Dietitian Course

Lesson 1 • Water, Electrolytes, and Fluid Balance

Covers body fluid compartments, electrolyte functions, and hydration assessment. Connects fluid balance principles to clinical and sports nutrition contexts.

Lesson 2 • Dietary Reference Intakes and Standards

Introduces reference values including estimated average requirements, recommended intakes, and tolerable upper limits. Students use these benchmarks to evaluate dietary adequacy.

Lesson 3 • Digestion, Absorption, and Bioavailability

Traces nutrient processing from ingestion through intestinal absorption and transport. Explains factors that enhance or inhibit bioavailability for practical dietary planning.

Lesson 4 • Macronutrients and Energy Metabolism

Covers carbohydrate, protein, and fat metabolism pathways and caloric yield. Provides the biochemical basis for calculating energy needs in clinical practice.

Lesson 1 • Anthropometric Measurements

Teaches standardized measurement of height, weight, body composition, and growth indicators. Connects anthropometric data to nutritional status classification.

Lesson 2 • Integrating Assessment Data

Synthesizes dietary, anthropometric, biochemical, and clinical data into a unified nutrition diagnosis. Prepares students to write structured assessment summaries using standardized terminology.

Lesson 3 • Clinical and Physical Examination Signs

Identifies physical signs of malnutrition and nutrient deficiencies through systematic clinical observation. Reinforces the link between biochemical deficits and visible clinical findings.

Lesson 4 • Biochemical and Laboratory Indicators

Interprets blood and urine markers relevant to nutritional status, including albumin, hemoglobin, and lipid panels. Integrates lab data with dietary findings for complete assessment.

Lesson 1 • Pregnancy and Lactation Nutrition

Covers increased energy and micronutrient demands, gestational weight gain guidelines, and breastfeeding support. Establishes the nutritional foundation for maternal and infant health outcomes.

Lesson 2 • Older Adult Nutrition

Addresses sarcopenia, reduced appetite, polypharmacy interactions, and micronutrient needs in aging. Prepares students to screen for malnutrition risk in elderly populations.

Lesson 3 • Adult and Midlife Nutrition

Focuses on maintaining healthy weight, preventing chronic disease, and meeting changing micronutrient needs in adults. Connects dietary patterns to long-term health risk reduction.

Lesson 4 • Childhood and Adolescent Nutrition

Examines growth-related nutrient needs, school-age eating patterns, and adolescent pubertal demands. Addresses common issues including iron deficiency and disordered eating risk.

Lesson 1 • Cardiovascular Disease Nutrition Therapy

Applies dietary fat modification, sodium reduction, and fiber-rich eating patterns to manage dyslipidemia and hypertension. Links specific food choices to lipid and blood pressure outcomes.

Lesson 2 • Gastrointestinal Condition Nutrition Therapy

Covers dietary management of celiac disease, inflammatory bowel disease, irritable bowel syndrome, and GERD. Teaches elimination and reintroduction protocols for symptom management.

Lesson 3 • Renal Disease Nutrition Therapy

Addresses protein, potassium, phosphorus, and fluid restrictions across stages of chronic kidney disease. Prepares students to adjust prescriptions as renal function declines.

Lesson 4 • Diabetes Medical Nutrition Therapy

Covers carbohydrate counting, glycemic index, meal timing, and insulin-to-carb ratios for type 1 and type 2 diabetes. Connects dietary strategies to blood glucose management targets.

Lesson 1 • Obesity Etiology and Classification

Examines genetic, hormonal, environmental, and behavioral contributors to obesity. Establishes a non-stigmatizing, evidence-based framework for understanding excess adiposity.

Lesson 2 • Energy Balance and Caloric Prescription

Calculates total daily energy expenditure using predictive equations and adjusts for activity level. Translates energy deficit targets into practical caloric prescriptions for weight loss.

Lesson 3 • Dietary Approaches to Weight Loss

Compares low-fat, low-carbohydrate, Mediterranean, and intermittent fasting approaches for efficacy and adherence. Guides students in matching dietary patterns to individual client preferences.

Lesson 4 • Behavioral Strategies for Weight Management

Applies self-monitoring, stimulus control, cognitive restructuring, and relapse prevention to weight management counseling. Integrates behavioral techniques with dietary prescription for lasting change.

Lesson 1 • Carbohydrate and Fat Fueling Strategies

Covers carbohydrate loading, intra-exercise fueling, and fat adaptation protocols for endurance and team sports. Connects fueling timing to glycogen availability and performance outcomes.

Lesson 2 • Energy Systems and Exercise Physiology

Reviews ATP-PCr, glycolytic, and oxidative energy systems and their fuel substrate use during exercise. Provides the physiological basis for sport-specific nutrition recommendations.

Lesson 3 • Protein Needs for Muscle Adaptation

Quantifies protein requirements for hypertrophy, endurance, and weight-class sports using current evidence. Addresses protein timing, distribution, and source quality for muscle protein synthesis.

Lesson 4 • Hydration and Electrolyte Management

Establishes sweat rate assessment, fluid replacement guidelines, and electrolyte replenishment for training and competition. Addresses hyponatremia risk in endurance events.

Lesson 1 • Behavior Change Theories in Nutrition

Introduces transtheoretical model, health belief model, and social cognitive theory as applied to dietary behavior. Connects theoretical constructs to practical counseling strategy selection.

Lesson 2 • Goal Setting and Action Planning

Applies SMART goal framework and implementation intentions to nutrition behavior change plans. Teaches students to co-create realistic, measurable goals with clients.

Lesson 3 • Cultural Competence in Nutrition Counseling

Addresses cultural food practices, health beliefs, and communication styles that influence dietary counseling. Builds skills for delivering culturally responsive and respectful nutrition care.

Lesson 4 • Motivational Interviewing Techniques

Teaches OARS skills, rolling with resistance, and developing discrepancy to elicit client motivation. Prepares students to guide ambivalent clients toward dietary change without confrontation.

Lesson 1 • Scope of Practice and Professional Standards

Defines the dietitian's scope of practice, professional competencies, and boundaries with other health disciplines. Establishes the professional identity and accountability framework for practice.

Lesson 2 • Food Safety and Regulatory Compliance

Reviews food hygiene standards, hazard analysis principles, and safe food handling requirements relevant to dietetic practice. Prepares students to advise clients and institutions on food safety compliance.

Lesson 3 • Ethics in Dietetic Practice

Applies ethical principles of autonomy, beneficence, non-maleficence, and justice to nutrition care decisions. Prepares students to navigate ethical dilemmas encountered in clinical and community settings.

Lesson 4 • Clinical Documentation and Record Keeping

Covers accurate, legally defensible nutrition documentation using SOAP, ADIME, and narrative formats. Connects thorough record keeping to continuity of care and professional accountability.