What you will learn in this lesson:

1. The basics of nutrition.
2. How to read food labels and use them to make healthy food choices for shopping and meal planning.
3. Signs of poor nutrition and when to report.
4. How to assist a client with eating.
5. Special diets a client may require.
6. The importance of knowing whether a client has any food allergies.
7. The importance of hydration to a client’s health.
8. What food borne illness is and what causes it.
9. How to prevent food borne illness by using safe food handling practices, including:
   • How to safely prepare, thaw, and store food;
   • How to prevent cross-contamination;
   • Cleaning and disinfecting food contact surfaces.