Stanford
School of Medicine |
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 National Heart, Lung, and Blood Institute (NHLBI) Nutrition Academic Award Program |
 Nutrition Courses (password required) |
We grant you permission to use the Stanford School of Medicine Nutrition Courses (“the Course”) for your internal educational purposes.
You may not use the Course except as expressly described in this license. You may not sell or otherwise commercially exploit the Course or any material derived from or based upon the Course. The Course may contain materials that can only be used under “fair use” guidelines. These materials are explicitly noted in the Course. The Course materials should not be made available to the general public and should be “password” or otherwise protected to ensure that only users needing access to them for their coursework are given access.You may make new courses incorporating material, created at Stanford, derived or adapted from the Course, but you understand and agree that Stanford will continue to hold the sole copyright in any material included in the derivative works that is derived or adapted from the Course. All copies of the Course, as well as any derivative works you create, must contain the proprietary notices on any website or paper distribution of the Course. For your derivative works, the notice should read as follows:
"Portions of this work first appeared in or are derived or adapted from the Stanford School of Medicine Nutrition Course. Those portions are Copyright 1999-2005 Stanford University."
Disclaimers| Liability | Stanford does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information, apparatus, product, or process disclosed. You use the Course at your own risk. Stanford will have no liability to you or to any third party as a result of your use of the Course. |
Medical Information |
It is not the intention of Stanford to provide specific medical advice, but rather to provide materials to educate medical students and residents as to how nutrition relates to health status and to various diseases. This material is for educational purposes. |
For more information about the project, please contact
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