Innovations in nutrition education and global health: the Bangalore Boston nutrition collaborative.
Innovations in nutrition education and global health: the Bangalore Boston nutrition collaborative.
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DOI：
10.1186/1472-6920-14-5
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发表时间：
2014-01-08
影响因子：
3.6
通讯作者：
Duggan C
中科院分区：
文献类型：
--
作者：
Kuriyan R;Griffiths JK;Finkelstein JL;Thomas T;Raj T;Bosch RJ;Kurpad AV;Duggan C
印度有广泛的营养和健康问题，需要具有适当技能、知识和跨学科协作能力的专业人员来影响国家和全球一级的决策。班加罗尔波士顿营养合作中心(BBNC)是由圣约翰研究所(SJRI)、哈佛大学公共卫生学院和塔夫茨大学合作建立的，重点是营养研究和培训。BBNC的目标是开展跨学科课程，开发基于网络的课程，并寻找有前途的印度学生和初级教师在波士顿进行研究生培训。从2010年开始，每年在SJRI园区举办为期两周的营养研究方法短期课程，由来自印度和美国大学的国际教师授课。每年有100多名学生申请大约30个职位。这门课程上午有授课，下午有实践练习。学生对这门课程的评价是优秀的，多年来始终如一。从2010年到2012年，该课程在设计和实施方面的评分显著提高(p<；0.001)。通过开放式问题，学生们报告了这门课程的主要优势是优秀的教师和实践的“动手”课程。开发了一个可用于远程教育的网络学习系统TYRO。SJRI的四名教职员工/研究生访问了波士顿，进行合作研究。BBNC已经成为一个成熟的能力建设和研究培训项目，面向营养和全球卫生领域的年轻专业人员。目前正在努力争取长期资金，以维持和扩大这一合作，通过信息和通信技术提供高质量的营养和全球健康教育。
India has a wide range of nutrition and health problems which require professionals with appropriate skills, knowledge and trans-disciplinary collaborative abilities to influence policy making at the national and global level. The Bangalore Boston Nutrition Collaborative (BBNC) was established as collaboration between St. John’s Research Institute (SJRI), Harvard School of Public Health and Tufts University, with a focus on nutrition research and training. The goals of the BBNC were to conduct an interdisciplinary course, develop web-based courses and identify promising Indian students and junior faculty for graduate training in Boston. From 2010, an annual two-week short course in nutrition research methods was conducted on the SJRI campus taught by international faculty from Indian and US universities. More than 100 students applied yearly for approximately 30 positions. The course had didactic lectures in the morning and practical hands-on sessions in the afternoon. Student rating of the course was excellent and consistent across the years. The ratings on the design and conduct of the course significantly improved (p <0.001) from 2010 to 2012. Through open-ended questions, students reported the main strengths of the course to be the excellent faculty and practical “hands-on” sessions. A web based learning system TYRO, was developed, which can be used for distance learning. Four faculty members/graduate students from SJRI have visited Boston for collaborative research efforts. The BBNC has become a well-established capacity building and research training program for young professionals in nutrition and global health. Efforts are ongoing to secure long term funding to sustain and expand this collaboration to deliver high quality nutrition and global health education enabled by information and communication technologies.
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影响因子：
3.2
作者：
Khandelwal, Shweta;Dayal, Radhika;Reddy, K. Srinath
通讯作者：
Reddy, K. Srinath
影响因子：
4.7
作者：
Triola, Marc M.;Huwendiek, Soeren;Cook, David A.
通讯作者：
Cook, David A.
影响因子：
3.2
作者：
Samuel, Tinu Mary;Thomas, Tinku;Duggan, Christopher
通讯作者：
Duggan, Christopher
影响因子：
3.3
作者：
Limpach, Aimee L.;Bazrafshan, Parham;Monaghan, Michael S.
通讯作者：
Monaghan, Michael S.
影响因子：
5.5
作者：
Bangdiwala, Shrikant I.;Tucker, Joseph D.;Tang, Jin-Ling
通讯作者：
Tang, Jin-Ling