Skip main navigation
We use cookies to give you a better experience, if that’s ok you can close this message and carry on browsing. For more info read our cookies policy.
We use cookies to give you a better experience. Carry on browsing if you're happy with this, or read our cookies policy for more information.

Skip to 0 minutes and 12 secondsHELEN TRUBY: So if we think about the future and where we're heading as food as medicine, perhaps what we're seeing is a sort of a dichotomy in practice really, and also where people seem to be wanting to get their food from. One end of that spectrum is that people in clinical practice, and particularly in dietetics, are experiencing more people coming to see them that are living on very restricted diets and sort of fad-type diets, and either running into some nutritional depletion issues, or indeed their diets are not particularly adequate for their needs-- so in other words, not right for their life stage.

Skip to 0 minutes and 47 secondsSo we're seeing quite a number of quite high-profile type of fad diets coming through, which have always existed, but perhaps take food to one extreme. At the other end of the spectrum, we're also seeing people go much more back to basics-- so trying to source their food locally, trying to think about the environment more in sustainability, perhaps eating more seasonally-- almost like how people would have eaten when they relied on living from the food that was grown around them. We've seen a huge growth in the functional food industry, so in terms of food that are being manufactured specifically with health benefits in mind.

Skip to 1 minute and 28 secondsAnd this is an area that has enormous amount of interest and indeed could potentially impact quite positively on our health and health outcomes, again, at four specific groups of people. So the functional food elements are going to be very important for us to understand them. But they do need to be clinically proven so members of the public are not misled by claims. And I think this will be a very interesting area to follow into the future. The other area that we've seen rapid increase in is the need for personalized nutrition, so how as individuals might get much more tailored and specific advice, and to eat specifically for their needs. And this is another area of massive growth.

Skip to 2 minutes and 12 secondsAnd as we understand more about tailoring of nutritional requirements, perhaps to people's genetic background or their specific health needs, I think this is going to be a massive area in the future. Certainly seeking advice about tailoring specific needs for your health really needs to be done in consultation with a health professional.

The future of foods

Watch Helen discuss the future of foods as medicine and how the way we approach food and nutrition may change in the future.

Talking point

Within the Comments, consider sharing with other learners your thoughts on the dichotomy of reconnecting with nature, alternate or restricted diets and functional foods.

You might like to take some time to read comments made by other learners, and if you find these comments interesting, respond to them. Remember you can also ‘like’ comments or follow other learners throughout the course.


Share this video:

This video is from the free online course:

Food as Medicine

Monash University

Get a taste of this course

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

Contact FutureLearn for Support