Search result for Nutrition Online Courses & Certifications
Get Course Alerts by Email
Weight Management: Beyond Balancing Calories
by Sharon Horesh Bergquist, MD- 4.7
Approx. 18 hours to complete
Across the globe, more people are suffering from obesity than at any other time in our history. Why has obesity become so common and so challenging? In this course, we will look at the root cause of obesity, as explained by the latest science. Understanding Obesity Welcome to the Course Dealing with Something Greater than Willpower...
Nutrition and Lifestyle in Pregnancy
by Berthold Koletzko- 4.8
Approx. 7 hours to complete
Nutrition and Lifestyle in Pregnancy offers an overview of the latest research findings and international recommendations on a variety of nutrition-related aspects and outcomes of pregnancy. Ensuring a healthy nutritional status and lifestyle prior to and during pregnancy is one of the best ways to help support the healthy growth and development of the unborn child....
Understanding Obesity
by Dr John Menzies- 4.6
Approx. 6 hours to complete
In this course, we’ll look at the facts and misconceptions around obesity and discuss key physiological and psychological concepts around the brain’s control of appetite and body weight. We’ll consider the biological and environmental pressures that make it easy to gain weight (and hard to lose it!). These will help you prepare for the final project....
Diabetes – the Essential Facts
by Nicolai Jacob Wewer Albrechtsen , Signe Sørensen Torekov , Jens Juul Holst- 4.7
Approx. 10 hours to complete
Across the world more than 420 million people are living with diabetes. Two thirds of these have not yet been diagnosed. When discovered late or managed incorrectly, diabetes can damage your heart, blood vessels, eyes, kidneys, and nerves, leading to disability and premature death. This course is also part of the EIT Health programme....
The New Nordic Diet - from Gastronomy to Health
by Dr Arne Astrup, MD, DMSc.- 4.6
Approx. 7 hours to complete
The New Nordic Diet is a new food culture developed in 2009-13 with key emphasis on gastronomy, health, and environment. Major research in its effect on acceptability, behaviour and learning skills, and disease prevention have been conducted by the OPUS centre at the University of Copenhagen and the people behind the award-winning restaurant Noma in Copenhagen....
Agricultura urbana y periurbana
by Beverly Hernández Castro- 4.7
Approx. 9 hours to complete
Este curso explica un conjunto de conceptos y herramientas básicas y necesarias para la producción de alimentos agrícolas y pecuarios en pequeños espacios haciendo énfasis en la sustentabilidad de los mismos. Revisando temas como plagas y enfermedades, promueve el rescate de conocimientos tradicionales que, con bajo costo, permiten grandes beneficios encaminados a la seguridad alimentaria y crecimiento de huertas familiares....
Seguridad agroalimentaria
by Mtro. Emmanuel Picado Mata- 4.8
Approx. 9 hours to complete
La seguridad agroalimentaria es uno de los mayores problemas a nivel mundial debido a que existen millones de personas que no tienen acceso diario a los alimentos. Por ello, es necesario revisar el concepto y analizar su importancia, elementos para la construcción de políticas para generar seguridad alimentaria, así como los riesgos e implicaciones de no implementar estas políticas....
