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Library of 3383 accessible STEM media resources.
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Microorganisms affect everyone. Some are helpful, while others are harmful. Explores pathogenic microorganisms that can cause diseases like sore throats, influenza, tuberculosis, and HIV; decomposer microorganisms that decay rotting plant and animal matter, returning important nutrients back into the soil; and microorganisms that are also being used in the fuel industry to develop new nonpetroleum based products. Overviews food spoilage microorganisms such as mold that can ruin stored food. Explains other bacteria and yeasts are vital to the production of food and drinks like yogurt and bread, along with beer and wine. Examines where they come from and some examples of positive uses relating to many foods we eat.
(Source: DCMP)
One of the fifteen parts of the "Farm to Market" series. Follows the process of how eggs go through the rigorous cleaning and inspection from the henhouse, and how the eggs finally arrive in supermarkets. Visits several different poultry farms, including a turkey farm and ostrich farm to see how birds are raised.
European farmers no longer import some of their food because they have high efficiency farms and a food surplus. Because of this, some farmland has been set aside for nonfood crops, such as timber, oil-producing seeds, sports grasses, and plants and animals from which clothes are made. This British production shares creative and innovative uses of land formerly kept only for food crops.
One of the areas that is most sensitive to climatic change is human health. Climate change affects human health in numerous ways. Some are immediate, and others may not manifest until future generations inhabit earth. Global areas have already begun to suffer the effects of ecosystem alterations and limited water sources. These situations also impact crop production and food distribution. Researchers also predict an increase in the number of displaced persons as the planet warms and sea levels begin to rise. Chapter 10 of Air: Climate Change Series.
The Atlantic cod, staple food for centuries, has been overfished worldwide, and supply doesn't meet demand. After a brief look at the problem, viewers learn about "aqua farming" efforts in Scotland. Salmon and trout farming already exist there, and efforts are now being made to cooperatively develop cod farms. This British production explores the practicality, economics, and challenges of one answer to a food supply problem.
The Magic School Bus is an award winning animated children’s television series based on the book series of the same title by Joanna Cole and Bruce Degen. It is notable for its use of celebrity talent and being both highly entertaining and educational. When Phoebe tries to grow a big vine for her school's production of Jack and the Beanstalk, all she ends up with is a stunted little sprout. To help out, Ms. Frizzle turns her into a real vine. But to grow tall, Phoebe needs to figure out how plants eat. To unearth the amazing ways plants make their own food, Ms. Frizzle and the kids shrink down and dig deep in a quest to root out the facts.
How does seafood get from the ocean to the plate? This video shows the journey U.S. seafood makes to get to the tables of hungry seafood lovers. Viewers are also given tips for making sustainable food choices.
An energy source unrivaled in efficiency and power, oil is the driving force behind today's industries and economies. It touches nearly every aspect of our daily lives, from our food and our clothing to our cars, yet most of us know very little about it. Traces the story of oil through the centuries, from its birth deep in the dinosaur-inhabited past to its ascendancy as an indispensable ingredient of modern life. Yet many experts predict that we have already passed peak production of this vital natural resource, with the latest scientific evidence suggesting that our headlong rush to exploit the remaining reserves may have profound--and perilous--impacts on our future.
By providing a big picture view of food and globalization, viewers examine the connections between food, environment, health, and communities. Viewers also learn specific steps that can be taken to create a sustainable food future.
A food science professor discusses the chemistry and physics of food preparation and cooking. She also gives an overview of a food science laboratory and its equipment.
Nourish is an educational initiative designed to open a meaningful conversation about food and sustainability, particularly in schools and communities. In this clip, author Michael Pollan explains the benefits of biological food chains as opposed to processed foods. Part of the Nourish Short Films Series.
Students will explore the energy relationships between living things. This video investigates the process of living things producing energy, consuming it, and breaking it down. Food chains and food webs visually illustrate these relationships.
Animals and plants provide the food supply for humans. Consumers have many choices regarding how they obtain their food. Some may choose to eat organic. Some decide to source their food locally. Others take a hard look at the additives and preservatives in foods. Some choose to garden. Part of the "Human Nutrition" series.
Students use potatoes to demonstrate the importance of washing hands and handling food.
This program provides an overview of the different types of foods. It also gives guidance on healthy eating. Students learn the difference between refined grain and whole grain. They also discuss the benefits of eating fruits and vegetables, how the body turns proteins into amino acids to build muscle and tissue, and the need to avoid processed foods. Part of the "Human Nutrition" series.
Nourish is an educational initiative designed to open a meaningful conversation about food and sustainability, particularly in schools and communities. In this clip, healthy food advocate Anna Lappé discusses how industrialization had decreased food diversity. Part of the Nourish Short Films Series.
Students will explore the relationship between plants and animals and the role they play in the food chain. Students will also learn that food chains represent the continuous exchange of energy among organisms. Part of the Real World Science series.
Explore food chains, food webs, energy pyramids, and the power of biodiversity in this episode. Pinky and Petunia also introduce general vocabulary related to the study of ecology. Part of "The Amoeba Sisters" series.
In this program, students learn about the digestive process. The human digestive system consists of the gastrointestinal tract plus the tongue, salivary glands, pancreas, liver, and gallbladder. Digestion involves the breakdown of food into smaller and smaller components. These small components are absorbed and assimilated into the body. Part of the "Human Nutrition" series.
Meet a food scientist who overcame his fear of chemistry, and now conducts experiments with vegetables. Part of the "Career Connections" series.
Showing collections 1 to 4 of 4
Resources to teach younger students about animals
A collection containing 58 resources, curated by DIAGRAM Center
A collection of Chemistry related resources
A collection containing 67 resources, curated by Benetech
Biology related concepts
A collection containing 59 resources, curated by Benetech
Collection of anatomy resources
A collection containing 21 resources, curated by Benetech
