I am looking forward to my nutrition course in Stanford Continuing Studies that starts on 13 January 09. This is the only academic course I teach all year that is OPEN TO THE PUBLIC. We will meet Tuesday evenings from 7-9:15 pm for 8 weeks. The course reviews all key aspects of nutrition and has weekly assignments to help students optimize their own personal nutrition. The focus this year is "OVERCOMING NUTRITION BARRIERS".
It sounds simple: Eat a variety of wholesome foods and drink some water. But, in our modern environment, we are surrounded by food options very different from those on a traditional farm. Low-calorie sweeteners, plant extracts, added fiber, omega-3 fats, and any number of additives vie for our attention, all claiming to be the key to improved health. The various fad diets claim the same thing, many offering very different approaches to eating. How can we find out what will really help us feel better and live longer? How can we survive a trip to the grocery store or our own kitchen? By surveying the scientific literature relevant to modern nutrition, we will develop a systematic approach to creating recipes and grocery lists of foods by brand. Nutrition for general health, disease prevention, and exercise performance are contrasted throughout the course.
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