Module #1 Introduction to Nutrition and Dietetics Overview of the field of nutrition and dietetics, importance of nutrition in health and disease, and scope of practice for registered dietitians.
Module #2 Nutrition Basics Fundamentals of nutrition, including macronutrients, micronutrients, and energy metabolism.
Module #3 Carbohydrates Chemistry, functions, and dietary sources of carbohydrates, including fiber, sugars, and starches.
Module #4 Protein Structure, functions, and dietary sources of proteins, including amino acids and protein synthesis.
Module #5 Fats and Lipids Chemistry, functions, and dietary sources of fats and lipids, including triglycerides, cholesterol, and fatty acids.
Module #6 Vitamins and Minerals Functions, dietary sources, and deficiency diseases of vitamins and minerals, including fat-soluble and water-soluble vitamins.
Module #7 Energy Metabolism Overview of energy metabolism, including energyyielding pathways, ATP production, and energy balance.
Module #8 Weight Management Principles of weight management, including energy balance, body composition, and dietary approaches for weight loss and maintenance.
Module #9 Nutrition Throughout the Life Cycle Nutrition requirements and recommendations for different life stages, including pregnancy, lactation, infancy, childhood, and older adulthood.
Module #10 Nutrition and Health Relationship between nutrition and health, including chronic diseases, such as heart disease, diabetes, and certain types of cancer.
Module #11 Food Science and Technology Overview of food science and technology, including food processing, preservation, and safety.
Module #12 Food Systems and Sustainability Food systems and sustainability, including food production, distribution, and consumption, and environmental impact of food choices.
Module #13 Cultural and Social Aspects of Food Cultural and social influences on food choices and eating habits, including food traditions, meal patterns, and dietary restrictions.
Module #14 Nutrition Assessment and Diagnosis Principles and methods of nutrition assessment, including nutrition screening, assessment, and diagnosis.
Module #15 Nutrition Care Process Nutrition care process, including nutrition assessment, nutrition diagnosis, nutrition care planning, implementation, and monitoring.
Module #16 Medical Nutrition Therapy Application of nutrition principles in the prevention and treatment of diseases, including diabetes, cardiovascular disease, and obesity.
Module #17 Food Allergies and Intolerances Food allergies and intolerances, including causes, symptoms, diagnosis, and management.
Module #18 Vegetarian and Special Diets Vegetarian diets, including types, nutritional adequacy, and meal planning, as well as other special diets, such as gluten-free and lactose-free diets.
Module #19 Sports Nutrition Nutrition for sports and exercise, including energy needs, macronutrient requirements, and hydration strategies.
Module #20 Nutrition and Mental Health Relationship between nutrition and mental health, including the impact of nutrition on mood, cognitive function, and mental well-being.
Module #21 Nutrition and Public Health Role of nutrition in public health, including nutrition policies, programs, and services, and global nutrition issues.
Module #22 Food and Nutrition Policy Food and nutrition policy, including food systems, food security, and nutrition-related legislation and regulations.
Module #23 Research in Nutrition and Dietetics Design, implementation, and interpretation of research studies in nutrition and dietetics, including study designs, data analysis, and research ethics.
Module #24 Professional Development in Nutrition and Dietetics Professional development opportunities and challenges in nutrition and dietetics, including credentialing, licensure, and continuing education.
Module #25 Course Wrap-Up & Conclusion Planning next steps in Nutrition and Dietetics career
