Nutrient analysis explained for non-chemists by using interactive e-learning material

• Published in: Journal of food composition and analysis Vol. 25; no. 1; pp. 88 - 95
• Main Authors: Busstra, Maria C., Hulshof, Paul J.M., Houwen, Jan, Elburg, Lucy, Hollman, Peter C.H.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01-02-2012; Elsevier
• Subjects: Biological and medical sciences; Distance learning; E-learning; Food analysis; Food chemistry; Food composition; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Higher education in nutrition and dietetics; instructional-design; Interactive digital learning materials; Methods of analysis, processing and quality control, regulation, standards; Nutrient analysis; quality; Training; Training; E-learning; Distance learning; Food chemistry; Higher education in nutrition and dietetics; Food composition; Food analysis; Interactive digital learning materials; Nutrient analysis; Dietetics; Nutrition education; Materials; Higher education; Analysis; Nutrient; Food
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2011.07.003

► E-learning can enhance personalized learning, standardization and lecture efficiency. ► Interactive modules were developed to explain macronutrient analysis to non-chemists. ► Educational principles and module content to achieve competence are explained. ► Evaluation focused on understanding, difficulty, clarity, navigation, and motivation.
The diverse educational and professional background of individuals involved in food composition data work presents challenges in their training. In particular, it is difficult to explain chemical analysis of nutrients to individuals lacking a background in chemistry. Therefore an interactive e-learning module entitled “Nutrient Analysis for Non-chemists” was developed. Interactive e-learning provides a powerful set of tools to stimulate a learning process tailored to the needs and background of course members. In its design, specific aims derived from theories on learning and instruction were first formulated: motivate the student; provide an authentic learning context; visualize important concepts; promote active learning; and avoid unnecessary cognitive load. The e-learning module developed contains a large variety of interactive exercises, animations, and background information. The following four topics or cases were elaborated: Fats and Fatty Acids, Proteins and Amino Acids, Carbohydrates and Fiber, and Elements. In diverse educational settings, the module was evaluated by course members of postgraduate courses who highly appreciated it with an overall score of 4.5 on a 5-point scale. The e-learning module that was developed can be nicely integrated into a blended learning course on food composition data. However, it is also very well suited for individual distance learning.