Quantifying Attitudes and Knowledge Change About the Meat-Animal Industry via a Massive Open Online Course

Authors

Chad Carr, University of Florida
Katie Abrams, Colorado State University
Grady Roberts, University of Florida
Kylie Phillipps, University of Florida
Victoria Velinsky, University of Florida
Larry Eubanks, University of Florida
Jason Scheffler, University of Florida
Dwain Johnson, University of Florida

Volume

58

Issue

4

DOI

10.34068/joe.58.04.16

Abstract

Massive open online courses (MOOCs) offer a unique platform through which Extension can provide valuable education. We explored The Meat We Eat, a MOOC designed to create a more informed meat consumer and increase perceptions of transparency surrounding meat production. Compared to pretest respondents (n = 490), students who completed the posttest (n = 226) had an improved attitude toward meat and slaughter, an improved perception of the meat industry’s transparency, and increased knowledge. These findings suggest the relevance and value of MOOCs as Extension activities for improving knowledge and attitudes toward animal agriculture and other topics.

Creative Commons License

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Recommended Citation

Carr, C., Abrams, K., Roberts, G., Phillipps, K., Velinsky, V., Eubanks, L., Scheffler, J., & Johnson, D. (2020). Quantifying Attitudes and Knowledge Change About the Meat-Animal Industry via a Massive Open Online Course. The Journal of Extension, 58(4), Article 16. https://doi.org/10.34068/joe.58.04.16