Food as Medicine: Food and our Genome
Overview
Discover the relationship between food and genetics
How does our genome affect our health? Should patients adjust their diets according to their genes? Answer these questions and more with this course designed to give healthcare professionals the latest information on food and genetics.
On the course you’ll explore topics including epigenetics and nutrigenetics, the human genome and the ethical issues surrounding genetic healthcare. You should leave the course with a greater understanding out the impact of genetics on nutritional requirements, and you should feel more confident in answering common nutrition and gene related questions.
Places in this course are limited to 100, so please register early to avoid disappointment.
This course has been designed for healthcare professionals, specifically medical specialists, general practitioners and nurses.
However, the course may be of benefit to healthcare professionals such as dietitians and nutritionists with a background in nutrition, who may like a ‘refresher’ in this area of study.
You should have a good knowledge of science, medicine and healthcare practice.
Who has recognised this course?
This course is recognised by:
British Dietetic Association (BDA): endorsement applies only to the educational content of the learning activity.
Association for Nutrition (AfN): endorsed for CPD.
If you have any questions on the course, its accreditation/endorsement or how it may relate to your professional healthcare practice we encourage you to email your questions to base.nutrition@monash.edu
