
The Science of Nutrition / Essentials of Teenage Health
Master the Science of Nutrition and the Power of Food: Transform Your Health, One Bite at a Time!
In these 36 lectures, get answers to questions about the evolution of the human diet and its relationship to our bodies. Bringing together insights from fields including anthropology, health science, biology, and sociology, this partnership between The Great Courses and National Geographic lays bare what science can teach us about food.
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Master the Science of Nutrition and the Power of Food: Transform Your Health, One Bite at a Time!
How we became fat, sick and exhausted eating exactly what the FDA told us to eat (and how to fix it)
The acronym of the Standard American Diet provides a pretty good description of what it does to our bodies and how it makes us feel: SAD. Scientific studies show it promotes inflammation, works against our microbiome, could be exacerbating mental illness and cognitive decline, and could certainly shorten our lives. Enter Julia Nordgren, pediatrician and graduate of The Culinary Institute of America. In the 12 fascinating lessons of Eat for Your Health: Simple Science and Fantastic Flavor, Dr. Nordgren will bust the myths the food industry has been propagating, explain the truth about how nutrients work in the human body, and teach the basic cooking skills that will allow you to create healthy and delicious meals in your kitchen at home.
The drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. For this reason, food offers a deeply insightful lens on human history, shedding new light on the evolution of social and political systems, on cultural interactions, economic empires, human migrations, and more. Now, in Food: A Cultural Culinary History, take an enthralling journey into the human relationship to food in the company of award-winning Professor Ken Albala of the University of the Pacific. With this innovative course, you’ll travel the world discovering fascinating food lore and culture of all regions and eras—as an eye-opening lesson in history as well as a unique window on what we eat today.
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