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学生对 Stanford University 提供的 Stanford Introduction to Food and Health 的评价和反馈

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课程概述

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. There is strong evidence that global increases in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food in the home, have contributed to high rates of preventable, chronic disease. In this course, learners will be given the 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 we consume it. By the end of this course, learners should have the tools they need to distinguish between foods that will support their 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, healthier lives. View the trailer for the course here: https://www.youtube.com/watch?v=z7x1aaZ03xU...

热门审阅

SF

Jul 19, 2023

Provides basic information regarding macronutrients, the ideal proportions of various kinds of food in our diet, the importance of having home-cooked food, reading nutrition labels on food items, etc

NI

Dec 5, 2020

Foods and us have a relationship, and this course defines that relationship. Personally, this course provides positive experience for me in regards of food, meal preparation, and eating in moderation.

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9151 - Stanford Introduction to Food and Health 的 9175 个评论（共 9,720 个）

创建者 khaled w

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Apr 23, 2020

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Feb 11, 2026

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Jan 29, 2026

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Dec 6, 2024

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Sep 14, 2024

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Nov 9, 2022

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Jun 8, 2022

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May 29, 2022

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Apr 19, 2022

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Dec 3, 2021

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Nov 16, 2021

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Jul 25, 2021

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Jul 25, 2021

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Jan 30, 2021

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Dec 4, 2019

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Oct 16, 2019

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Mar 19, 2019

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Oct 5, 2018

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Jun 19, 2025

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Mar 9, 2021

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Feb 17, 2021

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Sep 1, 2024

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Jul 28, 2024

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Nov 15, 2022

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