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.
- 5 stars79.19%
- 4 stars15.99%
- 3 stars3.49%
- 2 stars0.77%
- 1 star0.53%
来自STANFORD INTRODUCTION TO FOOD AND HEALTH的热门评论
It was an interesting and informative, at a basis level, course. The information is easy to understand and the new gained knowledges tend to remain in your memory, due to short and interactive videos.
Very informative and useful. I'm from India and I look forward to study more about nutritional values of different foods. This course gave me a head-start and information to pursue my goal. Thank You!
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.
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.