Learners take a close look at the information on product labels concerning fat, fiber, and serving sizes. A quiz follows the lesson.

Learners read about various cuts of beef and the methods of preparing them: roasting, baking, broiling, pan broiling, braising, stewing, and marinating. In a drag-and-drop exercise, students match the cut of beef to the appropriate cooking method.

In this interactive object, learners select the correct description of a child in the five stages of development in the following categories: pattern of growth, vital signs, organ development, vision and hearing, and developmental stage.

In this interactive object, learners review respiratory system terminology and then match the terms with their definitions in a drag-and-drop exercise.

In this animated object, learners examine the properties of the peptide bond and how the bond relates to the structure of hair.

In this learning activity you'll review how every protein molecule of an organism is synthesized by that organism in a prescribed process. This activity helps students understand the fundamental life process of making protein.

In this animated object, learners examine neutral fats, phospholipids, and cholesterol. The molecular formula and general function for each are shown.

In this animated object, learners examine the formation of peptide bonds through dehydration synthesis.

Students read about the process of hair growth beginning with the joining together of amino acids.

Chapter 2.2 Vocab

Match the enzymes with the its complementary substrates

Match descriptions to diet.

Vocab from Protein Synthesis