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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.
(Source: DCMP)
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.
Agriculture isn't just about sowing the land; it's about finding solutions to modern problems facing the food supply. With farmland shrinking and a hungry population growing, researchers at UC Davis are working to ensure an abundant food supply. In this episode, students will learn about the "100-year experiment" and meet the first graduates of a brand new major. Part of the "9 Billion Mouths to Feed: The Future of Farming" series.
The honeybee is vital to the pollination process and to the food supply. Agriculture depends on increasing the number of honeybees on farms, and scientists are studying ways to save and increase the honeybee population.
Agricultural engineers explain their work and how they use biology and engineering to make farms energy efficient and the food supply safe and plentiful. They describe what drew them to this profession and also discuss their education and career paths.
Climate change is affecting Iceland’s landscape and ecology, and residents of Iceland are concerned about the survival of the Atlantic Puffin. The Atlantic Puffin are important to Iceland’s ecology and culture, but the population is being threatened by rising ocean temperatures and diminishing food supply. Segment of video from Wild Chronicles Series.
Yellowstone National Park is a world of predators, scavengers and opportunists. In this vast and complex kingdom, two dominant predators reign supreme: the grizzly bear and the wolf. Size and power square off against speed and teamwork, as mighty grizzly bears contend with powerful packs of wolves for control of the food supply. As these two fierce competitors test their strategies for survival against each other, an entire food chain of scavengers survive in their wake.
Details the anatomy of the honeybee. Also details the roles of drones, worker bees, the queen, and the mystery of the honeybees' dance. Follows the Colony Collapse Disorder (CCD) problem to a variety of laboratories, investigating the pathology of bee diseases that are wiping out entire colonies and affecting our food supply. Concludes with the discovery that a viral infection is the most likely cause of CCD but warns that bees are subject to many other stresses that can upset the ecological balance and wipe out our supplies of fruits and vegetables.
Rice covers most of Asia's best agricultural land and uses vast quantities of water, two vital resources that are increasingly in short supply. With the number of people in the world rising exponentially, rice farmers will have to cultivate and harvest rice with less labor, land, and time than they have in the past. Reviews how science and technology are solving this supply-and-demand problem.
Part of the "Inside the Living Cell" series. Illustrates the mechanisms of photosynthesis and cellular respiration. Introduces adenosine triphosphate, or ATP, the universal energy carrier molecules that supply energy-hungry reactions. Also outlines the structure and function of chloroplasts and mitochondria, energy transforming organelles. Overviews ATP and chemical energy, mitochondria, aerobic respiration, chloroplasts, and the reactions of photosynthesis.
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.
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.
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.
Showing collections 1 to 4 of 4
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
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
