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Educational film. Most foods that we purchase for every day consumption, and those that we eat a little less often, contain additives of various descriptions. In fact humans have been using food additives...
A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets,...
Looks at the role of information technology in the food industry, particularly at 1) market research: how consumer trends are analysed using bar coding and loyalty card schemes, and using the New Foods...
Looks at basic physical and chemical changes that happen to food during preparation and cooking: aeration, denaturation, coagulation, gelatinisation, browning reactions, emulsification, and crystallisation....
Looks at how one teacher organises a practical nutrition lesson for a class of mixed-ability third-year pupils using a microcomputer. Based on the topic of school meals, the session allows some of the pupils...
Shows pupils using computer programs to explore kitchen design (TASK), to analyse nutritional content of food (MICRODIET), food costs (BEEBCALC) and in creative design (MOSAIC).
Shows the approach used by one teacher to prepare a group of pupils for the tasks involved in completing their Higher Grade home economics study reports.
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