Free Diet & Nutrition Courses

This course provides an overview of digestion and metabolism of nutrients.

In this course Yale Professor Kelly Brownell, who is also the Director of the Rudd Center for Food Policy and Obesity at Yale, takes on the issue of food in the modern world in a comprehensive way.

This course provides a working knowledge of pathophysiology related to nutrition care, medical nutrition therapies, assessment of need for adaptive feeding techniques, and nutritional pharmacology.

This course will cover the biology and psychology of eating disorders such as anorexia nervosa, bulimia nervosa, and binge eating disorder.

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.

We are what we eat--morally as well as molecularly. So how should concerns about animals, workers, the environment, and community inform our food choices?

Eating patterns that begin in childhood affect health and well-being across the lifespan. The culture of eating has changed significantly in recent decades, especially in parts of the world where processed foods dominate our dietary intake.

A food system encompasses the activities, people and resources involved in getting food from field to plate. Along the way, it intersects with aspects of public health, equity and the environment.

Sustainable Living is a sub-division of the Education for Sustainable Living Program (ESLP). ESLP is a student designed, student developed, and student facilitated program offered through the Institute of the Environment.