Nutrition Made Clear

Course No. 1950
Professor Roberta H. Anding, M.S.
Baylor College of Medicine and Texas Children's Hospital
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84% of reviewers would recommend this product
Course No. 1950
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What Will You Learn?

  • numbers Learn how to correctly read a food label to make sure you're getting the nutrients you need.
  • numbers Master the science behind digestion, protein, carbohydrates, fats, vitamins, calories, and other concepts.
  • numbers Uncover where you can find nutrients in the foods you eat and the distinct role they play in good health.
  • numbers Recognize what your personal daily requirements of each nutrient should be.

Course Overview

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
 |  Average 31 minutes each
  • 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
    How can probiotics—the healthy bacteria found in or added to the foods you eat—keep your intestinal tract functioning properly and provide additional health benefits? Find out in this lecture that examines the health claims and concerns about both these nutritional supplements and prebiotics: the fuel that supports their growth. 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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What's Included

What Does Each Format Include?

Video DVD
Instant Video Includes:
  • Download 36 video lectures to your computer or mobile app
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps
Video DVD
DVD Includes:
  • 36 lectures on 6 DVDs
  • 184-page printed course guidebook
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps

What Does The Course Guidebook Include?

Video DVD
Course Guidebook Details:
  • 184-page course synopsis
  • Photos, tables, & charts
  • Suggested readings
  • Questions to consider

