Wallner Stephanie, Kendall Patricia, Hillers Virginia, Bradshaw Eva, Medeiros Lydia C
Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523-1571, USA.
J Am Diet Assoc. 2007 Aug;107(8):1333-8. doi: 10.1016/j.jada.2007.05.014.
To develop and evaluate the efficacy of an online continuing education course for professionals who provide food safety information to high-risk populations.
A 2-credit graduate-level class was converted into six web-based modules (overview of foodborne illness, immunology, pregnancy, human immunodeficiency virus, cancer and transplants, and lifecycle) and offered to nutrition and health professionals. Participants had 8 weeks to complete the modules, pre and post questionnaires, and course evaluation. Those who successfully completed the protocol received six continuing education units from one of three professional associations. Change in knowledge was measured using pre and post questionnaires. Course efficacy was evaluated using a post-course questionnaire.
SUBJECTS/SETTING: A convenience sample of 140 registered dietitians/dietetic technicians registered, nurses, and extension educators were recruited through professional conferences and electronic mailing lists to take the course.
Analysis of variance was used to evaluate differences in knowledge scores for all groups across five main effects (attempt, module, profession, age, and education). Course evaluation responses were used to assess course effectiveness.
For each module, knowledge scores increased significantly (P<0.001) from pre to post questionnaire. Overall, knowledge scores increased from 67.3% before the modules to 91.9% afterwards. Course evaluation responses were favorable, and participants indicated that course objectives were met.
Online continuing education courses, such as "Food Safety Issues for High Risk Populations," seem to be a convenient, effective option for dietetics professionals, nurses, and extension educators seeking knowledge about food safety issues of high-risk populations. Online learning is a promising delivery approach for the continuing education of health professionals.
为向高危人群提供食品安全信息的专业人员开发并评估一门在线继续教育课程的效果。
一门2学分的研究生课程被转换为六个基于网络的模块（食源性疾病概述、免疫学、孕期、人类免疫缺陷病毒、癌症与移植以及生命周期），并提供给营养与健康专业人员。参与者有8周时间完成这些模块、前后调查问卷以及课程评估。成功完成该方案的人员可从三个专业协会之一获得六个继续教育学分。知识的变化通过前后调查问卷进行衡量。课程效果通过课程后调查问卷进行评估。
对象/背景：通过专业会议和电子邮件列表招募了140名注册营养师/营养技师、护士和推广教育工作者作为便利样本参加该课程。
方差分析用于评估所有组在五个主要因素（尝试、模块、专业、年龄和教育程度）方面知识得分的差异。课程评估回复用于评估课程效果。
对于每个模块，从问卷前到问卷后知识得分均显著提高（P<0.001）。总体而言，知识得分从模块前的67.3%提高到之后的91.9%。课程评估回复良好，参与者表示达到了课程目标。
诸如“高危人群的食品安全问题”之类的在线继续教育课程，对于寻求高危人群食品安全问题知识的饮食专业人员、护士和推广教育工作者而言，似乎是一种方便、有效的选择。在线学习是健康专业人员继续教育的一种有前景的授课方式。
