Tuesday, Oct 6, 2015
Inventive Education and Training Programs
Educational technology continues to expand in scope and application. Massive open online courses (MOOCs) have the potential to reach large numbers of the public and professionals with accessible and affordable evidence-based nutrition information. This session will describe the evolution, challenges, and opportunities of MOOCs and use two case studies to illustrate how MOOCs have been used to provide nutrition-related educational and professional development opportunities for global audiences. Planned with the Nutrition Educators of Health Professionals DPG
List characteristics of and identify pros and cons of massive open online courses (MOOCs).
Identify four strategies that online course instructors can use to engage students and enhance learning.
List four ways registered dietitians can use MOOCs to provide nutrition education and continuing professional education to global audiences, both public and professional.
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