A course that offers a scientific framework for understanding food and its impact on health and society from past to present.
About this Course
Eating and understanding the nuances of food has become a complicated and often confusing experience. Virtually every day brings news about some “miracle food” that we should be consuming or some «poison» we should be avoiding. One day it’s tomatoes to prevent cancer, then flaxseed against heart disease or soybeans for menopause. At the same time we may be warned about trans fats, genetically modified foods, aspartame or MSG. Dietary supplements may be touted as the key to health or a factor in morbidity. According to some, dairy products are indispensable while others urge us to avoid them. The same goes for meat, wheat and soy; the list goes on. This course will shed light on the molecules that constitute our macro and micro nutrients and will attempt to clarify a number of the food issues using the best science available. Other topics to be presented will include the diet-cancer relationship, the link between diet and cardiovascular disease, food-borne illnesses, food additives and weight control.
WAYS TO TAKE THIS EDX COURSE:
Simply Audit this Course
Can’t commit to all of the lectures, assignments, and tests? Audit this course and have complete access to all of the course material, tests, and the online discussion forum. You decide what and how much you want to do.
Free to All
Try for a Certificate
Looking to test your mettle? Participate in all of the course’s activities and abide by the edX Honor Code. If your work is satisfactory, you’ll receive a personalized certificate to showcase your achievement.
Free to All