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CERTIFICATE
Alimentación Saludable Y Sostenible
This course is part of Hábitos alimentarios sostenibles y nutrición.
Course Cost
₹ 4,307
Beginner
Skill Level
5 Weeks
Self-paced Video lessons
This comprehensive course offers general guidelines on nutrition and sustainable eating practices that enable participants to implement healthy and environmentally-conscious food habits while reducing the risk of diet-related chronic diseases. The curriculum is structured into two main modules: the first explores the impacts of nutrition and healthy, sustainable eating on both the environment and consumer health, while the second focuses on practical actions for implementing sustainable and healthy eating practices at home. Students will learn to identify characteristics of healthy and sustainable nutrition, recognize the effects of poor nutrition on individual health, implement actions that promote better eating habits, apply good food handling practices, and optimize food waste management in household settings. The course provides valuable insights for anyone looking to improve their dietary choices with consideration for both personal wellbeing and environmental sustainability.
What you'll learn
Identify characteristics and practices of healthy and sustainable nutrition
Recognize the effects of poor nutrition on individual health and wellbeing
Implement actions that promote healthier eating habits in daily life
Apply good food handling practices in home settings
Optimize food waste management in household environments
Interpret food labels and make informed choices about packaged foods
Select appropriate storage and preservation methods for different types of food
Implement sustainable eating practices when dining outside the home
Skills you'll gain
This course includes:
PreRecorded video
Graded assignments, exams
Access on Mobile, Tablet, Desktop
Limited Access access
Shareable certificate
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Get a Completion Certificate
Share your certificate with prospective employers and your professional network on LinkedIn.
CREATED BY
PROVIDED BY
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Top companies provide this course to enhance their employees' skills, ensuring they excel in handling complex projects and drive organizational success.
There are 3 modules in this course
This course provides a comprehensive overview of healthy and sustainable eating practices. It covers the fundamentals of nutrition and its impact on both health and the environment. Students will learn key concepts related to sustainable food choices, the role of diet in preventing chronic diseases, and how to interpret food labels. The course also addresses practical aspects of food management including proper handling techniques, storage methods, cooking approaches, and strategies to reduce food waste. Special attention is given to selecting natural, packaged, and functional foods, as well as maintaining healthy eating habits when dining outside the home. The curriculum balances theoretical knowledge with practical skills to help students implement sustainable nutrition practices in their daily lives.
Introducción y Bienvenida
Module 1
Alimentación saludable y sostenible
Module 2
Cocina saludable y sostenible en "hogares"
Module 3
Fee Structure
Individual course purchase is not available - to enroll in this course with a certificate, you need to purchase the complete Professional Certificate Course. For enrollment and detailed fee structure, visit the following: Hábitos alimentarios sostenibles y nutrición
Payment options
Financial Aid
Reviews
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Faculties
These are the expert instructors who will be teaching you throughout the course. With a wealth of knowledge and real-world experience, they're here to guide, inspire, and support you every step of the way. Get to know the people who will help you reach your learning goals and make the most of your journey.
2
Courses
Luz Nayibe Vargas Mesa is a distinguished academic professional serving as an Assistant Professor in the Department of Nutrition and Biochemistry at the Faculty of Sciences, Pontificia Universidad Javeriana in Bogotá. Her comprehensive educational background includes degrees as a Nutritionist Dietician, complemented by dual master's degrees in Biological Sciences and Health Administration from Pontificia Universidad Javeriana. Her expertise bridges the gap between nutritional science, biological research, and healthcare management, making her a valuable contributor to the academic community.
2
Courses
Yuri Milena Castillo Quiroga is a dedicated nutrition professional who combines clinical expertise with advanced academic credentials, holding a degree as a Nutritionist Dietitian and a Master's in Food Science and Technology. She currently serves as an Assistant Professor in the Department of Nutrition and Biochemistry at the Faculty of Sciences of the Pontificia Universidad Javeriana in Bogotá, where she contributes to the development of future nutrition professionals while advancing research in food science and technology
2
Courses
Miriam Lucia Looks Around is an accomplished academic with extensive credentials in nutrition and biological sciences, holding positions as an Associate Professor at the Pontificia Universidad Javeriana. Her educational journey includes qualifications as a Nutritionist-Dietitian, followed by a Master's degree in Biological Sciences with specialization in Nutritional Biochemistry, and culminating in a PhD in Biological Sciences. Her comprehensive academic background combines practical nutrition expertise with advanced research in biological sciences, establishing her as a leading authority in the field of nutritional biochemistry.
2
Courses
Yadira Cortés Sanabria is a dietitian-nutritionist with a Master's in Home Economics, specializing in Food, Nutrition, and Dietetics from California State University, Los Angeles. She holds a Ph.D. in Sciences with an emphasis on nutritional biochemistry from the Pontificia Universidad Javeriana. She is a professor at the Department of Nutrition and Biochemistry at the same university.
2
Courses
Mónica Díaz Beltrán is a dietitian-nutritionist with a Master's in Administration from the Universidad Nacional de Colombia and a Ph.D. in Food Service Management from Purdue University. She is an associate professor at the Department of Nutrition and Biochemistry at the Pontificia Universidad Javeriana in Bogotá.
Frequently asked Questions
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