Humans have always used foods as medicine – from ancient times, across many cultures right up until now. At a time when we are being bombarded by messages about the health properties of food, of miracle foods and special diets, what is fact and what is fiction? Can we really use food as medicine?
The free online course “Food as Medicine” explores how food can be important both in preventative health and as an aid in the management of certain chronic diseases today, in the past and in the future. You will also learn about what’s in food that gives it the potential to improve our health. This course will have broad general interest appeal to everyone interested in food, nutrition and health. But it will be of particular interest to healthcare professionals who are looking to have more evidenced-based information, to assist them in providing food-based recommendations to their patients.
Food as Medicine Course Content
In this course, you will learn how to apply nutrition science to guide you in using food as medicine for you and your family. The course includes the following topics:
- How can we use food as medicine?
- Nutrition science: how do you know what to eat and how much?
- The latest evidence-based nutrition guidelines;
- Current controversies;
- A body systems approach to food and diet;
- The brain and the gut;
- Foods that may play a role in the optimal functioning of these systems;
- Genetics and the advances in our knowledge of how this interacts with food and nutrition;
- Managing our weight in the context of the environment that we live in.
- The relationships between food, fertility, and pregnancy;
- How using food as medicine can influence the health of future generations.
- Which types of foods are essential for health and wellbeing;
- How food can play an important role in treating/preventing disease;
- How to apply the latest nutrition guidelines to improve your personal food choices, nutritional intake.
This course does not require previous knowledge or experience in science, health studies or using food as medicine.
Summary of Main Course Features
- Created by: Monash University
- Educator: Helen Truby
- Starts: 26 February 2018
- Duration: 3 weeks x 4 hours per week
- Certificates available
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