The optimal diet – So many pieces to that pie!

Teacher

Categories

Nutrition and optimum life course, On-Demand Webinars

£14.99

The optimal diet – So many pieces to that pie!

Professor Eric Rimm joins the Academy from the United States to discuss the many pieces that constitute the ‘optimal diet’. Professor Rimm will provide an overview of global obesity trends, and the shift in consumption and lifestyle due to recent environmental changes. The webinar will also discuss the methodological issues involved in studying diverse global dietary patterns, with a focus on the strengths and weakness of using Randomised Control Trials (RCTs) to study dietary patterns, obesity and chronic disease. You will look into fad diets, the limited efficacy of low-fat diets and the importance of dietary fats and proteins to health. There will also be discussion surrounding the Mediterranean diet, and informing on up to date evidence-based guidelines for healthy dietary patterns.

What will I gain from watching this webinar?

Understand what the ‘optimal diet’ and look at fad diets
Look at how environmental changes have impacted consumption
Analyse study design and the importance of RCTs.

Endorsement No EN175.35

Course Features

Lectures 2
Quiz 0
Duration Lifetime access
Skill level All levels
Language English
Students 190
Certificate Yes
Assessments Yes

Professor Eric Rimm

Professor Eric Rimm, ScD, is Professor of Epidemiology and Nutrition and Director of the Program in Cardiovascular Epidemiology at the Harvard T.H. Chan School of Public Health, and Professor of Medicine at the Harvard Medical School. For over two decades, he has conducted extensive research on the health effects of diet and lifestyle in relation to obesity and chronic disease. He is internationally recognised for his extensive work in the study of the health effects of moderate alcohol consumption, whole grains, micronutrients, and polyphenols. He also studies the impact of local and national nutrition policy as it relates to the improvement of diets of school children, the 1 in 7 Americans on the Supplemental Nutrition Assistance Program (SNAP), and other federal nutrition assistance programes. He has previously served on an Institute of Medicine’s Food Policy committee and the scientific advisory committee for the 2010 U.S. Dietary Guidelines for Americans. Professor Rimm has published more than 700 peer-reviewed publications during his 23 years on the faculty at Harvard. Professor Rimm has received several awards for his work including the American Society for Nutrition General Mills Institute of Health and Nutrition Innovation Award.