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Nutrition Made Clear

Nutrition Made Clear

Professor Roberta H. Anding M.S.
Baylor College of Medicine and Texas Children's Hospital
Course No.  1950
Course No.  1950
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Course Overview

About This Course

36 lectures  |  31 minutes per lecture

Making smart eating choices is essential to living a healthy, happy, and successful life. Yet all too often, we're exposed to information and techniques that promise quick and easy results but can be harmful to your overall health: crash diets, experimental medications, ever-changing studies on what you should eat more or less of, and more. It can be confusing to dig through the mass of hype, myth, and misconceptions about good nutrition habits. So in the face of potentially misleading information and aids, where can you find the key to nutritional success?

The answer: in understanding the concepts, practices, and science behind good nutrition. Once you master the intricate—and undeniably captivating—interaction between what you eat and its effect on your body and mind, you unlock a powerful and scientifically proven tool to use in the quest for maintaining or improving your personal health.

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Making smart eating choices is essential to living a healthy, happy, and successful life. Yet all too often, we're exposed to information and techniques that promise quick and easy results but can be harmful to your overall health: crash diets, experimental medications, ever-changing studies on what you should eat more or less of, and more. It can be confusing to dig through the mass of hype, myth, and misconceptions about good nutrition habits. So in the face of potentially misleading information and aids, where can you find the key to nutritional success?

The answer: in understanding the concepts, practices, and science behind good nutrition. Once you master the intricate—and undeniably captivating—interaction between what you eat and its effect on your body and mind, you unlock a powerful and scientifically proven tool to use in the quest for maintaining or improving your personal health.

Nutrition Made Clear is your opportunity to finally sort through nutrition misconceptions and replace them with hard science you can understand. In 36 in-depth lectures taught by dietitian and award-winning Professor Roberta H. Anding, you explore the fundamentals of good nutrition and get a practical and personal guide to applying these fundamentals to your unique lifestyle. Designed to appeal to anyone at any age, this course is an invaluable source of medically backed, statistically proven information about the guidelines for healthy eating and living.

Your Prescription for Good Nutrition

As scientific knowledge and technology have rapidly advanced, we now know that everything you eat and drink has an effect on your mind and body. The essential elements and nutrients contained in food help you in a host of ways, including

  • strengthening your immune system,
  • optimizing the function of your brain,
  • protecting you from illness and disease,
  • and much more.

Because of this invaluable knowledge, you now have the ability to achieve lasting personal health and wellness—more so than at any point in history. By eating right, increasing your physical activity, reducing the risk of chronic illness through wise personal choices, and more, you can stay healthy and active throughout the majority of your life.

Nutrition is an applied science, which means that its power lies not just in grasping the concepts behind it, but in applying those concepts to daily living. In the organized lectures of Nutrition Made Clear, you

  • discover the relatively recent history of nutrition science;
  • learn where to find authoritative—and how to avoid unsafe—nutrition information;
  • master the science behind digestion, protein, carbohydrates, fats, vitamins and minerals, calories, fiber, and other concepts;
  • uncover where you can find nutrients in the foods you eat and the distinct role they play in good health;
  • recognize what your personal daily requirements of each nutrient should be;
  • examine what happens when you get too little—or too much—of a nutrient in your diet; and
  • find out how smarter nutritional choices can radically reduce your risk of developing serious health issues such as diabetes, obesity, cancer, and digestive disorders.

Professor Anding also brings nutrition into your own life and home, with lectures that teach you how to make wise eating choices a daily part of your life and how to ensure lasting health. You learn

  • how to correctly read a food label to make sure you're getting the nutrients you need,
  • how to build your own distinct exercise regimen,
  • how to safely integrate herbal therapies and remedies into your diet, and
  • how to recognize when you should eat organic foods instead of conventional foods.

Nutrition on a Personal Level

Every lecture of Nutrition Made Clear starts with one of Professor Anding's personal anecdotes from more than 25 years of experience as a practicing dietitian. After detailing the science behind the particular topic, she concludes each lecture with a brief Frequently Asked Questions section, in which she addresses practical questions with important bearings on your everyday life, such as:

  • Is drinking tea in the morning better for you than drinking coffee?
  • Which fiber-rich foods can you choose when you're eating in a restaurant?
  • Does taking a Vitamin C supplement affect other medications or supplements you might be taking?
  • Do herbal therapies used to treat medical issues actually work?

