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Nutrition and Diet Therapy - Online Course

Nutrition and Diet Therapy - Medical Course Subject



Nutrition and Diet Therapy




FUNDAMENTALS OF NUTRITION





The Relationship of Nutrition and Health


1. The Relationship of Nutrition and Health
2. Nutrients and Their Functions
3. Characteristics of Good Nutrition
4. Malnutrition
5. Individuals at Risk from Poor Nutritional Intake
6. Cumulative Effects of Nutrition
7. Nutrition Assessment
8. Considerations for the Health Care Professional



Planning a Healthy Diet


1. Planning a Healthy Diet
2. Dietary Guidelines
3. MyPyramid
4. Food Labeling
5. Food Customs
6. U.S. Cultural Dietary Influences
7. Food Patterns Based on Religion or Philosophy



Digestion Absorption and Metabolism


1. Digestion
2. Absorption
3. Metabolism
4. Energy



Carbohydrates


1. Carbohydrates
2. Functions of Carbohydrates
3. Food Sources of Carbohydrates
4. Classification of Carbohydrates
5. Digestion and Absorption of Carbohydrates
6. Metabolism and Elimination of Carbohydrates
7. Dietary Requirements of Carbohydrates



Lipids or Fats


1. Lipids or Fats
2. Functions of Lipids or Fats
3. Food Sources of Lipids or Fats
4. Classification of Lipids or Fats
5. Cholesterol
6. Digestion and Absorption of Lipids or Fats
7. Metabolism and Elimination of Lipids or Fats
8. Fats and the Consumer
9. Dietary Requirements of Lipids or Fats



Proteins


1. Proteins
2. Functions of Proteins
3. Food Sources of Proteins
4. Classification of Proteins
5. Composition of Proteins
6. Digestion and Absorption of Proteins
7. Metabolism and Elimination of Proteins
8. Dietary Requirements of Proteins



Vitamins


1. Vitamins
2. Dietary Requirements of Vitamins
3. Classification of Vitamins
4. Fat-Soluble Vitamins
5. Water-Soluble Vitamins
6. Vitamin A
7. Vitamin D
8. Vitamin E
9. Vitamin K
10. Vitamin B Complex
11. Thiamine
12. Riboflavin
13. Niacin
14. Vitamin B6
15. Vitamin B12
16. Folate
17. Biotin
18. Pantothenic Acid
19. Vitamin C
20. Vitamins: Supplements



Minerals


1. Minerals
2. Classification of Minerals
3. Toxicity
4. Calcium (Ca) - Nutrition Minerals
5. Phosphorus (P) - Nutrition Minerals
6. Potassium (K) - Nutrition Minerals
7. Sodium (Na) - Nutrition Minerals
8. Chloride (Cl) - Nutrition Minerals
9. Magnesium (Mg) - Nutrition Minerals
10. Sulfur (S) - Nutrition Minerals
11. Iron (Fe) - Nutrition Trace Minerals
12. Iodine (I) - Nutrition Trace Minerals
13. Zinc (Zn) - Nutrition Trace Minerals
14. Selenium (Se) - Nutrition Trace Minerals
15. Copper (Cu) - Nutrition Trace Minerals
16. Manganese (Mn) - Nutrition Trace Minerals
17. Fluoride (F) - Nutrition Trace Minerals
18. Chromium (Cr) - Nutrition Trace Minerals
19. Molybdenum (Mo) - Nutrition Trace Minerals



Water


1. Water - Nutrition
2. Fluid and Electrolyte Balance
3. Acid-Base Balance



MAINTENANCE OF HEALTH THROUGH GOOD NUTRITION





Food Related Illnesses and Allergies


1. Food-Related Illnesses and Allergies
2. Bacteria That Cause Foodborne Illness
3. Other Substances That Cause Food Poisoning
4. Prevention of Foodborne Illnesses
5. Miscellaneous Food Poisonings
6. Food Allergies



Diet During Pregnancy and Lactation


1. Diet During Pregnancy and Lactation
2. Weight Gain during Pregnancy
3. Nutritional Needs during Prepregnancy
4. Nutritional Needs during Pregnancy
5. Fulfillment of Nutritional Needs during Pregnancy
6. Concerns during Pregnancy
7. Diet for the Pregnant Woman with Diabetes
8. Pregnancy during Adolescence
9. Lactation



Diet During Infancy


1. Diet During Infancy
2. Nutritional Requirements - Diet During Infancy
3. Breastfeeding
4. Bottle Feeding
5. Supplementary Foods - Diet During Infancy
6. Special Considerations for Infants with Altered Nutritional Needs
7. Special Considerations for Infants with Metabolic Disorders



Diet During Childhood and Adolescence


1. Diet During Childhood and Adolescence
2. Diet of Children Ages 1 to 12
3. Diet of Adolescents
4. Special Considerations for the Adolescent Related to Nutrition Concerns



Diet During Young and Middle Adulthood


1. Diet During Young and Middle Adulthood
2. Nutritional and Calorie Requirements - Diet During Young and Middle Adulthood
3. Special Considerations Related to Nutrition Concerns
4. Weight Control - During Young and Middle Adulthood



Diet During Late Adulthood


1. Diet During Late Adulthood
2. The Effects of Aging
3. Nutritional Requirements During Late Adulthood
4. Food Habits During Late Adulthood
5. Food Fads During Late Adulthood
6. Appropriate Diets During Late Adulthood
7. Special Considerations for the Chronically Ill Older Adult



MEDICAL NUTRITION THERAPY





Diet and Weight Control


1. Diet and Weight Control
2. Overweight and Obesity
3. Dietary Treatment of Overweight and Obesity
4. Underweight



Diet and Diabetes Mellitus


1. Diet and Diabetes Mellitus
2. Symptoms and Etiology of Diabetes Mellitus
3. Classification of Diabetes Mellitus
4. Treatment of Diabetes Mellitus
5. Nutritional Management for Diabetes Mellitus
6. Special Considerations for the Diabetic Client



Diet and Cardiovascular Disease


1. Diet and Cardiovascular Disease
2. Atherosclerosis
3. Medical Nutrition Therapy for Hyperlipidemia
4. Myocardial Infarction
5. Congestive Heart Failure
6. Hypertension - Nutrition and Diet Therapy
7. Dietary Treatment for Hypertension



Diet and Renal Disease


1. Diet and Renal Disease
2. Renal Diseases - Etiology, Classification
3. Special Considerations for Clients with Renal Diseases - Dietary Treatment, Dialysis Diet



Diet and Gastrointestinal Problems


1. Diet and Gastrointestinal Problems
2. Disorders of the Primary Organs - Diet and Gastrointestinal Problems
3. Disorders of the Accessory Organs - Diet and Gastrointestinal Problems
4. Residue-Controlled Diets



Diet and Cancer


1. Diet and Cancer
2. The Causes of Cancer
3. Classifications of Cancer
4. Relationships of Food and Cancer
5. The Effects of Cancer
6. The Treatment of Cancer
7. Nutritional Care of the Cancer Client



Diet and Clients With Special Needs


1. Diet and Clients With Special Needs
2. Diet and The Surgical Client
3. Diet and Client Receiving Enteral Nutrition
4. Diet: Client Receiving Parenteral Nutrition
5. Diet: Client with Burns
6. Diet: Client with Infection
7. Diet: Client with AIDS - Diet and Clients With Special Needs



Nutritional Care of Clients


1. Nutritional Care of Hospitalized Clients
2. Nutritional Care: Feeding the Client
3. Long-Term Nutritional Care of the Elderly




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