For Healthcare Professionals, New Options in Nutrition Continuing Education

As a result, the offerings in the micro-credentials portfolio both meet industry job demands and address crucial learning outcomes, according to Wylecia Wiggs Harris, chief executive officer of the Academy of Nutrition and Dietetics. 

“The Academy of Nutrition and Dietetics is thrilled to have established a connection with Tufts to expand offerings in nutrition education as well as for prospective future collaborations,” said Wiggs Harris. “We are pleased to have the opportunity to help design a high-quality, market-ready professional online program that benefits from the expertise of the Friedman School and that may propel future collaborations with other schools at the university.”

“Most industry associations focus on certification education and continuing education—while few have partnerships with universities to co-develop market-driven continuing education products,” said Timothy Griffin, dean for educational affairs at the Friedman School. 

“Partnering with the Academy of Nutrition and Dietetics has allowed us to craft a truly unique curriculum precisely designed to meet the exact needs of our audience, and there is much more to come,” Griffin added.

In addition to having identified key topics for inclusion in the portfolio, the academy also contributes directly to the course content, supplying presentations, lectures, information, data, statistics, case studies, and videos that ensure the program’s relevance and leading-edge subject matter.

Relevant—and Accessible—Content

The courses have been designed to be as accessible as possible. They carry no required prerequisites and are low-cost, self-paced, and short in duration. 

They also rely on content and resources that incorporate diverse viewpoints and integrate accessible design practices to support students with learning disabilities.

“For a range of reasons, learners have difficulty accessing graduate education in nutrition,” said Griffin. “Our offerings provide nutrition-centered content in smaller, more manageable, and more affordable modules than are available in semester-long graduate courses, aligned with our aim of serving as broad a swath of the population as possible.”

Course content will be frequently reviewed to ensure continuing relevance to both the industry and learners, Griffin added. Keeping pace with advancements in this way will allow the program to support individuals as they continue growing their knowledge and skills in an evolving field. It also will empower them to address emerging health challenges, adopt innovative approaches, and identify the strengths and limitations of research they rely on in their work, he said. 

“In making high-quality information on food, nutrition, and related issues more widely and easily accessible, we’re positioning learners to dive deep into critical subject matter—and ultimately to be more competitive on the job market,” Griffin said.

Learn more about Tufts micro-credentials (including their definition) here.