I really enjoyed the first two weeks. It was all stuff I kinda already knew but was presented very concisely in a way that was easy to understand.

The second two weeks weren't so useful and I completed them very quickly but I can see how someone who isn't too confident with cooking at home could benefit from them.

Overall, a very interesting course that tackles an incredibly important subject in a succinct way. This kind of food education should be compulsory for everyone.

It was a little too simple, maybe because I have done my own research for years. Plus, I paid $39 so I could receive a certificate of completion when I passed the course. All I was provided was the ability to download my "certificate" on regular paper on a copy machine I don't own. I would think for $39 they could afford to send me a nice raised letter actual certificate. I feel like they scammed me on that part. So, I guess they did teach me not to trust everyone!!

Someone really put some work into this! Great if you (like me) do not have any clue on how to eat healthy.

Somehow superficial treatment though, if someone asked me what i took out of this course i would say to best eat half vegetables and half meat/carbohydrates. I hoped for more answers on "why" questions, like "why are vegetables necessary?", or "what vegetables are needed for what body function?".

Still, nice, flashy videos and great commitment of the editors.

Honestly, I believe that this course is specifically directed to population not accostumed to cook food at home (e.g. North americans). I am mediterrenean, hence I am accustomed to cook myself since I was 18 years old, and possibly most of my friends as well. That is, the course was definitely interesting, although the part I enjoyed more was the first week, where I learned a lot, while all the others were just basically listening to well known facts. Thanks

I enjoyed this course and learning, specifically how to adapt a healthier diet and the evolution of food in the US. The videos were interesting and the information was insightful and applicable to daily life. The only thing I might change in the course is having the professor incorporate definitions to some of the terms (i.e. nutrient dense, , metabolic abnormalities) in the videos, or as a supplemental document.

I would recommend this course to others.

At the end (week 3, 4) it lacked immensely. Suddenly I thought my internet crashed but it was that the videos were so short and for some reason lacked relevant information. Would've loved if you showed as much information as the beginning. The cooking week was great though, and the rest was amazing. Loved it. Just be sure to maintain the quality even to the very last video! Keep it up! Will be sure to check other courses from the same professor :)

Some

Of the information provided in this course is slightly dated, and while well intentioned, could be contributing to a larger misconception and underestimated value of animal fats and proteins. For instance in one video animal based saturated fats are deemed less healthy than plant based saturated fats, despite being more stable. Overall a good course, starts the learning off on the right path, but should consider updating some of the material.

Basic and to-the-point...This course is good for those who want to understand the fundamentals of healthy meal planning and nutrition. Covers the importance of the macro-nutrients in diet and how to plan a healthy diet strategy accordingly. Its a short course and you can cover all modules/videos in a day. The assessments are all quiz based. There is no writing involved. Recommended for those interested in healthy eating and meal planning.

It was very interesting and moderately useful. The target audience was clearly for people with bad eating habits. As someone who cooks all of their meals, I would have found it good to cover things such as food planning and a bit more depth in the applicable tools to develop an appropriate nutritional plan based on physiology and activity. Thant being said, thank you very much for developing this free ressource, it at least got me started.

This was a very interesting short course on Nutrition. Personally, I found the information surrounding methods to moderate eating habits the most interesting however i disagree with the 6 staple items to have at home. Having Oil, Sugar, and Salt as three of them doesn't seem to fit with the overall message of the course about consuming micro nutrient dense food then have sugars from intrinsic sources whilst looking at labels low in sodium.

I am loving the Stanford nutrition courses. I think this course, plus the Child nutrition course should be mandatory for all human beings. What I wish could be done is that their would be offered more serious courses, ones where people considering the career would truly benefit from. These classes seem more general and light, which is good for people that just want basic knowledge, but insufficient for people seeking more than just that.

Although not a course exactly, more like a brief introduction to the food industry, mainly in the USA, this still has a very pleasant lecturer, sharing a bit of knowledge, but also quite a lot of kitchen. I find the music accompanying the videos nice, yet out of place, making it seem more like an advertisement than an actual course. I would give a 3.5 stars if was possible, but due to the heart in the course, 4 is better suited than 3.

This is a great introductory and time efficient course that allows anyone to get a brief overview of a healthy life style. This course, aside from the first video, does not go into the nutritional value of food or micro nutrient variables. So, if you'd like to get more information on how to cultivate your own healthy life style this is a great choice. However, if you'd like the more scientific side of things this course is not for you.

This course was great for an introductory course to food and health because it emphasized getting back to the basics of real food and cooking simply. It lost a star because I felt like there were certain topics that needed a more in depth and less cursory approach. They were almost dismissive at times for the sake of "keeping it simple" whereas a simple suggestion about washing produce to remove pesticides could've been helpful.

This course was very helpful and motivating to change current food habits and trends. I learned some valuable tips and gained a few recipe ideas to try for healthier eating at home. This course also encourages me to cook at home more and have more control over what I'm putting in my body. The combination of interviews, examples, and data points were very effective in communicating the overall course message and objective.

I thoroughly enjoyed the course but was looking for more, as in a Part II. I am not sure how the Week 5 fits in- is it actually part of the course? Nevertheless the GF recipes were a bonus as my diet is GF as much as possible.

I have just one comment about the quizzes: the answer to one of the questions was actually in the next week’s lesson.

Good way to keep learning! I am new to this and will continue online learning.

This is a great introductory course for people who are looking some basic direction into eating in building sustainable healthy eating habits. Much of the content though is intended for people who live in highly industrialised western countries. As a Latin American, I found some of the content was a bit common sense for people from this part of the world, where we are luckily still not eating as much processed food.

I knew much of this material, and I agree with most of it. I disagree that keeping grains in the diet is a good thing. Many diabetics would be better off not eating grains. I am allergic to wheat, rye, oats, and corn. In short, I am allergic to most grains. I became much healthier when I began to avoid grains. Greens are much more nutrient dense than any grain out there, and I love collard greens and salads.

Well-balanced and chucked into digestible segments for public consumption and learning. Animation and conversations with Michael Pollen works well to vary to the deliver of information and story line. A couple content errors should be corrected: one of the double bonds in the unsaturated fatty acid has 5 bonds on a carbon, and statement that there is only one essential fatty acid is not correct as far as I know.

I liked a lot the course ,even if it is a basic one. I eat 95% homemade food ,so many of the things they were

talking about are already things I do in my each day routine,I even take my own food to work so I do not eat around junky food. I appreciated the information and the ideeas to help make it easier to cook at home and be more careful about what one eats and the tips of moderating the quantity. Thank you !

The information in the video was very informative and will assist me in taking informed judgement about the food and its nutritional value when i go to the supermarket next time. It gave me new dimension of looking at food and also learned lot of new recipes. My must try is going to be ricotta cake and i also love the fact that the recipes will assist to those who are gluten free as well. Great course over all!!

After finishing this course, I can confidently say that I do have a better understanding when it comes to the nutritional component (e.g. micronutrient and macronutrient values) and quality of food. It is simple to understand and the information given is well presented. There might be some things and ideas that I don't agree with, but overall the knowledge you can gain from this short course is worth the time.

The course is easy to listen and comprehend, and all material is pretty practical. However, it is rather superficial. I myself maintain a healthy lifestyle, and I didn't learn almost anything new from it (i'd say, around 5% of the information was new to me). I expected more. On the other hand, it's a good course for people with weight&lifestyle problems to figure out first steps towards a healthier lifestyle.

Loved it until it got to the cooking and recipes that all involved animal products and did not mention substitutes (like "instead of cow's milk you could use almond or soy milk"), there was not one vegan recipe, unless you start with leaving certain items out, which I understood was not the goal. I am a WFPB SOS Vegan so seeing so much eggs, chicken, butter, milk, etc. being used was not what I had expected.

Very easy and nice way to present food and health, but I really believe it is also important to consume organic as much as possible and it should be incentivises , as we know pesticide in excess is also harmful in the long run for our health and planet, if we want to educate the population, let's educate and also taking our planet into consideration, as we have the 17 development goals to achieve by 2030.