The goal of this course is to provide workers strategies for healthy eating. Topics include the importance of eating a balanced diet and staying hydrated, how to eat healthy on a budget, and how to protects yourself from foodborne diseases.
The intended audience for this course is workers in the construction industry.
The length for this course is approximately 40 minutes depending on the individual user. Upon completion of the course, you will get a certificate of completion from the Oregon Bureau of Labor and Industries, Apprenticeship and Training Division, the Oregon Department of Transportation, Office of Civil Rights, and the Healthier Workforce Center of the Midwest at the University of Iowa College of Public Health.
Core Competencies for Public Health Professionals
Domain 3: Communication Skills
- 3A2. Communicates in writing and orally with linguistic and cultural proficiency (e.g., using age-appropriate materials, incorporating images).
At the end of this course, you will be able to:
- Describe how nutrition can impact workplace safety and health.
- Recognize how poor nutrition puts workers at risk for injury on the job.
- Apply strategies for healthy eating to your daily life.
Before you begin, please take the pretest. The pretest score will not be counted toward your final score.
The content for this course is strategies for healthy eating on the job.
The course includes a learning module with interactivity and scenario application activities, a list of resources, and a posttest at the end of this course.
A Certificate of Completion is awarded on successful completion of this course. In order to successfully complete this course, you MUST score 70% or higher on the posttest. If you do not receive 70% on the posttest, you may review the material and re-take it.
The following organizations collaborated on the development of this course:
- The Oregon Bureau of Labor and Industries, Apprenticeship and Training Division
- Oregon Department of Transportation, Office of Civil Rights
- Healthier Workforce Center of the Midwest, University of Iowa College of Public Health
This project is supported by Intergovernmental Agreement BOLI-ODOT 2016-103 from the Oregon Bureau of Labor and Industries, Apprenticeship and Training Division and the Oregon Department of Transportation, Office of Civil Rights.
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