Segments in this Video

Food Complexity (04:29)


Researcher Tim Spector believes most dietary recommendations are based on simplistic science. Once considered simple carbohydrate sources, apples contain hundreds of chemical components. Learn about low-fat and ultra-processed food trends.

Brazil's Growing Obesity Rates (02:35)

Canadian researcher Jean-Claude Moubarac compares produce at a Sao Paulo street market and processed foods sold at a supermarket. Poor diet is the highest mortality risk factor in Canada; Brazilians are rapidly adopting North American eating habits.

Evaluating Food Ingredients (02:05)

Moubarac uses potatoes and potato chips to demonstrate the difference between home cooked and factory processed convenience foods. Convenience foods contain more free sugar, sodium, and calories, and little fiber, minerals, or vitamins.

Dietary Guidelines for the Brazilian Population (03:24)

A diabetic, Moubarac became interested in food ingredients through Carlos Monteiro's research. He, Monteiro and celebrity chef Rita Lobo have created an internationally lauded food guide focusing on reducing processed food. Industry marketing deceives consumers about ultra-processed food.

Overcoming Food Cravings (05:17)

Processed foods target the brain's reward center. Weight loss researcher Susan Roberts found study participants could "train" their brains to crave healthy food. Switching from processed flours to whole grains reduces overall calories; eating healthy fats and carbs encourages weight loss.

Distracted Eating (02:37)

University of Surrey researchers found that eating while watching screens or while driving causes people to eat more. Similarly, eating food presented as a snack causes study participants to eat more than when it is presented as a meal.

Attraction of Processed Foods (04:20)

Humans evolved to crave sweet foods. Researcher Linda Bartoshuk and horticulturist Harry Klee study ways to make healthy foods taste more appealing. They are cross-breeding heirloom and commercial tomatoes to improve flavor.

Understanding Calories (05:00)

Average Americans eat 500 more calories daily than in 1975. People who dine in restaurants daily have 25% more body fat than those who do not. Using a bomb calorimeter, scientists calculate calories in a burrito and orange chicken.

Alternatives to Counting Calories (02:31)

Roberts believes measuring fullness is a better way to assess a food's value; she focuses on alleviating hunger in weight-loss diets. Spector argues that a food's quality is more important than its quantity or calories.

Importance of Cooking Skills (03:03)

Brazil's population is growing in obesity because people are not preparing meals at home. Lobo shows Moubarac and Monteiro a simple meal. The national school lunch program spends 70% of funds on fresh ingredients.

Launching a Food Revolution (03:18)

Moubarac urges the Canadian government to warn about risks associated with ultra-processed foods. Many young people have been raised on processed diets. The University of British Columbia prepares meals with fresh ingredients and offers healthier versions of convenience food.

Predict Nutrition Study (02:29)

Ross and Hugo Turner participate in a study testing the effects of diet on 1,000 twins. Spector looks at their biological responses to food and will create a personalized nutrition app.

Credits: The New Science of Food (01:13)

Credits: The New Science of Food

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The New Science of Food

DVD (Chaptered) Price: $169.95
DVD + 3-Year Streaming Price: $254.93
3-Year Streaming Price: $169.95



Our understanding of a healthy diet is based on outdated science and questionable advice. Recent findings are fundamentally changing the way we think about food. Individual nutrients like fats, carbohydrates and proteins are no longer the key. From a street market in Brazil to a donut shop in Boston, we reveal the surprising truth of dietary science.

Length: 44 minutes

Item#: FPT188629

ISBN: 979-8-88678-003-1

Copyright date: ©2018

Closed Captioned

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Only available in USA and Canada.