Ronald L. Krannich, Ph.D.
Welcome to Impact Publications, your one-stop center for thousands of life-changing resources on employment, education, life skills, and travel. Since founding the company in 1982, my mission has been very clear: produce and distribute the best resources to help individuals and institutions transform lives.
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Healthy Eating: A Guide to Nutrition
Healthy Eating: A Guide to Nutrition (DVDs)
This five-part series explores food-related issues with the energy, complexity, and engagement needed to reach today’s young adults.
Your Price: From $99.95 to $499.75

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Detailed Description

This DVD series is aligned with the 2011 USDA Dietary Guidelines for Americans and the new MyPlate food guidance logo!
In an age of fad diets, ultra-processed foods, body image issues, and rampant obesity, cliches like “You are what you eat” just aren’t enough to educate teens about smart eating. This five-part series explores food-related issues with the energy, complexity, and engagement needed to reach today’s young adults.
Using eye-catching animation sequences and commentary from nutritionists, dieticians, and trainers, the series conveys detailed, real-world knowledge about basic nutrition, weight management, physical fitness, eating disorders, and food safety.
Viewing time: 25 minutes per DVD. In English, with English-language subtitles. 2011. $499.75 for the complete series. Can purchase each separately for $99.95; please see the Product Options box above.
If you want to purchase the series or one of the programs in 3-year Streaming format or in both DVD and 3-year Streaming formats, please call us at 800-361-1055.
Click here to view a video clip of the series.
Titles in the series are:
  • Basic Nutrition - This video guides viewers through the basic concepts of healthy eating and the principal nutrients that keep the human anatomy functioning properly.

    Outlining the properties and benefits of carbohydrates, lipids, proteins, water, vitamins, and minerals, the video explains the difference between macronutrients and micronutrients, illustrates the functions of monosaccharides and disaccharides, highlights the virtues of whole grains, pinpoints the dangers of dehydration and vitamin deficiency, and presents eye-catching animation and in-depth commentary from nutrition experts clarifying each topic.

    The USDA's MyPlate food graphic and dietary guidelines are also discussed.

    Click here to download a free instructor's guide.

  • Nutrition and Weight Management - There’s no end to the number of “miracle” diets advertised on TV. Combat their influence with this video, which illustrates what’s really needed to reach and maintain a healthy weight: commitment, discipline, and attention to dietary details.

    Focusing on bad eating habits as the main factor in America’s obesity epidemic, the program also cites lack of exercise along with cultural and technological issues.

    Viewers learn about body mass index, or BMI; the risks of being overweight or obese; ways in which healthy eating and exercise help to prevent a range of diseases; and the benefits of fiber, vitamins, minerals, and proper hydration.

    Students will also gain an understanding of calorie intake and expenditure using a simple formula. The USDA's MyPlate food graphic and dietary guidelines are discussed as well.

    Click here to download a free instructor's guide.

  • Nutrition for Sports and Exercise - A combination of exercise and smart eating will help anyone - from the varsity quarterback to the student who simply needs to fulfill gym requirements. It’s also important to recognize that good nutrition is the power source not just for physical activity, but also for mental acuity.

    This video shows young people how to make healthy eating a priority as they pursue sports and fitness. Viewers encounter the four main categories of physiological health: cardiovascular and respiratory fitness, muscle strength and endurance, flexibility, and body composition.

    They also learn how glucose, glycogen, ATP, and other compounds play a role in the body’s energy production, via aerobic and anaerobic metabolism.

    Students may be surprised to learn that the amounts of protein, fat, and carbohydrates needed by an athlete are roughly similar to what the average person requires - and that expensive supplements are not a substitute for real food.

    Click here to download a free instructor's guide.

  • Nutrition and Eating Disorders - Whether they’re viewed from a behavioral standpoint or from a profound psychological perspective, one thing is clear: eating disorders stress the body’s systems and put individuals at increased risk for disease, infertility, organ failure, and death.

    This video pinpoints the dangers of anorexia, bulimia, binge eating, and other eating disorders, exploring their possible causes as well as ways to overcome them.

    Showing how food consumption (or avoidance of it) is often the one thing that eating-disorder sufferers feel they can control, the program features dramatized case studies that enlighten viewers in a nonconfrontational way.

    With the aid of expert commentary, it also provides practical information on identifying signs of eating disorders in others and emphasizes the importance of persuading them to seek professional help.

    Click here to download a free instructor's guide.

  • Food Safety and Disease Prevention - Despite the best efforts of experts and organizations, food-borne illness outbreaks still occur. This video examines the risks facing consumers while highlighting culinary and food-handling methods for addressing those risks.

    Illustrating the dangers of food-borne bacteria and gastrointestinal viruses, the program also assesses the safety of pesticides, herbicides, hormones, and antibiotics used in agriculture.

    Food-preparation advice encompasses washing hands carefully, separating raw meat from produce, and cooking food thoroughly. On the nutrition side, the program promotes fruits, vegetables, and whole grains while suggesting an array of “superfoods.”

    Viewers also learn about government agencies charged with ensuring food safety, including the FDA and the USDA, as well as those dealing with public health, such as the EPA and the CDC.

    Click here to download a free instructor's guide.


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