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Nutritious Lifestyles

by | Sep 17, 2023

Module 1 Get Started
Unit 1 Get Started Instructions  
Module 2 Entry Practice Exam
Unit 1 Test-Taking Strategies  
Unit 2 Entry Practice Exam  
Module 3 Acronyms and Terminology
Unit 1 Body Systems and Organs and Medical Conditions Acronyms Flash Cards  
Unit 2 Charting Terms and Measurements and Tests Acronyms Flash Cards  
Unit 3 Lab Tests Acronyms Flash Cards  
Unit 4 Common Medical Abbreviations Acronyms Flash Cards A  
Unit 5 Common Medical Abbreviations Acronyms Flash Cards B  
Unit 6 General Medical Terminology Flash Cards  
Unit 7 Medical Conditions and Surgical Terminology Flash Cards  
Unit 8 Medical Conditions and Terms Vocabulary Flash Cards  
Unit 9 Lab Values Flash Cards  
Unit 10 Acronyms and Terminology Quiz  
Module 4 Vitamins, Minerals, Supplements
Unit 1 Vitamin A  
Unit 2 Vitamin D  
Unit 3 Vitamin E  
Unit 4 Vitamin K  
Unit 5 Fat-Soluble Vitamins Review Chart  
Unit 6 Flash cards: Fat-Soluble Vitamins A  
Unit 7 Flash cards: Fat-Soluble Vitamins B  
Unit 8 Thiamin (Vitamin B1)  
Unit 9 Riboflavin (Vitamin B2)  
Unit 10 Niacin (Vitamin B3)  
Unit 11 Water-Soluble Vitamins Review Chart  
Unit 12 Flash Cards: Water-Soluble Vitamins A  
Unit 13 Flash Cards: Water-Soluble Vitamins B  
Unit 14 Iron  
Unit 15 Minerals Review Chart  
Unit 16 Flash Cards: Minerals  
Unit 17 Vitamins and Minerals Quiz  
Module 5 Macronutrients, Cells, and More
Unit 1 Water in the body  
Unit 2 Amino Acids  
Unit 3 Essential Amino Acids Flash Cards  
Unit 4 Nutrient Absorption  
Unit 5 Cellular Energy Metabolism  
Module 6 Diabetes
Unit 1 Diabetes Overview  
Unit 2 Flash Cards: Diabetes Overview  
Unit 3 Diagnostics  
Unit 4 Flash Cards: Diabetes labs  
Unit 5 Glycemic Load and Complications  
Unit 6 Types of Insulin  
Unit 7 Flash Cards: Diabetes Insulin Management  
Unit 8 The Diabetes Exchange List  
Unit 9 Flash Cards: Diabetes Exchange List  
Unit 10 Diabetes Quiz  
Module 7 Cardiovascular Disease
Unit 1 Metabolic Syndrome (MetS)  
Unit 2 Coronary Artery Disease  
Unit 3 Congestive Heart Failure (CHF)  
Unit 4 Lipids  
Unit 5 Hypertension  
Module 8 Renal System
Unit 1 Diseases of the Renal System  
Unit 2 CKD stages 1-3 of Chronic Kidney Disease  
Unit 3 CKD Stages 4-5 of Chronic Kidney Disease  
Unit 4 Renal System Quiz  
Module 9 Adrenal System
Unit 1 Adrenal System  
Module 10 Metabolic and Respiratory Acidosis and Alkalosis
Unit 1 Metabolic Acidosis and Alkalosis  
Unit 2 Respiratory Acidosis and Alkalosis  
Module 11 Other Clinical Medical Conditions
Unit 1 The Nutrition Care Process  
Unit 2 Creating PES Statements  
Unit 3 Diverticulosis and Diverticulitis  
Unit 4 Acute Pancreatitis  
Unit 5 Celiac Disease  
Unit 6 Gout  
Unit 7 Chronic Obstructive Pulmonary Disorder (COPD)  
Unit 8 Liver Disease  
Unit 9 Cystic Fibrosis  
Unit 10 Protein Energy Malnutrition (PEM)  
Unit 11 HIV/AIDS  
Unit 12 Bariatric Surgery  
Unit 13 Dysphagia and Aspiration  
Unit 14 Labs instructor-led class  
Unit 15 Lab Values Crossword Puzzle  
Unit 16 Nutrition Care Quiz  
Module 12 Lab Values
Unit 1 Lab Values  
Unit 2 Renal Labs  
Unit 3 Hydration Labs  
Unit 4 Electrolyte Labs  
Unit 5 pH Balance Labs  
Unit 6 Hepatic Labs  
Unit 7 Endocrine Labs  
Unit 8 Anemia Labs  
