Course Overview:
This comprehensive online diploma program provides a solid foundation in the principles of human nutrition and dietetics. You will learn about the essential nutrients, their functions, and dietary sources. You will also explore various dietary approaches, including balanced diets, vegetarianism, and special diets for specific health conditions. This program is designed for individuals interested in pursuing a career in the health and wellness field, as well as those seeking to improve their own understanding of nutrition and make informed dietary choices.
Modules:
Module 1: Foundations of Nutrition
Introduction to Nutrition and its Importance:
Definition of nutrition and its impact on health
Essential nutrients: Carbohydrates, proteins, lipids, vitamins, minerals, water
Macronutrient functions and dietary sources
Micronutrient functions and dietary sources
Nutritional Assessment:
Dietary assessment methods (dietary recall, food records, food frequency questionnaires)
Anthropometric measurements (height, weight, BMI, body composition)
Biochemical assessments (blood tests, urine tests)
Module 2: Digestion and Metabolism
The Digestive System:
Organs of the digestive system and their functions
Enzymes and their role in digestion
Absorption and transport of nutrients
Metabolism:
Energy metabolism: Carbohydrate metabolism, protein metabolism, lipid metabolism
Metabolic pathways: Glycolysis, Krebs cycle, electron transport chain
Regulation of metabolism: Hormones and enzymes
Module 3: Nutrition for Health Promotion
Healthy Eating Patterns:
Dietary Guidelines for Americans
MyPlate and other food guides
Building a balanced diet: Macronutrient and micronutrient recommendations
Hydration and fluid intake
Physical Activity and Nutrition:
The role of physical activity in weight management and overall health
Nutritional needs for athletes and active individuals
Ergogenic aids and sports nutrition
Module 4: Nutrition Across the Lifespan
Nutrition During Pregnancy and Lactation:
Nutritional requirements for pregnant and lactating women
Common nutritional deficiencies and their impact
Breastfeeding and infant nutrition
Nutrition for Children and Adolescents:
Growth and development needs
Healthy eating habits for children
Childhood obesity and prevention strategies
Nutrition for Older Adults:
Nutritional changes with aging
Common nutritional concerns in older adults
Malnutrition and its prevention in the elderly
Module 5: Nutrition for Special Populations
Vegetarian and Vegan Diets:
Types of vegetarian diets (lacto-ovo, lacto, ovo, vegan)
Nutritional considerations and potential deficiencies
Planning balanced vegetarian meals
Nutrition for Weight Management:
Energy balance and weight control
Healthy weight loss strategies
Dietary interventions for obesity
Nutrition for Athletes:
Macronutrient and micronutrient needs for different sports
Pre-competition, during-competition, and post-competition nutrition
Ergogenic aids and their effectiveness
Module 6: Nutrition and Chronic Diseases
Cardiovascular Disease:
The role of diet in the prevention and management of heart disease
Dietary recommendations for cholesterol, blood pressure, and heart health
Diabetes:
Type 1 and Type 2 diabetes: Nutritional management
Carbohydrate counting and blood sugar control
The role of diet in preventing diabetes complications
Cancer:
The link between diet and cancer risk
Antioxidant-rich foods and their role in cancer prevention
Dietary recommendations for cancer patients
Module 7: Food Safety and Foodborne Illness
Foodborne Pathogens:
Bacteria, viruses, parasites, and toxins
Sources of foodborne illness and prevention strategies
Food safety guidelines for handling, preparation, and storage
Food Additives and Preservatives:
Types of food additives and their functions
Safety and health concerns related to food additives
Reading food labels and understanding ingredient lists
Module 8: Culinary Skills for Healthy Eating
Basic Cooking Techniques:
Cutting techniques, sautéing, grilling, baking, roasting
Cooking methods for preserving nutrients
Meal planning and preparation tips
Healthy Cooking on a Budget:
Shopping for healthy foods on a budget
Using seasonal produce
Reducing food waste
Module 9: Communication and Counseling Skills
Effective Communication with Clients:
Active listening, empathy, and motivational interviewing
Setting realistic and achievable goals
Providing culturally sensitive nutrition education
Counseling Strategies:
Behavior change techniques
Problem-solving and decision-making skills
Addressing barriers to healthy eating
Module 10: Professionalism and Ethics
Professionalism in the Nutrition Field:
Code of ethics for nutrition professionals
Maintaining confidentiality and client privacy
Professional development and continuing education