Are you really what you eat?
In this week-long course, students will explore the latest scientific research behind this familiar saying – and how it can exert a practical effect in their own lives.
Nutrition is a key intersection of biology and health care. And the emerging field of nutrigenomics – which examines gene-diet interactions, with an emphasis on the prevention or treatment of disease – has the potential to revolutionize the focused nutritional strategies that can improve our lives.
Biohacking Through Nutrition will examine closely the key elements that have an impact on nutrition, including hydration, digestion, allergens, and food spectrums. It also places a specific emphasis on the examination and testing that provide the foundation of assessment, including the Cronometer measure of nutritional value.
Students will be guided in these explorations by Angela Taylor, a clinical nutritionist who holds a master’s degree in integrative and clinical nutrition from the Maryland University of Integrative Health. Taylor is also the author of The BrainFood Cookbook, and holds undergraduate and graduate degrees in performance, recording, and computer music from the Peabody Conservatory of the Johns Hopkins University.
Biohacking Through Nutrition will allow students to track and enhance their own nutritional health, while giving them the tools to understand the science in an emerging field of health care.
Learn more about the science of nutrition and individualized health care this summer. Biohacking Through Nutrition is offered to qualified pre-college (high school) students who have an interest in exploring science, medicine, health, and personal well-being.This non-credit course meets June 24 – 28, 2019. The cost is $2,575.
A residential only course, Biohacking Through Medicine is offered through Johns Hopkins Summer Programs’ debut Summer Immersion program, providing one-week, immersive courses to qualified pre-college (high school) students looking for a short-term, high impact, summer college experience.