About this course: Eating patterns that begin in childhood affect health and well-being across the lifespan. The culture of eating has changed significantly in recent decades, especially in parts of the world where processed foods dominate our dietary intake. This course examines contemporary child nutrition and the impact of the individual decisions made by each family. The health risks associated with obesity in childhood are also discussed. Participants will learn what constitutes a healthy diet for children and adults and how to prepare simple, delicious foods aimed at inspiring a lifelong celebration of easy home-cooked meals. This course will help prepare participants to be the leading health providers, teachers and parents of the present and future.The text and other material in this course may include the opinion of the specific instructor and are not statements of advice, endorsement, opinion, or information of Stanford University.
Created by: Stanford University
Taught by: Maya Adam, MD, Lecturer
Stanford School of Medicine
| Level | Beginner |
| Commitment | 5 hours of videos and quizzes |
| Language | English, Subtitles: Croatian, Ukrainian, Chinese (Simplified), Dutch, Bulgarian, Korean, Russian, Spanish, Japanese, Romanian, Polish |
| Hardware Req | No special hardware required. |
| How To Pass | Pass all graded assignments to complete the course. |
| User Ratings |
Syllabus
WEEK 1
Why Home Cooking Matters
A childhood obesity epidemic is facing the USA and many developed nations. Why are so many foods processed, and what can we do to protect our families? We also explore the six basic ingredients every cook should have on hand!
10 videos, 1 reading
- Video: Introduction To Child Nutrition
- Video: Food is more than just nutrition
- Video: Why home cooking matters
- Video: Why are there so many processed foods?
- Video: USDA nutrition guidelines
- Video: The Six Ingredients Every Kitchen Needs
- Video: Stocking a Kitchen Pantry
- Video: Egg-in-a-hole
- Video: Smoothie
- Video: Vegetable Stir-Fry
- Reading: Recommended Readings
Graded: Why Home Cooking Matters
Graded: Elements of a Healthy Kitchen
Graded: Why Home Cooking Matters
WEEK 2
What Constitutes a Balanced Meal?
Everything you need to know about what makes up a balanced meal, including fats, carbohydrates, and proteins. Learn tricks for controlling portion sizes while maintaining satisfaction.
10 videos
- Video: How to create a balanced meal
- Video: Carbohydrates
- Video: Fats
- Video: Proteins
- Video: Sugar - Too much of a good thing?
- Video: Hunger and the "Glycemic Index"
- Video: How to eat in moderation
- Video: Oatmeal
- Video: Homemade Pasta Sauce
- Video: Almond Cake
Graded: The Elements of a Balanced Meal
Graded: Sugar, Hunger and the Glycemic Index
Graded: What Constitutes a Balanced Meal?
WEEK 3
From Supermarket to Dinner Table to School
Tricks for navigating the supermarket and shop for vegetables. Why the family meal is about more than just food; how to pack a quick, healthy lunch for a child and why this is so important; how to shop for fruits and vegetables (and teach children to love them); making over our children's favorite foods, and more healthy treats.
8 videos
- Video: Navigating a supermarket
- Video: Shopping for vegetables
- Video: What are the most nutritious foods?
- Video: Packing a lunchbox
- Video: The family meal
- Video: Dealing with picky eaters
- Video: Chicken Nuggets
- Video: Cupcakes
Graded: Navigating the supermarket
Graded: The Dinner Table
Graded: From Supermarket to Dinner Table to School
WEEK 4
Sustainable Eating
How to make choices that are good for you and the planet. Understand the difference between local, organic, and sustainable. Also, gardening as a way of getting children excited about fresh foods.
9 videos
- Video: Sustainable Eating
- Video: What does "organic" mean?
- Video: What does "locally grown" mean?
- Video: Healthy People = Healthy Planet
- Video: Growing a kitchen garden with Rita Bottini
- Video: Growing a kitchen garden
- Video: Fish
- Video: Soups
- Video: Steam vegetables
Graded: What is Sustainable Eating?
Graded: Growing a Kitchen Garden
Graded: Sustainable Eating
WEEK 5
Labels, Allergies and Taste
What have we learned about achieving good eating habits based on enjoyment of the right foods? More tips on working with food allergies, reading nutrition labels, and understanding the elements of taste. Cooking this week: the simple stew, a basic homemade salad dressing plus a Sunday morning treat that will make the whole family smile.
9 videos, 1 reading
- Video: The 8 foods that cause most food allergies
- Video: Understanding taste
- Video: Reading nutrition labels
- Video: Protecting Children's Health
- Video: Food's environmental impact
- Video: Stew
- Video: Salad Dressing
- Video: Crepes
- Video: Roast vegetables
- Reading: CASTING CALL: Calling all parents of children aged 7-11!
- Peer Review: The Child Nutrition Global Cookbook
Graded: Allergies and Taste Preferences
Graded: Health and Nutrition
Graded: Labels, Allergies and Taste
FAQs
How It Works
Coursework
Each course is like an interactive textbook, featuring pre-recorded videos, quizzes and projects.
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Creators
Stanford University
The Leland Stanford Junior University, commonly referred to as Stanford University or Stanford, is an American private research university located in Stanford, California on an 8,180-acre (3,310 ha) campus near Palo Alto, California, United States.
Ratings and Reviews
Learned a lot especially other names for sugar found in processed foods...
me encanta
This course has been a great and important experience for me, not only for personal and professional purposes, like housewife and human being has been wonderful, I've been able to see what important is the daily nutrition and to help others to learn about this discipline, specially for the smallest in our homes. Thank you very much for its support and teachings
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ES
SO fun to listen to this course. Very clear instruction. My rating of 4 out of 5 is simply because the information is very basic and, to me, common sense! Truly enjoying this course!