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Nutrition

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  1. DTY/NUT - Basic Orientation for Dietary Aides (1.0 HR)

    $11.95

    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.

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  2. DTY/NUT - Food Preparation Orientation (1.0 HR)

    $11.95

    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.

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  3. DTY/NUT - Food Safety & Sanitation: The Basics (1.0 HR)

    $11.95

    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.

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  4. DTY/NUT - Foodborne Illness (1.0 HR)

    $11.95

    The purpose of this course is to inform health care 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 its treatment.

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  5. DTY/NUT - Therapeutic Diets (1.0 HR)

    $11.95

    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.

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  6. DTY/REG - Understanding the Long-Term Care Survey: Dietary Department (1.0 HR)

    $11.95

    The purpose of this course is to help dietary department staff understand the survey process in long-term care facilities.

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