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.
This game was created to test students knowledge on diet. Instructions:This can be played in groups or individually.Players should select a category and a point value.If the question you selected answer is correct you click the score botton to increase the point value.Continue playing the game until all the questions are completed.The person or team with the most points wins the throne.
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: 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: 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.
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.