Acid-Base Imbalances and Their Etiologies
By Kathleen Lee
In this interactive object, the learner matches various disorders to the acid-base disturbances they cause.
Mental Health in Kids and Teens
By Traudel Cline
Learners identify various therapeutic interaction strategies to be used when working with children and adolescents to enhance self-esteem, self-concept, self-worth, body image, and coping and communication skills.
Anatomy of the Lungs
By Ann Jadin
Learners examine the anatomical parts of the lungs.
Causes and Symptoms of Traumatic Brain Injury
In this interactive and animated object, learners examine open and closed head injuries and the common causes and symptoms related to them.
Case Study: Arthritis and Occupational Therapy
In this interactive object, learners examine problem areas related to patients with arthritic conditions. They also identify treatment precautions and design a treatment plan.
Mae's Illness: A Medical Imaging Case Study
By Kay Parish
In this learning object, learners will follow the illness of an 83-year-old woman, noting changes in her condition and ordering the appropriate medical imaging studies needed to inform her physicians about both her progress and her treatment options.
Dietary Manager Training: Cooling Foods by Reducing the Quantity or Size of the Food
By Kristy Norenberg
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.
Dietary Manager Training: Preventing Backflow of Contaminated Water into Potable Water
In this animated learning object, students read about the backflow of contaminated water and how to prevent it.
Professionalism and Proper Apparel
By Luci Gunderson
In this activity, you will review proper apparel for working in a doctor's office.
The Anxiety Monster and How to Tame It
By Wendy Noble
In this animated object, learners examine what anxiety is, how it affects people, and ways to manage it.
Dietary Manager Training: Menu Planning
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: Garnishing
Students read about fresh herb garnishes and match the garnishes to appropriate foods.
By Amy Janssen
Learners complete a crossword puzzle with terms that relate to common diseases and disorders of the musculoskeletal 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.
Learners complete a crossword puzzle with terms that relate to common diseases and disorders of the cardiovascular 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.
Diseases of the Ear
Learners complete a crossword puzzle with terms that relate to common diseases and disorders of the ear. 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.
Alterations in Fluid Balance
By Patricia Stroupe
In this interactive object, learners identify the symptoms of fluid volume excess and fluid volume deficit.
The Nurse's Role in Medically Monitored Detoxification
In this interactive object, the learner reads a case study and then determines appropriate assessment, planning, and intervention strategies necessary during the detoxification phase.
By Kathleen Sellnow
The learner will be able to see bacteria growth on common medical office surfaces.
Common Musculoskeletal Fractures
By Jan Schmidt
In this animated and interactive object, learners identify musculoskeletal fractures.
By Kathi Lengyel
In this highly interactive object, learners read client case studies and then select the vaccines that are appropriate to administer.
The Dental X-ray Tube
By Joan Rohrer
In this animated activity, learners examine the components of the dental x-ray tube and how dental x-rays are generated.
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.
In this activity, you will learn various behaviors that do or do not relate to professional behaviors in the health care setting.
Correcting Common Problems of Parenteral Nutrition
By Fran Soukup
In this interactive object, learners match physiological, mechanical, or other parenteral nutrition complications with the appropriate nursing care.
Biomolecules: The Carbohydrates (Video)
By Becky Polk-Pohlman
Viewers watch an introduction to monosaccharides, disaccharides, and polysaccharides. The processes for dehydration synthesis and hydrolysis.