Similarly, the course concludes with an entire lecture devoted to answering questions about good nutrition you've always wanted to know but didn't know where to find the answers. Or whom to ask.

Invaluable Tips for Everyday Eating

Even as Professor Anding details the science behind healthy eating and exercise habits, she always makes each lecture of Nutrition Made Clear both practical and personal. As you learn about calories, carbohydrates, and more, you frequently discover a wealth of invaluable—and sometimes even surprising—tips you can easily apply to your own eating habits, including these:

  • Drink your cereal milk: Many of us discard the milk at the bottom of our cereal bowls. However, since many important vitamins and minerals are sprayed on cereal, you miss out on essential nutrients washed off by the milk when you do so.
  • Control your calories: Contrary to popular belief, it is calorie counting and not dieting that is the lifelong solution to losing weight—and maintaining that loss.
  • Watch out for "the shine": When eating out, watch out for salads, pastas, meats, and other dishes that appear to "shine." This usually means the food contains extra—and unnecessary—fats and oils.
  • Pay attention to portion size: When reading nutrition labels, make sure to do so with portion sizes in mind, as what may appear to be low in calories may have an incredibly small serving size.

Professor Anding also teaches you how to calculate your own dietary needs, how to create your own nutrition and exercise plans, how to recognize that a product or service is really a health fraud, and more.

Maintain and Improve Your Well-Being

What makes Nutrition Made Clear so unique is that it recognizes just how personal your own nutritional needs can be, and it outlines direct steps to show you how to customize the lessons you learn in these lectures to your lifestyle. This is due in great part to Professor Anding's wealth of experience as a health educator both inside and outside the academic world.

For more than 25 years, she has educated adults of all ages about the merits of good nutrition in her role as teacher and lecturer at both the Baylor College of Medicine and Rice University. In addition, outside of a university setting, Professor Anding is a registered dietitian in Texas, a registered dietitian with the American Dietetic Association, a certified diabetes educator, a certified specialist in sports dietetics, and the dietitian for the Houston Texans NFL franchise.

Her research and teaching is continually focused on finding ways to improve the health and well-being of Americans, and it is this passion that forms the core of this fascinating course. Crafted with the needs of individual people in mind, Nutrition Made Clear is both a fascinating learning experience and the perfect investment in your personal health—one that will educate you, motivate you, and reward you for the rest of your life.

