This program will teach you how to care for your body and tell you all about the materials that your body can use or store. Topics covered include nutrients, calories, protein, metabolism, and much more.

Bill Nye explains the process of converting the properties of food (nutrients, vitamins, minerals) into energy. He also explains food science and shows the way particular minerals or vitamins in food can be isolated, identified, and measured.

A solid introduction to Diabetes this Fun-To-Know guide offers helpful tips for how to best deal with the disease. By suggesting manageable changes to the diet and lifestyle nutritionist and host Kathy Tigue provide sufferers with ways to cope. Providing the program's cooking demonstrations is Barbara Seelig Brown the author of "Stress Free Cooking".

Baby's First Impressions® FOOD FUN introduces children to foods, such as, fruits and vegetables, fun foods and much more in a format designed to nurture your child's early learning skills. Children learn lessons on table manners and good nutrition as well in this high-quality featuring Live-Action and real children while using familiar objects to help make fast learning connections. "First Impressions® uses the same tried and true teach-repeat-reviiew...

Reveals surprising and often shocking truths about what we eat, how it's produced, and who we have become as a nation. Includes celebrity PSAs, deleted scenes, and Nightline segment.

Join Rip Esselstyn, former Texas firefighter and author of the national bestselling The Engine 2 Diet, as he guides the White and Wali families through an "Engine 2 Kitchen Rescue." Watch Rip teach these families how to take control of their health. With the life-saving tips in the "Engine 2 Kitchen Rescue," it's easy to own your health - join Rip and learn how to rescue your kitchen today!

"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...