Students match images of insects and other pests with their descriptions in this lesson on keeping a food service operation free from contamination.

Students read about the different types of diabetes and the treatment methods available.

In this animated and interactive object, learners examine the structure and functions of granulocytes and agranulocytes. Two exercises complete the activity.

In this animated and interactive object, learners conduct an experiment online to illustrate how a greater number of particles in a "vessel" increases osmotic pressure.

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.

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.

In this animated learning object, students read about the backflow of contaminated water and how to prevent it.

Learners read about the U.S. Department of Agriculture's guide for daily food choices. They then recreate the Food Guide Pyramid.

Learners take a close look at the information on product labels concerning fat, fiber, and serving sizes. A quiz follows the lesson.

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