食品安全與毒理 (Food Safety & Toxicology)
by 姜至剛- 0.0
Approx. 13 hours to complete
「民以食為天!」 歷史的發展伴隨著糧食資源豐富的區域,古中國流傳至今的這句話說明了「吃」是多麼重要的一件事,求得三餐溫飽遂成為那個時代的人的生活中心。但相較於遠古時代,現今的人們較少為了「吃飽」而煩惱,而自此衍生而出的是「不只吃飽,更要吃好」,開始追求大魚大肉、滿漢全席;開始改變烹調方法,煎煮炒炸、煙燻、醃製;開始利用食品加工的技術為食物加上各式各樣的顏色與味道。 導致在食品加工業蓬勃發展的現代,「吃」這件事變成了一個疑問詞,重視養生的我們開始對吃進去的東西產生疑問,「我吃進去的食物有哪些成分?」、「食品添加物是什麼?」、「食品的檢驗標準是怎麼訂定的?」、「檢驗超標會對人體產生什麼危害?」,這些各式各樣對於吃的疑問加上媒體的渲染下,對「吃」的恐懼油然而生。 「吃得飽不如吃得巧!」 對應這些問題,其實科學家們發展出了多套嚴謹的毒理機制來評斷食品安全性。而我們將在本課程中以深入淺出的概念將毒理學應用在食品安全評估,介紹這些機制運作的方法和實際應用的例子,希望使同學了解看到擺在架上的食品,其背後許多不為人知的故事,並在面對層出不窮的食安問題時,能具有相當的基本概念,與對這些問題的思辨能力。 食品與毒理學原理 課程介紹 1. 1. 1 食品安全的誕生-飲食文化進化論 1. 1. 2-1. 1. 3 吃到的不一定是能看到的-食物成分的複雜性、對食品安全的恐懼 1. 2 課程學習目標-各種食品安全危害途徑 1. 3. 1 超標就有危害嗎?-毒性劑量效應 1. 3. 2 人體對毒物的反應機制-ADME 1. 3. 3 吃多少會有毒?-毒性測試與ADI值 1. 3. 4. 1 訂定檢驗標準-最大殘留容許量 1. 3. 4. 2 訂定檢驗標準-祖父條款、Use of tolerance、ALARA 1. 3. 4. 3 訂定檢驗標準-風險分析 NTU MOOC 課程問題詢問與回報機制...
营养与健康
by 郑伟娟- 4.4
Approx. 7 hours to complete
《营养与健康》介绍营养学基础知识,主要内容包括:人体所需的七大营养素的化学结构、主要生理功能、食物来源、人体每天的参考摄入量等;主要食物种类包括谷物类、薯类、豆类、坚果类、蔬菜类、水果类、肉类、水产品类、蛋类、乳制品类的营养价值;营养与疾病特别是一些慢性、高发性疾病如高血糖、高血脂、高血压、癌症等的关系。内容简单,适合无营养学基础、但希望了解一般的营养学知识,改善日常膳食质量的人选修。 营养学基础 课程介绍 欢迎 第一章节 营养学基础 正常的身高和体重 人体每天需要摄入的re量1 入的热量人体每天需摄入的热量2 食物中的营养成分和人体所需的营养 营养学基础 产能营养素 2-1-2碳水化合物(1) 2-1-2碳水化合物(2) 2. 1脂类化合物 2. 2脂类化合物 2. 3脂类化合物 产能营养素 非产能营养素 3-1-1矿物质(1) 3-1-2矿物质(2) 3-2-1矿物质(3) 3-2-2矿物质(4) 3-3-1维生素综述 3-3-2维生素A 3-3-3维生素D 3-3-4维生素E和维生素K 3-4-1维生素B1 3-4-2维生素B2 3-4-3维生素B3 3-5-1维生素B6和维生素B7 3-5-2维生素B11B12 3-5-4维生素C 3-6水和膳食纤维 非产能营养素 各类食物的营养价值 4-1食物营养价值的评价 4-2-1谷物类(1) 4-2-2谷物类(2) 4-3蔬菜类 4-4鱼禽肉蛋类 4-5乳类和豆类 各类食物的营养价值 营养与疾病 5-1营养与肥胖 5-2营养与高血压 5-3营养与高血脂 高胆固醇...
ГМО: технологии создания и применение
by Алексей Мензоров , Нариман Баттулин , Вениамин Фишман- 4.9
Approx. 12 hours to complete
Знаете, как скрестить мышь с медузой? Или, может быть, хотите научиться собирать конструктор из вируса, человека и быка? В нашем курсе мы расскажем вам о том, какие «пазлы» уже умеют складывать учёные и как трансгенные технологии влияют на нашу жизнь. ГМО — эти три буквы держат в страхе весь мир. Добро пожаловать на курс «ГМО: технологии создания и применение»....