Explore why nutrition science matters and how clinical nutritionists guide patients to healthier lifestyles. Learn about macro and micronutrients, minerals, vitamins, and the factors shaping food choices and diets.

Learn to communicate effectively with patients by tailoring messages to four personalities: red, yellow, green, and blue, focusing on benefits, results, and personalized plans to sell nutrition services.

Explore the rise of obesity driven by energy imbalance, adipose tissue growth, and lipoprotein lipase activity. Learn how body mass index and waist measurements assess central obesity and health risks.

Explore energy in vs energy out, calories and kilojoules from macronutrients, bomb calorimeter, and calculating needs with Maflin zanjeer and revised Harris-Benedict.

Explore the fundamentals of carbohydrates, including their chemistry, absorption and digestion. Learn how to calculate carbohydrates in the diet and how to diagnose and manage lactose intolerance.

Explore the chemistry of carbohydrates, including simple and complex sugars, fibers, and starches, and distinguish harmful added sugars from healthy sources like grains, vegetables, and legumes.

Learn how carbohydrates are digested and absorbed from mouth to small intestine, including amylase and disaccharidases, and how fiber, glycogen storage, and glycemic index influence energy and satiety.

Calculate carbohydrate needs as 45-65% of energy intake and convert to grams; discuss natural sugars, limit added sugars, and explore stevia as an alternative.

Learn about lactose intolerance, its diagnosis and diet management, including lactase enzyme decline, symptom causes, prevalence variations, and strategies like gradual dairy inclusion, yogurt, and lactase supplements.

Explore the chemistry, digestion, and transport of fats; learn to calculate dietary fat percentages per American guidelines, and master omega-3 use and dosage principles.

Explore the chemistry of fats, including triglycerides, fatty acids, and phospholipids, and learn how saturated and unsaturated fats, omega-3, and cholesterol affect health.

Explain how fats are digested from mouth to small intestine, with lingual and gastric lipases, bile emulsification, micelle formation, and absorption via chylomicron transport.

Learn how chylomicrons, VLDL, LDL, and HDL transport triglycerides and cholesterol, and how to raise HDL while lowering LDL; calculate fat grams from a 2000 kcal diet.

Learn how omega-3 and omega-6 are essential fatty acids from diet or supplements, with EPA and DHA supporting cells; note 500 mg, and sources like mackerel, salmon, sardine.

Explore the chemistry of protein, essential and non-essential amino acids, and its digestion and absorption; learn to calculate protein needs for different groups and design customized vegetarian diets.

Explore the chemistry of proteins, including amino acids, essential versus nonessential, peptide bonds, and the diverse roles of proteins—from enzymes and hormones to transporters, antibodies, and energy source.

Explore how digestion and absorption of protein begin in stomach with hydrochloric acid and pepsin, as dipeptides and tripeptides form and amino acids fuel energy and protein turnover.

Discover how to calculate protein needs using 10–35% of daily calories and grams per kilogram, with age, gender, pregnancy considerations, and practical example calculations.

Learn the 40/60 split for vegetarian protein, and how grains and legumes form a complementary diet providing all nine essential amino acids.

Explore how carbohydrates, proteins, and fats power body activities through anabolic and catabolic reactions. Trace energy pathways from glucose to pyruvate, ATP, and ketone bodies during fasting and ketosis.

Develop a customized diet plan using the ABCD nutrition assessment, calculate calories with BMR and activity factors, and tailor 4 to 5 meal plans for diabetes, cardiovascular, and kidney conditions.