University of Michigan

Healthy and Sustainable Foods

This course is part of Healthy and Sustainable Foods and Products Specialization

Taught in English

Olivier Jolliet

Instructor: Olivier Jolliet

1,730 already enrolled

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Course

Gain insight into a topic and learn the fundamentals

Intermediate level
Some related experience required
16 hours (approximately)
Flexible schedule
Learn at your own pace

What you'll learn

  • Assess nutritional performance and sustainability of foods

  • Analyze trade-offs between health and environmental impact of foods

  • Apply these concepts to 5,800 individual food items and diets

Details to know

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Assessments

18 quizzes

Course

Gain insight into a topic and learn the fundamentals

Intermediate level
Some related experience required
16 hours (approximately)
Flexible schedule
Learn at your own pace

See how employees at top companies are mastering in-demand skills

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Build your subject-matter expertise

This course is part of the Healthy and Sustainable Foods and Products Specialization
When you enroll in this course, you'll also be enrolled in this Specialization.
  • Learn new concepts from industry experts
  • Gain a foundational understanding of a subject or tool
  • Develop job-relevant skills with hands-on projects
  • Earn a shareable career certificate
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There are 3 modules in this course

Welcome! This module will introduce you to our course. The introductory lesson will provide an overview of the topics we will explore and outline the expectations and procedures. You will be introduced to utilizing spreadsheets as a tool for evaluating different types of foods. The module will conclude by introducing methods that can be used to measure the environmental impact of various food choices.

What's included

10 videos8 readings6 quizzes1 app item1 discussion prompt

This module focuses on evaluating the nutritional impact of food on individuals' health and how a combination of multiple evaluations can help us make changes to our diet that will result in positive impacts. You will be introduced to Dietary Risk Factors (DRF) and the Health Nutritional Index (HENI) as usable measurements. We will then move on to discuss the various trade-offs that one should consider when prioritizing a given measurement to inform their food choices. We conclude this module by thinking through how to make targeted changes to our diet to result in better nutritional and environmental outcomes.

What's included

9 videos7 readings8 quizzes1 discussion prompt

This final module examines the dietary impacts of multiple foods to then analyze trade-offs and targeted changes that can bring substantial health and environmental benefits with less than 10% caloric change. Then, you will utilize the calculations skills you've practiced to complete the End-of-Course Assessment. This assessment will be similar to the previous end-of-week quizzes, but it will instead cover concepts from the entire course rather than just one week. Lastly, we ask you to reflect on how your meal choices have changed since you began the course. If you elect to do so, you will revisit our initial meal sharing Gallery exercise to share your most recent meal as you complete our course!

What's included

10 videos5 readings4 quizzes1 app item2 discussion prompts

Instructor

Olivier Jolliet
University of Michigan
4 Courses8,032 learners

Offered by

Recommended if you're interested in Public Health

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