Diploma in Nutrition || Nutritionist In 90 Minutes

Discover the functions of carbohydrates, proteins, fats, vitamins, and minerals in a straightforward overview of macronutrients and micronutrients. Learn nutrition basics with no rocket science and no difficult chemical structures.

Understand how carbohydrates break down into glucose to fuel the body and how glucose is stored. Identify sugars, starch, and fiber as three types, with fiber promoting fullness and health.

Identify fats as a dense energy source and distinguish good fats from bad fats, highlighting unsaturated fats, omega-3 sources, and guidance to limit saturated and trans fats.

Explore proteins, the building blocks of life and essential macronutrients, made of amino acids including essential and nonessential types that support cell repair and growth.

Explore micronutrients by class: vitamins and minerals, fat-soluble vitamins A, D, E, K, water-soluble vitamins B1, B2, B3, B5, B6, B7, B9, B12, and vitamin C (ascorbic acid).

examine water soluble vitamins, especially b vitamins and vitamin c, their roles in dna replication, nerve health, collagen formation, iron absorption, and common food sources.

Fat soluble vitamins are stored in fatty tissues and digested with fats, staying longer than water-soluble vitamins; vitamins A, E, K, and D support vision, immunity, coagulation, and bone health.

Understand essential and trace minerals, their inorganic nature, and how sodium, potassium, calcium, magnesium, and phosphorus support fluid balance, nerves, muscles, bones, and metabolism.

Recognize water as an essential nutrient required beyond the body's production, fueling every biochemical reaction. It fills spaces between cells and helps form large molecules such as protein and glycogen.

Explore a model for creating a perfect diet for clients, emphasizing understanding the client psyche before diet planning and applying a scientific method to diet design.

Master the talk test to tailor a client-specific diet by discussing food preferences, goals, and activity, while guiding portion control and exposing fridge enemies like sugary sodas and fruit juices.

Learn how total daily energy expenditure is calculated, including BMR, activity levels, and thermic effect of food, and how to adjust calories for weight loss or gain.

Understand how the glycemic index ranks carbohydrates by absorption speed and its effect on blood glucose and insulin, with high (above 70), moderate (55–70), and low (below 55) categories.

Learn practical hacks for stubborn clients: manage sugar and refined carbs with good carbs, use low-carb high-protein plans, employ hiit, drink water before meals, and choose low-calorie alcohol.

Unlock myths and facts about nutrition by examining popular beliefs on soya, cranberry juice, fats, coffee, eggs, nuts, ulcers, and weight loss; learn moderation, balanced calories, and evidence-based choices.

Compare popular diet types, including vegetarian, vegan, ketogenic, intermittent fasting, raw foods, paleo, and the gallon of milk diet, and assess their differences, benefits, and long-term considerations.

Explore a sample diet as part of the diploma in nutrition, guiding you toward practical nutrition skills for becoming a nutritionist.