I really enjoyed doing the course, Very elaborate and informative course. Things are simplified so much that anybody can understand the basics of nutrition which helps in making the wise food choices.
Extremely interesting course. I feel the material and videos were very easy to absorb and understand. I certainly would recommend this to anyone with an interest in food and how it affects our health.
创建者 Jillian L K•
Good course, Just not as informative as I thought it would be.
创建者 Kaylee V•
Good introduction if you do not know much about healthy eating
创建者 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.
创建者 Maria E•
Too basic, I expected a more scientific class from Stanford.
创建者 Tanya A•
There should be more detailed content on nutrition labeling
创建者 Fernando D•
I enjoyed the course but quite frankly, it was very basic.
创建者 Juan J M•
Dynamic and complete but some topics were a little basic
创建者 Katharina S•
Nice Course, I enjoyed it. But only very basic knowledge
创建者 Olaleye O•
It was fun
But I am yet to receive a certificate for it
创建者 Mamr980725ria f r•
very basic for someone who wants to become a dietitian
创建者 Copelia A•
Está muy básico. Esperaba recetas saludables al final.
创建者 Shamin B•
Interesting but beginner level. Not very challenging.
创建者 Fiona H•
This course was much like a public education program.
创建者 Luka O•
I feel like it was rather short and not too detailed
创建者 Carolina G d S C•
The course should focus more in health professionals
创建者 simge g•
it wasn't a rich content but a good introduction.
创建者 Olivia C•
创建者 Sarah S•
more scientific evidence would have been useful
创建者 Kat D•
Very very basic. I did not learn anything new.
创建者 Tammy B•
Good information but not enough in my opinion.
创建者 Michael R•
I found some nice tips on how to eat healthier
创建者 William E•
a tad simplistic - grades should be locked too
创建者 Iago K•
Assunto básico, porém de grande importância.