Food as medicine

Objectives 

1. Identify the principles and practices of food as medicine. 
2. Describe the role of food in relation to physical, mental, and emotional health. 
3. Discuss the benefits of quality nutrition for different age groups. 
4. Explain the evidence-based scientific basis of dietary interventions for a variety of common health conditions (such as diabetes, heart disease, cancer). 
5. Apply knowledge from nutritional sciences to develop individualized meal plans for optimal health outcomes. 
6. Analyse current philosophies surrounding holistic nutrition and their impact on our approach to food as medicine today.
7. Critically assess research literature on nutrition topics using interdisciplinary methods or approaches to arrive at reliable conclusions supported by facts or data.
8. Develop strategies for incorporating better nutrition into daily life and long-term wellness goals.

Course outline 

Module 1. Introduction 

1. Definition of ‘Food as Medicine’ 
2. Overview of benefits 
3. Presentation of course objectives 

Module 2. Historical Perspective on Food as Medicine 

1. Ancient theories and practices throughout the world  
2. Development of traditional medicine in India and China  

Module 3. Modern Understanding of Food as Medicine 

1. The role of nutrients in promoting health. 
2. Eating habits across communities               C. Dietary recommendations for specific populations 
3. Interactions between diet and chronic diseases    

Module 4. Putting It into Practice – Strategies for Incorporating Food as Medicine 

1. Understanding nutritional labels. 
2. Shopping smartly – stocking up on essential foods. 
3. Meal planning and menu selection 
4. Incorporating food in daily life. 
5. Making dietary adjustments to accommodate individual needs.

 Module 5. Conclusions and Summary 

Module 6. Text and certification