A couple other free courses (July start)
xinit0
Posts: 310 Member
The Science of Gastronomy
by The Hong Kong University of Science and Technology
Jul 10th 2013 (6 weeks long)
https://www.coursera.org/course/scigast
This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.
Item of note on syllabus: A Perfect Steak
Nutrition and Physical Activity for Health
by University of Pittsburgh
Jul 15th 2013 (6 weeks long)
https://www.coursera.org/course/nutritionforhealth
This course is designed to provide a foundation of nutritional knowledge to develop a sustainable pattern of healthy eating. To this will be added a foundation of knowledge related to physical activity and exercise. These two key lifestyle behaviors are then brought together under the umbrella of calorie balance, which is the understanding of how we balance the calories that we eat in our diet with the calories that we burn to sustain life and to perform all of our daily tasks and functions.
Exercise Physiology: Understanding the Athlete Within
by University of Melbourne
Jul 22nd 2013 (6 weeks long)
https://www.coursera.org/course/exphys
This course examines the physiological responses to acute and chronic exercise, with a focus on skeletal muscle, energy metabolism, the oxygen transport system and temperature and fluid balance. The factors that limit exercise performance will be reviewed and the role of genes in determining athletic performance will be considered. At the end of this course, you should have a better understanding of the athlete within!
by The Hong Kong University of Science and Technology
Jul 10th 2013 (6 weeks long)
https://www.coursera.org/course/scigast
This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.
Item of note on syllabus: A Perfect Steak
Nutrition and Physical Activity for Health
by University of Pittsburgh
Jul 15th 2013 (6 weeks long)
https://www.coursera.org/course/nutritionforhealth
This course is designed to provide a foundation of nutritional knowledge to develop a sustainable pattern of healthy eating. To this will be added a foundation of knowledge related to physical activity and exercise. These two key lifestyle behaviors are then brought together under the umbrella of calorie balance, which is the understanding of how we balance the calories that we eat in our diet with the calories that we burn to sustain life and to perform all of our daily tasks and functions.
Exercise Physiology: Understanding the Athlete Within
by University of Melbourne
Jul 22nd 2013 (6 weeks long)
https://www.coursera.org/course/exphys
This course examines the physiological responses to acute and chronic exercise, with a focus on skeletal muscle, energy metabolism, the oxygen transport system and temperature and fluid balance. The factors that limit exercise performance will be reviewed and the role of genes in determining athletic performance will be considered. At the end of this course, you should have a better understanding of the athlete within!
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Thanks for the info.0
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thanks for the info.
to anyone out there who is not sure about taking a course via coursera, i encourage you to try it out. so much valuable information!0 -
I will help keep this one bumped too. Keep in mind that not all coursera courses are created equally - I've taken 8 so far (to completion) and the quality of presentation varies from school to school and professor to professor, but I've only been unhappy with one course presentation (I dropped that class half way through). And few have blown me away.
When they ask you to take the pre-course survey, please do. And if you take a course to completion, please take the post-course survey. All of the MOOCs are in their infancy so our feedback early on in the process of providing Massive Open Online Courses is crucial. We can have a tiny hand in guiding their development.
Carry on.
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Thank you for sharing this information! I have enrolled in one, and can't wait!0
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Bump for people to think about.0
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Bump.0
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BUMP!!0
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Bump.0
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This is great! Thanks!0
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Bumping again.0
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bump for later ^^0
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Bump0
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The Science of Gastronomy
by The Hong Kong University of Science and Technology
Jul 10th 2013 (6 weeks long)
https://www.coursera.org/course/scigast
This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.
Item of note on syllabus: A Perfect Steak
Nutrition and Physical Activity for Health
by University of Pittsburgh
Jul 15th 2013 (6 weeks long)
https://www.coursera.org/course/nutritionforhealth
This course is designed to provide a foundation of nutritional knowledge to develop a sustainable pattern of healthy eating. To this will be added a foundation of knowledge related to physical activity and exercise. These two key lifestyle behaviors are then brought together under the umbrella of calorie balance, which is the understanding of how we balance the calories that we eat in our diet with the calories that we burn to sustain life and to perform all of our daily tasks and functions.
Exercise Physiology: Understanding the Athlete Within
by University of Melbourne
Jul 22nd 2013 (6 weeks long)
https://www.coursera.org/course/exphys
This course examines the physiological responses to acute and chronic exercise, with a focus on skeletal muscle, energy metabolism, the oxygen transport system and temperature and fluid balance. The factors that limit exercise performance will be reviewed and the role of genes in determining athletic performance will be considered. At the end of this course, you should have a better understanding of the athlete within!
Already enrolled in the first two. Took the pre course survey for the the Gastronomy one. Coursera is a great concept. I am hooked.0 -
What do you mean by 'other'? Were there even more courses in the first place?0
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Thanks for posting! Reminds me I need to check out the updated selection! I enrolled in 2 classes this past spring, got about halfway through one , but couldn't get into the other. I agree, the instructor and their pace makes a big difference - still, FREE is wonderful!!! I was really pleasantly surprised at the quality of the one class I got halfway through. 0
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They have a ton of courses, check out their selection - the last 2 classes I took were on nutrition (couldn't get into) and cooking for kids (really fun and informative)!0
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Thank you for sharing. Never knew Coursera existed!0
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Thank you for sharing. Never knew Coursera existed!
It's an awesome learning resource. Interestingly, 60% of the students are non-U.S. - from all parts of the world. 0 -
thanks0
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bump0
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Never knew about this...thanks!0
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Carry on, carry on. :glasses:0
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What do you mean by 'other'? Were there even more courses in the first place?
Yes. This is the fourth thread on coursera. Check out coursera.org. If you click on "explore courses," and scroll ALL the way down, you should see courses that are over but might still have the lectures and materials available.0 -
BUMP0
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Thanks for the links!0
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What a fantastic resource. Thank you so much for posting.0
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This course is scheduled in September, and while it's not "Food and Nutrition" it's definitely a health issue. If you have any questions or concerns about vaccines, please take the time to check this one out too.
https://www.coursera.org/course/vaccines
Paul A. Offit, MD
This course will discuss issues regarding vaccines and vaccine safety: the history, science, benefits, and risks of vaccines, together with the controversies surrounding vaccines and answers to common questions that parents have about vaccines.
About the Course
This course will discuss issues regarding vaccines and vaccine safety. Specifically,
1) the history of vaccines, focusing on different strategies used during the past two centuries to make them,
2) the science of vaccines, focusing on methods of attenuation of various viruses and bacteria,
3) the benefits of vaccines, focusing on the impact of vaccines on health both in the United States and abroad,
4) the risks of vaccines, both real and perceived,
5) the controversies surrounding vaccines, specifically that vaccines cause autism, multiple sclerosis, neurodevelopmental delays, diabetes or other chronic problems, and
6) answers to common questions that parents have about vaccines, such as the fear that too many vaccines given too soon weaken, overwhelm, or perturb the immune system or that vaccines contain harmful additives or manufacturing residuals.
For additional information about vaccines, the Vaccine Education Center, or its program for parents, called Parents PACK, please visit:
http://vaccine.chop.edu
http://vaccine.chop.edu/parents
http://www.prevent-hpv.com0 -
Awesome, thanks!0
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