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Your professor

Roberta H. Anding

About Your Professor

Roberta H. Anding, M.S.
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...
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Nutrition Made Clear is rated 4.4 out of 5 by 265.
Rated 5 out of 5 by from Very good I am just getting too it. But enjoying so far. Very educational
Date published: 2019-02-04
Rated 5 out of 5 by from Thorough and clear language Glad I bought this course. Wanted the DVD but mistakenly ordered the CD.
Date published: 2019-02-03
Rated 5 out of 5 by from Nutrition Made Clear I have learned so much! Talks in layman terms and explains everything clearly and concisely. I am now a believer..
Date published: 2019-01-29
Rated 5 out of 5 by from Great Course A lot of information, easy to follow , I like the DVD format, good review of topics I already know.
Date published: 2019-01-24
Rated 5 out of 5 by from Nutrition Made Clear I have learned so much about good nutrition from this series. I love it and I am motivated to have a more healthy life style.
Date published: 2019-01-20
Rated 5 out of 5 by from The Aging Brain If our bodies came with an owners manual Professor Polk's lectures would surely be in it. I found them to be informative, educational and entertaining. Great job.
Date published: 2019-01-18
Rated 5 out of 5 by from titles fine watched it via live streaming then bought it for my daughter and her husband
Date published: 2019-01-12
Rated 2 out of 5 by from Fact-filled, uniformly dense presentation Knowledgeable lecturer, yet delivers without clear emphasis a steady stream of factoids, a bit wandering off here and there. Could be vastly improved by creating a narrative emphasizing important points from lesser. It's up to the lecturer to create clarity, to create a logically defined armature upon which to hang the details. This is complex, important information, but was delivered in an undifferentiated barrage. I'd like to hear a clear presentation by this same intelligent lecturer.
Date published: 2019-01-05
Rated 5 out of 5 by from Great course and instructor! I thoroughly enjoyed this nutrition course. The course was comprehensive, yet easy to follow and offered plenty of useful and practical information. Top-notch course and instructor!
Date published: 2019-01-03
Rated 5 out of 5 by from Great Information I have really enjoyed learning more about nutrition. This class provides the science behind the information. Very interesting and informative!
Date published: 2018-12-19
Rated 4 out of 5 by from Enlightening Always love to learn more about how the food we eat can benefit our health. Instructor is knowledgeable and presents material in a very understandable was. Easy to follow.
Date published: 2018-09-18
Rated 5 out of 5 by from Excellent with caveats About 2 years ago as I was going through chemo I found a nutrition textbook in a thrift store and bought it. I was very interested in learning more of the nuts and bolts. I didn't get very far as the chemo took away motivation and focus for more than 2 years. For the past few weeks I have been enjoying this course by Professor Roberta and consider her to be one of the best instructors I ever had online or in a classroom. She really holds your attention with her cadence and breaks things down so they are easy to digest. I just wish I had learned this info years ago! I did learn useful things through healthier diets but this covers the physiology as well, not just the cliff notes. Everyone should be required to take this course as it contains many useful tips and info on nutrition. My 2nd year of recovery I realized that I was still feeling awful (though the cancer had gone) and realized I had to change my diet. I started working on this using the US Govt myplate which focuses on whole foods and the 5 food groups. I also ate more whole foods and it made a difference in my blood numbers! So the #1 thing you can do for your health is learn about nutrition. Now for the cons. I have read about nutrition over the years especially alternative info. As an RD her recommendations are going to "follow the book." But I don't agree with everything. For example, using vegetable oils which are now known to contain trans fat caused by processing. So it's good to get reputable alternative medical info as well. Another breakthough is food combining which I learned from the last diet I was on. It can really increase the thermogenetic effect of food. Or coconut oil which contrary to mainstream media is a better oil than vegetable oil because it has a different composition than other "saturated fats" and has a better thermogenic effect. With that caveat I highly recommend this course to anyone, at any stage of life. I am 64.
Date published: 2018-08-11
Rated 5 out of 5 by from Really useful information! I am enjoying this course even more than I anticipated. Professor Anding doesn't just dispel food myths or tell you what you should eat; she gives enough medical information to help you really understand how your body is utilizing the food you take in. It makes me feel empowered to be in charge of my health.
Date published: 2018-07-22
Rated 5 out of 5 by from great information Great consolidated information in short 30 min increments, makes for good listening in the car!
Date published: 2018-07-10
Rated 5 out of 5 by from Great info and essay to understand. I’m going through the lectures my own pace so convenient to access on the go in my IPAD or any of my other devices, I have Roku and fire sticks at home.
Date published: 2018-05-09
Rated 5 out of 5 by from Very thorough! Covered material I didn't know I needed to know! Very helpful and put away many myths about diet.
Date published: 2018-04-01
Rated 5 out of 5 by from Nutrition Made Clear This course actually lives up to it's title. Clear, concise and thorough.
Date published: 2018-03-28
Rated 5 out of 5 by from Really makes sense from beginning to end! I have been using this product for about a month and I'm learning so much about how nutrition plays an important role in being healthy. Thank you for this amazing product!
Date published: 2018-02-22
Rated 5 out of 5 by from The title tells the story! I ordered Nutrition Made Clear because although I have read (and heard) a lot of information on nutrition I never really knew which sources to depend on. This course covers how to use trusted sources as well as pointers on how to recognize "false claims". I especially liked the brief case histories that really help make the lectures clear and more interesting. The anatomy and physiology of nutrition becomes clear. The professor is an expert on the subject who can teach to the layperson. I have a post graduate degree but never took a nutrition class beyond Nutrition 101 and that was years ago. I am very glad I found this course. The information is current, well organized and relevant for anyone who wants to know more about nutrition and use the information so it can lead to a healthier life. I am sure I will go back to the guide book again and again to refer to in the future.
