Learners read about the world's largest rain forest. A map is provided.

Students read how to determine the elevation of an alignment or cross section where it crosses the TIN.

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 explores the cognitive levels associated with brain trauma and develops a treatment plan for a patient.

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 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.

In this interactive object, learners examine the characteristics of left- and right-brain thinkers.

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 view how the fats that people eat are digested and absorbed.

Learners review and reinforce their knowledge of brain anatomy and function in this learning activity.

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

Learners examine the fundamentals of a pulse train. Concepts such as time on, time off, duty cycle, period, and frequency are covered.

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

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.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

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

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

Students locate the seven countries in the Sahel region, which is between the Sahara and the coastal rain forests. They identify the famous city of Timbuktu in a map exercise.

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