Very informative and useful. I'm from India and I look forward to study more about nutritional values of different foods. This course gave me a head-start and information to pursue my goal. Thank You!
Foods and us have a relationship, and this course defines that relationship. Personally, this course provides positive experience for me in regards of food, meal preparation, and eating in moderation.
par Jillian L K•
Good course, Just not as informative as I thought it would be.
par Kaylee V•
Good introduction if you do not know much about healthy eating
par Ngan B V•
I need more research-based information instead of interviews.
General knowledge which other universities have also provided
Helpful ideas, but could use some more practical suggestions.
par Maria E•
Too basic, I expected a more scientific class from Stanford.
par Tanya A•
There should be more detailed content on nutrition labeling
par Fernando D•
I enjoyed the course but quite frankly, it was very basic.
par Juan J M•
Dynamic and complete but some topics were a little basic
par Katharina S•
Nice Course, I enjoyed it. But only very basic knowledge
par Olaleye O•
It was fun
But I am yet to receive a certificate for it
par Mamr980725ria f r•
very basic for someone who wants to become a dietitian
par Copelia A•
Está muy básico. Esperaba recetas saludables al final.
par Shamin B•
Interesting but beginner level. Not very challenging.
par Fiona H•
This course was much like a public education program.
par Luka O•
I feel like it was rather short and not too detailed
par Carolina G d S C•
The course should focus more in health professionals
par simge g•
it wasn't a rich content but a good introduction.
par Olivia C•
par Sarah S•
more scientific evidence would have been useful
par Kat D•
Very very basic. I did not learn anything new.
par Tammy B•
Good information but not enough in my opinion.
par Michael R•
I found some nice tips on how to eat healthier
par William E•
a tad simplistic - grades should be locked too
par Iago K•
Assunto básico, porém de grande importância.