In this interactive learning object, learners study the parts of the brain and then test their knowledge in a drag-and-drop exercise.

The learner listens to the pronunciation of medical terms using a "jukebox" to select the terms.

In this animated activity, learners examine how organs are visualized in three dimensions. The terms “longitudinal,” “cross,” “transverse,” “horizontal,” and “sagittal” are defined. Students test their knowledge of the location of abdominal pelvic cavity organs in two drag-and-drop exercises.

In this interactive object, learners review the parts of the gastrointestinal system and then check their knowledge in a matching exercise.

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 fresh herb garnishes and match the garnishes to appropriate foods.

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.

Short demonstration of educational games using culinary terms.

Foods 1, Obj. 2.04 review of key terms from unit

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