Virtual course of:Coursera |
Around the world, we are 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 to promote healthy eating. There is strong evidence that global increases in the consumption of highly processed foods, coupled with cultural shifts away from home food preparation, have contributed to high rates of preventable chronic disease. In this course, students will receive the information and practical skills they will need to begin optimizing the way they eat. This course will shift the focus away from reductive reductions on nutrients and instead move on to practical problems about real foods and the environment in which we consume them. By the end of this course, students should have the tools they need to distinguish between foods that support their health and those that please them. Additionally, we will present a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives.
See the progress of the course here: https://www.youtube.com/watch?v=z7x1aaZ03xU
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Lecturer
Stanford Medical School
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