This course focuses on healthy and sustainable foods. After reviewing the crucial role of food for both health and the environment, we first look at the carbon footprint and environmental impacts of multiple ingredients and more complex foods. We also detail a health-based approach to quantify the impact of 5000+ individual foods on health, expressed in minutes of life lost and gain per serving. We then analyze trade-offs and targeted changes that can bring substantial health and environmental benefits with less than 10% caloric change. We finally address the health and sustainable performances of various diets, looking at disparities between gender, races and diets.
Healthy and Sustainable Foods
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Healthy and Sustainable Foods
This course is part of Healthy and Sustainable Foods and Products Specialization
Instructor: Olivier Jolliet
2,292 already enrolled
Included with 
Gain insight into a topic and learn the fundamentals.
3.8
(10 reviews)
Intermediate level
Some related experience required
16 hours to complete
3 weeks at 5 hours a week
Flexible schedule
Learn at your own pace
What you'll learn
Assess nutritional performance and sustainability of foods
Analyze trade-offs between health and environmental impact of foods
Apply these concepts to 5,800 individual food items and diets
Skills you'll gain
Details to know
Shareable certificate
Add to your LinkedIn profile
Assessments
18 assignments
Taught in English
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This course is part of the Healthy and Sustainable Foods and Products Specialization
When you enroll in this course, you'll also be enrolled in this Specialization.
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There are 3 modules in this course
Welcome! This module will introduce you to our course. The introductory lesson will provide an overview of the topics we will explore and outline the expectations and procedures. You will be introduced to utilizing spreadsheets as a tool for evaluating different types of foods. The module will conclude by introducing methods that can be used to measure the environmental impact of various food choices.
What's included
10 videos8 readings6 assignments1 app item1 discussion prompt
This module focuses on evaluating the nutritional impact of food on individuals' health and how a combination of multiple evaluations can help us make changes to our diet that will result in positive impacts. You will be introduced to Dietary Risk Factors (DRF) and the Health Nutritional Index (HENI) as usable measurements. We will then move on to discuss the various trade-offs that one should consider when prioritizing a given measurement to inform their food choices. We conclude this module by thinking through how to make targeted changes to our diet to result in better nutritional and environmental outcomes.
What's included
9 videos7 readings8 assignments1 discussion prompt
This final module examines the dietary impacts of multiple foods to then analyze trade-offs and targeted changes that can bring substantial health and environmental benefits with less than 10% caloric change. Then, you will utilize the calculations skills you've practiced to complete the End-of-Course Assessment. This assessment will be similar to the previous end-of-week quizzes, but it will instead cover concepts from the entire course rather than just one week. Lastly, we ask you to reflect on how your meal choices have changed since you began the course. If you elect to do so, you will revisit our initial meal sharing Gallery exercise to share your most recent meal as you complete our course!
What's included
10 videos5 readings4 assignments1 app item2 discussion prompts
Instructor
Offered by
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Reviewed on Sep 29, 2024
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