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.
View the trailer for the course here: https://www.youtube.com/watch?v=z7x1aaZ03xU
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.
Cooking Workshop A few years ago, a friend of mine started a healthy eating and fitness website called Grokker. She asked me to make some instructional cooking videos and generously agreed to share some of them with you. Thanks, Lorna! (If you like this section, you can find many more great videos on cooking and fitness at Grokker.com)
Recommended Optional Resources Here is a list of recommended books and videos that can help deepen your understanding of the course material. Feel free to explore the recommendations on this list to learn more about food, health, eating behaviors, and more.
MOOCs stand for Massive Open Online Courses. These arefree online courses from universities around the world (eg. StanfordHarvardMIT) offered to anyone with an internet connection.
How do I register?
To register for a course, click on "Go to Class" button on the course page. This will take you to the providers website where you can register for the course.
How do these MOOCs or free online courses work?
MOOCs are designed for an online audience, teaching primarily through short (5-20 min.) pre recorded video lectures, that you watch on weekly schedule when convenient for you. They also have student discussion forums, homework/assignments, and online quizzes or exams.
Minna Elinacompleted this course, spending 1 hours a week on it and found the course difficulty to be easy.
I was very excited about this course and found the content of week 1 interesting and useful. However, after the week 1, it was more about home cooking and avoiding processed food, and less about food science and research. The content was very limited, not concerning at all psychology of food, for example. And honestly
I was very excited about this course and found the content of week 1 interesting and useful. However, after the week 1, it was more about home cooking and avoiding processed food, and less about food science and research. The content was very limited, not concerning at all psychology of food, for example. And honestly it was a 4 week course, the 5th week being only cooking videos with nothing to accomplish. I know there are people who need exactly this kind of information and coaching to to start a healthy diet, but for me, it was too basic.
Misako Yokecompleted this course, spending 3 hours a week on it and found the course difficulty to be very easy.
This class was excellent! The material and the information are very up to date, and easy to apply our daily lives. I also loved the recipes! I would highly recommend this class to anyone who is interested in learning about healthy food choices. It'll also help those around you to live healthier.
Sam Ramadancompleted this course, spending 2 hours a week on it and found the course difficulty to be easy.
Simple language and delivery, informative and well presented. Encourages common sense and scientifically backed healthy eating habits. Highly recommend for anyone pursuing a healthier nutritious lifestyle.