Understanding Fat
The miracle that once helped humans survive has turned into a curse and America's #1 health obsession - fat. Using case studies and the latest research and statistics, this program provides a well-balanced understanding of what fat is and how the hu...
More Fries with That?
Obesity is a widely discussed issue, and yet one of its principal causes—fast food consumption—shows no sign of going away. This program explores the popularity of convenience meals and the growing health and social concerns associated with them...
Fat chance
When single mom and filmmaker Yuka Sekiguchi, overweight at nearly 200 pounds and fast approaching fifty, determines to lose weight in hopes of becoming healthier and happier, she decides to film her struggle, figuring that public humiliation will b...
The Truth about Fat
Surgeon Gabriel Weston wants to find out why we’re getting fatter—and she doesn’t believe that it’s simply a failure of self-control. From the power of hormones on our appetite to stomach surgery, genetics, and the impact of a pregnant woman...
Globesity: Fat's New Frontier
Not so long ago, countries like Mexico, India, and China counted malnutrition as a major health concern. Today, hundreds of millions of people in these countries are coping with obesity and its associated diseases, growing fatter, and at a faster ra...
MyPlate: Understanding the USDA Dietary Guidelines for Americans
When the USDA replaced MyPyramid with MyPlate, the goal was to simplify dietary recommendations by providing at-a-glance guidelines without having to weigh and measure at every meal. This program explores the key concepts of MyPlate and how it corre...
Type 2 Diabetes, Obesity, and Cardiovascular Risk
“An increase in body weight has been associated with more than 60 chronic illnesses,” says Louis Aronne, M.D., one of the world’s foremost experts in obesity and author of the best-seller The Skinny. In this program, Dr. Aronne and other medic...
Diet: A Look at Processed Food, Nutrition, and Obesity in the 20th Century
Attitudes about the industrialization of food have changed greatly over the past several decades. What used to be considered a scientific miracle now seems like a horrific joke: piglets being reared in incubators that look like tiny iron lungs; fish...