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Food as Medicine: Food and our Genome

Understand the relationship between food and genetics and learn how to apply your learning to help patients.

Food as Medicine: Food and our Genome

Discover the relationship between food and genetics

How does our genome affect our health? Should patients adjust their diets according to their genes? Answer these questions and more with this course designed to give healthcare professionals the latest information on food and genetics.

On the course you’ll explore topics including epigenetics and nutrigenetics, the human genome and the ethical issues surrounding genetic healthcare. You should leave the course with a greater understanding out the impact of genetics on nutritional requirements, and you should feel more confident in answering common nutrition and gene related questions.

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Skip to 0 minutes and 12 seconds MELISSA ADAMSKI: Genetic tests are now widely available online directly to consumers and through a range of health professionals not traditionally involved in genetic testing. Now these tests claimed to tell people how they metabolise nutrients, or best ways for them to lose weight. And also what foods are best for them all based on their genetics. Because this area is complex, and we are only just beginning to understand how our genes and nutrition interact, it is important that health professionals upskill their knowledge and be at the forefront of the information, so they can advise their patients appropriately. DR.

Skip to 0 minutes and 45 seconds CHIARA MURGIA: Just 15 years ago, very little was known about the genetic factors that contribute to human health and disease. We know now that the small differences in DNA sequence and variations in genes might affect the way we absorb and metabolise nutrients. And although we might not be completely ready to use this information, we know now that each of us potentially has different requirements of nutrients to maintain good health.

Skip to 1 minute and 16 seconds PROFESSOR HELEN TRUBY: Hi, I’m Helen Truby. I’m head of Nutrition and Dietetics here at Monash University in Australia. My team and I are here to explore an exciting new area of science, nutritional genomics. As with anything new we’re only just starting to understand what it can tell us, and perhaps more importantly, what it can’t. It’s likely to have a big impact about how we think about food, and how individuals respond differently to foods. This course is aimed at health care professionals. So assume some knowledge of science, medicine, and health practise. It will look at the science of nutritional genomics, and how you might apply it to your patients using practical demonstrations, case studies, and discussions.

Skip to 1 minute and 58 seconds It’s designed to help you unravel in this new area, and to be able to critically review the evidence for you to help your patients use food as medicine. So join us, as we explore this exciting new area of science, and how you as a health care professional can start using personalised nutrition.


  • Week 1

    Nutrigenetics and nutrigenomics

    • Introduction to the course

      Learn the best ways you can discuss the topic of nutritional genomics, nutrient regulated gene expression and nutrigenomics with your patients.

    • Genetics and nutritional genomics

      Learn more about genetics and the emerging field of nutritional genomics.

    • Nutrient regulated gene expression

      Find out how nutrients can regulate gene expression and explore the work that's being done in the 'omic' era.

    • Nutrigenomics

      Explore the case study to learn more about talking to your patients about nutrigenomics, and more.

    • End of week

      Reflect on your learnings from this week of the course, and more.

  • Week 2

    Nutrigenetics, epigenetics and healthcare practice

    • Introduction to the week

      Explore the applied aspects of nutrition for genetics and learn more about the of the ethical, legal, and other responsibilities that you have when you're dealing with people's genetic information and giving them dietary advice.

    • Nutrigenetics

      Learn more about nutrigenetics, gene variance and what it means for healthcare professionals.

    • Epigenetics

      Find out more about epigenetics and how diet and lifestyle can affect the outcome of people and also their offspring.

    • Nutritional genomics and healthcare practice

      Learn more about the considerations and implications of nutritional genomics in healthcare practice.

    • Challenges for healthcare professionals

      Discover more about the types of challenges you may encounter when providing your patients with advice, and what you can do about it.

    • End of course

      Share your thoughts on your experience of participating in this course.

Who is this accredited by?

The Royal Australian College of General Practitioners
The Royal Australian College of General Practitioners:

The Royal Australian College of General Practitioners

When would you like to start?

  • Date to be announced

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What will you achieve?

By the end of the course, you‘ll be able to...

  • Describe the main factors of the human genome.
  • Describe how genetics can affect nutritional requirements.
  • Explain and provide examples of how nutrients can affect the activity of genes.
  • Engage effectively with patients and respond to common nutrition and genetic related questions.
  • Summarise ethical, legal and social issues associated with nutrigenetic testing and discuss how these may affect healthcare practice.

Who is the course for?

Places in this course are limited to 100, so please register early to avoid disappointment.

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.

You should have a good knowledge of science, medicine and healthcare practice.

Who has recognised this course?

This course is recognised by:

  • British Dietetic Association (BDA): endorsement applies only to the educational content of the learning activity.

  • Association for Nutrition (AfN): endorsed for CPD.

If you have any questions on the course, its accreditation/endorsement or how it may relate to your professional healthcare practice we encourage you to email your questions to base.nutrition@monash.edu

Who will you learn with?

Chiara holds a PhD in Cellular and Molecular Biology and is a Nutrition Registrant, she has applied her molecular knowledge in Nutrition research. She is involved in research and teaching at Monash.

Melissa is an Accredited Practising Dietitian and Nutritionist involved in research and teaching at Monash, along with working in private practice. She specialises in nutritional genomics.

Gary is Professor and Head of Department of Nutrition, Dietetics and Food at Monash University. He is interested in dietary phytochemicals and health.

Who developed the course?

Monash University

Monash University is one of Australia’s leading universities, ranked in the world’s top 1% by the Times Higher Education World University Rankings. It was established in Melbourne in 1958.

  • Established1958
  • LocationMelbourne, Australia
  • World rankingTop 60Source: QS World University Rankings 2021

Endorsed by

endorsed by


endorsed by

AFN logo

What's included?

This is a premium course. These courses are designed for professionals from specific industries looking to learn with a smaller group of like-minded individuals.

  • Learn best practices from experts
  • Learn from the experience of other health professionals
  • Fit learning around your schedule with unlimited access
  • Get evidence of learning outcomes and CPD hours
  • Certificate of Achievement to prove your success when you're eligible
  • Download and print your Certificate of Achievement anytime
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Get a taste of this course

Find out what this course is like by previewing some of the course steps before you join: