Managed by Monash University
Understand how food and nutrition relates to inflammation with this course for healthcare professionals.
On this course, designed specially for healthcare professionals, get an introduction to current evidence surrounding the impact of nutrition and foods on development and treatment of chronic low-grade inflammation, and potential subsequent disease development.
Designed by experts in food, nutrition and genetics from Monash University, and featuring input from General Practitioners and nurses this course will give you up to date information on inflammation and health, and help you to help your patients incorporate foods with potential anti-inflammatory properties into their diet.
This course has been designed for healthcare professionals, specifically medical specialists, general practitioners and nurses. However, the course may be of benefit to healthcare professionals such as dietitians and nutritionists with a background in nutrition, who may like a ‘refresher’ in this area of study.
This course is part of a program of five courses from Monash University:
- Food as medicine: Food, exercise and the gut
- Food as medicine: Talking about weight
- Food as medicine: Fertility and pregnancy
- Food as medicine: Food and our genome
- Food as medicine: Food and inflammation