Click on the title of the course above, then scroll down to "enroll me". Click on "enroll me' to enter the course. 

This training is not formatted to run on smart phones, tablets or other small mobile devices.

Recognizing and Reporting Child Abuse and Neglect is for Child Care Providers, Early Childhood Educators. This training will teach child care providers the definitions and indicators of child abuse and neglect. Topics include: how to recognize and report abuse, how to respond to a disclosure, what happens when you report, child care program policies that help keep children safe and dealing with stress. (This training meets the Nevada Registry initial 2-hour training requirement)

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

For information please contact: Cathryn Peshlakai, Program Officer Early Childhood Education Office: 702-257-5561 University of Nevada Cooperative Extension,

Click on the title of the course above, then scroll down to "enroll me". Click on "enroll me' to enter the course. 

This training is not formatted to run on smart phones, tablets or other small mobile devices.

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

This training focuses on lifelong wellness related to childhood obesity in the early childhood environment.

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:

For more information:

Cathryn Peshlakai, Program Officer Early Childhood Education Office: 702-257-5561 University of Nevada Cooperative Extension,


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: 

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

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

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 o a  Jeannie Nichols, Extensión de la Universidad del Estado de Michigan en

Para asistencia  técnica por favor contacte:

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.

You have access to three modules that you can work through at your own pace. The first module addresses carbohydrates and diabetes. The second covers fats and sodium, and the third explains the role of vitamins, minerals and fiber. 

For more information contact Dr. Dan Remley at

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 (

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: June 3, 2019

Class Begins: June 6, 2019 

For more information or to enroll contact Laura Sant, University of Idaho Extension, at


寻求更多信息的联系方式: Eileen Haraminac, 密歇根州立大学分校,邮件

或者 Jeannie Nichols, 密歇根州立大学分校, 邮件


PLEASE NOTE: This training has been moved to another system. Please register by following these instructions:

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,

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

SNAP eligible adult residents of Idaho who take this course will learn about food resource management, healthy eating practices, food safety, financial and nutrition related resources, and physical activity. 

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