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Dietary Manager Training: Pest Management
Students match images of insects and other pests with their descriptions in this lesson on keeping a food service operation free from contamination.
Learners read about the role of water, the basic physiology of water balance, and the effects of dehydration particularly on elderly clients. Tips for maintaining proper hydration are presented. In an interactive exercise, students calculate how much fluid a client needs based on his/her age, health, and weight.