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.
