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Students read about fresh herb garnishes and match the garnishes to appropriate foods.
Ethical Decision Making
By Sharon Opsahl
In this interactive object, learners read the definitions of terms related to moral and ethical principles. They then use a process to analyze an ethical dilemma in a health care setting.
By Wendy Dusek
In this animated and interactive object, learners examine ventilation, external and internal respiration, and gas transport.
By Amy Janssen
Learners complete a crossword puzzle with terms that relate to common diseases and disorders of the respiratory 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.
Abnormal Blood Smear Review and Cell Identification
By James Manto
Learners play a game of Tic-Tac-Toe to test their knowledge of normal red blood cells, platelets, and abnormal red blood cell morphology.
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.
Jogos Culinários 1: Slides 1 2C
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Jogos Culinários 2: Slides 2 2S
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Jogo de Terminologia Para Gastronomia 1: INGREDIENTES BÁSICOS
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