Food composition training: Distance learning as a new approach and comparison to courses in the classroom

Food composition training courses in classrooms, which have been given since 1992, have reached approximately 500 professionals worldwide. In many fields distance learning is being increasingly used as it provides a means to reach a wider audience more cost effectively, which otherwise might never be able to access the knowledge being disseminated. The Food Composition Study Guide is being developed for worldwide use by FAO and INFOODS as a distance-learning tool to assist students gain knowledge on food composition and be able to evaluate their knowledge acquisition and ability to perform. The Study Guide was designed based on instructional and learning principles with the aim of helping students to fill their specific knowledge gaps, i.e. by choosing the modules of interest, and to perform better when generating, managing or using food composition data. It will be published in English, French and Spanish. The Study Guide is divided into 15 modules, each of which includes learning objectives, required reading, questions and exercises. With the points obtained through correct answers the learner is able to evaluate whether or not knowledge gaps have been filled. The Study Guide was compared with three classroom food composition training courses in terms of organization of course, participants/learners, content, instructional principles, learning principles, and evaluation. The Study Guide compares well with the courses in terms of content, but differs in design and delivery, and moreover lacks interaction among teachers and students. The Study Guide has a standardized quality and it reaches a wide audience cost-effectively, and because it was developed using instructional and learning principles and includes many exercises, it might be effective in keeping learner motivation high to acquire knowledge and building the confidence necessary to apply this knowledge in real job situations. Although the Study Guide is mainly designed as a stand-alone tool, it is also useful in conjunction with food composition courses, either prior to the course to increase the knowledge of students with little or no knowledge of food composition, at the end of sessions to evaluate learning, or after the course as a refresher.