Learners complete a crossword puzzle with terms that relate to common diseases and disorders of the digestive system. Immediate feedback is provided. Learners have the option to send an e-mail to their instructors notifying them that the learning object has been completed.

Learners complete a crossword puzzle with terms that relate to common diseases and disorders of the blood. Immediate feedback is provided. Learners have the option to send an e-mail to their instructors notifying them that the learning object has been completed.

In this interactive object, learners read about the occupations that are most at risk for bloodborne pathogen exposure. They also read about the most common pathogens and how they are transmitted. This learning object is based on information from the U.S. Occupational Safety and Health Administration.

In this overview, students examine and identify mannitol positive and mannitol negative bacteria on mannitol salt agar.

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 how to calculate the full-time equivalent for hours worked by employees. Practice exercises complete the activity.

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

The learner watches and listens to an animated scenario of a mother and daughter preparing dumplings for dinner. The dialogue is in Mandarin Chinese, and an English translation appears on the screen. Extra vocabulary words related to food preparation are also presented.

In this animated activity, learners read and listen to a dialogue in Mandarin Chinese in a grocery store setting. The learner can then click on photos of fruits and vegetables to hear their pronunciation in Mandarin.

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