Semester 1: Foundations of Nutrition and Dietetics (6 months)
Module 1: Introduction to Nutrition Science
- Basics of Nutrition
- Definition and importance of nutrition
- Macronutrients: Carbohydrates, Proteins, Fats
- Micronutrients: Vitamins, Minerals
Water and its role in nutrition
- Human Anatomy and Physiology
- Digestive system
Metabolism and energy balance
Endocrine system and hormones
Nutritional Biochemistry
- Chemical composition of food
- Biochemical pathways of macronutrients
- Role of enzymes and coenzymes in nutrition
Module 2: Dietary Guidelines and Food Groups Dietary Reference Intakes
- Recommended Daily Allowances (RDAs)
- Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs)
- Food Groups and Nutrient Density
- Fruits and vegetables
- Grains and cereals
- Proteins: Animal and plant sources
- Dairy products
- Fats and oils
- Meal Planning and Dietary Guidelines
- Balanced diet principles
- Dietary guidelines for different populations
- Cultural and ethical considerations in meal planning
Not sure? We’re here to help!
⚠️Disclaimer
What you must know!
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This course is not designed to qualify participants as dietitians or to use the title of a ‘dietitian’. Becoming a dietitian requires a minimum of five years of formal education at a recognized college or university. This typically includes pursuing advanced degrees such as a Master’s in Food & Nutrition, Food Science, or Dietetics, complemented by a practical internship in a hospital setting.
Please note that our program does not support or advocate for short-term crash courses that claim to certify individuals as dietitians in an unrealistic timeframe. Our aim is to provide foundational knowledge and skills, not to replace the extensive education and certification required for dietetics professionals.
