Open Educational Resource-Enabled Pedagogy to Improve Student Outcomes in Nutrition Course

Online learning is a critical component of higher education. In 2017, the US Department of Education National Center for Education Statistics reported that one-third of all college and university students were enrolled in at least 1 online course.1 In response to the coronavirus disease 2019 outbreak, online course delivery has flourished,2 but there are still unique challenges in online instruction: feelings of isolation,3 perceived lack of rigor/effectiveness,1 lack of student engagement,4 greater student attrition,5 and participation barriers for under-represented students.6 Although blended and flipped classroom formats offer promising approaches to overcome these obstacles,7–9 courses that are taught entirely asynchronously online face many challenges.