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.
提供：
Stanford Introduction to Food and Health
スタンフォード大学（Stanford University）このコースについて
受講生の就業成果
19%
28%
習得するスキル
- Health Informatics
- Nutrition
- Food Safety
- Food Science
受講生の就業成果
19%
28%
提供：
スタンフォード大学（Stanford University）
The Leland Stanford Junior University, commonly referred to as Stanford University or Stanford, is an American private research university located in Stanford, California on an 8,180-acre (3,310 ha) campus near Palo Alto, California, United States.
シラバス - 本コースの学習内容
Background on Food & Nutrients
In this section we will examine the social and cultural shifts that have contributed to our modern epidemics of overweight and obesity. We will briefly review the nutrients found in foods, their different functions in the human body and how we can support our own health by choosing wisely from the foods within each category.
Contemporary Trends in Eating
In this section, we will explore the ways in which highly processed foods differ from real, whole food and the implications of food processing on our health. We’ll also look at how our consumption of sugar has changed in recent decades and explore sensible solutions for people who wish to start eating better. We will also meet Kevin, a middle-aged pre-diabetic man, and find out how a step-wise approach to behavior change helped him change for the better.
Future Directions in Health - Part I
This section focuses on sustainable solutions to the challenge of choosing healthier foods more frequently. Michael Pollan explains his mantra and how we can use it to make better food choices. We also begin to explore practical tips for preparing foods that will support our health and enjoyment.
Future Directions in Health - Part 2
In this section you will find more practical tips for grocery shopping, reading labels and assembling a balanced meal. We also learn more about the most important secret ingredient for success: moderation.
レビュー
- 5 stars79.15%
- 4 stars16.04%
- 3 stars3.51%
- 2 stars0.77%
- 1 star0.52%
STANFORD INTRODUCTION TO FOOD AND HEALTH からの人気レビュー
Foods and us have a relationship, and this course defines that relationship. Personally, this course provides positive experience for me in regards of food, meal preparation, and eating in moderation.
Great course, simple yet very informative. I really enjoyed the way it was filmed, with different charts, examples and real life shots. Also the interview-style learning. Both instructors were great.
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.
Really good as an introductory guide to general human nutrition. Gives great insights on cooking, planning meals and health diet habits. It's a rather short course with actually impactful information.
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