What will you learn in this course?

Welcome to our course!

I am Prof. Jane Chao. The other educators of this course are:

We are all from the College of Nutrition, Taipei Medical University, with expertise in vary aspects of nutrition and food science.

On this course you will learn the basics of nutrition for staying healthy as an adult and as an elder. You will also learn about the health problems that can be caused by poor nutritional choices. Finally you will learn how to identify harmful food additives and the risks they pose to health.

The first week will be taught by me. I will begin by exploring some facts in aging. I will also talk about some of the practical issues happening in real life. Then we will suggest some solutions to answer these problems. Please do feel free to discuss the themes of the course with us.

Mark as complete

Once you are ready to move on from a step, click ‘Mark as complete’, then move onto the next step. As you work through the course you can monitor your progress by selecting ‘Progress’ at the top of the page. If you are new to FutureLearn you may find the Using FutureLearn area useful.

Participating in discussions

An exciting element of learning on FutureLearn is the support from other learners. On most steps, you will be able to post comments and engage in discussion with your peers. You can ‘like’ comments if you agree with what’s been said or if you have found something particularly interesting. You can also reply to comments and filter the comments by ‘Most liked’.

Follow others

Just like on a social networking site, everyone on FutureLearn has their own profile and you can ‘follow’ individuals who are of particular interest to you, making it easier to find their comments. To follow someone, click the pink ‘Follow’ button on their FutureLearn profile page or next to any comment they have posted in the course.

You can then filter the discussion on this and future steps, as well as on the Activity tab above, to see only comments made by people you’re following.

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This article is from the free online course:

Introduction to Nutrition and Food Safety

Taipei Medical University