Family & Consumer Sciences: Child Care, Child Development & Parenting I Culinary Arts
Understanding Parenting Styles: Authoritarian, Democratic, Permissive Parenting styles are often a combination of a parent’s own personality with the parenting role models she or he grew up with. This program shows teens interacting with their parents in stressful situa- tions that demonstrate the traits of each parenting style. A Meridian Production. (25 minutes) © 1998 Preview Clip Online o $99.95 QGR11006 • DVD / VOD
The Scoop on Blended Families This video can help young people cope with situa- tions that often result when two families merge. Viewable/printable educational resources are available online. (15 minutes) © 2006 Preview Clip Online C o
“Offers an encouraging reminder to chil- dren of divorce that life does indeed go on, while also taking a realistic approach to dealing with changed circumstances. Highly recommended.”—Video Librarian $99.95 QGR41212 • DVD / VOD
Doula! The Ultimate Birth Companion This program gives viewers an intimate look at the work of doulas, capturing the details of the support they offer at each phase of the birthing journey. Three pregnant women and their husbands discuss why they chose a doula to supplement a midwife’s services, and the doulas in turn relate what the experience means to them. The video follows the women through labor and includes footage of two at-home water births. Contains nudity associated with childbirth. (60 minutes) © 2010 Preview Clip Online C $169.95 QGR47326 • DVD / VOD
Joys and Concerns of Parenting This video profiles a young family and a mother of small children, uncovering some of the joys and concerns of the parenting experience in the process. Viewable/printable educational resources are available online. (19 minutes) © 2006 Preview Clip Online C o $99.95 QGR41214 • DVD / VOD
Postpartum: From Pregnant to Parent For new parents, the days and weeks that follow childbirth are often a roller coaster ride between elation and stress. This video helps navigate those physical and emotional challenges. Topics include postpartum depression; changing feelings about baby and self; relationship issues; parenting chores; getting help and support; nourishment, sleep, and exercise; the back-to-work transition; childcare options; and more. Not available for preview. (36 minutes) © 2008 ‡ $225.00 QGR40190 • DVD
Fathering: What It Means to Be a Dad Being a father is a lifetime commitment that requires a lot of love and energy. Fathering expert Steve Onell and young dads talk about the impact and importance of a father in a child’s life. Divided into four chapters, this program offers sound advice to new dads. Viewable/printable educational resources are available online. (20 minutes) © 2009 Preview Clip Online C o $99.95 QGR41268 • DVD / VOD
Lost Adventures of Childhood: The High Price of Hyper-Parenting A riptide of structured, competitive activities fills the lives of today’s typical children. Is youthful freedom a thing of the past? This program examines the world of scheduled playdates and ultra-organized sports, searching out the causes and implications of the hyper-managed childhood. Parents, children, and experts—including Under Pressure author Carl Honoré and Psychology Today editor Hara Estroff Marano—are interviewed. (46 minutes) © 2008 Preview Clip Online C ‡ o $169.95 QGR41360 • DVD / VOD
Breaking the Cycle of Abuse One in three people abused as a child will also use physical force on her or his own children. This edition of Primetime spotlights three primary caregivers of one or more young children who are hoping to beat those odds by taking part in a mentoring program for at-risk caregivers called Parent Aide. The people in this video are filmed at their worst—and also at their best as they begin to apply the new behavior- modification techniques to the children’s actions as well as their own. (39 minutes) © 2009 Preview Clip Online C o $169.95 QGR41331 • DVD / VOD
CULINARY ARTS
24 Hours, 24 Million Meals: Feeding New York This program depicts a day in the life of the culinary community that feeds the Big Apple. The story begins just after midnight at the New York City Terminal Produce Market, then proceeds through Chelsea Market bakeries, the New Fulton Fish Market, and the Union Square Greenmarket. In the hours that follow, viewers meet a busy chef, a gourmet truffle salesman, two men who feed disadvantaged New Yorkers, and other culinary professionals. (43 minutes) © 2009 Preview Clip Online C ‡ o
ON
“This ambitious and well researched docu- mentary is completely demonstrative, but exceptionally diverse and entertaining. Highly recommended.” —Educational Media Reviews Online $169.95 QGR42271 • DVD / VOD
History of American Cuisine This video explores America’s rich culinary heritage and looks at the many types of foods that Americans eat. Viewable/printable educational resources are available online. (22 minutes) © 2006 Preview Clip Online C o $99.95 QGR41181 • DVD / VOD
Good Enough to Eat! Food Presentation and Service If food looks good, we are more or less compelled to find out if it tastes good. This program explores the way food is styled and presented and how those aesthetic decisions shape the overall experience of a meal—whether at home or in a restaurant. Interviews with a chef, a nutritionist, and a food stylist reveal the many ways in which food can be displayed. Viewable/printable educational resources are available online. (20 minutes) © 2010 Preview Clip Online C ‡ o $129.95 QGR42224 • DVD / VOD
In the Kitchen: Utensils, Tools, and Equipment Following a master chef at work in a restaurant, this program offers guidance in meal preparation and is essential viewing for anyone training to work in a commercial kitchen. Topics include general kitchen safety and a range of specific safety concerns; measuring and weighing; cutting, peeling, grating, and crushing; mixing, whisking, and processing; ergonomics; and new technology. (21 minutes) © 2009 C ‡ o $129.95 QGR42225 • DVD
DEMAND FAVORITE
BEST SELLER
The Cooking Process: How Food Changes Using colorful, nontechnical demonstrations, this program explores important concepts about
the cooking process and the basic biochemistry of food. Viewers learn what happens to fats, proteins, and carbohydrates during cooking; why foods taste either salty, sweet, bitter, or sour; how to interpret the glycemic index; and how adding or removing an ingredient can change a dish. Viewable/printable educational resources are available online. (24 minutes) © 2010 Preview Clip Online C ‡ o $129.95 QGR42226 • DVD / VOD
VOD Video On Demand: 3-Year Streaming available at
www.Films.com o Correlates to State Standards Films Media Group • Call 1-800-322-8755 • Fax 1-800-678-3633
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