1. Development of an Interactive Online Masters of Public Health in Nutrition Degree Program NANCY L. COHEN, PhD, RD, LDN and PATRICIA BEFFA-NEGRINI, PhD, RD Department of Nutrition, University of Massachusetts, Amherst, MA INTRODUCTION and PURPOSE Introduction: While advanced training in public health nutrition (PHN) can facilitate planning for services for an increasingly diverse and aging population, few opportunities exist for working PHN professionals to receive advanced degrees. The University of Massachusetts-Amherst thus developed a learner-centered, part-time, fully-online Masters of Public Health Nutrition Program (MPHNP) to help satisfy this need. Program Design: The MPHNP was designed based on a decade of experience developing asynchronous interactive online programs, feedback from nutrition professionals, Council on Education for Public Health competencies, and the Quality Matters online course development rubric. Survey respondents from nutrition listservs indicated they were interested in furthering their careers and maintaining current employment while completing an advanced degree. Nutrition courses were developed using a rubric to guide the alignment of learner objectives with assessment, engagement, feedback and support. For interaction and collaboration, the MPHNP uses Blackboard Vista, Moodle, and Wimba Live Classroom. Students consider issues from their work and community in individual or group projects and case studies, while reflecting on achievement of PHN competencies using discussions and e-portfolios. Results: Twelve nutrition and health professionals from across the US enrolled in the MPHNP in its first year. Course activities addressed obesity, fruit and vegetable consumption, cultural foods, food security, and current legislation. Initial course evaluations were positive. Respondents appreciated instructor feedback and peer interaction, and noted that the workload was demanding but rewarding. Discussion: The MPHNP has attracted a national set of professionals in a highly interactive program geared to address PHN competencies in diverse communities. Participants in an interactive online master’s degree in public health nutrition were highly satisfied with the experience. All students (100%) said they would recommend the program to others. The MPHNP has attracted a national set of professionals in a highly interactive program geared to address Public Health Nutrition competencies in diverse communities. ABSTRACT Advanced training in public health nutrition is needed for practicing health care professionals. The University of Massachusetts-Amherst Department of Nutrition thus developed a learner-centered, part-time, fully-online Master of Public Health in Nutrition Program (MPHNP) to help satisfy this need. LEARNING OBJECTIVES Participants will be able to describe the process for developing a fully online interactive MPH degree program. Participants will be able to explain course development based on competencies and frameworks for quality and consistency. Participants will be able to discuss applications to their own learning and teaching needs. METHODS DISCUSSION and CONCLUSIONS Fig 3. Blackboard Student–Led Discussion Fig 1. Online MPH in Nutrition Website. Program Aspect Percentage Rating “Well”* or “Agree” Percentage Rating “Very Well”* or “Strongly Agree” How well is the MPHNP meeting your professional development needs?* 50.0 How well is MPHNP meeting your learning goals?*58.333.3 Faculty are well-prepared for the courses they teach.25.075.0 Academic advising has been adequate.16.783.3 Faculty are supportive/responsive.41.758.3 Library books and journal articles are adequate and accessible. 25.058.3 I feel comfortable using the online learning system.8.383.3 Continuing education course costs were reasonable.54.536.4 Interaction among class peers was valuable.25.075.0 Table 2. Program Ratings on 5-point Likert-type Scales (n= 12) Table 1. Qualitative Feedback About MPHNP from Participants (n=12) For further information, visit www.umass.edu/sphhs/nutrition/academics/graduate/onlinemphn The MPHNP Coordinator was trained in the Quality Matters Rubric, which guided the online course design for effective student assessment, engagement, feedback, and support. [Quality Matters: http://www.qualitymatters.org/ ] For interaction and collaboration, the MPHNP uses Moodle for an online orientation for new students; Blackboard Vista for course activities and discussions; and Wimba Live Classroom for real-time and archived student presentations and seminars. Students consider issues from their work and community in individual or group projects and case studies, while reflecting on achievement of PHN competencies using discussions and e-portfolios. Summary of Comments How Program Used in Current Position Locating resources (n=2), Grant writing (n=2), Research (n=2), Assessment (n=2), Interpreting research studies (n=1), Program evaluation (n=1) Program StrengthsFlexibility of online learning (n=7), Student-student interaction (n=4), Student- instructor interaction (n=4), Small classes with relevant coursework (n=4) Program Weaknesses Program challenging due to time commitment and/or group work (n=3), Some instructors not providing timely feedback (n=3), Nutrition courses offered only one time per year (n=1) Advice to New Students Take just one course the first semester; Take courses in recommended sequence; Be ready for a significant time commitment; Be self-motivated Personal Challenges in Completing the Program Finding time to complete the required course work, practicum, and capstone project; Staying motivated Students are applying what they are learning and appreciate the flexibility of the online format. Participants report that the MPHNP requires a time commitment, thus self-motivation important. COURSE DESIGN RESULTS of FORMATIVE EVALUATION Fig 2. Advertising Postcard Fig 4: Wimba Seminar Ratings of the MPHNP are high. Most highly rated are faculty preparation, academic advising, comfort using the online course management system, and peer interaction. PROGRAM DESCRIPTION PROGRAM DESCRIPTION A needs assessment was conducted via email in March 2007 identifying potential participants and their interests. As a result, a fully online, part-time MPHNP was developed. Program participants were recruited through websites, listservs, targeted mailings, and advertisements in professional journals. The MPHNP began its first online course in September 2008 with 5 students. An additional 6 joined in Spring 2009, and 12 in Fall 2009. A formative evaluation was conducted in August 2009 with 12 matriculated students using SurveyMonkey. The online MPHNP was designed following a curriculum identical to the university’s on-campus MPHNP; both are certified by the Council on Education for Public Health (CEPH). The program is 44 credits including coursework in nutrition and public health, seminars, a practicum, and a project. Curriculum sequence allows students to complete the MPHNP part-time in 3 years. Matriculated students are U.S. citizens living in 15 states and in Spain. Thus far, 87 matriculated and non-matriculated students have enrolled in six online nutrition courses offered during Academic Year 2008-09 and Fall 2009.