Search results for: 'food'

To increase the understanding of employees in health care facilities whose primary role is meal preparation in the areas of food safety and sanitation, as well as portion control.

The purpose of this course is to train the food handler on how to handle and prepare food safely to reduce the risk of foodborne illness.

The purpose of this course is to inform health professionals and food service workers about foodborne illness and the many pathogens that can cause it, the symptoms, how it is transmitted, how to prevent it, and how to treat it. 

To increase the understanding of employees of health care facilities whose primary role is meal service in the areas of food safety and sanitation, the importance of following menus and care plan approaches, and customer service.

To help the individual eat and drink safely, food textures may be altered with the help of a Speech-Language Pathologist (SLP). Certain foods or fluids may be restricted or eliminated depending on an individual’s medical needs. Diets may be ordered for weight management. Food allergies as well as religious practices must be taken into consideration.

This course describes what people can do to keep their blood glucose at a healthy level. Before taking this course, you should complete the course DMGT010 - Overview of Diabetes.

This course is a 2-part series of modules introducing you to Current Good Manufacturing Practices (CGMP), a set of regulations enforced by the Food and Drug Administration (FDA) that apply to the manufacturing, filling, transfilling, cascading, etc. of medical gases. This course covers the qualifications of employees and facilities, plus the proper calibration of equipment based on CGMP and looks at what takes place during the pre-fill inspection of various containers. The filling of these containers is also discussed where certain precautions and tests are conducted. 

This course provides an overview of the human digestive system, including a discussion of the major diseases that can affect it.

The nursing assistant will gain an increased understanding of nutrition principles and the unique considerations of the aging population.

The purpose of this course is to help food and nutrition services staff understand the survey process in long-term care facilities.

This course provides you with information you'll need to comply with MDR requirements.

This course will provide you information about products that help individuals manage their ostomies following ostomy surgery. Because of the multitude of brands of ostomy products on the market, this course will cover ostomy products in the broadest generic terms. For specific information related to a particular brand of ostomy products, please consult the manufacturers. This course also includes links to ostomy product manufacturers. You should complete the courses OWC001a - Overview of Ostomies - Part 1 and OWC001b - Overview of Ostomies - Part 2 before taking this course.

Health care professionals will increase their understanding of the nutrition and hydration needs of their elderly patients.

The direct care worker will better understand dysphagia by recognizing the signs and symptoms of the disorder and actions to utilize with the dysphagia patient/resident/client.