Introduction to Food and Health
Learn the fundamental principles of nutrition and earn continuing medical education (CME) credit.
Audience: Community members; Clinical staff
Languages: English
Format: Videos; Assessments
Key topics: Nutrition; Food science; Health informatics
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 food preparation in the home, have contributed to high rates of preventable, chronic diseases.
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, toward 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.
Access Resources
These videos are free for use under the Creative Commons CC-BY-NC-ND 4.0 license.
- Watch all videos on YouTube
- Enroll through Coursera and earn a certificate
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