In this animated object, learners examine the function and location of the motor neurons and the damage that can result when they are injured.

In this learning object, you will learn about four blood osmolality and volume regulators, their sites of production, their sites of action, and the results of those actions.

In this animated object, learners examine the major events that occur at the neuromuscular junction.

In this interactive object, learners identify a person's regional body parts.

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.

Learners read about the U.S. Department of Agriculture's guide for daily food choices. They then recreate the Food Guide Pyramid.

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

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.

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.

Eggs and Dairy Products

Culinary

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