Massive Open Online Courses: How Registered Dietitians Use MOOCs for Nutrition Education

Abstract

For several decades, learners have been able to take courses and get continuing education online; but in 2011, a new type of distance learning took off in the form of massive open online courses, or MOOCs. 1 Waldrop M.M. Campus 2.0. Nature. 2013; 495: 160-163 Crossref PubMed Scopus (105) Google Scholar These large-scale courses typically share some common features: open access using the Internet, free of charge, asynchronous, interactive user forums, and the opportunity to earn a document of completion or achievement. 2 Educause Learning Initiative. ELI 7 things you should know about MOOCs II. Educause. 2013. https://net.educause.edu/ir/library/pdf/ELI7097.pdf. Accessed March 31, 2014. Google Scholar Most MOOCs are offered through several existing web-based platforms or initiatives that have formed collaborative partnerships with top global universities to provide courses on a wide range of subjects. A typical MOOC includes videos, resources, assignments, and assessments offered within a defined time period with characteristics similar to traditional face-to-face classes. Coursera (www.coursera.org), edX (www.edx.org), and Udacity (www.udacity.org) are some of the more well-known platforms, although there are many other MOOC providers (www.mooc-list.com). Some providers, such as Udacity, focus on technology-related topics, whereas others, such as Coursera and edX, offer a growing number of food-, nutrition-, and health-related MOOCs developed by a diverse group of academic institutions.