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The purpose of this study was to evaluate the effectiveness of a blended delivery method in a large enrollment introductory nutrition course (n=400) offered to both on-campus and distance education students at a University in the western United States. In this blended class, half of the content (1.5 credits) was delivered in an instructor led synchronous format; the other half was delivered asynchronously in the online environment using Blackboard and enhanced with various instructional technologies. Student course evaluations and final grades were used to compare students' level of satisfaction with the course and performance across student groups (on-campus vs. distance education). The majority of students (80%) recommended that the course continue to be taught in the blended format. Both student satisfaction and performance were influenced by student group. On-campus students earned higher grades than did distance education students, although distance education students reported higher levels of satisfaction with the blended design. A blended delivery method may be a successful alternative approach to large enrollment traditionally lecture-based courses. Blended delivery of such classes may offer students greater flexibility and the option of smaller class sizes. [ABSTRACT FROM AUTHOR]

Objective: We prospectively examined associations between intakes of antioxidants (vitamins C, vitamin E, and carotene) and cognitive function and decline among elderly men and women of the Cache County Study on Memory and Aging in Utah. Participants and Design: In 1995, 3831 residents 65 years of age or older completed a baseline survey that included a food frequency questionnaire and cognitive assessment, Cognitive function was assessed using an adapted version of the Modified Mini-Mental State examination (3MS) at baseline and at three subsequent follow-up interviews spanning approximately 7 years. Multivariable-mixed models were used to estimate antioxidant nutrient effects on average 3MS score over time. Results: Increasing quartiles of vitamin C intake alone and combined with vitamin E were associated with higher baseline average 3MS scores (p-trend = 0.013 and 0.02 respectively); this association appeared stronger for food sources compared to supplement or food and supplement sources combined. Study participants with lower levels of intake of vitamin C, vitamin E and carotene had a greater acceleration of the rate of 3MS decline over time compared to those with higher levels of intake. Conclusion: High antioxidant intake from food and supplement sources of vitamin C, vitamin E, and carotene may delay cognitive decline in the elderly. [ABSTRACT FROM AUTHOR]