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.
Learners examine OSHA's guidelines of what to include in a bloodborne pathogen exposure control plan for persons who work in general industry, health care, emergency medical services, law enforcement, education, recreation industries, or other occupations in which there is a potential for exposure to blood, blood products, bodily fluids, or human tissues.
Learners read and listen to the pronunciation of hundreds of medical terms that are arranged in a "jukebox." The terms are listed alphabetically and according to the following categories: aerobic and anaerobic microorganisms, blood bank, coagulation, fungi microorganisms, hematology, protozoa, and urinalysis. This learning activity requires a computer that is equipped with speakers.