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Results for: 'Basic Concepts of Foods'
De-fogging the Eurocentric Lens: Okinawa and Gujarat Food Patterns; Part I
Each video provides a brief description of the cultural food practices of Gujarat, India and Okinawa, Japan. By the end of the videos, you'll have an increased understanding of traditional food patterns, dietary assessment of common foods, challen...
De-fogging the Eurocentric Lens: Okinawa and Gujarat Food Patterns; Part 2
Each video provides a brief description of the cultural food practices of Gujarat, India and Okinawa, Japan. By the end of the videos, you'll have an increased understanding of traditional food patterns, dietary assessment of common foods, challen...
Guest Interview: Guido Mase' on Entheogens/Psychedelics and Sacred Plants
Guido Masé RH(AHG) is a clinical herbalist, herbal educator, and garden steward specializing in holistic Western herbalism, though his approach is eclectic and draws upon many influences. He spent his childhood in Italy, in the central Alps and i...
The One About Fat Soluble Vitamins
In this video we talk about the fat soluble vitamins, A, D, E, and K! Check out what makes each one special, and in what foods or other sources you can find them. Fat vs. Water Soluble Vitamins - 0:56 Vitamin Functions - 2:01 Vitamin A - 2:5...
Chapt 2 Four Major Bacterial Pathogens of Concern
This is a description of the four major bacterial pathogens of concern including sources of the organism as well as foods associated with them and finally measures to put in place to control them. NOTE: Exclude food handlers who have these from yo...
Food Allergens Identified and Control Measures for the Restaurant
This video identifies the symptoms of an allergic response as well as the 8 major food allergens. Measures to control cross-contact with allergenic foods is discussed with special emphasis on what the server can do as well as what chefs can do to ...
Chapter 4 Introduction and Preventing Cross Contamination of Foods
This video introduces concept of flow of food. The idea of cross contamination prevention is introduced.