Explore how to prevent injuries caused by falling from ladders or elevated heights by looking at the parts of a ladder, ladder safety rules, and personal fall protection systems.

Learners examine the labeling scheme used in ladder logic diagrams to identify components, wires, rungs, and rails. This activity includes self-check questions.

Learners study the operation of a ladder circuit in which coils on one rung control contacts in other rungs.

In this animated object, learners study the operation of a ladder circuit that controls the rotational direction of a DC motor.

Learners examine how a ladder logic circuit becomes latched when a normally open pushbutton is momentarily pressed.

Learners read descriptions of the following training and certification levels for organizations using a lean approach to quality: "green belt," "black belt," "master black belt," and "champion."

This interactive object is designed to help learners memorize the schematic symbols used in ladder logic diagrams. Learners quiz themselves using electronic flashcards.

In this animated object, learners examine the design of a ladder circuit that provides manual control to a water pumping system. Students also study modifications to the circuit as the complexity of the system increases.

Learners examine the costs of replacing an employee. Using a formula, students calculate these expenses in practice exercises.

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

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

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.

Learners read about the role of water, the basic physiology of water balance, and the effects of dehydration particularly on elderly clients. Tips for maintaining proper hydration are presented. In an interactive exercise, students calculate how much fluid a client needs based on his/her age, health, and weight.

Learners read about various cuts of beef and the methods of preparing them: roasting, baking, broiling, pan broiling, braising, stewing, and marinating. In a drag-and-drop exercise, students match the cut of beef to the appropriate cooking method.

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

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

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

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

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.