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.
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Egg-in-a-hole
Skills You'll Learn
Food Safety, Nutrition, Organic Food, Food Science
Reviews
4.8 (10,334 ratings)
- 5 stars82.08%
- 4 stars14.35%
- 3 stars2.44%
- 2 stars0.51%
- 1 star0.59%
M
Nov 27, 2019
Dear Maya, Thank you so much for being so humble and cooperative throughout the course. Your course was extra ordinary helpful in daily routine and belongs to every person belonging to any field.
DF
Dec 1, 2019
Very informative. The presentation style was easy to follow. Loved the art work. Quiz at the end of each segment was relevant to topics presented. Recipes are easy to follow and very child friendly.
From the lesson
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!
Taught By
Maya Adam, MD
Lecturer