- published: 04 Aug 2016
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http://www.gobeyondthebrochure.com/Campus-Food-Quality-and-General-Student-Health-at-Stanford-University/ - 1885 was the year that Leland Stanford founded Stanford University, one of the most prestigious institutions to Californians and the world alike. Before that, the once Golden State governor struck it rich as a leading railroad tycoon. The innovative man would be proud to see that his school continues to set the standard for the college experience, and we’re not just talking about academics. You guessed it: food. Wealth probably earned old Leland more than a few lavish meals in his day. Based on student feedback and what appears to be a carefully considered approach to dining services, we can’t help but think his appetite for greatness might’ve inspired some of the university’s culina...
A guide to Stanford dining
Take our free online course on food & heath on Coursera: https://www.coursera.org/learn/food-and-health Transcription: Around the world today, people are suffering from more diet-related diseases than ever before in recent history. The so-called Western diet has been implicated as a major contributor to our modern epidemics of disease. Michael Pollan: We don't actually know what about the Western diet is creating problems. But, what we do know, with a great deal of confidence, is that populations who eat this diet, and it's normally defined as a diet high in meat, high in processed foods with very little whole grains, very little fruits and vegetables, that people who eat that way, populations who eat that way have very high rates of chronic disease. David Eisenberg: When you think abo...
As part of a new humanities course, undergraduate students replicate the recipes and the ambience of ancient feasts in order to learn about how people lived in the Middle Ages.
The Modern American Table: Is a Calorie a Calorie? We’ve all heard the dictate that a calorie is a calorie regardless of its source. But are all foods truly created equal in terms of how they affect our health and weight? Given the barrage of competing information directed at us every day, what do we really know about healthy eating? Robert Lustig, MD, is Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, and the author of Fat Chance: Beating the Odds against Sugar, Processed Food, Obesity, and Disease. Christopher Gardner, PhD, Professor (Research) of Medicine is a nutrition researcher at the Stanford Prevention Research Center whose research has been investigating the potential health benefits of various dietary components or food pat...
Stanford registered dietitian, Neha Shah, explains the difference between food allergies and food sensitives and discusses some of the most common food sensitivities people have and how it affects their eating. Learn more at our Digestive Health Center: https://stanfordhealthcare.org/medical-clinics/digestive-health-center.html https://stanfordhealthcare.org
Week 5, Lecture 6 for the online course "Stanford Introduction to Food and Health", taught by Maya Adam, MD. All rights belong to Coursera and Stanford University. For educational purposes only. Happy learning!
Dr. Kari Nadeau recently discovered something in her lab about the patients who have gone through a treatment known as oral immunotherapy, where they are slowly given increasingly larger amounts of the very foods they are allergic to. The process essentially builds up the patient's immunity to those foods that once were poison to them. Dr. Nadeau’s research, at the Sean N. Parker Center for Allergy Research at Stanford University, is still in a very early stage, but the discovery she describes could mean future generations might not be plagued by the genetic misfortunes of their parents or grandparents. PBS NewsHour’s Cat Wise reports.