Viewers watch an introduction to monosaccharides, disaccharides, and polysaccharides. The processes for dehydration synthesis and hydrolysis.

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

In this animated learning object, learners view how the fats that people eat are digested and absorbed.

Learners follow the path of a carbohydrate food from consumption through digestion to absorption into the bloodstream. In a matching exercise, students identify the main type of carbohydrate found in four different 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.

Students read about the different types of diabetes and the treatment methods available.

In this animated learning object, learners read about the proper handling of foods that contain the nutrients and water that bacteria require for growth.

In this animated activity, students read directions on how to calibrate a thermometer.

Learners follow the path of a protein food from consumption through digestion to absorption into the bloodstream.

In this animated learning object, students read about the backflow of contaminated water and how to prevent it.