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36 Lectures
  • 1
    Why We Eat What We Do
    Studies and trends show that Americans, now more than ever, are interested in eating right. Professor Anding begins the course with a description of the current state of American nutrition, a brief introduction to the history of nutrition science, and a roadmap for the lectures ahead. x
  • 2
    Sources of Nutrition Fact and Fiction
    How can you make sense of the barrage of nutritional information—and misinformation—surrounding you? In this lecture, learn how to flag potential cases of health fraud and where to find credible sources of information on nutrition. Also, examine the public health policies designed to promote the well-being of Americans x
  • 3
    Our Underappreciated Digestive Tract
    Our remarkable digestive systems often go unappreciated—until we succumb to some sort of digestive order. Explore the basic functions of the gastrointestinal tract, common ailments that affect between 60 and 70 million Americans at one point or another, and ways to manage these ailments through dietary means. x
  • 4
    It's All about the Calories!
    Over the past 50 years, the caloric intake of Americans has gradually increased. Understanding the basics of your metabolism can provide the foundation for lifelong strategies for managing weight. Here, examine the determining factors behind your daily caloric intake and learn tips on how to successfully burn calories. x
  • 5
    Hydration—You Are What You Drink
    Do you really need to drink eight 8-oz. glasses of water every day? Discover the science behind the water that constitutes 65%–70% of our bodies, including a look at the symptoms and treatments of dehydration and overhydration and the effects of caffeine and alcohol on the body's hydration levels. x
  • 6
    Not All Carbohydrates Are Created Equal
    Carbohydrates account for roughly 50% of the average American's diet. In this exploration of why these biomolecules are both good and bad for us, study the functions of simple and complex carbohydrates and learn ways you can make wiser carbohydrate choices in your daily diet. x
  • 7
    Facts on Fiber
    Whole-grain cereals, nuts, fruits—these are just a few of the many sources of fiber that are part of a healthy diet. Here, examine the differences between insoluble and soluble fibers and the health benefits of a high-fiber diet for everything from promoting digestive health to controlling blood sugar levels. x
  • 8
    Protein—An Indispensable Nutrient
    Protein is, without a doubt, an indispensable nutrient. But how do proteins function? What are the appropriate protein needs for an average adult? And what can happen if you don't get enough protein in your daily diet? Discover the answers to these and other questions in this insightful lecture. x
  • 9
    Fat, Fat Everywhere!
    Make sense of the scientific complexities of dietary fat in all its many forms: saturated, unsaturated, trans-fat, cholesterol, and more. Professor Anding helps you distinguish between "good" and "bad" fats and shows you how to regulate dietary fat intake. x
  • 10
    Vitamins—Spotlight on C
    Of all the 13 different vitamins we get through diet or supplementation, Vitamin C is one of the most popular. Investigate the history, benefits, dietary sources, and daily requirements of this water-soluble vitamin. Also, learn the truth about whether Vitamin C can protect you from the common cold. x
  • 11
    Vitamins A and K—Multitaskers
    Continue studying vitamins with a look at two that are fat-soluble: Vitamins A and K. For each of these multitasking vitamins, discover their purpose; where you can find them in the foods you eat; what your daily requirements should be; and what happens when you get too little—or too much—of each in your diet. x
  • 12
    Vitamin E—Fallen Hero; Vitamin D—Rising Star
    In this third lecture on vitamins, focus on Vitamins E and D. Contrary to popular thought, Vitamin E has proven to not be so helpful in the prevention of chronic disease. Vitamin D, on the other hand, may play a role in combating diseases such as diabetes and cancer, according to emerging science. x
  • 13
    B Vitamin Basics
    Vitamin B consists of not one, but of eight different substances that help enable the release of energy from the food you eat. Here, examine the most familiar B vitamins (including thiamin, niacin, and folate) and some of the myths associated with B-vitamin nutrition. x
  • 14
    The Major Minerals
    There are seven major minerals that are essential to your everyday life: calcium, phosphorous, potassium, sulfur, sodium, chlorine, and magnesium. This lecture serves as an illuminating primer on the need for these minerals in your diet and focuses on the two that are the most important. x
  • 15
    The Highs and Lows of Sodium and Potassium
    These two counterbalancing minerals play a major role in maintaining normal blood pressure. How does this happen? How many milligrams of each should you incorporate into your daily diet? And what are some successful ways to limit your amount of sodium intake? Find out in this lecture. x
  • 16
    Iron, Zinc, Selenium—Balance Is Everything
    Round out your study of minerals by learning about iron, zinc, and selenium. These three minerals play integral roles in the functioning of your immune system, interacting with more than 100 enzymes and reducing peroxide free radicals (compounds believed to cause aging and possibly cancer). x
  • 17
    Cardiovascular Disease—What Are the Risks?
    Approximately 50% of Americans will develop some form of heart disease within their lifetime, according to some medical sources. Survey the five major forms of cardiovascular disease—angina, atherosclerosis, heart attacks, strokes, and congestive heart failure—and discover the various risk factors you can and cannot control. x
  • 18
    A Heart-Healthy Lifestyle
    Using your newfound knowledge of heart disease, get detailed information on how to understand—and mitigate—your personal risk. Learn what cholesterol and triglyceride levels are appropriate and how to achieve a heart-healthy lifestyle by choosing fat-free or low-fat dairy products, eating fish at least twice a week, exercising at least 30 minutes a day, and more. x
  • 19
    The DASH Diet—A Lifesaver
