Course curriculum

Updated to reflect the November 2025 Consolidated AFC Administrative Rules (R 400.601–R 400.745).

  • 1

    Chapter 1: Food Safety, Nutrition and General Food Service Protocol in Your Group Home

    • Content Description

      FREE PREVIEW

    • Learning Objectives...

    • Lesson 1-A: Introduction to Nutrition

    • Lesson 1-B: Follow Dietary Guidelines

    • Lesson 1-C: Relationship Between Proper Nutrition and Good Health

    • Lesson 1-D: Allow Residents to Bone up on Calcium and Fiber...

    • Lesson 1-E: Helping Residents to Make Smarter Choices

    • Lesson 1-F: Carbs, Salt, and Sweets

    • Lesson 1-G: Read Food Labels —How?

    • Lesson 1-H: Keep a Resident Food Journal

    • Lesson 1-I: Implementing Special Diets...

    • Lesson 1-J: Set Nutrition Oriented Goals

    • Lesson 1-K: Small Changes in Nutrition Do Matter

    • Lesson 1-L: Foods to Fight Disease and the Food Pyramid

    • Lesson 1-M: Make Good Bacteria Your Friend

    • Lesson 1-N: Serve Fatty Fish and Soy

    • Lesson 1-O: The Vital Role of Water

    • Lesson 1-P: Advantages of Sea Salt

    • Lesson 1-P: Advantages of Sea Salt

    • Lesson 1-Q: Introduction to Food Safety

    • Lesson 1-R: Safe Food Storage

    • Lesson 1-S: Safe Food Preparation

    • Lesson 1-T: Safe Food Distribution

    • Lesson 1-U: Safe Serving Practices

    • Lesson 1-V: Incident Response & Reporting

    • Lesson 1-W: Shopping and Budgeting for Food Success...

    • Lesson 1-X: Special Considerations...

    • Lesson 1-Y: Chapter Review - A Look at What We Have Discussed