1. Basic Nutrition
1.Energy Balance & Metabolism
Calculation of energy requirements and consumption.
Assessment of basal metabolic rate.
2.Macronutrients
Functions and requirements of carbohydrates, fats, and proteins.
The role of dietary fiber and the recommended intake.
3.Micronutrients
Vitamin function and symptoms of deficiency.
The role of minerals and the recommended intake.
4.Water and electrolyte balance
Physiological function and recommended intake of water.
Prevention and treatment of electrolyte imbalances.
2. Food nutrition and food safety
1.The nutritional content of various types of food
Nutritional characteristics of staple foods, vegetables, fruits, meats, legumes, etc.
2.Food selection and preservation
How to choose fresh, nutritious foods.
How to store and preserve food.
3.Food Safety & Regulations
Introduction to food safety standards and regulations.
Prevention and handling of food safety accidents.
3. The relationship between nutrition and health
1.Nutrition and chronic disease prevention
Nutritional interventions for chronic diseases such as cardiovascular disease, diabetes, cancer, etc.
2.Nutrition & Immunity
The supporting role of nutrients in the immune system.
3.Individual differences and nutritional needs
Characteristics of nutritional needs of people of different ages, genders, and physical conditions.
4. Nutrition for special populations
1.Child nutrition
Characteristics of nutritional requirements during children's growth and development.
2.Nutrition for pregnant and lactating women
Nutritional needs and precautions during pregnancy and lactation.
3.Nutrition for the elderly
Nutritional advice and common problem management for the elderly population.
5. Nutrition counseling and education
1.Communication skills with clients or patients
How to build a relationship of trust and understand customer needs.
2.Personalized nutrition program design
Develop a reasonable diet plan and guidance according to the individual situation.
3.Production and dissemination of nutrition education materials
How to write healthy recipes, nutrition promotion materials, etc.
6. Nutrition-related regulations and ethics
1.International and national regulatory standards
Introduction to the Codex Alimentarius Commission (CAC) and national food safety regulations.
2.Code of Professional Ethics for Dietitians
How to serve customers ethically.
3.Intellectual property protection and information dissemination norms
How to reasonably cite and disseminate scientific research results and data information.
7. Nutritional research methods
1.Literature search and review
How to efficiently search and evaluate scientific literature.
2.Experimental design and data analysis
How to design scientific and reasonable experiments, and correctly process and analyze experimental data.