The learner watches and listens to an animated scenario of a mother and daughter preparing dumplings for dinner. The dialogue is in Mandarin Chinese, and an English translation appears on the screen. Extra vocabulary words related to food preparation are also presented.

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.

In a drag-and-drop exercise, the learner considers various food items and determines if they improve brain functioning. This learning object is designed for instructional assistants.

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

In this learning activity you'll explore the food pyramid and the recommended services.

Students match images of insects and other pests with their descriptions in this lesson on keeping a food service operation free from contamination.

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

The learner sorts a variety of foods based on personal preferences. Those personal choices are then classified by food group. The learner views the charts and reads information about the major food groups.

Learners read how to calculate the full-time equivalent for hours worked by employees. Practice exercises complete the activity.

Learners read a list of issues to be considered when traveling internationally, such as the beliefs, communication styles, gift-giving customs, and entertainment preferences of people in various cultures.

In this animated activity, learners read and listen to a dialogue in Mandarin Chinese in a grocery store setting. The learner can then click on photos of fruits and vegetables to hear their pronunciation in Mandarin.

Students read how to record relevant information on a test tray evaluation form. They enter their own analysis of the data in a practice 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 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.

The learner practices Mandarin Chinese in this animated scenario at a fast food counter.

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

Learners follow an EMT response to a shopping mall where a teenage girl is choking on food. In this interactive object, learners examine response procedures, resources, and medications, and determine what actions the EMTs should take.

Students read about fresh herb garnishes and match the garnishes to appropriate foods.