requirements for nutrients has been replaced by a scientific understanding that one-size-fits-all doesn’t work when it comes for nutritional requirements for individuals.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 is 19 minutes

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 is 24 minutes

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 is 33 minutes

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 is 33 minutes

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 is 34 minutes

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 is 29 minutes

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 is 26 minutes

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 is 20 minutes

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 is 26 minutes

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.

Supplemental Files

MARC Records for FNX
MARC records for the series Nutrition Science - Extended Interviews
Transcription for Susan Percival, Ph.D
Transcription for Elaine Turner, Ph.D
Transcription for Connie Weaver, Ph.D
Transcription for Wendy Dahl, Ph.D
Transcription for Carolyn Slupsky, Ph.D
Transcription for Bruce German, Ph.D
Transcription for Mitchell Knutson Ph.D
Transcription for Paul Sarnoski, Ph.D
Transcription for Haley Oliver, Ph.D
Transcription for Amanda Deering, Ph.D

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