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Eating Well, Inflammation, and the Gut

St Mary’s University has a thriving health sciences department and is well known for its outstanding evidence-based nutrition education.

This exciting new course will give you:

  • an excellent understanding of the ever-popular topic of gut health
  • cutting through the myths
  • aproviding a balanced realistic approach to maintaining a healthy gut. 

Beyond the basics of healthy eating, many people realise that the association between positive health and diet is not that simple. Lifestyle, in particular diet, is hugely important in promoting physical and mental health. The food you consume on a daily basis can be a major cause of inflammation especially in the digestive tract (gut).

In this easy to understand, evidence-based course, you will be given easy-to-digest information on how inflammation in the gut can produce unpleasant symptoms throughout the rest of the body and make it more difficult for the body to absorb nutrients from food which can lead to nutritional deficiencies.

The online presentations show how inflammation occurs and what can be done to alleviate or prevent gut problems by including certain types of foods whilst maintaining a balanced diet.

An optional in-person practical section of the course takes place in our nutrition kitchen, augmenting the online learning.

This course is perfect for anyone with an interest in diet and health.

Date and times

The course is not currently available. It will be relaunched in September 2024. Please email to register your interest. 

The course is delivered in an online format. 

There is the option to attend a final date in person, which will be held on the main campus, Twickenham. This is an optional element. 

  • Parts one, two, and three are available on-line and can be viewed at any time. It is anticipated that parts one, two and three will take approximately five hours to complete. 
  • Part four is an optional practical workshop and will be delivered in person. Please note we are in the process of finalising dates for the next in person session. If you are attending the practical workshop you should have completed parts one, two, and three in advance. 


The practical workshop which is offered as part four of the course will take place in the dedicated nutrition kitchen at St Mary’s University main campus, Twickenham.


  • The online taught course which comprises parts one, two and three is £90.
  • The on campus part four session optional and is £25.
  • To attend for all four parts of the course it is £100.

St Mary's University staff and students can receive a 10% discount. Please use the booking link on the discounted short courses page (St Mary's login required).


The course is split into four parts with interactive elements to maintain your attention and make learning easier. The online parts take approximately three to four hours in total to complete.

At the end of each section, you'll find a summary quiz to help boost your learning.

Part one (online) - Eating Well 

The first part of the course provides learners with the essential context in nutritional recommendations in the UK. This section will help learners to identify the factors which may lead to nutritional imbalances. 

Part two (online) - Dietary Antioxidants 

By the end of this part of the course learners will be able to: 

  • define oxidative stress, free radicals, and antioxidants,
  • understand the mechanisms of antioxidants and implications in chronic inflammation conditions
  • describe dietary antioxidants options. 

Part three (online) - Inflammation and the Gut 

The last taught part of the course concerns chronic inflammation and gut health. By the end of this part of the course learners will be able to:

  • define inflammation
  • describe lifestyle and dietary anti-inflammatory options
  • explore some Functional Foods & Nutraceutical options for inflammation and gut health. 

Part four (in person on campus) - Implementing Learning in Practical Cooking Skills 

In the final (optional) part, learners will be invited to attend a two-hour session at St Mary's campus, in our dedicated nutrition kitchen, where you will design, plan, and execute meals to support gut health and promote a reduction of inflammation. 

The course will be run by Dr Magali Chohan. Magali is a senior lecturer and course lead for the BSc Nutrition. She lectures on a number of nutrition modules on the undergraduate and the postgraduate nutrition programmes, and she is a Registered Nutritionist (AfN) with a research focus on the health benefits of bioactive compounds of plant foods. Magali has published a number of scientific research articles and co-authored a book: "Culinary Herbs and Spices: A Global Guide.”  in 2021. 

Magali is friendly, warm, and welcoming and will inspire, support, and motivate you to understand and give practical advice on how to cook to achieve a healthy gut.


You will gain an excellent understanding of the eating well, inflammation, and gut health. 

A certificate of attendance will be issued on successful completion.


You must be 18 years old or over. This course is perfect for anyone with an interest in diet and health.

For more information about this course please contact the Short Courses team: