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Learn how to use food as medicine in healthcare practice

At a time when food and nutrition information is at an all-time high, there is a lot of confusion and misinformation about food based recommendations for health.

This set of courses for healthcare professionals (including GPs, nurses and midwives) will improve your knowledge of nutrition and health topics, and give you practical skills for providing simple nutrition and food based advice to patients.

You may also be able to collect CPD points for these courses, depending on your discipline and professional associations. You will need to pay for each of these courses individually.


Learn from Monash University, experts in health and nutrition

The Department of Nutrition, Dietetics and Food at Monash University is dedicated to assisting healthcare professionals be up to date with the latest information on food, nutrition and health; assisting them to answer questions from patients and also provide practical food-based advice to help improve a patient's’ health.

Learning outcomes

Completing the Food as Medicine in Healthcare program will enable you to:

  • generate a holistic, multi-disciplinary approach to managing a range of conditions impacted by diet and nutrition

  • provide evidence-based food recommendations for optimising the management of nutrient related gene expression, gut health, inflammation, weight loss, fertility, pre-conception health and nutrition during pregnancy

  • develop strategies to engage effectively with patients on sensitive issues including weight loss, fertility, genetics, and diet

  • apply your knowledge of gastrointestinal symptoms, food, weight loss and management, genes and the human genome, fertility and pregnancy, the immune function and inflammation to respond to common nutrition and dietary questions

  • describe the key factors that exacerbate exercise-induced gastrointestinal syndrome, prevent weight gain and contribute to weight loss

  • evaluate the complexity and variability of inflammatory responses in non-communicable diseases and discuss the complex interplay between nutrition, immune function and inflammation.

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