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.
Stanford Introduction to Food and HealthStanford University
About this Course
Learner Career Outcomes
Skills you will gain
Learner Career Outcomes
- 5 stars79.19%
- 4 stars15.99%
- 3 stars3.49%
- 2 stars0.77%
- 1 star0.53%
TOP REVIEWS FROM STANFORD INTRODUCTION TO FOOD AND HEALTH
this course changed my view on healthy eating and also instilled healthy cooking habits in me! I absolutely oved the simple , delicious and healthy recipes! definitely trying them out ! Thank you Maya
Very informative and digestible information (pun intended). This course really makes you feel knowledgable about what you put into your body. Highly suggest this course for basic guides on nutrition.
This course builds a good foundation and specialised knowledge in food and health. I would have liked to build skills by solving real-world problems through case studies and practice weekly exercises.
I know supplements and vitamins were not necessarily recommended as opposed to healthy foods, but they didn't really cover the scientific reasons why not. I would like more information on this topic.
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