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Course Content
A Sociocultural History of Obesity and the Western Diet
The human body runs on food. Where once, food shortage was the major concern, after the Second World War, technological advances in food production led to a new era that was characterized by an overabundance of inexpensive food and relatively little physical activity.
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Stanford Introduction to Food & Health – Trailer
02:04
The Spectrum of Carbohydrates – from Whole Grain to White Bread
03:46
Fundamentals of Nutrients and the History of Nutrition
00:00
The Spectrum of Carbohydrates – from Whole Grain to White Bread
00:00
Building Blocks
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Plant & Animal Proteins – the Building Blocks of the Body
00:00
Dietary Fats and Their Recommended Intake
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Sugar & Your Health: Too Much of a Good Thing?
00:00
Cooking
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Michael Pollan Presents the Case for Cooking
00:00
Case Study: A Pre-Diabetic Middle-aged Man
00:00
Changing Your Eating Habits: A Step-wise Approach
00:00
Eat Food. Not Too Much. Mostly Plants.
00:00
Ingredients Every Home Kitchen Must Have – Cooking Fundamentals
00:00
Adding Vegetables Into Your Diet – Cooking Fundamentals
00:00
Sensible Substitutions – Cooking
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Plates, Nutrition & Moderation
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Constructing a Healthy Plate
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Reading Nutrition Facts Labels
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The Importance of Moderation to Your Health
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Quiz
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Introduction to Food & Nutrition
Stanford Introduction to Food & Health
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