Introduction to Nutrition

Dr. Ahmed ElShafei Ph.D.

Consultant of Clinical Nutrition and Clinical Chemistry

0 Instructor Rating 212 lectures 4 Courses 1 Views
USD 63USD 50
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This course includes :

06:53:45 Hours on-demand video 1 Year access Certificate of Completion In Arabic & English Created at: 2021-07-11 11:10:06 Updated at: 2021-09-20 07:23:20
USD 63USD 50

This course includes :

06:53:45 Hours on-demand video 1 Year access Certificate of Completion In Arabic & English Created at: 2021-07-11 11:10:06 Updated at: 2021-09-20 07:23:20

You Will Learn

  • Identify the nutritional values written over food and supplements packages and their meanings
  • Recognize causes of nutrients malabsorption and how to overcome
  • Design a high nutrient density food diets and to omit the high caloric density foods
  • Know the fact about artificial sweeteners, prebiotics, probiotics and vegetarianism
  • Sensibly select dietary fats, proteins and carbohydrates

Description


In this course, we will discuss the main principles of nutrition, identify the nutritional values and requirements, learn about dietary nutrients and micronutrients, probiotics, vegetarianism, calories, and BMR.

Accreditations


Introduction to Nutrition

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Lec 1 Introduction
Lec 2 Introductions 2
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03:15

Lec 3 Definition Of Nutrition
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06:45

Lec 4 Types Of Nutrients
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04:40

Lec 5 Types Of Nutrients 2
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07:38

Lec 6 Essential Nutrients
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05:29

Lec 7 Dietary Vocabs And Abbreviations
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11:35

Lec 8 Micronutrients Intake
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03:08

Lec 9 Nutritional Deficiency
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02:51

Lec 10 Introduction To Digestion Of Brief
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05:48

Lec 11 Digestive System
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06:08

Lec 12 Regulators Of Digestive System
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04:39

Lec 13 Chemical Digestion
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07:07

Lec 14 Chemical Digestion 2
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11:48

Lec 15 Digestion Summary
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08:05

Lec 16 Organs In Digestion
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08:02

Lec 17 Introduction To Calories The Energizers And Energy Balance
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01:44

Lec 18 Calories Definition
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04:14

Lec 19 Calories In Food
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12:30

Lec 20 Empty And Zero Calories
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09:27

Lec 21 The Healthy Calories
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03:44

Lec 22 Total Daily Energy Calculations
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12:10

Lec 23 Factor Affecting BMR and its Calculation
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09:42

Lec 24 Total Daily Energy Expenditure
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05:40

Lec 25 Body Weight Indications
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06:07

Lec 26 Weight Loss Weight Gain
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07:34

Lec 27 Where Are Proteins
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08:02

Lec 28 Where Are Protein 2
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09:40

Lec 29 Dietary Protein Digestion and Observation
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07:04

Lec 30 What Happens To Dietary Protein
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10:51

Lec 31 Protein Quality And Sources
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07:29

Lec 32 Vegetarian Diet Types
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10:59

Lec 33 Claims Surrounding High Protein Intake
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12:57

Lec 34 What are Lipids
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04:32

Lec 35 Functions Of fats
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07:27

Lec 36 Digestion Of Lipids
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07:55

Lec 37 Absorption Of Lipids
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10:40

Lec 38 Pulling Energy From Fats
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03:36

Lec 39 Right Amount Of Fats
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02:22

Lec 40 Lipid Terminology
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05:49

Lec 41 Lipid Terminology
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07:35

Lec 42 Essential Fatty Acids
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08:45

Lec 43 Saturated VS Unsaturated Fatty Acids
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06:29

Lec 44 Hydrogenated Fats
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06:01

Lec 45 Fats In Foods
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05:36

Lec 46 Cholesterol
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03:51

Lec 47 Cholesterol In Diet
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07:08

Lec 48 Introduction To Carbohydrates
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01:07

Lec 49 Functions Of Carbohydrates
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06:14

Lec 50 Types Of Carbohydrates
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07:38

Lec 51 Types Of Carbohydrates Fibers
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06:39

Lec 52 Digestion and Absorption of Carbohydrates
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10:33

Lec 53 Lactose Intolerance
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09:17

Lec 54 Glucose Into Fats
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04:05

Lec 55 The Constancy Of Blood Glucose
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06:32

Lec 56 The Glycemic Response
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06:42

Lec 57 Glycemic Index
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11:28

Lec 58 How Much Sugar is To Much ?
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05:53

Lec 59 Fibers In Foods
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05:19

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