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 healthy eating.
There is strong evidence that global increase in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food at home, have contributed to high rates of preventable, chronic diseases.
In this course, learners will be accustomed with information and practical skills they need to begin optimizing the way they eat.
This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which people consume it.
By the end of this course, learners should have the tools they need to distinguish between foods that will support health and those that threaten it.
In addition, we will present a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer and have healthier lives.
The trained graduate will look after the well-being of masses helping them to lead a stress free and fulfilling life.