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."
Dietary Manager Training: Cooling Foods Using an Ice Water Bath
In this animated learning object, learners read about the proper handling of foods that contain the nutrients and water that bacteria require for growth.
Dietary Manager Training: Documenting the Nutrition Care Process
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.
Dietary Manager Training: Hydration, Dehydration, and Elderly Clients
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 screencast, learners examine the concept of gear ratios. The number of teeth, diameters, and velocity relationships are discussed and calculated using linear ratio equations.