This course presents the factors and influences associated with aging and suggestions for how to possibly slow the aging process. It highlights strategies to living a longer and healthier life. The course begins with aging statistics and then introduces the variables associated with aging. These variables include exercise, stress and emotions, social relationships and religion, alcohol, smoking, antioxidants and their role in relationship to cancer and heart disease, food quantity and weight control, diet types, habits and patterns, anti aging foods and beverages such as fruits, vegetables, garlic, fish, grains, nuts, legumes, soy, chocolate, yogurt, water, wine and tea. There is a discussion on nutrient deficiencies and hormones that also may affect aging.