Functional Foods: Legumes, Grains, Fruits, and Vegetables

Course overview

Many foods and supplements are advertised to have health benefits. As evidence that dietary components have protective functions accumulates, the potential for misinformation and misunderstanding increases. While consumers may have heard the terms antioxidant, phytochemical, and phytoestrogen, they may require clarification on how they can get these beneficial components from everyday food choices. This course concentrates on the evidence-based functional components of whole grains, fruits, vegetables, and legumes, including soy.