A multidisciplinary Historic, Cultural, Environmental and Dietary Overview
The Mediterranean diet focuses on eating foods that mainly come from plants, such as whole grains, legumes, nuts, fruits, and vegetables. It also suggests eating healthy fats like olive oil instead of butter, replacing salt with herbs and spices and consuming mostly white meat like fish and chicken, instead of red *meat.
This online course aims to introduce participants to and raise their awareness about the typical Mediterranean food products and diet, as well as the intangible cultural heritage and goods that are related to food: customs, traditions, social status, culinary practices and tools, ceremonies, and values. This course is ideal for anyone interested in nutrition and its multicultural dimensions.
Furthermore, the course offers you an exciting journey to explore cultures and traditions of the Mediterranean countries and how they differ when it comes to recipes, food production and ways of cooking. All of the above will be analyzed further and in detail in this online course part of the Intangible Cultural Heritage category. After successfully completing the lessons, the participant will receive a training certificate.
This e-learning programme is addressing whoever wishes to learn about the Mediterranean food products and diet, their historical evolution and related “immaterial” cultural goods as well as the central role of food in sustainable development.
The programme aims are:
- To make the links between the Mediterranean landscapes and resources to the production of food and the formation of the Mediterranean diet.
- To explore cultures and traditions of the Mediterranean countries related to food production and cooking and trace similarities and differences among Mediterranean countries.
- To trace the influence of the Mediterranean diet to the rest of the world.
- To appreciate the importance of the Mediterranean diet to human health.
- To be aware of food sustainable production and realize its links with the traditional practices of food production -agriculture, fishing, livestock, etc.
- To be aware of the role and responsibilities of consumers within the life-cycle of food.
- To recognize the quality of Mediterranean food as a valuable source of income.
- To adopt positive behavior and attitudes towards the Mediterranean food products & cuisine.
MODULE 1 Introduction
In this section, the basic Mediterranean food dimensions will be presented, along with the scope of the e-course, the main objectives of the e-course and the content – structure of the e-course.
MODULE 2 Food, biodiversity, and the Mediterranean landscapes
How the landscape and the environment (the climate and the natural resources, water, biodiversity) “shaped” and “defined” the production of food in the Mediterranean region (based on particular cases from agriculture, livestock, and fisheries).
MODULE 3 Evolution of food and nutrition in the Mediterranean
A historical overview of the evolution of food and diet from antiquity to our days, with a particular focus on the establishment of the famous Mediterranean "triad": vine & wine, olives & oil, bread & cereals.
MODULE 4 Importance of the Mediterranean diet to human health
The principles of a healthy diet. The Mediterranean diet pyramid. The significance of the Mediterranean diet to human health.
MODULE 5 Food security within sustainable development
The "nexus" of food, energy, water and ecosystem security. The environmental impact of food production. The sustainable production of food. The impact of consumers’ choices when it comes to diet and food.
About the School
The Supplementary Distance Education Programme (E-Learning) of The Center of Continuing Education and Lifelong Learning of the National and Kapodistrian University of Athens, in operation since 2001, ... Read More