Search for tag: "#nutr1240"
Taste expNutrition Chair, Dr. David Aguilar-Alvarez, introduces the experience of taste with an interactive exercise.
From Michelle Parada
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How-to Choose Fresh FishKnowing how to select fresh from a grocery is very important. Here are a few tips to make choosing fresh fish a little easier. Try to buy fish from a store with a fishmonger or seafood specialist,…
From Michelle Parada
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The Legend of VampiresA big thanks to all current and future patrons who are helping fund this science and filmmaking outreach via Patreon: http://bit.ly/2Sfmkph Don’t forget to follow me on Instagram:…
From Michelle Parada
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Test Tube Tomato | Retro Report | The New York TimesIn the 1990s, entrepreneurs and scientists brought the first genetically engineered food to market. The business crashed but biotechnology has flourished far beyond the produce aisle. Read the…
From Michelle Parada
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Reinventing meat production | Richard McGeown | TEDxHotelschoolTheHagueRichard McGeown shares his experience of preparing and tasting in-vitro meat. He gives an insight into the history and his prediction for the future of lab-grown meat and explains its environmental…
From Michelle Parada
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Sustainable Cultured Meat: The Next Big Revolution? | Yash Mishra | TEDxCambridgeUniversityYash proposes cultured meat as a sustainable alternative to animal farming for the sake of the environment and food security, but interdisciplinary challenges remain. Yash Mishra is a Co-Founder of…
From Michelle Parada
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Phytonutrients and the Color of FoodIn this addition to our Lecture Series, Meghan Hamrock, MS, MPH, talks about phytonutrients and what we can learn about nutrition from the colors of our food. The produce aisle of the grocery store…
From Michelle Parada
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How to Convert Recipes Using a Conversion Factor | Easy Cooking TipsHow to convert any recipe servings to what you need. Have a recipe for 4 people? Need to serve 10? I'll show you how easy it really is to convert! Simple tips, tricks and techniques to make…
From Michelle Parada
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Lesson | Value of Food: Adding value through presentationThis is a companion video for the Value of food: Adding value through presentation. Executive Chef Katherine Jones explains just one of the ways she adds value to her culinary creations using art…
From Michelle Parada
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Journey across Dairies in Idaho and UtahCurious about dairy farming in our region? Hear from the farmers themselves as we travel to seven different dairies throughout Idaho and Utah - from conventional to robotic - and everything in…
From Michelle Parada
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Basic Knife SkillsLearn how to chop properly with your knives! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/27336 MUSIC SFX Provided By…
From Michelle Parada
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Cooking Tips For Kitchen Beginners | Epicurious 101Professional chef instructor Frank Proto shares his top tips for beginners, helping you to elevate the basic skills you'll need to find your footing in the kitchen. Check out chef Frank on…
From Michelle Parada
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Simple Tips for Stocks & Broths - Kitchen Conundrums with Thomas JosephBroths and stocks make the most comforting soups, sauces, and hearty stews in the cooler months of the year. But it can get confusing when it comes to knowing the main differences between the two.…
From Michelle Parada
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MyPlate for HealthBrief overview of the MyPlate food groups and basics of the DGA.
From Samantha Hill
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How Nestle makes billions bottling free waterNestle, the world’s largest food and beverage company, bottles Michigan’s water for next to nothing and sells it at great profit. And the state has just approved its request to pump even…
From Michelle Parada
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