Food as Medicine - Food and Inflammation

Food as Medicine: Food and Inflammation

Help your patients use food and nutrition to assist in reducing chronic inflammation. A practical 2 week online course on food and inflammation.

Is there an anti-inflammatory diet? Can foods be used to reduce inflammation levels in the body? If a patient has an inflammatory condition, is there a special diet to reduce symptoms?

Do these questions sound familiar from patients?

The Department of Nutrition and Dietetics here at Monash University have developed a flexible online course to help suit the learning needs of busy health professionals. This course aims to provide information to answer those common food and nutrition related questions that you might get in practice regarding inflammation.

This two-week course focuses on the current evidence surrounding the impact of nutrition and foods on development and treatment of chronic low-grade inflammation, and potential subsequent disease development. Presenting the latest evidence, it will focus on two main topics; inflammation and disease, and inflammation and foods.

Learning Objectives

  • Discuss how inflammation is involved in disease development and progression
  • Evaluate the complexity and variability of inflammatory responses in non-communicable diseases
  • Describe the role of nutrition for optimising management of low-grade chronic inflammation.
  • Discuss the complex interplay between nutrition, immune function and inflammation, and how this translates to using a whole-diet approach when providing dietary recommendations.
  • Engage effectively with patients and respond to common nutrition and inflammation related questions.

Learn from a team of nutrition experts

This course has been designed by a team of experts in food and nutrition, inflammation, and chronic disease from Monash University. As researchers and clinical health practitioners, they apply the latest research to practical patient care.

General Practitioners and nurses have had input into the content of this course to ensure that it is relevant and useful to healthcare professionals and their practice.

Obtain professional development recognition

This course is recognised by:

  • Royal Australian College of General Practitioners (RACGP): this activity has been approved/allocated 40 Category 1 points by the RACGP QI&CPD Program in the 2017 – 19 triennium.
  • Australian Primary Health Care Nurses Association (APNA): this activity has been endorsed by APNA according to approved quality standards criteria. Completion of this educational activity entitles eligible participants to claim 6 CPD hours.
  • British Dietetic Association (BDA): endorsement applies only to the educational content of the learning activity
  • Association for Nutrition (AfN): endorsed for CPD

Members of these professional associations will receive additional certification from Monash University, in line with these respective organisations, which provides evidence of ongoing professional development.


This course is designed for healthcare professionals, specifically medical specialists, general practitioners, nurses and nutrition professionals who would like a refresher in this space. It assumes knowledge of science, medicine and healthcare practice.