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Serving a Healthy Diet
In a world of conflicting food messages, how do we know which foods are good for us? What is the evidence for why you might want to incorporate foods like leafy greens, beans and berries more often into the meals you prepare? How do you construct a menu that tastes good, meets the nutrient and health requirements for an individual or group, and is culturally appropriate and responsibly sourced?
Planning and implementing healthy meals for customers, clients, family, and friends can pose a challenge. In this course we explore the relationship between diet and health by examining the habitual eating patterns that have been shown to prevent chronic diet-related conditions. We learn about the nutritional components of the foods and beverages commonly present in these healthy eating patterns and to implement strategies that will help those we serve make better food choices.
By the end of this course, you will be able to:
- Describe healthful dietary patterns and summarize their common factors.
- Identify the healthful properties of foods, how to responsibly source those foods, and how preparation influences their properties.
- Create a healthful dish based on principles of maximizing flavor while mitigating chronic disease risk.
- Week 1: Defining a Healthy Diet
- Week 2: Health Properties of Foods: Fruits, Vegetables, & Grains
- Week 3: Health Properties of Foods: Sources of Fat & Protein
- Week 4: Health Properties of Foods: Dairy, Dairy Alternatives, & Beverages
- Week 5: Smart Substitutions
- Week 6: Accommodating Different Needs
- 6 weeks to complete
- 2 - 4 Hours a Week (Watch videos, take quizzes, and post to discussion forums)
- 100% Online (Asynchronous – anywhere, anytime)
- A “Letter of Completion” will be emailed to students who satisfactorily complete all of the required discussion forum assignments and correctly answer at least 90% of all quiz questions presented throughout the six weekly course modules, and no later than two weeks after the end of the session in which they are enrolled.
Contact the Program Director at firstname.lastname@example.org
Alice Lichtenstein, D.Sc.
Link to biography - https://nutrition.tufts.edu/profile/faculty/alice-lichtenstein
Paul Jacques, D.Sc.
Link to biography - https://nutrition.tufts.edu/profile/faculty/paul-jacques
Tim Griffin, Ph.D.
Link to biography - https://nutrition.tufts.edu/profile/faculty/timothy-griffin
Nicola McKeown, Ph.D.
Link to biography - https://nutrition.tufts.edu/profile/faculty/nicola-mckeown
Diane McKay, Ph.D., F.A.C.N.
Link to biography - https://nutrition.tufts.edu/profile/faculty/diane-mckay
Additional Lecturers: Lara Hyde, PhD; J. Philip Karl, PhD, RD; Nicole Schultz, PhD, MPH; Adriene Worthington, MEd, RDN, LDN; Alicia Romano, MS, RD, LDN; Brandon Lee, MS, RDN; Aaron Slader, MS, RD, LDN; Dustin Burnett, MS, RDN.
- Friedman School of Nutrition Science and Policy