Date published: 2018-02-16
Rated 5 out of 5 by from Appropriately named. This course has been a highly educational experience. It is detailed and presented in a very easy to understand format. There is a tremendous amount of information in this course, and it also provides references for additional reading and research.
Date published: 2018-02-15
Rated 5 out of 5 by from Nutrition Made Clear We’ve only watched about a fourth of the lectures and find it very informative. There is so much to learn and absorb. The information we have learned has sparked a desire to exercise more and improve our eating habits
Date published: 2018-02-15
Rated 5 out of 5 by from I listen to the lectures while I drive. I eagerly look forward to the next time I have to go somewhere, even if its a short distance, just so I can listen to another lecture. I am glad there are so many of them! They will last awhile and then I'll listen again so I will be knowledgeable enough to share the information with others. I thought I was knowledgeable about nutrition but I was misinformed about so many things.
Date published: 2018-02-14
Rated 5 out of 5 by from Great Class My husband and I are really enjoying the lectures! The instructor is very easy to understand and knows her subject very well. Extremely informative!
Date published: 2018-02-12
Rated 5 out of 5 by from I bought this a few weeks ago and have listened to about half the seminars and am very impressed with the quality of the information. The instructor is very knowledgeable and easy to understand. She talks about nutrition in a scientific way that is not the nutrition du jour so she seems more believable and permanent. I have been studying nutrition for many years and she is teaching me a lot.
Date published: 2018-01-31
Rated 4 out of 5 by from Great Information and Easily Applied I am about half way through the entire series and there is a lot of valuable information I didn't think about. Lots of easy things you can do to improve your overall nutrition once you understand how it works. I will be buying more of your Great Courses!!
Date published: 2018-01-24
Rated 2 out of 5 by from Course description OK, lecture content fair. From the lecture titles, one could conclude that the range of topics is impressively comprehensive, the actual lectures however are quite disappointing. Dr. Anding uses what I describe as a "stream of consciousness" style of presentation. The result is an amorphous collection of ideas lacking logical connection one to the other. I realize that the course is for the general public, but I still believe that the biochemical references Dr. Anding makes are much too superficial to enhance the understanding of whatever principle she is talking about. Jumping from one topic to the other during the course of a lecture left me not much better informed than I was at the beginning. The absence of references to some solid biochemistry, when presenting a particular recommendation or explanation is, to my mind at least, notable. I was not expecting an introductory course in biochemistry or physiology, but the references to the basic science were too superficial for my taste. There is already an abundance of information to the public on "the benefits of fibre, leafy vegetables, grains etc in the diet" so I was expecting something beyond this. Given the presentation style, it was difficult to take away much more.
Date published: 2017-12-19
Rated 2 out of 5 by from Contains Misleading Information I listened to this entire lecture series and was enjoying it until I got to Lecture 31 on organic foods. Dr. Anding presents misleading and to be blunt flatly incorrect advice with regard the use of organic foods to avoid pesticides. Do a google search on Dr. Bruce Ames and organic pesticides. Prof Muller from U Cal Berkeley has a great short clip online that summarizes this research. The mutagenic effects of organic foods can be higher than for non-organic foods. Dr. Anding appears to be totally uninformed as to this research. Also in my opionion Lecture 32 way underestimates the effect that sugary drinks have had on the obesity epidemic. Again you can find research online that discusses this. My issue is that when you find information that is just plain incorrect in one lecture it makes you question the validity of information in the remaining lectures.
Date published: 2017-12-18
Rated 2 out of 5 by from great presentation skill, some very outdated info Professor Anding is a lovely and amazing lecturer. She is clear and uses good technique for presentation and learning. Most of her information is good, though very very basic. Unless, you know absolutely nothing and are gravely out of shape, I doubt you would find the course helpful. I have a science background, I have done much research on anti-inflammatory diet, specific carbohydrate diet, ketogenic diet. I am a huge fan of Dr. Perlmutter, Dr. D’Agostino and Dr Mayer. There is powerful new information out on the benefits of low carbohydrate diet. The ketogenic diet and paleo diet and their ability to change our epigenetics is a robust and very effective tool for health. (Gut health, Mind health and Cancer prevention) Professor Anding is representing outdated and now proven to be false ideas. You do not get low energy on low carbohydrate diet. Yes initially while your body is going through withdraw there is fatigue, if you follow healthy ketogenic principles, that will go away. I was saved from lifelong illness and dependence on steroids due to a gut inflammatory condition by the use of low carbohydrate diet. Once you use healthy vegetables only as carb source and a new food pyramid based on vegetable on bottom and no grains at all, with absolutely no sugar, your brain will get used to the conditions. I am an athlete on low carb diet, never been more healthy, never had less illness, and even brain fog has lifted. (and I am in my 40s) Professor Anding also states that artificial sweeteners are safe… could not be further from the truth, they are very dangerous for our gut microbe health, that has been proven for a decade. Professor Anding, you are such an amazing teacher; too bad you still represent the SAD diet (Standard American Diet) truly sad, there is so much information on a better way. You want health, read Primal Blueprint, Grain Brain, Brain Maker, and Mind-Gut connection. Also recommend The Keto Reet Diet by Mark Sisson to anyone struggling with gut issues.
Date published: 2017-11-26
Rated 5 out of 5 by from superb this course has enlarged by understanding and has been so helpful in a new lifestyle change
Date published: 2017-11-23
Rated 5 out of 5 by from The Title of this course is appropriate I love the course. As a single individual and trying to eat a balanced diet, I find the information in this course a valuable resource.
Date published: 2017-09-26
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  • clientName_teachco
  • bvseo_sdk, p_sdk, 3.2.0
  • CLOUD, getContent, 53.21ms

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