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Learner Reviews & Feedback for Stanford Introduction to Food and Health by Stanford University

4.7
stars
33,868 ratings

About the 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...

Top reviews

KW

Mar 11, 2023

This course has a lot of great information on nutrition and simple eating without being overwhelming. It gives practical advice that anyone seeking to eat healthier can implement in their daily lives.

GG

Dec 30, 2021

It was the best first experience I had and I have gained good amount of knowledge where I am applying that to my day to day life . It's inspiring . Thank you Coursera , Thank you Stanford University.

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By Бурумбаева А К

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Nov 25, 2024

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By Турсумбаев Е

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Nov 7, 2024

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By RITVIK R

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Oct 31, 2022

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Jun 18, 2022

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Apr 18, 2022

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Apr 6, 2022

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By Wang S

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Feb 25, 2022

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Sep 11, 2021

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Aug 23, 2021

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Jul 25, 2021

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Apr 26, 2021

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Apr 19, 2021

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Mar 28, 2021

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Feb 9, 2021

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By Wong Y K

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Mar 19, 2020

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Feb 17, 2025

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Sep 7, 2024

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Aug 31, 2024

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By Li H

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Jun 23, 2024

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By TMU謝欣芳

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Dec 29, 2022

好

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Nov 23, 2022

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Oct 22, 2022

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Oct 9, 2022

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