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: Classifying Foods According to Nutrient Density
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 screencast, learners examine the concept of gear ratios. The number of teeth, diameters, and velocity relationships are discussed and calculated using linear ratio equations.
Dietary Manager Training: Digestion and Absorption of Carbohydrates (Screencast)
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.
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.