Basic Nutrition and How to Plan a Diet From A to Z

Dr. Sayed Hammad

Assistant Professor Of Nutrition

0 Instructor Rating 52 lectures 1 Courses 960 Views
USD 62USD 37
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Join our "Learn More & Save a life" initiative by buying this course & 50% from what you pay will go to buy Personal protective equipment for the medical staff

This course includes :

07:23:07 Hours on-demand video 1 Downloadable resources 1 Year access Certificate of Completion
USD 62USD 37
Add to cart

Join our "Learn More & Save a life" initiative by buying this course & 50% from what you pay will go to buy Personal protective equipment for the medical staff

This course includes :

07:23:07 Hours on-demand video 1 Downloadable resources 1 Year access Certificate of Completion

You Will Learn

  • Diet and Health
  • Classification of nutrients
  • Vitamins& minerals
  • Anthropocentric , Biochemical and Clinical methods
  • How to calculate energy requirements for adults by using different methods in easy way
  • Different food groups & calculations of their energy content 7-Meal planning

Description


This course discusses a lot of important details about nutrition, how to develop a complete meal plan & the important macro and micronutrients

Course Content

Lec 1 Introduction
Lec 2 Definitions
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05:45

Lec 3 Diet and Health
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06:58

Lec 4 Classification Of Nutrents
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05:18

Lec 5 Classification Of Nutrients Part 2
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08:45

Lec 6 Energy In The Body
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08:06

Lec 7 Levels Of Nutritional Status
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08:47

Lec 8 Macro Nutrients
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07:23

Lec 9 CHO
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08:20

Lec 10 Fiber
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08:04

Lec 11 Proteun
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07:53

Lec 12 Fats
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09:36

Lec 13 Macro Nutrients
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07:27

Lec 14 V.T.A
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07:42

Lec 15 V.T.D.E
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06:14

Lec 16 Minerals
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07:52

Lec 17 Importance Of Nutrional Assessment
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04:30

Lec 18 Direct Methods Nutritional Assessment
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05:34

Lec 19 Anthropometric Methods
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09:08

Lec 20 Biochemical and Chinical Methods
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09:17

Lec 21 Dietary Assessment
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07:16

Lec 22 24 Hr Recall
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12:32

Lec 23 F.F.Questionnaire
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09:36

Lec 24 Dirtary History
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09:01

Lec 25 Food Dietary Record
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09:30

Lec 26 Diet Planning Principles
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08:04

Lec 27 Adequacy , Balance , Variety
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07:20

Lec 28 Energy Control
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05:47

Lec 29 Energy Dengity
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09:24

Lec 30 Dietary Recommendations
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10:14

Lec 31 Energy Calculation
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20:20

Lec 32 Acceptable Macronutrient Distribution Ranges (AMDRS)
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07:18

Lec 33 Diet Planing Tools
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13:43

Lec 34 Introduction To Food Exchange Lists
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08:04

Lec 35 Starch Group .1
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06:20

Lec 36 Starch Group .2
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05:39

Lec 37 Fruit Group
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08:14

Lec 38 Milk Group
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08:50

Lec 39 Vegetable Group
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09:31

Lec 40 Meat 1
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10:16

Lec 41 Meat 2
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08:11

Lec 42 Legumes
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05:51

Lec 43 Fat Group
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07:23

Lec 44 How To Calculate Mixed Food Items
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10:03

Lec 45 Portion Sizes
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08:02

Lec 46 Guide Table For Distripution Of Exchange Lists
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14:15

Lec 47 Case Study 1
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07:39

Lec 48 Case Study 2
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07:36

Lec 49 Case Study 3
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09:15

Lec 50 Case Study 4
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11:17

Lec 51 Case Study 5
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09:35

Lec 52 Case Study 6
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07:43

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