food and nutrition

Soul of a Chef

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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry.

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Length: 
12:15
Soul of a Chef

Farmageddon

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Americans' right to access fresh, healthy foods of their choice is under attack. Farmageddon tells the story of small family farms that were providing safe, healthy foods to their communities and were forced to stop, sometimes through violent action, by agents of misguided government bureaucracies, and seeks to figure out why.

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Grade Level: 
High
Length: 
01:30
Farmageddon

Forks Over Knives

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Forks Over Knives examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods.

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Grade Level: 
High
Length: 
01:36
Forks Over Knives

The Trouble with Bread (2013)

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Michael Pollan (author of "Cooked: A Natural History of Transformation") told the filmmaker, Maggie Beidelman, that her gluten intolerance could all be in her head. She half agreed with him, because the number of Americans buying into the $10.5 billion "gluten-free" industry is disturbing.

Grade Level: 
Middle
High
Length: 
00:27
The Trouble with Bread

The Allergy Fix (2014)

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Why is there such an alarming increase in the number of children with food allergies?
THE ALLERGY FIX explores the science behind the surge in childhood food allergies over the last twenty years. More than three times as many children have food allergies now than twenty years ago. And one out of every three children is now allergic to something, be it food, animals, or plants.

Grade Level: 
Middle
High
Length: 
00:43
The Allergy Fix

Cooked: A Natural History of Transformation (Unabridged)

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Fire, water, air, earth - our most trusted food expert recounts the story of his culinary education.

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Length: 
13:26
Cooked: A Natural History of Transformation (Unabridged)

The Omnivore's Dilemma: A Natural History of Four Meals

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The best-selling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the 21st century. "What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma.

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Length: 
15:54

Vegucated (2010)

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Three People. Six Weeks. One Challenge.

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Middle
High
Length: 
01:17
Vegucated

Tales for Very Picky Eaters

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Copies: 7

A father tells outlandish stories while trying to get his young son, who is a very picky eater, to eat foods he thinks he will not like.

Lexile: 
AD500L
Tales for Very Picky Eaters

Portion Control: Seeing the Healthy Way to Eat

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Using the power of video to its best advantage this program teaches teens how to choose the right food portions for their body type and metabolism and to visualize these portions in memorable ways. Nationwide, teenagers have become accustomed to eating “supersized.” This is a major factor in the obesity epidemic affecting teens today.

Grade Level: 
Middle
High
Length: 
00:22
Portion Control: Seeing the Healthy Way to Eat

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