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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.

324 enrolled on this course

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.

IANE Membership

Completion of this course enables doctors and healthcare professionals to apply for membership of the International Academy of Nutrition Educators (IANE) - a membership only open to qualified health professionals.

IANE membership enables access to a global network of medical nutrition experts and knowledge symposia, bespoke support and mentorship to implement nutrition into practice, and opportunities to participate in public health nutrition advocacy initiatives through NNEdPro’s partnership with governmental and non-governmental organisations.

Check out IANE pathway requirements: Find out more about Food as Medicine Final Assessment Course (NNedPro)

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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.

What topics will you cover?

  • Genetics
  • Nutrigenetics, nutrigenomics and epigenetics
  • Nutrient regulated gene expression
  • Nutritional genomics and healthcare practice
  • Challenges for healthcare professionals

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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Learning on this course

You can take this self-guided course and learn at your own pace. On every step of the course you can meet other learners, share your ideas and join in with active discussions in the comments.

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?

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.

Barbara is a Lecturer in the Department of Nutrition, Dietetics and Food at Monash University. She is interested in the role of micronutrients and nut intake in dementia and chronic diseases.

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.

  • Established

    1958
  • Location

    Melbourne, Australia
  • World ranking

    Top 60Source: QS World University Rankings 2021

Endorsers and supporters

endorsed by

BDA

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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  • Complete 90% of course steps and all of the assessments to earn your certificate

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