Unit 9 Cardiovascular labs  
Unit 10 Other Labs  
Unit 11 Lab Values Crossword Puzzle  
Unit 12 Interactive Instructor-Led Lab Values class  
Module 13 Inborn Errors of Metabolism
Unit 1 Phenylketonuria (PKU)  
Unit 2 Maple Syrup Urine Disease (MSUD)  
Module 14 Nutrition Support
Unit 1 Enteral Nutrition  
Unit 2 Continuous Enteral Tube Feeding Calculations  
Unit 3 Enteral Nutrition Practice Problems Walkthrough  
Unit 4 Parenteral Nutrition  
Unit 5 Print this worksheet  
Unit 6 TPN Unit Conversion Calculations for AA and Dextrose  
Unit 7 TPN Unit Conversion Calculations for Lipids and Fluids  
Unit 8 TPN Start to Finish  
Unit 9 TPN Practice Problems Walkthrough  
Unit 10 Key items to remember about TPN Calculations  
Unit 11 Refeeding Syndrome  
Unit 12 Nutrition Support Quiz  
Module 15 Prescription Medications and Complementary Alternative Medications (CAM)
Unit 1 Introduction  
Unit 2 Prescription Medications Print this worksheet  
Unit 3 Follow Along Class Video 1  
Unit 4 Flash Cards Set 1  
Unit 5 Follow Along Class Video 2  
Unit 6 Flash Cards Set 2  
Unit 7 Follow Along Class Video 3  
Unit 8 Flash Cards Set 3  
Unit 9 Follow Along Class Video 4  
Unit 10 Current Trends in Prescription Medications  
Unit 11 GI Medications  
Unit 12 Metabolic Medications  
Unit 13 Anticoagulants and Diuretics  
Unit 14 Neurological Medications  
Unit 15 Statins and Pulmonary Medications  
Unit 16 Other Medications and pertinent information  
Unit 17 Flash Cards: Prescription Medications  
Unit 18 Complementary Alternative Medicine / Proteolytic Enzymes  
Unit 19 Complementary Alternative Medicine / Herbal Supplements  
Unit 20 Prescription Medications Quiz  
Module 16 Lifecycle
Unit 1 Pregnancy Nutrition: Maternal Weight Gain  
Unit 2 Pregnancy Nutrition: Nutrient Needs  
Unit 3 Pediatric Case Studies Instructor-led class  
Unit 4 Pediatric Dietary Recommendations  
Unit 5 Picky Eating with Autism  
Unit 6 Lifecycle Quiz  
Module 17 Behavioral Change
Unit 1 Eating Disorders  
Unit 2 RED-S (Sports Nutrition Disorder)  
Unit 3 Motivational Interviewing  
Unit 4 Nutrition Counseling Explained  
Unit 5 Setting Smart Goals  
Unit 6 Transtheoretical Model (TTM)  
Module 18 Management
Unit 1 Management Styles  
Unit 2 The Leadership Grid  
Unit 3 Herzberg Two-Factor Theory of work motivation  
Unit 4 McGregor’s Theory X and Theory Y  
Unit 5 Flash Cards: Management & Leadership Styles  
Unit 6 Employment Standards  
Unit 7 Flash Cards: Employment Standards  
Unit 8 The Employment Process  
Unit 9 Unions  
Unit 10 Human Resources  
Unit 11 Federal Employment Laws  
Unit 12 4 P's of Marketing  
Unit 13 Think like a Manager  
Unit 14 Management Quiz  
Module 19 Management Math
Unit 1 Full-Time Equivalent (FTE)  
Unit 2 Meals per Labor Hour, Minutes per Meal  
Unit 3 Labor Turnover Rate, Relief Workers, and Scheduling  
Unit 4 Print this worksheet FTEs, Labor Turnover Rate, and Relief Workers  
Unit 5 FTEs, Labor Turnover Rate, and Relief Workers Instructor led class video 1  
Unit 6 FTEs, Labor Turnover Rate, and Relief Workers Instructor led class video 2  
Unit 7 Food Costing follow along class video  
Unit 8 Food Costing Methods follow along class video  
Unit 9 Budgets  
Unit 10 Break-Even Point  
Unit 11 Management Math Quiz  
Module 20 Research
Unit 1 Research Terms and Definitions  
