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Food as Medicine: Food and Inflammation

Understand how food and nutrition relates to inflammation with this course for healthcare professionals.

Food as Medicine: Food and Inflammation
This course is part of the Using Food as Medicine in Healthcare Practice program, which will enable you to learn how to use food as medicine in healthcare practice .

Learn how to answer questions related to inflammation and disease, and food

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.

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Skip to 0 minutes and 12 seconds HELEN TRUBY: My name’s Helen Truby. I’m Head of Nutrition and Dietetics here at Monash University in Australia. This course has been designed for health professionals and it assumes prior knowledge of medicine and science. However, we hope it will provide you with an updated amount of evidence around how to use foods in an anti-inflammatory process and how you might then advise your patients how they can use food as medicine. Information has been a very hot topic in nutrition science for the last few years as we realise that visceral adipose tissue, once thought to be the innocuous substance sitting around people’s waistline, was actually metabolically active and driving disease such as Type 2 diabetes.

Skip to 0 minutes and 52 seconds It’s important, therefore, that we understand how food may be involved in the inflammatory process and, indeed, how we might use it more medicinally to prevent inflammation. So no longer are we concerned just about how people look, but actually we know that that visceral fat that sits around people’s waistlines is doing people a lot of harm. So what are we going to do about it? Well, this course is designed to try and help you to provide you with information about the science of inflammation, about pro-inflammatory processes, and how they might be involved in different types of inflammation, both in diseases such as arthritis but also in chronic conditions such as obesity.

Skip to 1 minute and 32 seconds We’re also going to use a case study approach so you can understand how you might advise your patients about how they might use foods in their diet to get an anti-inflammatory effect. We hope that you will enjoy the course about how you might use food as medicine.


  • Week 1

    From 7 Sep 2020

    Inflammation and health

    • Introduction to the course

      Learn about the best ways you can discuss the topic of inflammation and health with your patients.

    • Introduction to nutrition and inflammation

      Learn more about the different types of inflammation and how it can impact the body.

    • Inflammation and chronic diseases

      Explore the relationship between inflammation and chronic diseases.

    • Inflammation and non-communicable disease

      Learn more about inflammation and non-communicable diseases, and how you can provide advice to your patients.

    • A refresher on the science of inflammation

      Refresh your knowledge of the underpinning science of inflammation.

    • End of week

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

  • Week 2

    From 14 Sep 2020

    Inflammation and practice

    • Introduction to the week

      Learn more about what you're going to learn in this week of the course.

    • Inflammation, foods and dietary patterns

      Learn more about the impact of foods and dietary patterns on inflammation.

    • Inflammation and nutrition recommendations

      Explore the science and practise of providing inflammation and nutrition recommendations to a patient.

    • End of course

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

Who is this accredited by?

Royal College of General Practitioners
Royal College of General Practitioners:

Accredited by Royal College of General Practitioners Educational Accreditation Program

When would you like to start?

Most FutureLearn courses run multiple times. Every run of a course has a set start date but you can join it and work through it after it starts. Find out more

What will you achieve?

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

  • Discuss how inflammation is involved in disease development and progression.
  • Evaluate the complexity and variability of inflammatory responses in non-communicable diseases.
  • Describe the role of nutrition for optimising management of low-grade chronic inflammation.
  • Discuss the complex interplay between nutrition, immune function and inflammation, and how this translates to using a whole-diet approach when providing dietary recommendations.
  • Engage effectively with patients and respond to common nutrition and inflammation related questions.

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. Registered Nutritionists can work with acutely-ill patients only under the close supervision of a Dietitian or other regulated health professional.

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?

Dr Aimee Dordevic is a Registered Nutritionist (Australia & UK) involved in research and teaching at Monash University. She specialises in molecular nutrition in health and chronic disease.

Simone is an Advanced Accredited Practising Dietitian and Senior Lecturer at Monash University. She has a PhD in nutrition/educational research and has experience in a wide range of clinical areas.

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 80Source: Times Higher Education World University Rankings 2019

Endorsed by

endorsed by
endorsed by

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: