[PNWHEALTH] [Fwd: [PHNUTR-L] New Online Professional Development Fats Minicourse]

[Laura Larsson]

Friends:

Sounds like an interesting set of mini-courses.

Laura

-------- Original Message --------
Subject: [PHNUTR-L] New Online Professional Development Fats Minicourse
Date: Thu, 8 Sep 2005 12:28:55 -0400
From: Nancy Cohen <cohen at nutrition.umass.edu>
Reply-To: Nancy Cohen <cohen at nutrition.umass.edu>
Organization: UMass
To: <MDAmemberlist at yahoogroups.com>,        "PHNutr listserve Group" 
<phnutr-l at u.washington.edu>,        <fnspec at purdue.edu>, 
<sneeze_l at email.rutgers.edu>,        <ne172 at PETE.URI.edu>, "Mort 
Sternheim" <mort at umassk12.net>,        <massfoodsafety at yahoogroups.com>, 
<fsfirst at umassk12.net>,        <nepteam at umext.umass.edu>
References: <00b501c59dd5$89d48b90$5de97780 at NANCY>

Colleagues: Please pass this along to interested learners, thank you!
---------------------------------------------------------------------------------------------------------------------------
NEW ONLINE MINICOURSE  - Current Topics in Fats and Health



Plus OTHER ONLINE PROFESSIONAL DEVELOPMENT From UMassONE
(http://www.umassone.net ):
* Food Safety FIRST - non-credit modules for K-12 teachers
* Fitting Fats into a Healthy Lifestyle - non-credit mini-course
* Omega-3 Fatty Acids - Remedies, Risks, and Recommendations - online
seminar
----------------------------------------------------------------------------------------------------------------------------

Registration is now open for Current Topics in Fats and Health, a free, new
online professional development mini-course for dietitians, health
professionals, extension educators, and K-12 teachers. This 5-week
interactive nutrition course uses case studies, online readings, and online
discussions with peers and University of Massachusetts faculty to help you
to learn about current issues in lipids, such as trans fatty acids,
conjugated linoleic acids, and omega-3 fatty acids, and to explore their
relation to health. Estimated time is 2 hours per week. Participation in 
the
course is free; certificate of completion/documentation of 10 hours or 10
CPE units is available for a fee.  The next course begins October 3. For
more information, go to: http://www.umassone.net/healthyfats.

Registration is also open for Food Safety FIRST, a set of 3 non-credit
online short modules in food safety and health for teachers based on
national science education standards (fee required).  Credit option
available. The next 5-week module, Bacteria Are Everywhere, begins 
September
19, with additional courses monthly.    For more information, go to:
http://www.foodsafetyFIRST.org


Omega-3 Fatty Acids - Remedies, Risks, and Recommendations, is our latest
audiovisual Cyberseminar with streaming audio, slides, illustrations,
transcribed audio, interactive questions, and links to Web resources for
current information on omega-3 fatty acids and health. Through this free,
1-2 hour audiovisual professional development program, you can participate
anytime, anywhere and earn a certificate documenting 2 hours of 
professional
development or CPE units for dietitians (evaluation survey and fee
required). For more information, go to: http://www.umassone.net/omega3.

Beginning October 17:  Fitting Fats into a Healthy Lifestyle.  These 
courses
and more are available through UMassONE, your one source for Online
Nutrition Education. Please check our new site: http://www.umassone.net .






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-- 
Keep well and connected,

Laura Larsson
Information Content Manager
Digital Assets Manager
Online Learning Developer
Information Appliance/PDA Trainer

Clinical Faculty
Health Services, SPHCM
University of Washington
larsson at u.washington.edu
List Manager: PHNUTR-L, PHSW, PHNURSES, PNWHEALTH, HSR-L, BIRTH23MH, 
PH-INFO, BRIGHTFUTURES-WA
PDA Owner:  iPaq 3850, Tungston T plus 3 older Palm OS models
PH Weblog: http://depts.washington.edu/hswork/phblog/phblog.html

"The illiterate of the 21st century will not be those who cannot read 
and write, but those who cannot learn, unlearn, and relearn."  Alvin Toffler