Course description
Stanford Introduction to Food and Health
Around the world, we find ourselves facing global epidemics of obesity, Type 2 Diabetes and other predominantly diet-related diseases. To address these public health crises, we urgently need to explore innovative strategies for promoting healthful eating. There is strong evidence that global increases in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food in the home, have contributed to high rates of preventable, chronic disease. In this course, learners will be given the information and practical skills they need to begin optimizing the way they eat. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it. By the end of this course, learners should have the tools they need to distinguish between foods that will support their health and those that threaten it. In addition, we will present a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives.
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Upcoming start dates
Outcome / Qualification etc.
Skills You Will Gain
- Health Informatics
- Nutrition
- Food Safety
- Food Science
Training Course Content
- Background on Food & Nutrients
- Contemporary Trends in Eating
- Future Directions in Health - Part I
- Future Directions in Health - Part 2
- Cooking Workshop
Course delivery details
This course is offered through Stanford University, a partner institute of Coursera.
Expenses
Please visit the Institute website for more information about tuition fees