Here are some free online nutrition courses you may be interested in.
Title: The Science and Politics of the GMO
Course Description: Learn the basics of genetic engineering and biotechnology and examine why the GMO is politically contentious. Participants will gain an understanding of how science works, its limits, and how the interaction of these factors leads to decision-making.
Instructors: Sarah Evanega, Adjunct International Professor, Plant Breeding and Genetics
Cornell University; Ronald Herring, Professor, Government Cornell University; David Just, Professor, Charles H. Dyson School of Applied Economics and Management
Cornell University; Jaron Porciello, Associate Director, Research Data Engagement and Training in International Programs, Cornell University; Rebecca Harrison, Ph.D. student, Science and Technology Studies, Cornell University
Start Date: This is an Archived Course
Where to find: https://www.edx.org/course/science-politics-gmo-cornellx-gmo101x
Title: Introduction to Health and Wellness
Course Description: This 3-credit course focuses on the latest trends in health, nutrition, physical activity and wellness. From stress management and sleep to overall well-being, we will explore personal health, health-related attitudes and beliefs, and individual health behaviors. Topics include:Assessment of one's personal health; Introduction to population health and national and global health goals; Dietary choices for lifelong health; Improving personal fitness; Achieving and maintaining a healthy weight; Assessing health information; Managing stress; Sleep hygiene; Lowering risk of infectious diseases
University: Arizona State University
Instructors: Nicole Vaudrin, Doctoral Student, School of Nutrition and Health Promotion, Arizona State University; Dr. Punam Ohri-Vachaspati, Associate Professor of Nutrition, Arizona State University
Start Date: October 9
Where to find: https://www.edx.org/course/introduction-health-wellness-asux-exw100x-2 #!
Title: The Science of Gastronomy
Course Description: This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation, and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implications of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation, altering flavor by chemical means, and modification of coloration to improve the appearance of dishes
University: The Hong Kong University of Science and Technology
Instructors: King L. Chow, Professor, Division of Life Science, The Hong Kong University of Science and Technology; Lam Lung Yeung, Associate Professor, Department of Chemistry, The Hong Kong University of Science and Technology
Cost: Free without certificate, $49 with certificate (not for academic credit)
Start Date: October 10
Where to find: https://www.coursera.org/learn/gastronomy
Title: International Nutrition
Course Description: Presents major nutritional problems that influence the health, survival, and developmental capacity of populations in developing societies. Covers approaches implemented at the household, community, national, and international levels to improve nutritional status. Explores the degree to which malnutrition can be prevented or reduced prior to achieving full economic development through targeted public and private sector interventions that address the causes of malnutrition.
University: The Johns Hopkins University.
Instructors: Keith West and Parul Christian
Start Date: Archived
Where to find: http://ocw.jhsph.edu/index.cfm/go/viewCourse/course/InternationalNutrition/coursePage/index/KIN
Charles Platkin is a nutrition and public health advocate and founder of DietDetective.com.