Documentary about world war i Harlem Health fighters, an allblack unit earned distinction serving with the french are many the french army. They are assigned to the french army because they needed men and because Many American soldiers besided to serve black men. It seems that we had listened posts. Dont know what that was in that time of warfare, this is nothing like the korean or vietnam. When the troops were holding a trench, every night they had a post set maybe 200, 300 feet from the main body. Every night they put two men out there just to listen and warn if there would be a sneak attack. Of course, the germans were doing the same thing. On this particular night, henry johnson, one of the greater , was there when these germans attacked the listen post. Approximately 24 germans attacked. Johnson fought them off. He shot and swung his rifle around and defeated the 24 germans, all of them wounded or killed. He had 21 wounds in his body, but refused to die. When we finally got out there in the morning and track their bodies back, both lived through it. Most all of them are gone today. Im 75 years old, and i was only 17 then, so those guys who were 25 or 30 are here to contradict what im telling you. Arent here to contradict what im telling you. Announcer watch the hourlong documentary men and bronze, monday on real america here on American History tv. Announcer on lectures in history, Iowa State University professor Ruth Mcdonald looks at the history of nutritional standards and government dietary guidelines. She describes the shift from to promotingsease Optimal Health during the 20th century and the recommendation of a daily allowance at the outset of world war ii, and more recent updates that helped lay a foundation or a National Nutrition policy. Per class is about an hour and 15 minutes her class is about an hour and 15 minutes. Ruth today we are going to start our new section on nutrition and cover the aspects tofood systems related health, food access, food insecurity, and the impact of the food system on the environment. That is going to be the section we are going to cover for this last part of the course. Today we are going to start out by talking a little bit about nutrition and how we got to the point of what we know what to eat or what we should eat, and how that impacts the food system and drives what we do. This is all the information that is in chapter