Analyzing and Applying the Technology of Online Instruction

Zhaoyi He; Yuhao Liang; Yang Zhou

doi:10.2991/assehr.k.211220.230

<Previous Article In Volume

Next Article In Volume>

Analyzing and Applying the Technology of Online Instruction

Based on an Introductive Nutrient Nutrition and Health Class

Authors

Zhaoyi He¹^{, *}^{, †}, Yuhao Liang²^{, †}, Yang Zhou³^{, †}

¹Department of Physics, University of California, Santa Barbara, California, 93107, U.S.A.

²Guangzhou Foreign Language School, Guangzhou, Guangdong, 511455, P.R.C.

³Oxbridge Academy, West Palm Beach, Florida, 33409, U.S.A.

^†

These authors contributed equally.

^*Corresponding author. Email: ¹zhaoyihe@ucsb.edu

Corresponding Author

Zhaoyi He

Available Online 24 December 2021.

DOI: 10.2991/assehr.k.211220.230 How to use a DOI?
Keywords: Traditional Class; Online Class; Liberal Education; Course Design; Nearpod; Technology; Pedagogy; Nutrition and Health
Abstract: This paper designed an introductive Nutrition and Health Class for grade 11 with the technology provided by the online instruction platform Nearpod, based on pedagogical research and theory. We further analyze the effectiveness and benefits of the technology we applied technically and pedagogically. The paper consists of four sections: In the Introduction, we introduce the background and the reasons for combining liberal education of Nutrition with online education basing on the studies of teenager dietary patterns from the USA and Hong Kong over a decade. In Analysis, we further discuss the advantage of online education and its technology compared with traditional education in four aspects: facility, discussion, group dynamic, and feedback. In Pedagogy and Technology, we discuss the strategies for improving online education based on pedagogical research and theory. In Course Content, we design an online course about liberal education of nutrition and health for Grade 11, taking advantage of the online course platform Nearpod. We introduce the basic construction and the purpose of the course. The purpose of the course is to raise students’ interest in nutrients and health and apply the knowledge to improve their eating patterns by introducing them to the basic knowledge of Carbohydrates and health. In Conclusion, we summarize the previous discussion and further examine the pedagogical potency of the technology.
Open Access: This is an open access article under the CC BY-NC license.

Download article (PDF)

<Previous Article In Volume

Next Article In Volume>

Volume Title: Proceedings of the 2021 4th International Conference on Humanities Education and Social Sciences (ICHESS 2021)
Series: Advances in Social Science, Education and Humanities Research
Publication Date: 24 December 2021
ISBN: 978-94-6239-495-7
ISSN: 2352-5398
DOI: 10.2991/assehr.k.211220.230 How to use a DOI?
Open Access: This is an open access article under the CC BY-NC license.

Cite this article

ris enw bib

TY  - CONF
AU  - Zhaoyi He
AU  - Yuhao Liang
AU  - Yang Zhou
PY  - 2021
DA  - 2021/12/24
TI  - Analyzing and Applying the Technology of Online Instruction
BT  - Proceedings of the 2021 4th International Conference on Humanities Education and Social Sciences (ICHESS 2021)
PB  - Atlantis Press
SP  - 1359
EP  - 1363
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.211220.230
DO  - 10.2991/assehr.k.211220.230
ID  - He2021
ER  -

download .riscopy to clipboard