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C. (. Y. ). WANG and M. A. SWANSON. Department of Nutrition, Food Science and Hospitality, South Dakota State University, Box 2275A, Brookings, SD 57007

Functional foods and phytochemicals have been of great interests to food professionals and the general public. However, very few universities are offering formal instruction on these topics to our graduate students. The Internet is a developing medium for distant education.

The objective of this presentation is to share our experience in a graduate level phytochemicals course offered via the Internet.

The course is 100% Internet based. The course was constructed using "Web Course In A Box" software. The course was taught for the last three semesters. Different instructional methods were used via the Internet. They were a combination of slide shows, audio, video, traditional and web readings, web-based discussions. Students' grades were determined by assignments and a final project. The course is an overview on phytochemicals (non-nutritive biologically active compounds) from fruits, vegetables, cereals and oilseeds. It covers recent findings on chemistry, physiological functions, potential health implications of phytochemicals. Selected topics include phytochemicals and functional foods, classification of phytochemicals, flavonoids (Polyphenols & Tannins), isoflavones, saponins, phytosterols, phytic acids, glucosinolates, Allium compounds, protease Inhibitors and leectins.

It was noted that most students learned very well in the Internet environment. Most importantly, the course provided graduate education access to professionals who are away from a campus. It was also noted that online discussion and virtual office hours have helped the students.