I have read a lot of reviews on this series. It is all about what you expect, looking for and where you came from. On the where you came from I mean on education and knowledge base. I have been in the industry for 30 years. I have tried just about every type of health and nutritional program (legit programs). I believe in SCIENCE and that science does keep changing and you need to change with it. This is an unbelievable course. I have read where people think it was boring .. well it was the best presentation of this type of material I have heard. Others way it wasn't in-depth enough. I can agree on that if you have a specific illness or concern .. but it gives you ALL the information to go and research that yourself. I think the big issue with real science nutritional books is that they are too in-depth. If this was a college course and you had months to learn and explore, I think you would retain more information. This is the most comprehensive, easily understandable and straightforward lecture that I have listened to. If you are a newbie .. this will be overwhelming at times .. just listen and take in what you hear. That will be all you need to learn at this time. If you are going for your doctorate, this might not get as deep as you want .. but look at it as a review of what you have already learned. I love it and hope to see someone with updated information for 2018. If you find something like this... Please leave it in feedback and maybe I will be able to see it.

Very interesting and easy to understand

This is my All time favorite Audible book it just fills in so many blanks!

I found this course both too deep and too shallow. I understand that she is tasked with covering nutrition and it is a wide topic, but some of the information in the beginning doesn't really seem to be well tied in to later information.
I liked that she did point you toward some resources, but...
I find much of what she recommendations to be out of date with current research, like the use of margarine (long time a no-no) and advocating the use of non nutritive sugar substitutes, which have been shown to cause changes in gut flora which are weight promoting, in addition to physiological changes which cause the body to try and make up for the expectation of the sugar fuel which never came. Even the use of low or non fat dairy had been called into question through research lately because of the concentration of sugars as fat is removed and the satiety of fat.
I also think that for someone trying to improve on what they are doing, it is overwhelming. I know she talks about working toward improvement not perfection, but especially when she gets into exercise, how do you put together the exercise required, with the meal planning, shopping and preparation, with a busy demanding life if you are supporting a family, overworked and not rich? I guess I am finding much of what she advocates unrealistic and not particularly helpful for an average person.

Useful information provided in an easily digestible format. With the help of this book I've lowered my cholesterol from 255 to the low 100s, lost almost 60 lbs of weight and know on a daily basis what I "need" as far as fat, carbs, protein and vitamins and minerals. The advice on regarding amount of vitamins and minerals was very helpful, I know now that there is too much of a good thing.

With respect to the other review stating that it's 90s science, that's the way that science works, just because it's old doesn't mean its wrong (see Einstein's work on gravitational waves). The American dietetic association still lists the same numbers mentioned in the course for protein, sodium and potassium for example on their website as of today in 2016. As far as recommended margarine, the professor recommends Smart Balance spread as a substitute for butter to lower your intake of saturated fats.