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.
Bloodborne Pathogens: Risks of Exposure and Means of Transmission
In this interactive object, learners read about the occupations that are most at risk for bloodborne pathogen exposure. They also read about the most common pathogens and how they are transmitted. This learning object is based on information from the U.S. Occupational Safety and Health Administration.
A Comparison of Right and Left Parietal Lobe Damage
Learners review the differences within the right and left parietal lobes. They answer questions based on a case study and describe a client in a second case study.
Nine Principles of Good Practice for Assessing Student Learning: Where Do I Stand?
In this interactive object, instructors use an extensive inventory to assess their beliefs and uses of assessment. The inventory is based on the work of educators supported by the American Association of Higher Education Assessment Forum in 1996.
In this interactive object, learners examine simplified sampling plans and tables based on the ANSI/ASQ Z1.4 standard. An exercise completes the activity.
In this animated object, learners view hydrogen and hydroxide ions in a solution. A brief quiz on the basic principles of the term pH completes the activity.
Learners read about the mutations that occurred in plants for the successful transition from an aquatic to a terrestrial existence. The classification of plants is based on these adaptive structures.
In this interactive object, learners follow the litigation process from the filing of a court case through the filing of an appeal. Learners’ choices will move the case in different directions, based on the actions of the parties and the Court. A quiz completes the activity.
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.
In this animated activity, learners observe how pressure values throughout a hydraulic system are developed based on pump pressure and the size of the load.