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Superfoods: Myths and Truths

What is a 'superfood'? What foods are 'superfoods'? What effect do they have on the body and society? Find out with this course.

20,129 enrolled on this course

Superfoods: Myths and Truths

20,129 enrolled on this course

  • 4 weeks

  • 3 hours per week

  • Accreditation available

  • Digital certificate when eligible

  • Open level

Find out more about how to join this course

The CPD Certification Service

This course has been certified by the CPD Certification Service as conforming to continuing professional development principles. Find out more.

Explore the definition and impact of superfoods

Please note this course runs without facilitation

Goji berries, quinoa, amaranth and green tea are all foods that have been labelled ‘superfoods’. But what does this superfood label actually mean?

On this course you will learn about the definition of a ‘superfood’. You will consider the biological, neuroscientific and social aspects of superfoods. Developing your critical abilities, you will also evaluate the impact of the superfood phenomenon on society and the economy.

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Skip to 0 minutes and 1 second Goji berries, quinoa, green tea. Superfoods are everywhere, but what are they? Can they improve our health? Or is superfood just a marketing label with little meaning behind them? During the course, we will talk about a few selected superfoods, and we will discuss the many myths surrounding them. Are they always safe? Do their antioxidants properties matter? Are gluten-free superfoods a valid alternative to grains? Discussion and polls which allow you to share your thoughts and your ideas about superfoods with your fellow students and your instructors. So, if you want to learn more about superfoods and their characteristics, join us.


  • Week 1

    Introduction to superfoods

    • Welcome to the course

      In this activity you will get to know the team that created the course, as well as understanding the outlook of the course and our goals.

    • Introduction to superfoods

      In this activity we will describe both what superfoods are and what superfoods are not. In doing so, we will discuss similar terms (such as nutraceuticals) as well as some characteristics associated with superfoods.

    • Characteristics of (super) foods

      Superfoods are characterized by their nutritional content, or by their purposed health benefits. As introduction to the next week, in this activity we will introduce the nutritional properties of foods.

  • Week 2

    Nutrient content of superfoods and their alternatives

    • Superfoods and their alternatives

      In this activity, we will discuss how to determine both our dietary needs and the nutrient content of foods, with the weekly discussion centered on finding - and sharing - super characteristics of new foods

    • Gluten free diets and alternative grains

      In this activity we will discuss one specific group of superfoods: gluten-free grains. They are often consumed without medical indications - while this has some drawbacks, some alternative grains have excellent properties

  • Week 3

    A "super" class of molecules: flavonoids

    • Introduction to flavonoids

      In this activity we will describe what flavonoids are, where they can be found and describe some mechanisms through which they might improve our health

    • Flavonoid effects on brain and cognition

      Can our mental abilities be improved through dietary modifications? Flavonoids have been investigated as possible interventions, and in this activity we will discuss the main findings.

  • Week 4

    Are superfoods always safe?

    • Other kinds of superfoods

      In this activity we will briefly discuss other forms of superfoods, such as herbs and spices or dry fruit powders.

    • Are superfoods always safe?

      In the last activity of this course we will discuss if superfoods are always safe to enjoy for everybody, or if they could also be linked to specific health risks

Who is this accredited by?

The CPD Certification Service
The CPD Certification Service:

The CPD Certification Service was established in 1996 and is the leading independent CPD accreditation institution operating across industry sectors to complement the CPD policies of professional and academic bodies.

When would you like to start?

Start straight away and join a global classroom of learners. If the course hasn’t started yet you’ll see the future date listed below.

  • Available now

Learning on this course

On every step of the course you can meet other learners, share your ideas and join in with active discussions in the comments.

What will you achieve?

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

  • Identify what superfoods are and are not
  • Explain the nutritional characteristics of superfoods
  • Evaluate the role of superfoods and their alternatives in a healthy diet
  • Compare nutritional values of “superfoods” and some of their alternatives
  • Assess the social aspects of superfoods production
  • Describe some mechanisms through which superfoods can be beneficial to our health

Who is the course for?

This course is for anyone interested in diet, psychology, health and ‘superfoods’. You don’t need any previous experience.

If you’re looking to expand your knowledge on this topic, you might also find of interest the following EIT Food courses on food, nutrition and science communication:

What do people say about this course?

A great course!

"Thank you for this very interesting course. I found it easy to follow and understand, and had practical take aways for my life"

Who will you learn with?

I'm an Associate Professor at University of Reading, UK. I'm an expert in brain imaging, as well as visual perception, and the effects of diet on the brain and mental function.

I am a food chemist, specialized in antioxidants from plant based foods. I work in Institute of Animal Reproduction and Food Research, Polish Academy of Sciences.

I am a research fellow and lecturer at the University of Torino, Italy. My research activities include neuroimaging of eating disorders and neurostimulation with therapeutic and rehabilitative goals.

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.

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University of Reading

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Ways to learn

Choose the best way to learn for you!

Subscribe & save

$349.99 for one year

Automatically renews

Develop skills to further your career

  • Access to this course
  • Access to 1,000+ courses
  • Learn at your own pace
  • Discuss your learning in comments
  • Tests to boost your learning
  • Digital certificate when you're eligible

Cancel for free anytime

Buy this course

$134/one-off payment

Fulfill your current learning need

  • Access to this course
  • Learn at your own pace
  • Discuss your learning in comments
  • Tests to boost your learning
  • Printed and digital certificate when you’re eligible

Limited access


Sample the course materials

  • Access expires 10 Jul 2024

Find out more about certificates, Unlimited or buying a course (Upgrades)

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