Online continuing education course enhances nutrition and health professionals' knowledge of food safety issues of high-risk populations.
OBJECTIVE
To develop and evaluate the efficacy of an online continuing education course for professionals who provide food safety information to high-risk populations.


METHODS
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.


METHODS
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.


METHODS
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.


RESULTS
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.


CONCLUSIONS
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.
Wallner
Stephanie
S
Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523-1571, USA.
Kendall
Patricia
P
Hillers
Virginia
V
Bradshaw
Eva
E
Medeiros
Lydia C
LC
D000293:Adolescent; D000328:Adult; D000704:Analysis of Variance; D003257:Consumer Product Safety; D004046:Dietetics / Q000193:education*; D004496:Education, Continuing / Q000379:methods / Q000592:standards*; D020375:Education, Distance / Q000379:methods / Q000592:standards*; D005260:Female; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000592:standards; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D020407:Internet; D008297:Male; D008875:Middle Aged; D020380:Needs Assessment; D015203:Reproducibility of Results; D018570:Risk Assessment; D012680:Sensitivity and Specificity; D011795:Surveys and Questionnaires / Q000592:standards