Family/Consumer Science

Nutrition (1995)

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Bill likes to be active, a lean, mean, nutrition machine. Find out about his eating habits in this episode of Bill Nye the Science Guy.

Grade Level:

Elementary

Middle

Length:

00:23

Food, Inc.: You'll Never Look at Dinner the Same Way Again (2008)

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Food, Inc. lifts the veil on the food industry, exposing how our food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the farmer, the safety of workers and our own environment. Food, Inc. reveals surprising - and often shocking - truths about what we eat, how it's produced and who we have become as a society.

Grade Level:

Middle

High

Length:

01:34

Food, Inc.: You'll Never Look at Dinner the Same Way Again

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.

Author:

Josh Schneider

Lexile:

AD500L

Vegucated (2010)

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Three People. Six Weeks. One Challenge.

Grade Level:

Middle

High

Length:

01:17

Bread Comes to Life: A Garden of Wheat and a Loaf to Eat (2003)

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Bread Where does it come from? How is it made?

Come watch a baker turn a homegrown crop of wheat into a homemade loaf to eat. Then see it all happen again at a big farm, a giant mill, and a full-scale commercial bakery.

Grade Level:

Elementary

Length:

00:22

Bread Comes to Life: A Garden of Wheat and a Loaf to Eat

Eggs 101: A Video Project (2008)

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Exquisitely simple, yet enormously complex, the egg is one of nature's marvels. This Video Field Trip, produced by PBS39, explains modern egg production, from the development of the egg within the hen, through the packing of washed, sized and graded eggs for sale. The film is suitable for agriculture, family and consumer sciences, economics and science programs as well as other classes.

Grade Level:

Middle

Length:

00:28

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.

Author:

Michael Pollan

Grade Level:

High

Length:

15:54

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.

Author:

Michael Pollan

Grade Level:

High

Length:

13:26

Cooked: A Natural History of Transformation (Unabridged)

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.

Director:

Lee Fulkerson

Grade Level:

High

Length:

01:36

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.

Author:

Michael Ruhlman

Grade Level:

High

Length:

12:15

The Third Plate

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The Third Plate is chef Dan Barber's extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that - for the sake of our food, our health, and the future of the land - America's cuisine required a radical transformation.

Author:

Dan Barber

Grade Level:

Middle

High

Length:

14:31