    One out of every three Americans suffers from high blood pressure, which can lead to shorter life expectancies. As you learn the sources of hypertension, discover how the DASH—Dietary Approach to Stop Hypertension—diet, when combined with sodium restriction and weight management, can help control blood pressure. x
  • 20
    Obesity—Public Health Enemy Number One
    Why has obesity become such an epidemic, both in America and around the globe? Is it a result of genetics, environmental and social factors, or both? What is the difference between being obese and merely being overweight? Find out the answers to these and other questions in this eye-opening lecture. x
  • 21
    Healthy Weight Management
    What are the secrets to maintaining a healthy, optimal body weight? Learn some smart habits here, including balancing your energy sources, exercising regularly, and maintaining a positive outlook. Also, take a look at the American Dietetic Association's 10 key recommendations for cutting calories in your daily diet. x
  • 22
    Metabolic Syndrome and Type 2 Diabetes
    Delve into the causes, prevention, and treatment of both metabolic syndrome (clustered risk factors that can be a precursor to Type 2 diabetes) and Type 2 diabetes itself. Then, touch on the reasons behind rising levels of this disease in American children—some as young as four years of age. x
  • 23
    Dietary Approaches to Weight Management
    Popular diets. Over-the-counter supplements. Gastric banding surgery. Get detailed explanations of the science behind—and flaws in—these and other popular weight-loss methods. Professor Anding then gives you alternative approaches to long-term weight management, using data from the National Weight Control Registry x
  • 24
    Nutrition and Cancer Prevention
    While cancer is currently the second leading cause of death in the United States, there is a wealth of dietary strategies and lifestyle modifications that can help people reduce their risk of this fearful diagnosis. Discover them here. x
  • 25
    Nutrition and Digestive Health
    Professor Anding guides you through the normal digestive process and points out the characteristics of common digestive disorders. Learn how wise dietary decisions, lifestyle changes, and medication can help control lactose intolerance, celiac disease, irritable bowel syndrome, and more. x
  • 26
    Prebiotics and Probiotics in Your Diet
    Professor Anding guides you through the normal digestive process and points out the characteristics of common digestive disorders. Learn how wise dietary decisions, lifestyle changes, and medication can help control lactose intolerance, celiac disease, irritable bowel syndrome, and more. x
  • 27
    Food Safety—It's in Your Hands
    While the U.S. food supply is one of the safest in the world, recent outbreaks of salmonella and E. coli show that we should still be concerned with the contamination. Increase your awareness of food safety by exploring food contamination methods, the consequences of food-borne illnesses, and practical prevention methods. x
  • 28
    Demystifying Food Labels
    We've all read a food label. But what do you really need to know to make wise, healthy choices? This lecture reveals the best ways to read the back of a package for nutrition information and includes Professor Anding's useful tips on how to avoid making serious mistakes when selecting food. x
  • 29
    Facts on Functional Foods
    Are functional foods—foods that provide additional health benefits that may reduce disease risk and promote optimal health—worth your extra money? Come to your own conclusion in this lecture, which gives you definitions and examples of functional foods, as well as information on how these foods are marketed and regulated. x
  • 30
    A Look at Herbal Therapy
    The last decade has seen a dramatic increase in the use of herbal medicine as a means to prevent or manage disease. This lecture explores the myths and realities behind this alternative form of medicine, with an emphasis on a few of the most popular supplements, including St. John's wort, ginkgo biloba, and ginseng. x
  • 31
    Organic or Conventional—Your Choice
    An estimated 81% of shoppers buy organic food because they feel it has a higher nutritive value than conventional foods. So are there significant health benefits to eating organic foods? Here, Professor Anding defines types of organic products and details current research about their nutritional advantages. x
  • 32
    Fake or Real—Sugars and Fats
    Nine out of 10 Americans buy or consume products made with artificial sweeteners and fat replacers—so much that it can be difficult to determine if what we're eating is real or fake. Examine the nutritional advantages and disadvantages of consuming products made with sucrose, fructose, Olestra, and other additives. x
  • 33
    Creating Your Own Personal Nutrition Plan
    Here, personalize the knowledge you've gained from earlier lectures by learning how to design your own basic nutrition plan. Explore the four components required to determine your nutritional needs, uncover useful tips to keep in mind as you develop your strategy, and put it all together with concrete examples. x
  • 34
    Exercise and Nutrition—Partners for Life
    Being healthy is not just a matter of what you eat, it's a matter of how much daily physical activity you get. Discover the components of a practical exercise program and learn how you can implement the right amount of physical activity into your own personal lifestyle—activity that can often prevent many diseases and detrimental health conditions. x
  • 35
    The Future of Nutrition—Science and Trends
    Cast your gaze upon the future of nutrition science. How have scientific breakthroughs (such as the Human Genome Project) allowed for the creation of individualized health goals? Will consumers make more home-cooked meals instead of relying on convenience foods? What foods will we start eating more and less of? x
  • 36
    Nutrition Facts and FAQs
    Nutrition is a very broad and personal subject, and so it's inevitable that many questions will remain. That's why Professor Anding concludes the course with an entire lecture devoted to her own expert responses to common nutrition questions she's been asked during her career. x

