Modern Nutrition in Health and Disease
by A. Catharine Ross, Benjamin Caballero, Robert J. Cousins, Katherine L. Tucker, Thomas R. Ziegler · A. Catharine Ross, Benjamin Caballero
The standard graduate-level reference in nutrition science, with chapters by specialists on nutrient biochemistry, requirements across the life cycle, and diet's role in specific diseases. Used to look up mechanisms and clinical evidence rather than read straight through.
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More resources on Nutrition
MyPlate.gov
The USDA's official dietary guidance site, with food-group targets by age and activity level, printable plans, recipes, and a quiz that generates a personal daily plan. Useful for translating the Dietary Guidelines into concrete portions.
Examine.com
Independent research database that summarises the scientific evidence on dietary supplements, nutrients and diets, rating effects by outcome and study quality. Readers can check what trials actually show about a supplement's benefits, dosage and safety before acting on nutrition claims.
eatright.org
EatRight.org is the consumer site of the Academy of Nutrition and Dietetics, offering evidence-based nutrition guidance, healthy eating tips, meal planning ideas, and resources to locate a registered dietitian.
Nutrition.gov
A US Department of Agriculture portal linking to federal guidance on dietary guidelines, food labels, MyPlate, weight management, and life-stage nutrition. Use it to find the government's current official position and locate primary sources behind common dietary advice.
Harvard T.H. Chan Nutrition Source
Harvard T.H. Chan School of Public Health's evidence-review site on macronutrients, vitamins, specific foods, and popular diets. Each page cites the underlying research, so you can compare mainstream nutrition claims against the studies supporting or undercutting them.
Introduction to Food and Health
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