Virtual program of:edX |
How nutrition influences health Introduction to the field of nutrition and diet Basic chemistry and composition of foods, their function in the body and their impact on health How to better weigh and interpret information overload on nutrition and health Skills needed to evaluate, design and implement dietary strategies and nutritional therapy at a basic level.
4 months. 6 - 8 hours per week suggested.
2 virtual courses in soft skills
In this Professional Certificate program, taught by prof.
Sander Kersten, a leading global expert in the field of nutrition, will learn how to analyze and interpret nutrition and health information overload to help build a healthier lifestyle for you and/or your patients.
You will learn about the composition of macro and micronutrients, their role in the body and their impact on our health.
You will gain a solid understanding of energy homeostasis and body weight regulation.
In addition, you will learn about health problems related to overnutrition and undernutrition.
You will learn strategies to improve nutritional status and combat overnutrition and undernutrition based on scientific knowledge.
The program covers everything from fats, proteins, carbohydrates, vitamins, minerals and water.
You will acquire the necessary knowledge, skills and tools to be more critical of the messages related to food and health with which we are constantly bombarded.
This program will also help you develop a critical mindset.
You'll learn to distinguish food misinformation as you discover what is complete nonsense, what has a scientific basis, and where the truth lies somewhere in between.
This program is especially useful for healthcare professionals looking to update their nutrition knowledge and skills and people working in the food industry with no nutrition background (such as food technology, legal, marketing, human resources and communication staff).
Healthcare professionals will benefit from gaining a solid foundation of academic knowledge in nutrition that will be useful in their interactions with patients and clients.
Professionals working in the food industry with no nutrition background will benefit from gaining a better understanding of foods and nutrients and how they can affect our health, which will be useful in the design of new foods and health claims and will enable better comunication.
with nutritionists and food scientists inside and outside the company.
Continuing Education and Credentialing Health professionals and allied health professionals often require formal qualifications and up-to-date education to practice their profession.
For some associations, this program can be used for CEUs.
Check with your local organization to see if the program qualifies.
which will be useful in the design of new foods and new health claims and will allow better communication with nutritionists and food scientists inside and outside the company.
Continuing Education and Credentialing Health professionals and allied health professionals often require formal qualifications and up-to-date education to practice their profession.
For some associations, this program can be used for CEUs.
Check with your local organization to see if the program qualifies.
which will be useful in the design of new foods and new health claims and will allow better communication with nutritionists and food scientists inside and outside the company.
Continuing Education and Credentialing Health professionals and allied health professionals often require formal qualifications and up-to-date education to practice their profession.
For some associations, this program can be used for CEUs.
Check with your local organization to see if the program qualifies.
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