This program is a case study of Melrose, a small health food company that has entered the mass-market with its new alternative to butter and margarine. The spread's physical and chemical properties are analysed, and Professor Andrew Sinclair provides independent comment on the related health issues. Clear images and graphics explain the often misunderstood terminology: Saturated, monounsaturated and polyunsaturated Omega 3 and 6 Trans fatty acids and hydrogenation Emulsion: water in oil versus oil in water Throughout the program Geoff Steinicke, owner and director of Melrose discusses the new marketing challenges and his motivations for further work. This package contains the standard video plus a CD-Rom that is a complete teaching support tool--it includes overheads, digital teacher notes, links to websites, and the ability to preview the video in short segments on your home or school computer. This innovation will make your lesson planning much easier!