Instructional Video2:21
Curated Video

IPM: Combating Pathogens and Improving Bee Nutrition

3rd - 8th
This final segment of the Integrated Pest Management (IPM) series showcases how IPM effectively addresses not just pest control and pesticide reduction but also crucial challenges like the Deformed Wing Virus and nutritional deficits in...
Instructional Video3:04
Curated Video

How Pathogens and Poor Nutrition Affect Honey Bees

3rd - 8th
This segment delves into how pathogens, particularly the Deformed Wing Virus transmitted by Varroa mites, detrimentally affect honey bee health and their critical role in ecosystems. It illustrates the compounded risks bees face from...
Instructional Video6:57
Food Farmer Earth

Bridging the Gap: Turning Food Waste into Nutritional Opportunities

12th - Higher Ed
The monumental issue of food waste in the United States is spotlighted, underscoring the environmental impact of methane gas from landfills and the missed opportunities to feed those in need. Advocating for a shift in societal...
Instructional Video16:31
TED Talks

Marcel Dicke: Why not eat insects?

12th - Higher Ed
Marcel Dicke makes an appetizing case for adding insects to everyone's diet. His message to squeamish chefs and foodies: delicacies like locusts and caterpillars compete with meat in flavor, nutrition and eco-friendliness.
Instructional Video4:05
AsapSCIENCE

How To Live To 100

6th - 11th
Learn all about YOU at http://23andMe.com/asap Where Do People Live The Longest? https://youtu.be/zQnAJ7B6NKc How can you increase your aging odds? Subscribe: http://bit.ly/asapsci Created by: Mitchell Moffit and Gregory Brown Written...
Instructional Video10:15
Food Farmer Earth

Beyond Nutritionism: Michael Pollan's Critique of Food Culture

12th - Higher Ed
Michael Pollan delves into the ideology of nutritionism, criticizing the reduction of food to its nutrient components and the resulting paradox of a nation filled with nutritional knowledge yet plagued by diet-related diseases. He...
Instructional Video4:53
Curated Video

Bulgur: From War Rations to Superfood

Pre-K - Higher Ed
This video provides a brief history and overview of bulgur, a type of processed wheat grain. Learn how scientists have increased the nutritional value of bulgur to be used in disaster relief. Bulgur part 4/5
Instructional Video12:01
Seeker

What Vitamins Do You Actually Need to Survive? (Part 2 of 3)

9th - 11th
Ever walk down a vitamin/supplement aisle and get lost? Same. Here are the key vitamins you need to survive. Part 1 of 3: https://www.youtube.com/watch?v=1II147SIBlY Part 3: Coming soon! Read More: Listing Of Vitamins...
Instructional Video10:12
Education Development Center

TV 411 What's Cooking? Salt

5th - 12th
Here is a recipe for a practical cross-curricular lesson! Cover unit conversions and ratios for math, the periodic table of elements for science, the difference between sodium and salt and its relation to high blood pressure for...
Instructional Video5:54
SciShow

The Deal with Fat

9th - 12th Standards
Fats are essential to a balanced diet and help bodies use certain vitamins as well as maintain healthy skin and hair. While watching the video, learners explore fat, which is certainly talked about a lot in terms of health. The narrator...
Instructional Video2:33
American Chemical Society

Do Carrots Help You See Better?

9th - Higher Ed Standards
Does a carrot a day keep the eye doctor away? Junior nutritionists tackle the legend of better eyesight through carrot consumption using a video from the American Chemical Society's Reactions playlist. The narrator exposes the origins of...
Instructional Video0:37
Howard Hughes Medical Institute

How a Heart Attack Occurs

9th - 12th Standards
Heart disease causes more deaths in both men and women in the United States than any other factor, buy many people don't fully understand what causes a heart attack. A brief animation demonstrates the slow buildup of plaque, a blockage...
Instructional Video
PBS

Pbs Learning Media: Label Reading Part 1

2nd - 6th
This video helps people of all ages read nutrition labels correctly. Pat Mizerak registered dietician at United Health Services, points out important things on a label such as serving size and calories. [1:38]