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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)
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.
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.
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.
Students demonstrate the importance of emulsifiers in combining oil and water mixtures.
Features a wide variety of video footage, photographs, diagrams and colorful, animated graphics and labels. Begins with a simple definition, and this helps clarify pronunciation and provides opportunities to transfer words from working to long-term memory. Also concludes with a critical thinking question. For this particular clip, students will focus on food chain.
What is fermentation? Students follow a recipe to make root beer and show the process of fermentation.
The nutrition label on packaged food has undergone some changes. The FDA designed the new label to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. The new label has been simplified for the consumer and modernized based on current nutrition science.
Climb aboard the Cyclops, a microscopic research vessel, and investigate an amazing hidden world on which all living things depend. The Cyclops houses a team of scientists known as the Micronauts and guides them through their discoveries of biological classification, diversity, and ecology. In this episode, the crew continues to observe a variety of bacteria. They discover that bacteria is the food of choice for large single celled protists in the pond. Their observations lead them to make conclusions about the food chain found in the pond. Part 6 of the Microscopic Monsters Series.
Showing collections 1 to 4 of 4
Resources to teach younger students about animals
A collection containing 58 resources, curated by DIAGRAM Center
Collection of anatomy resources
A collection containing 21 resources, curated by Benetech
Biology related concepts
A collection containing 59 resources, curated by Benetech
A collection of Chemistry related resources
A collection containing 67 resources, curated by Benetech
