I designed a blended-learning course on how to achieve the optimal heart-healthy diet. This training solution includes on-demand e-learning, video, VILT, ILT and personalized coaching.
After the course the learner will be able to:
Classroom or Webinar. Most assessments in this content-heavy module will be formative. Participants will complete paper or web-based quizzes, self-assessments, and formative assessments in cooperative groups that allow for revision of wrong answers, re-learning and optional extended learning on the topics presented.
Classroom or Webinar. The objective of Module 2 is to allow participants to process their personal reactions to Module 1 content and the challenges they may face while implementing change. Participants begin work on the central feature of the course, their own Healthy Eating Plan, as well as interacting with case studies.
Assessments include: 1-whole group and small group discussions; 2-journal entires; 3-learner-generated Healthy Eating Plan; and. 4-self-evaluation.
Classroom or webinar. Participants will develop skills to critically assess health claims and toward the goal of becoming an discriminating consumer of health information. Participants will complete paper or web-based quizzes, self-assessments, and formative assessments in cooperative groups that allow for revision of wrong answers, re-learning and optional extended readings on the topics presented. Lesson topics include Cut Through the Noise and Who’s Voice is Loudest?
Instructor-led or on-demand web-based interactive e-learning or video. In person location options: classroom or grocery store (remote). Assessments in this module include web-based quizzes (ranking, sorting, comparison activities). Participants work independently or in small groups to select optimal processed foods. Emphasis is on formative assessment that allow for revision of wrong answers, re-learning and multiple opportunities to practice with the material.
Instructor-led. Remote locations (grocery store, restaurant) or classroom kitchen lab. Formative and summative assessments in this module include ranking, sorting, comparison activities allowing participants to demonstrate mastery of the entire course content. Independent and cooperative group work toward the goal of preparing a heart-healthy recipe in a kitchen and selecting the best available restaurant menu options.