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: 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: 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.
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.