Unit 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