Understanding Mediterranean and Okinawa Diets
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
- Duration3 weeks
- Weekly study2 hours
- LearnFree
Understanding Mediterranean and Okinawa Diets
Learn to make healthier diet choices by examining two different diets
Your diet can make a big difference to your health. That’s why it’s so important to consider the value of different diets from around the globe.
On this course you will explore the science and benefits of two well-known diets: the Mediterranean and Okinawa diets. You will learn the main components of these diets and how to prepare simple recipes. You will also consider what makes these diets healthy, and how they affect the body.
What topics will you cover?
- Scientific backgrounds of the Mediterranean and the Okinawa diets
- A deeper insight into each type of diet with regards to their healthy aspects
- Healthy source of proteins
- The secrets of carbohydrates and oils
When would you like to start?
Start straight away and learn at your own pace. If the course hasn’t started yet you’ll see the future date listed below.
Available now
What will you achieve?
By the end of the course, you‘ll be able to...
- Summarise the characteristics and benefits of the Mediterranean and Okinawa diets
- Identify health-related properties of foods central to the two diets
- Describe the importance of healthy food frequency consumption
- Design at least one simple healthy recipe of one of the course diets
- Reflect that there are many kinds of healthy diets and that these may be composed by using different foods and cultural approaches
Who is the course for?
This course is for anyone interested in maintaining a healthy diet, you don’t need any previous experience.
What do people say about this course?
I really enjoyed learning things I thought I knew. My eyes are more open now. It was very good.
Gail
Who will you learn with?
MD with expertise in the care of the patients with metabolic diseases. My research area is relative to the role of food/nutrients on dysmetabolic diseases and the organization of lifestyle trials.
I’m a professor in food microbiology at the University of Torino, Department of Agricultural, Forest and Food Sciences. My research focuses on food safety and microbial ecology of fermented foods.
Who developed the course?
EIT Food
EIT Food is Europe’s leading food initiative, working to make the food system more sustainable, healthy and trusted.
University of Turin
The University of Turin is one of the largest and most prestigious Italian universities, with about 70,000 students, 4,000 employees, and 1,800 research fellows, encompassing all academic sectors.
European Institute of Innovation and Technology (EIT)
This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programme for Research and Innovation.
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