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

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

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

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

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

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

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."

Learners examine how the two-roll metering system works.

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

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

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

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

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

Learners read about the S.O.A.P. and D.A.R. formats that are used to document progress notes in medical records. They then match statements to S.O.A.P. and D.A.R. categories in drag-and-drop exercises.

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.

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.

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

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

In this screencast, learners examine the concept of gear ratios. The number of teeth, diameters, and velocity relationships are discussed and calculated using linear ratio equations.