Unit 2 Types of Research Overview  
Unit 3 Research Overview Instructor-Led Class  
Unit 4 Descriptive Statistics  
Unit 5 Case Study  
Unit 6 Health Surveys and Correlational Studies  
Unit 7 Research Quiz  
Module 21 Community
Unit 1 7 Steps in Conducting a Community Needs Assessment  
Unit 2 Governmental Programs - School Programs  
Unit 3 National School Lunch Program Specifications  
Unit 4 Governmental Programs - Families, Mothers, and Children  
Unit 5 Governmental Programs - Adults, Seniors, and other Important Programs  
Unit 6 Community and Regulatory Guidelines quiz  
Module 22 Food Science
Unit 1 Variations in Cake Batter  
Unit 2 Food Additives  
Unit 3 Cooking Methods  
Unit 4 Cooking Meat  
Module 23 Food Standards
Unit 1 Food Labeling  
Unit 2 FDA Regulated Food Labeling  
Unit 3 Nutrient Content Claims  
Unit 4 Food Claims  
Unit 5 Meat Inspection and Grading  
Module 24 Microorganisms
Unit 1 Print this worksheet  
Unit 2 Microorganisms Overview Walkthrough part 1  
Unit 3 Microorganisms Overview Walkthrough part 2  
Unit 4 Microorganisms Overview Walkthrough part 3  
Unit 5 Microorganisms: Bacteria  
Unit 6 Microorganisms: Viruses and Parasites  
Unit 7 Microorganisms: Toxins  
Unit 8 Microorganisms Key Items to Remember  
Unit 9 Microorganisms Quiz  
Module 25 Foodservice
Unit 1 Types of Foodservice Systems  
Unit 2 Types of Menus  
Unit 3 Kitchen Design  
Unit 4 Flash Cards: Foodservice Systems  
Unit 5 Menu Engineering  
Unit 6 Cultural Diets  
Unit 7 Time and Temperature Control  
Unit 8 Hazard Analysis and Critical Control Points (HACCP)  
Unit 9 Flash Cards: Food Safety  
Unit 10 Foodservice Quiz  
Module 26 Foodservice Math
Unit 1 Print this worksheet  
Unit 2 Kitchen conversions, scoop sizes, and can sizes instructor-led class part 1  
Unit 3 Kitchen conversions, scoop sizes, and can sizes instructor-led class part 2  
Unit 4 Disher Sizes (Scoop Sizes)  
Unit 5 Can Sizes  
Unit 6 Can Size Calculations  
Unit 7 Print this worksheet  
Unit 8 As-Purchased (AP), Edible Portion (EP), Yield Percent, and Costs follow Along Class Video 1  
Unit 9 As-Purchased (AP), Edible Portion (EP), Yield Percent, and Costs follow Along Class Video 2  
Unit 10 As-Purchased (AP), Edible Portion (EP), Yield Percent, and Costs follow Along Class Video 3  
Unit 11 As-Purchased (AP), Edible Portion (EP), Yield Percent, and Costs follow Along Class Video 4  
Unit 12 As-Purchased (AP), Edible Portion (EP), Yield Percent, and Costs follow Along Class Video 5  
Unit 13 Flash Cards: AP, EP, Yield %, and Costs  
Unit 14 Flash Cards: AP, EP, Yield %, and Costs Formulas  
Unit 15 Foodservice Math Quiz  
Module 27 Billing and Coding
Unit 1 CMS 1500 form Interactive Walkthrough  
Module 28 RD Exam Success instructor-led class
Unit 1 RD Exam Success instructor-led class  
Module 29 Instructor-Led Walkthrough Review Classes
Unit 1 Instructor-Led Walkthrough Review Classes  
Module 30 Exit Practice Exams
Unit 1 Practice Exam 1  
Unit 2 Practice Exam 2  
Unit 3 Practice Exam 3  
Module 31 Course Progress and Test Scores
Unit 1 Course Progress and Test Scores  
Module 32 There is More!
Unit 1 More Studying Options  
Unit 2 Welcome to the Affiliate Program!  
Unit 3 Thank you! We would love your feedback!  
Module 33 Lots and Lots of References
Unit 1 References