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Expanding Global Nutrition Care to Complex Communities Through Technology

Expanding Global Nutrition Care to the Neediest Through Technology

Panelists discuss unique ways these technologies have been used around the world, particularly with people in low-resource countries, to improve the nutrition and health status of underserved populations.

Member Price $24.00

Nonmember Price $54.00

Details

Student Member Price: $10.00

As technology has advanced and more people in low- and middle-income countries have access to it, opportunities to reach and teach via mobile devices have expanded. Apps, partnerships, e-learning, E-commerce, and geomapping are now commonly used in many sectors.

Panelists will discuss unique ways these technologies have been used around the world, particularly with people in low-resource countries, to improve the nutrition and health status of underserved populations.

Planned with the Global Member Interest Group (GMIG)

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1.0

Performance Indicators

  • 4.1.4 Demonstrates effective, appropriate and timely consultation with experts and others.
  • 5.2.7 Suggests, develops and/or implements innovative enhancements and new software platforms, applications and technologies to meet the needs of the target group and the environment.
  • 3.3.3 Collaborates with customers and others to support access to services.

Learning Objectives

  • Describe various ways innovative technology is being used in low and middle income countries.
  • Explain the challenges involved in using technology in rural settings.
  • Outline the benefits to incorporating technology usage in rural nutrition work in low and middle income countries.

Speakers

  • Bin Liu
  • Noreen Mucha

Release Date: December 8, 2021

SKU FNCE21387

Educator Publication Review Program

We are honored to offer a complimentary electronic examination copy (temporary access) for books being considered for adoption, and a complimentary print or electronic desk copy for books adopted for use in an undergraduate or graduate course or in a dietetic internship