Inflaming Public Interest: A Qualitative Study of Adult Learners’ Perceptions on Nutrition and Inflammation

Abstract

Research suggests national dietary guidelines are losing public resonance, with consumers actively seeking alternate nutrition advice from unregulated online platforms that often propagate misinformation. Improved diet quality can beneficially affect inflammation, and with science relating to nutrition and inflammation also appealing to consumers, this emerging topic provides an opportunity to consider how novel engagement strategies can be used to increase public support of expert-generated advice. This study aimed to qualitatively explore MOOC learners’ perceptions and experiences of following diets believed to help manage inflammation. Data were collected from an evidence-based nutrition-focused Massive Open Online Course (MOOC), which included a unit titled Foods and Inflammation. The Framework method was used to analyze 12,622 learner comments, taken from the MOOC’s online discussion forum and questionnaire. Learners identified avoidance of core food groups, such as dairy and grains, as key in managing inflammation. Dietary advice came mainly from the internet, and health professionals reportedly lacked an appreciation of the learners’ underlying nutrition knowledge, providing oversimplified advice that did not satisfy their scientific curiosity. To help build consumer trust and increase engagement, health professionals need to consider innovative education strategies that utilize novel topics such as nutrition and inflammation, in a safe and accurate manner.

Using the Internet: Nutrition Information-Seeking Behaviours of Lay People Enrolled in a Massive Online Nutrition Course

“…Nutrition professionals need to recognise learning practices and theory, such as connectivism, are evolving with technology. With the general public now having autonomy over their learning and choosing the networks they participate in and who they learn information from, learners need access to evidenced-based nutrition information that is attractive and meets their needs [46]. Nutrition professionals need to regularly engage in a range of networks and communities and tailor messages accordingly.…”

Determining Factors in MOOCs Completion Rates: Application Test in Energy Sustainability Courses

“…In response to the general objective of this research, it was found that personal factors [3,4], family factors [8][9][10], social factors [14], instructional design factors [17,18] and labor factors [29] influence both the decision to take a MOOC (expectation-value) and, to a certain extent, engagement in the training program-measured by completion rates-as noted in the review of the state of the art. However, not all factors do so in the same way.…”

“…Social factors are another aspect that have been highlighted in the MOOCs. Discussion forums in MOOCs find innovative ways to convey safe and accurate information, which allows participants to maintain trust and interaction [14]. Analyzing social interactions has also allowed us to find supporting aspects for terminal efficiency by studying trajectories [15], as well as analyzing the patterns of involvement for MOOCs that are influences on decisions involving pedagogy, depending on the audience to be reached [16].…”

Promoting Evidence Based Nutrition Education Across the World in a Competitive Space: Delivering a Massive Open Online Course

“…This may have resonance considering vegetable consumption in Australia where less than 10% of the population achieve recommended vegetable serves [38]. Providing information on more contemporary topics such as nutrition and inflammation also satisfied learner interest [39].…”