Explore how to prevent injuries caused by falling from ladders or elevated heights by looking at the parts of a ladder, ladder safety rules, and personal fall protection systems.
Learners examine the labeling scheme used in ladder logic diagrams to identify components, wires, rungs, and rails. This activity includes self-check questions.
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."
This interactive object is designed to help learners memorize the schematic symbols used in ladder logic diagrams. Learners quiz themselves using electronic flashcards.
In this animated object, learners examine the design of a ladder circuit that provides manual control to a water pumping system. Students also study modifications to the circuit as the complexity of the system increases.
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.
Dietary Manager Training: Cooling Foods by Reducing the Quantity or Size of the Food
In this animated lesson, students read how reducing the thickness of a food is an important factor in cooling it. They also read FDA guidelines for food temperatures.
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.
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: 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.
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.