Lecture Titles

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Roberta H. Anding
M.S. Roberta H. Anding
Baylor College of Medicine and Texas Children's Hospital

Professor Roberta H. Anding is a registered dietitian and Director of Sports Nutrition and a clinical dietitian at Baylor College of Medicine and Texas Children's Hospital. She also teaches and lectures in the Baylor College of Medicine's Department of Pediatrics, Section of Adolescent Medicine and Sports Medicine, and in the Department of Kinesiology at Rice University. In addition, she is a registered dietitian with the American Dietetic Association, a certified specialist in sports dietetics, a certified diabetes educator, and the dietitian for the Houston Texans NFL franchise. She received her bachelor's degree in Dietetics and her master's degree in Nutrition from Louisiana State University. Throughout her prolific career, Professor Anding has received numerous awards and accolades, including the Texas Distinguished Dietitian Award, the Texas Dietetic Association Media Award, the John P. McGovern Outstanding Teacher of the Year Award from the University of Houston School of Nursing, and the Houston Area Dietetic Association's Texas Distinguished Dietitian of the Year award several years running. She has also published work in a variety of scientific and medical publications, including Pediatrics, the Journal of Adolescent Health, and Critical Care Nursing.

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Reviews

Rated 4.2 out of 5 by 123 reviewers.
Rated 2 out of 5 by Nutrition Made Easy To be honest I only sat through 4 lectures; that was all I could take. The material was extensive and that would be fine if not for the way it was presented. I'm sorry to say it was extremely boring and I could not bring myself to watch anymore. After 4 lectures in I should have been getting to the good stuff and it just kept dragging on. I watched these over a few days so as not to lose me attention but that made no difference. I expected them to be informative and engaging. It was better just listening than watching and listening. Still it was too dry and boring. I then tried another class and I felt it was presented in the same dry format. I then asked a coworker to check out a course and see what he thought. He said it was informative but torturous to get through (his choice was only 4 lectures.) Nutrition had 36 lectures (approximately), and if I was having trouble with 4 lectures I was not about to continue through 38 more. Sorry for the bad review but reading your magazine about the courses was the most interesting part of the courses. They need work to draw people in and I love learning and am always reading and looking for ways to improve me. I was not pleased with the courses but appreciate the return policy. Thank you October 19, 2014
Rated 5 out of 5 by VERY well organized! The content of this course is excellent, as I've come to expect from ttc, but what really impressed me about it was the organization. Professor Anding introduces, goes through all the parts, then puts them together, taking time for frequently asked questions along the way. I plan to buy anything that goes on sale from her in the future. Great course! October 18, 2014
Rated 5 out of 5 by Physician's perspective Excellent job. Science based. Good command of the subject matter. Should be easily understandable by anyone, regardless of background. I wish all my patients could see this. September 27, 2014
Rated 2 out of 5 by It's as if English isn't her first language This is only the second Great Courses selection--out of more than 15--that I have not enjoyed. My biggest complaint is that the instructor is not well organized. She jumps from one topic to another with little rhyme or reason. She also alludes to future lectures in a way that distracts from what she is currently saying. Secondly, she is strangely inarticulate. She uses odd turns of phrase and launches into metaphors without bringing them to a successful conclusion. According to her many organs are "workhorses" but what merits this distinction is not clear. Her lectures are also filled with scientific non-sequiturs. I'm a biochemist turned microbiologist/immunologist and her discussion of the gut immune system is terribly inadequate when it isn't wrong. Yes, she gets things wrong. I tend to trust the lecturers that the Great Courses folks get and so, when I find that they are wrong when telling me things I know about, I feel uncomfortable trusting them with the things I'm taking on faith. So what things does she get wrong? *1* She mistakenly attributes intestinal gas--NOT burping--to swallowing air with gum or drinking carbonated soft drinks. *2* She tries to describe the gut immune system but mangles the major points: no, the Peyer's patches are not found between each set of villi. *3* She seems to think that the pancreas makes only one protease and one lipase. *4* Any time she describes the action of an enzyme, I cringe with how she is going to get it's function wrong *5* Any time she describes an immune system component she introduces, if not an outright error, an infelicitous turn of phrase or flawed comparison. September 18, 2014
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