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Microcredential

Food, Nutrition and Health

Wageningen University via edX Professional Certificate

Overview

In this Professional Certificate program, taught by prof. Sander Kersten, a leading global expert in the field of nutrition, you will learn how to analyze and interpret the information overload about nutrition and health to help build a healthier lifestyle for you and/or your patients.

You will learn about the composition of macro- and micronutrients, their role in the body, and their impact on our health. You will get a sound understanding of energy homeostasis and the regulation of bodyweight. Also, you will learn about health problems related to overnutrition and undernutrition. You will learn strategies to improve nutritional status, and combat overnutrition and undernutrition based on scientific knowledge. The program covers everything from fat, protein, carbohydrates, vitamins, minerals, and water. You will acquire the necessary knowledge, skills and tools to become more critical towards the food and health related messages we’re constantly bombarded with.

This program will also help you develop a critical mindset. You will learn how to distinguish misinformation about food as you discover what is complete nonsense, what has a scientific basis and where the truth is somewhere in between.

This program is especially useful for health care professionals who are looking to update their knowledge and skills about nutrition and people working in the food industry with a non-nutrition background (such as food technology, legal, marketing, HR and communication staff). Health care professionals will benefit by acquiring a solid academic knowledge base in nutrition that will be helpful in their interactions with patients and clients.
Professionals working in the food industry with a non-nutrition background will benefit by gaining a better understanding of foods and nutrients and how they can impact our health, which will useful in the design of new foods and new health claims and will allow for better communication with nutritionists and food scientists within and outside the company.

Continuing education and accreditation
Health care professionals and health associate professionals often require formal qualifications and updated schooling to practice their profession. For some associations, this program may be used for CEUs. Please check with your local organization if the program qualifies.

Courses

Taught by

Alida Melse, Inge Brouwer, Guido Hooiveld and Sander Kersten

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