What’s Going on In Nutrition #5

As summer is approaching, I thought I would introduce a website that I was just introduced to through the Collegiate and Professional Sports Dietitians Association.

“Coursera is an education company that partners with the top universities and organizations in the world to offer courses online for anyone to take, for free. Our technology enables our partners to teach millions of students rather than hundreds.

We envision a future where everyone has access to a world-class education that has so far been available to a select few. We aim to empower people with education that will improve their lives, the lives of their families, and the communities they live in.”

I have just graduated with my Bachelor’s of Science with an emphasis in Dietetics, but I am one of those kids that loves to learn. I thought I would share some courses that are coming up in the next few months that I am going to enroll in.

Sustainability of Food Systems: A Global Life Cycle Perspective
Taught by Jason Hill from the University of Minnesota

The course starts June 14th and is 8 weeks long. The workload is 3-4 hours a week

Course Syllabus

This course is organized around fifteen questions that span our world’s food system, its impacts, and its future.

  1. What is food?
  2. What foods do we eat?
  3. How do we prepare our food?
  4. How and where did our food originate?
  5. How and where do we grow our food?
  6. How do we facilitate the trade and transfer of our food?
  7. How do we process and distribute our food?
  8. How do we choose what to eat?
  9. How does what we eat affect our health?
  10. How does what we eat affect our environment?
  11. How much food will we need in the future?
  12. What challenges do we face in reforming the global food system?
  13. How do we assess the sustainability of the global food system?
  14. How can we provide more food more sustainably?
  15. How can we each contribute to a more sustainable global food system?

Once again, these courses are FREE to take! Sign up here

This next one is really interesting to me because it requires you to cook at home and teaches about food and prepping/cooking!

The Science of Gastronomy
Taught by Lam Lung Yeung and King L. Chow at The Hong Kong University of Science and Technology


This course starts July 10th and is 6 weeks long. The workload is 3-4 hours/week

Course Syllabus

Week 1:
1. Energy Transfer
2. Hunger and Satiety

Week 2:
3. The Sense of Taste
4. The Sense of Smell

Week 3:
5. The Sense of Sight
6. The Sense of Touch

Week 4:
7. Fruits and Vegetables
8. A Perfect Steak

Week 5:
8. A Perfect Steak (continue)
9. Sauces

Week 6:
9. Sauces (continue)
10. Dessert

You can sign up here

Exercise Physiology: Understanding the Athlete Within
Taught by Mark Hargreaves from The University of Melbourne

The course starts July 22nd and is 6 weeks long. The workload is 4-6 hours/week

Course Syllabus

Week One: Review of excitation-contraction coupling in skeletal muscle, muscle fibre types, energetics and muscle adaptations to exercise training.
Week Two: The key fuels by contracting skeletal muscle during high intensity sprint exercise through to prolonged endurance exercise.
Week Three: Cardiovascular and respiratory responses to exercise that ensure adequate oxygen delivery to contracting skeletal muscle and the determinants of maximal oxygen uptake.
Week Four: Temperature and fluid balance during exercise.
Week Five: Mechanisms of fatigue during exercise and interactions between the central nervous system and peripheral factors.
Week Six: How do genes influence athletic performance – are athletes “born or made?”

You can sign up here

If anyone has used Coursera before, did you enjoy it? I’ll provide feedback once I get started with the lessons!