Learning Objectives
5 objectives- Understand the fundamental principles of nutrition and dietetics.
- Identify and describe the roles and sources of macronutrients and micronutrients.
- Interpret dietary guidelines and apply them to various populations.
- Analyze the relationship between nutrition and disease prevention.
- Conduct basic nutritional assessments and develop appropriate counseling strategies.
Content Outline
PreviewUnit 3937: Foundations of Nutrition and Dietetics
1. Introduction to Nutrition and Dietetics
- Definition and scope of nutrition and dietetics
- Historical perspectives and evolution of nutrition science
- The role of nutritionists and dietitians
- Basic terminology and concepts
2. Macronutrients
2.1 Carbohydrates
- Chemical structure and classification (simple vs complex)
- Functions and metabolic pathways
- Dietary sources and recommended intake
- Impact on health and disease
2.2 Proteins
- Amino acids: essential vs non-essential
- Protein structure and function
- Dietary sources and quality assessment (biological value, PDCAAS)
- Protein metabolism and requirements
2.3 Fats
- Types of fats: saturated, unsaturated, trans fats
- Functions in the body
- Sources and dietary recommendations
- Impact on cardiovascular and overall health
3. Micronutrients
3.1 Vitamins
- Classification: water-soluble vs fat-soluble
- Functions and physiological roles
- Dietary sources and deficiency symptoms
- Toxicity and upper intake levels
3.2 Minerals
- Major minerals vs trace elements
- Roles in body functions
- Food sources and bioavailability
- Common deficiencies and excesses
4. Dietary Guidelines and Recommendations
- Overview of national and international dietary guidelines (e.g., USDA MyPlate, WHO)
- Recommended Dietary Allowances (RDAs) and Adequate Intakes (AIs)
- Dietary reference intakes (DRIs)
- Translating guidelines into meal planning
5. Nutrition and Disease Prevention
- Role of nutrition in chronic diseases (cardiovascular, diabetes, obesity, cancer)
- Nutritional strategies for prevention and management
- Evidence-based dietary patterns (Mediterranean, DASH, plant-based diets)
6. Nutritional Assessment and Counseling
- Methods of nutritional assessment (dietary, anthropometric, biochemical, clinical)
- Interpretation of assessment data
- Principles of effective nutrition counseling and communication
- Behavior change models in nutrition
7. Specialized Diets and Populations
- Diet considerations for different life stages (infants, children, elderly)
- Nutrition in pregnancy and lactation
- Diet modifications for medical conditions (diabetes, renal disease, food allergies)
- Cultural and ethical considerations in dietetics
- Vegetarian and alternative diets
Unlock the full outline
Get the complete content outline, learning outcomes and assessment methods for Nutrition And Dietetics: Core Concepts.
KSh 20 one-off, or included with a plan
Learning Outcomes
Unlock the outline above to see learning outcomes.
Assessment Methods
Unlock the outline above to see assessment methods.