Factors that influence learner readiness.

Abstract

Dietitians and nutrition educators can better decide what and how to teach if they first determine what the client or student is ready to learn. This article describes four major factors that influence learner readiness in short one-to-one interactions. The factors include information processing capacity, affective state, prior learning and experience, and the learner's "way of knowing" or philosophy of learning. Important aspects of the factors can be revealed quickly with 2 to 3 minutes of respectful, interested questioning to determine whether the learner is in a negative mood or oppressed affective state and to determine his or her experiential or knowledge background and approach or reaction to learning new material. The most common mistake educators make is "information overload." The human capacity to process information is limited. Instruction should be made to fit the learner's capacity (i.e., a maximum of seven +/- two concepts should be addressed in a 15-minute period). When nutritionists adjust their teaching style to better fit individual variations, they will maximize their impact as educators.