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Students read about fresh herb garnishes and match the garnishes to appropriate foods.
By Colleen Lace
Learners identify five common types of open wounds: abrasions, avulsions, incisions, lacerations, and puncture wounds.
Positions Used in Medical Examinations
By Candy Dailey
In this interactive object, students view the various positions used during medical examinations. They then match the names of the positions with the correct images and with their descriptions.
Apgar Scoring Challenge
By Kathy Costa Lieberthal
Learners consider the Apgar scores for several fictitious newborns. They are then given an Apgar score and proceed to create a situation in which a newborn would receive that rating.
Immune System Diseases
By Amy Janssen
Learners complete a crossword puzzle with terms that relate to common diseases and disorders of the immune system. Immediate feedback is provided. Learners have the option to send an e-mail to their instructors notifying them that the learning object has been completed.
Dietary Manager Training: Menu Planning
By Kristy Norenberg
Learners read how they can make menus more pleasing to the senses by paying attention to shape, form, texture, temperature, color, flavor, and visual appeal.
Dietary Manager Training: The Food Guide Pyramid
Learners read about the U.S. Department of Agriculture's guide for daily food choices. They then recreate the Food Guide Pyramid.
Understanding the Nutrition Facts Label
Learners take a close look at the information on product labels concerning fat, fiber, and serving sizes. A quiz follows the lesson.
Dietary Manager Training: Classifying Foods According to Nutrient Density
Students read about foods that are high in nutrients compared to the number of calories. They identify if certain foods have high or low nutrient density.
Dietary Manager Training: Cooling Foods by Reducing the Quantity or Size of the Food
In this animated lesson, students read how reducing the thickness of a food is an important factor in cooling it. They also read FDA guidelines for food temperatures.
Jogo de Terminologia Para Gastronomia 2: Ingredientes Basicos
De acordo com a Apostila Ingredientes, responda:
Jogos Culinários 1: Slides 1 2C
Responda de acordo com slides 1 2C
Jogo de Terminologia Para Gastronomia 2: Fruits & Legumes
De acordo com o Dicionário ilustrado Fruits Légumes, responda:
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