eXtension Online Campus

This training is not formatted to run on mobile devices.

By taking this course, students will learn: 

• Definitions of Abuse 
• Indicators 
• Mandated reporting 
• How to respond to disclosure 
• Process of Reporting 
• Child Care program policies 

For technical support email campushelp@extension.org

This training is not formatted to run on mobile devices.

Wellness-Obesity, Nutrition & Physical Activity is for Child Care Providers and Early Childhood Educators.

By taking this course, students will learn:

• The prevalence of obesity among children
• Detecting unhealthy weight
• What is too much added sugar, TV and fast food?
• The role of genetics
• Addressing childhood obesity

For Technical support email: campushelp@extension.org

For more information:

Credits: 

Anne Lindsay, M.S., ACSM-HFS, Assistant Professor, Exercise Physiology

Madeleine Sigman-Grant, Ph.D., R.D., Professor, Maternal and Child Health & Nutrition

Teresa Byingon, Ph.D., Assistant Professor, Early Childhood Education

Cathryn Peshlakai, B.S., Early Childhood Education

Food Safety Training for Food Service Workers is an online course for where participants will learn food safety when preparing and serving food to the public. The purpose of this training is to reduce the number of high-risk violations at food service establishment by increasing the food safety knowledge of food service workers.

PLEASE NOTE: This course has moved to the Michigan State University learning management system. To register go to: Food Safety Training for Food Service Workers Registration Instructions.

For more information contact: 

• Eileen Haraminac, Michigan State University Extension at haramin2@anr.msu.edu 
  
• Jeannie Nichols, Michigan State University Extension at nicho115@anr.msu.edu
  

Back to Basics is a 3-lesson course in which participants learn to Reduce Stress Through Meal Planning and Physical Activity; Spending Less and Getting More at the Grocery Store; and Keeping Food Safe. 

For more information or to enroll contact Annie Tinsley at a-tinsley@tamu.edu

Course designer: Jennifer Chilek 

Invited trainees who have registered and paid the course fee will learn food preservation & safety methods and recipes by taking this course. For more information contact Cindy Peterson, Coos County OSU Extension Service at cindy.peterson@oregonstate.edu

El Entrenamiento de Seguridad de Alimentos para Trabajadores del Servicio de Alimentos es un curso en línea en el que los participantes aprenderán Seguridad de Alimentos al preparar y servir comida al público. El propósito de éste entrenamiento es reducir el número de violaciones de alto riesgo en los establecimientos de servicio de alimentos al incrementar el conocimiento de los trabajadores del servicio de alimentos acerca de la seguridad de los alimentos.

Para ver los controles de navegación dentro del sitio del curso en otro idioma, haga clic en el menú desplegable en la parte superior de la página y seleccione un idioma preferido. Puede modificar el idioma preferido en cualquier momento. Al final del curso, usted puede imprimir el certificado en cualquier idioma al cambiar esta opción de idioma.

Para más información contacte: Eileen Haraminac, Extensión de la Universidad del Estado de Michigan en  haramin2@anr.msu.edu o a  Jeannie Nichols, Extensión de la Universidad del Estado de Michigan en nicho115@anr.msu.edu.

Para asistencia  técnica por favor contacte: campushelp@extension.org.

This class, developed by Ohio State University Extension Family and Consumer Sciences Educators/Program and Field Specialists, reviews many topics covered in the face-to-face Dining with Diabetes class. However, this class goes "beyond the kitchen" to help you make healthy choices when eating out and grocery shopping. 

You can share ideas and experiences with your classmates, chat with a health professional, and learn about new technology including websites and mobile apps.

For more information contact Dr. Dan Remley at remley.4@osu.edu

Summary of Course: Course participants will learn about diversity, aquatic biology, detection technology and management strategies of plant pathogens in irrigation water.

Course Audience: Growers, extension specialists and agents, horticulturists, irrigation specialists, conservation biologists, crop health professionals, policy makers, undergraduate and graduate students, plant pathologists, mycologists and microbiologists.

Course Coordinator: Chuan Hong (chhong2@vt.edu)

For more information or to enroll please contact: Dr. Annie Roe, University of Idaho, Eat Smart Idaho Director, at aroe@uidaho.edu

In this Preserve@Home course, students will be introduced to food safety and food preservation science, gain an understanding of the principles and science behind foodborne illnesses and food preservation methods and be able to apply these principles to safely preserve food by methods of boiling water canning, pressure canning, pickling, freezing and drying. 

Registration Deadline: January 14, 2019
Class Begins:  January 17, 2019

In the Preserve@Home-Oregon course, students will be introduced to food safety and food preservation science, gain an understanding of the principles and science behind foodborne illnesses and food preservation methods and be able to apply these principles to safely preserve food by methods of boiling water canning, pressure canning, pickling, freezing and drying. 

Registration Deadline: January 14, 2019
Class Begins:  January 17, 2019

食品安全培训是为食品服务工作人员提供的网络课程，参与者将会学到在为公众准备和提供食物时的食品安全知识。这个培训的目的是为了增加食品服务工作人员对食品的安全知识，从而降低食品服务机构高风险违规的数量。

寻求更多信息的联系方式： Eileen Haraminac, 密歇根州立大学分校，邮件 haramin2@anr.msu.edu

或者 Jeannie Nichols, 密歇根州立大学分校， 邮件 nicho115@anr.msu.edu.

寻求技术援助请联系：campushelp@extension.org..

PLEASE NOTE: This training has been moved to another system. Please register by following these instructions: https://www.canr.msu.edu/cottage_food_law/online-michigan-cottage-food-law. 

Through this training you will learn about preparing and selling foods under the Michigan Cottage Food Law. The course reviews important food safety practices when preparing and selling food to the public. A certificate of completion is available for you to print after you have completed it, stating that you have taken food safety training related to the Michigan Cottage Food Law. 

For more information about the course contact Jeannie Nichols, Michigan State University, nicho115@anr.msu.edu

Finding the right ingredients for staying fit and healthy can be challenging, which foods to eat more of, which to eat less of? How much physical activity is required and what kind? Helping people find that recipe for success is the goal of a 7 week, on-line program sponsored by UNL Extension called ‘Recipe for Healthier Living with Food & Fitness.’ The program features  presentations, videos, and handouts delivered by Extension Educators stationed across Nebraska. 

For more information or to enroll contact Lisa Franzen-Castle, University of Nebraska-Lincoln Extension at lfranzen2@unl.edu

Upon completion of this course individuals will increase their knowledge and confidence in water bath and pressure canning, freezing, pickling and drying techniques. In addition, they will attain a broader understanding between acid and non-acid foods and why the processing of these are different.