Dietician Training Course

Lesson 1 • Micronutrients: Vitamins and Minerals

Examines fat-soluble and water-soluble vitamins plus essential minerals and their physiological roles. Connects deficiency and toxicity thresholds to clinical dietary recommendations.

Lesson 2 • Dietary Reference Intakes and Standards

Introduces reference value frameworks including recommended intakes, adequate intakes, and tolerable upper limits. Enables accurate interpretation of nutrient targets across population groups.

Lesson 3 • Digestion, Absorption, and Gut Physiology

Traces nutrient breakdown from ingestion through intestinal absorption and portal delivery. Supports understanding of malabsorption conditions addressed in clinical chapters.

Lesson 4 • Water, Electrolytes, and Fluid Balance

Explains fluid compartments, electrolyte gradients, and hydration physiology. Grounds students in fluid management principles applied in clinical and sports nutrition contexts.

Lesson 1 • Anthropometric Measurements

Teaches standardised measurement of height, weight, body composition, and circumferences. Links anthropometric data to nutritional risk classification used throughout clinical practice.

Lesson 2 • Biochemical and Laboratory Indicators

Interprets blood and urine markers including albumin, haemoglobin, lipid panels, and micronutrient levels. Integrates lab data with dietary findings for a complete nutritional picture.

Lesson 3 • Clinical and Physical Examination Signs

Identifies physical signs of malnutrition, deficiency, and excess through systematic clinical observation. Reinforces the link between biochemical findings and visible clinical indicators.

Lesson 4 • Integrating Assessment Data

Synthesises dietary, anthropometric, biochemical, and clinical data into a unified nutritional diagnosis. Prepares students to prioritise problems and set measurable goals for care planning.

Lesson 1 • Older Adult Nutrition

Examines age-related changes in appetite, absorption, muscle mass, and bone density affecting nutrient needs. Equips students to address malnutrition risk and polypharmacy interactions in elderly clients.

Lesson 2 • Childhood and Adolescent Nutrition

Addresses growth-driven nutrient demands, school feeding environments, and pubertal changes. Prepares students to counsel families on healthy eating patterns during rapid development.

Lesson 3 • Infant and Toddler Nutrition

Examines breastfeeding, formula feeding, and complementary food introduction for ages 0–3. Connects early feeding practices to long-term growth and chronic disease risk.

Lesson 4 • Prenatal and Maternal Nutrition

Covers energy, folate, iron, calcium, and omega-3 requirements during pregnancy and lactation. Establishes the foundation for advising pregnant and breastfeeding clients in clinical settings.

Lesson 1 • Bariatric Surgery Nutrition Support

Covers pre- and post-surgical dietary progressions, micronutrient supplementation, and dumping syndrome management. Requires integration of digestion physiology from Chapter 1.

Lesson 2 • Polycystic Ovary Syndrome and Hormonal Nutrition

Examines low-glycaemic and anti-inflammatory dietary strategies for hormonal regulation in PCOS. Builds on insulin resistance content and lifecycle nutrition for reproductive-age women.

Lesson 3 • Diabetes Mellitus Nutrition Management

Covers carbohydrate counting, glycaemic index, insulin-to-carb ratios, and meal timing for type 1 and type 2 diabetes. Directly applies macronutrient knowledge from Chapter 1 to glycaemic control.

Lesson 4 • Metabolic Syndrome and Insulin Resistance

Addresses dietary approaches targeting dyslipidaemia, hypertension, and central adiposity as a cluster. Connects biochemical lab interpretation from Chapter 2 to therapeutic dietary targets.

Lesson 1 • Liver Disease and Hepatic Nutrition

Examines dietary management of fatty liver, cirrhosis, hepatic encephalopathy, and ascites. Connects protein metabolism knowledge from Chapter 1 to hepatic nitrogen management.

Lesson 2 • Gastrointestinal Disorders Nutrition Therapy

Covers dietary management of IBD, coeliac disease, IBS, and short bowel syndrome. Applies gut physiology and absorption knowledge from Chapter 1 to therapeutic dietary modifications.

Lesson 3 • Cardiovascular Disease Nutrition Therapy

Covers therapeutic dietary patterns, fat quality, sodium restriction, and plant sterol use for heart disease. Builds on metabolic syndrome content and lipid panel interpretation from prior chapters.

Lesson 4 • Cancer Nutrition Support

Addresses malnutrition prevention, symptom management, and immune support during cancer treatment. Integrates clinical assessment skills and lifecycle nutrition to individualise oncology nutrition care.

Lesson 1 • Behaviour Change Theories in Nutrition

Introduces transtheoretical model, health belief model, and social cognitive theory as applied to dietary change. Provides the theoretical foundation for all counselling techniques taught in this chapter.

Lesson 2 • Motivational Interviewing Techniques

Teaches OARS skills, reflective listening, and eliciting change talk to resolve dietary ambivalence. Directly applies behaviour change theory to structured client interaction practice.

Lesson 3 • Monitoring, Evaluation, and Follow-Up

Establishes protocols for tracking dietary adherence, reassessing outcomes, and adjusting nutrition care plans. Closes the nutrition care process loop introduced in the assessment chapter.

Lesson 4 • Cultural Competence in Nutrition Counselling

Develops skills to adapt dietary advice to cultural food practices, religious restrictions, and socioeconomic contexts. Ensures counselling approaches are equitable and client-centred across diverse populations.

Lesson 1 • Food Security and Access

Addresses food insecurity determinants, hunger screening tools, and community food resource mapping. Connects social determinants of health to practical dietary counselling and programme design.

Lesson 2 • Epidemiology of Diet-Related Diseases

Examines how dietary patterns relate to population-level disease incidence using epidemiological study designs. Provides the evidence base for prioritising public health nutrition interventions.

Lesson 3 • Nutrition Programme Design and Implementation

Teaches needs assessment, programme logic models, and intervention design for community nutrition programmes. Applies counselling and behaviour change frameworks to group-level programme planning.

Lesson 4 • Nutrition Education for Groups

Develops skills to design and deliver effective group nutrition education sessions for varied audiences. Extends individual counselling competencies to classroom, community, and workplace settings.

Lesson 1 • Evidence-Based Practice in Dietetics

Teaches systematic literature searching, critical appraisal, and integration of research evidence into practice. Grounds all clinical decision-making in current best evidence rather than tradition or opinion.

Lesson 2 • Reflective Practice and Professional Growth

Introduces reflective practice models, peer supervision, and portfolio development for ongoing professional growth. Closes the course by embedding a habit of continuous self-improvement in future dietitians.

Lesson 3 • Scope of Practice and Professional Standards

Defines the dietitian's scope of practice, credentialling requirements, and professional competency standards. Establishes the professional boundaries within which all clinical and community skills are applied.

Lesson 4 • Ethics in Dietetic Practice

Applies ethical principles of autonomy, beneficence, non-maleficence, and justice to dietetic case scenarios. Prepares students to navigate ethical dilemmas encountered across clinical and community roles.