About this course: 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
Created by: Stanford University
Taught by: Maya Adam, MD, Lecturer
Stanford School of Medicine
| Level | Beginner |
| Commitment | 5 weeks of study, 1 hour/week |
| Language | English, Subtitles: Russian, Czech |
| Hardware Req | No special hardware required. |
| How To Pass | Pass all graded assignments to complete the course. |
| User Ratings |
Syllabus
WEEK 1
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.
6 videos
- Video: Introduction
- Video: A Sociocultural History of Obesity
- Video: Macronutrient Structure & Metabolism
- Video: Carbohydrate-rich Foods & the Glycemic Index
- Video: Animal & Plant-based Proteins
- Video: Dietary Fats & Their Effects on Human Health
Graded: Section 1 Quiz
WEEK 2
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.
5 videos
- Video: Why Are Highly Processed Foods Generally Less Healthy?
- Video: Trends in Sugar Consumption & Recommendations
- Video: The Case for Cooking
- Video: A Case Study: Middle-aged Pre-diabetic Man
- Video: A Step-wise Approach to Behavior Change
Graded: Section 2 Quiz
WEEK 3
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.
4 videos
- Video: Eat Food. Not Too Much. Mostly Plants.
- Video: Cooking: Fundamental Ingredients
- Video: Cooking: Increasing Vegetable Intake
- Video: Cooking: Sensible Substitutions
Graded: Section 3 Quiz
WEEK 4
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.
4 videos
- Video: Constructing a Healthy Plate
- Video: Shopping in a Supermarket
- Video: Reading Nutrition Labels
- Video: The Importance of Moderation in Maintaining a Healthy Diet
Graded: Section 4 Quiz
WEEK 5
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)
10 videos, 10 readings
- Video: How to Make Gluten Free Crêpes
- Reading: Recipe for Gluten Free Crêpes
- Video: How to Make Lemon Herb Roasted Chicken
- Reading: Recipe for Lemon Herb Chicken
- Video: How to Make Asparagus Torta
- Reading: Recipe for Asparagus Torta
- Video: How to Make Idlis - Indian Rice Cakes
- Reading: Recipe for Indian Rice Cakes
- Video: How to Make Pad Thai
- Reading: Recipe for Pad Thai
- Video: How to Make Lasagna
- Reading: Recipe for Lasagna
- Video: How to Make Ricotta Cake
- Reading: Recipe for Ricotta Cake
- Video: How to Make Pancakes in a Blender
- Reading: Recipe for Easy Blender Pancakes
- Video: How to Make a Sweet Pea Salad
- Reading: Recipe for Sweet Pea Salad
- Video: How to Make Egg Sandwiches
- Reading: Recipe for Egg Sandwiches
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.
3 readings
- Reading: List of Recommended Readings
- Reading: List of Recommended Documentaries
- Reading: List of Recommended Websites
FAQs
How It Works
Coursework
Each course is like an interactive textbook, featuring pre-recorded videos, quizzes and projects.
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Creators
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.
Ratings and Reviews
Amazing
loved this course, as a chiropractic assistant, who works in a naturopathic facility treating neuropathy, this course has enlightened me to the many natural and fresh foods, our patients can eat happily, while enjoying the same great tasting foods as before. Many of our patients are diabetic and we encourage a natural, fresh palio diet, low in sugar and dairy / grain consumption. I loved the idea of cooking and sharing recipes with us, toward the end of this course. Thank you very much, I am sure hundreds of thousands of others can benefit from this course, as I surely have.
very interesting.
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CQ
This is the most intresting and complete nutrition course i ever done (by the way i'm twelve) and thanks to that i'm in love with nutrition.