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Healthy and Sustainable Foods
  • Level Professional
  • Duration 16 hours
  • Course by University of Michigan
  • Offered by

About

This course focuses on healthy and sustainable foods. After reviewing the crucial role of food for both health and the environment, we first look at the carbon footprint and environmental impacts of multiple ingredients and more complex foods. We also detail a health-based approach to quantify the impact of 5000+ individual foods on health, expressed in minutes of life lost and gain per serving. We then analyze trade-offs and targeted changes that can bring substantial health and environmental benefits with less than 10% caloric change. We finally address the health and sustainable performances of various diets, looking at disparities between gender, races and diets.

Modules

Welcome to the Course!

    • 2 Videos
    • 2 Readings
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2 Videos

  • Meet Your Instructors
  • Course Introduction

2 Readings

  • Course Syllabus & Roadmap
  • Pre-Course Survey

Introduction to Food Sustainability and Health

    • 3 Videos
    • 2 Readings
    • 1 ExternalTool
    • 2 Assignment
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2 Assignment

  • Knowledge Check #1 Introduction to Food Sustainability
  • Knowledge Check #2 Nutrition and Environmental Impact Framework

1 External Tool

  • Share a Recent Meal

3 Videos

  • Introduction to Food Sustainability & Health
  • How Do We Account for Both Nutrition and Environmental Impacts? (Part A)
  • How Do We Account for Both Nutrition and Environmental Impacts? (Part B)

2 Readings

  • Week 1 Slides
  • Task Description: Share a Recent Meal

Environmental Impacts of Foods

    • 5 Videos
    • 4 Readings
    • 1 Discussion
    • 4 Assignment
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4 Assignment

  • Environmental Impact Ranking of 10 Foods
  • Carbon Footprint of Meat & Veggie Burritos
  • Carbon Footprint of Meat & Veggie Burritos Review
  • Week 1 Quiz

1 Discussions

  • Activity Check-In: Carbon Footprint

5 Videos

  • Environmental Impacts of Foods (Part A)
  • Environmental Impacts of Foods (Part B)
  • Environmental Impacts of Foods (Part C)
  • How to Use the $ in Excel: A Tutorial Activity
  • How to Find a Value in a List in Excel: A Tutorial Activity

4 Readings

  • Task Description: Environmental Impact Ranking
  • How to Use the "$" Sign in Excel to Calculate Values
  • Activity Intro: Carbon Footprint of Meat & Veggie Burritos
  • Introduction to Week 1 Quiz

Nutritional Impacts of Food on Health

    • 7 Videos
    • 3 Readings
    • 4 Assignment
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4 Assignment

  • Nutritional Ranking of 10 foods
  • Knowledge Check #3
  • Knowledge Check #4 Health Nutritional Index
  • Nutritional Value of Meat & Veggie Burritos

7 Videos

  • Dietary Risk Factors (DRFs) - Part A
  • Dietary Risk Factors (DRFs) - Part B
  • Dietary Risk Factors (DRFs) - Part C
  • Dietary Risk Factors (DRFs) - Part D
  • Health Nutritional Index (HENI) - Part A
  • Health Nutritional Index (HENI) - Part B
  • Health Nutritional Index (HENI) - Part C

3 Readings

  • Week 2 Slides
  • Task Description: Nutritional Value Ranking
  • Activity Intro: Nutritional Value of Meat & Veggie Burritos

Trade-Offs and Targeted Changes

    • 2 Videos
    • 4 Readings
    • 1 Discussion
    • 4 Assignment
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4 Assignment

  • Knowledge Check #5
  • Carbon Footprint vs. Nutritional Benefits
  • Compare HENI Ranking and Initial Rankings
  • Week 2 Quiz

1 Discussions

  • Constructing Meals at the SHELF Canteen

2 Videos

  • Combined Nutritional and Environmental Performances - Part A
  • Combined Nutritional and Environmental Performances - Part B

4 Readings

  • Activity Intro: Carbon Footprint vs. Nutritional Benefits
  • Activity Intro: Compare HENI Ranking and Initial Rankings
  • Activity Intro: Constructing Meals at the SHELF Canteen
  • Week 2 Quiz Introduction

Complex Dishes and Diet Level Assessments

    • 10 Videos
    • 3 Readings
    • 2 Discussion
    • 3 Assignment
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3 Assignment

  • Knowledge Check #6 Pizza case study
  • Knowledge Check #7 Diets environmental and nutritional performances
  • Knowledge Check #8

2 Discussions

  • Activity Check-In: HENI, DANI, and TMLR
  • Reflecting on Stylianou et al. (2021)

10 Videos

  • Pizza Case Study - Part A
  • Pizza Case Study - Part B
  • Pizza Case Study - Part C
  • Diet Comparison - Part A: Nutritional Performance of the Average US Diet
  • Diet Comparison - Part B: Nutritional Disparities
  • Diet Comparison - Part C: Environmental Disparities
  • Diet Comparison - Part D: Swiss Average and Vegetarian Diets
  • Diet Comparison - Part E: Organic vs Healthy
  • Diet Comparison - Part F: Organic & Veggie Diets and Communication
  • Food Summary

3 Readings

  • Week 3 Slides
  • Knowledge Check #7 Review
  • Stylianou et al. (2021)

End of Course Assessments

    • 2 Readings
    • 1 ExternalTool
    • 1 Assignment
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1 Assignment

  • End-of-Course Assessment

1 External Tool

  • Share a Recent Meal: Revisited

2 Readings

  • End-of-Course Assessment Introduction
  • Post-Course Survey

Auto Summary

Discover the intricate balance between health and sustainability in the "Healthy and Sustainable Foods" course. Ideal for health and fitness enthusiasts, this professional-level program by Coursera spans 960 minutes, offering insights into the environmental impacts of foods and their health implications. Learn to measure the carbon footprint, understand the health effects of over 5000 foods, and explore diet-related disparities. Available via a Starter subscription, this course is perfect for those aiming to make informed, impactful dietary choices.

Olivier Jolliet
Instructor

Olivier Jolliet