Is it time for you to brush up on your nutrition knowledge? If so, consider a MOOC.
Massive Open Online Courses (MOOCs) have taken center-stage in the debate about the values of distance learning. Since breaking onto the scene about 5 years ago, MOOCs have revolutionized information sharing at the higher education level.
For the most part, MOOCs tend to be free, online courses offered to large numbers of students over a short period of time. They’re generally taught by instructors from well-known institutions…meaning that essentially, you get big league knowledge on the fast and cheap.
Through my position as an Assistant Clinical Professor of Nutrition at the University of California San Francisco’s graduate School of Nursing, I helped to develop and teach the first human nutrition course offering from Coursera. My class, entitled Nutrition for Health Promotion and Disease Prevention, has enrolled over 100,000 students from 100+ countries. There are continuing education credits available for Medical Doctors, Registered Nurses, Pharmacists, and Registered Dietitians.
Some of the other MOOCs I have loved and highly recommend are:
- Nutrition, Health, and Lifestyle: Issues an Insights by my friend Jamie Pope at Vanderbilt University
- Programming for Infant and Young Child Feeding taught by my colleague Christina Stark at Cornell University in conjunction with UNICEF, and
- Child Nutrition by Stanford’s Maya Adam, MD
To read more about my MOOC, check out this month’s feature in Food & Nutrition magazine.