Master in Nutrition Course

Training Highlights

Industry recognized certificate

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What will be the training syllabus?

Course Curriculum

MODULE 1: Food choices and human health
Nourishment over a lifetime Nutrition and the human body The science of nutrition Cultural aspects of food and diet Choosing foods

MODULE 2: Nutrition standards and guidelines
Nutrient recommendations and dietary guideline The food label Draft Lesson

MODULE 3: The remarkable body
Digestion Body systems

MODULE 4: The carbohydrates
Simple sugars Complex carbohydrates: starch, fiber, glycogen Replacing sugar in the diet Counting carbohydrates

MODULE 5: The lipids
Saturated fats Unsaturated fats Phospholipids Cholesterol (sterols) Fat replacers Cardiovascular

MODULE 6: The PROTEINS
Proteins in the diet (quality and determining needs) Proteins in the body (how the body uses proteins) Vegetarianism and other health benefits of dietary proteins

MODULE 7: Energy and healthy body weight
Metabolism Body weight and composition Weight management Eating disorders

MODULE 8: Nutrients and physical activity
Being fit and nutrient use Recommendations Sports

MODULE 9: The vitamins
Water-soluble vitamins Fat-soluble vitamins Supplements

MODULE 10: The minerals and water
Water Major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium) Trace minerals (iron, zinc, fluoride, iodide, selenium)

Master in Nutrition Course

Training Highlights

Industry recognized certificate

What placement assistance will you receive?

What will be the training syllabus?

Course Curriculum

MODULE 1: Food choices and human health
Nourishment over a lifetime Nutrition and the human body The science of nutrition Cultural aspects of food and diet Choosing foods

MODULE 2: Nutrition standards and guidelines
Nutrient recommendations and dietary guideline The food label Draft Lesson

MODULE 3: The remarkable body
Digestion Body systems

MODULE 4: The carbohydrates
Simple sugars Complex carbohydrates: starch, fiber, glycogen Replacing sugar in the diet Counting carbohydrates

MODULE 5: The lipids
Saturated fats Unsaturated fats Phospholipids Cholesterol (sterols) Fat replacers Cardiovascular

MODULE 6: The PROTEINS
Proteins in the diet (quality and determining needs) Proteins in the body (how the body uses proteins) Vegetarianism and other health benefits of dietary proteins

MODULE 7: Energy and healthy body weight
Metabolism Body weight and composition Weight management Eating disorders

MODULE 8: Nutrients and physical activity
Being fit and nutrient use Recommendations Sports

MODULE 9: The vitamins
Water-soluble vitamins Fat-soluble vitamins Supplements

MODULE 10: The minerals and water
Water Major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium) Trace minerals (iron, zinc, fluoride, iodide, selenium)

MODULE 11: Diet and health
Diabetes Cardiovascular health Cancers

MODULE 12. Food safety and food technology
Microbial contamination Environmental concerns Food processing Food additives

MODULE 13: Life cycle nutrition
Maternal Infant Early childhood and school-age Teenagers Later years

Book 1-2-1 Call with our Support Team

Master in Nutrition Course

Training Highlights

Industry recognized certificate

What placement assistance will you receive?

What will be the training syllabus?

Course Curriculum

MODULE 1: Food choices and human health Nourishment over a lifetime Nutrition and the human body The science of nutrition Cultural aspects of food and diet Choosing foods

MODULE 2: Nutrition standards and guidelines Nutrient recommendations and dietary guideline The food label Draft Lesson

MODULE 3: The remarkable body Digestion Body systems

MODULE 4: The carbohydrates Simple sugars Complex carbohydrates: starch, fiber, glycogen Replacing sugar in the diet Counting carbohydrates

MODULE 5: The lipids Saturated fats Unsaturated fats Phospholipids Cholesterol (sterols) Fat replacers Cardiovascular

MODULE 6: The PROTEINS Proteins in the diet (quality and determining needs) Proteins in the body (how the body uses proteins) Vegetarianism and other health benefits of dietary proteins

MODULE 7: Energy and healthy body weight Metabolism Body weight and composition Weight management Eating disorders

MODULE 8: Nutrients and physical activity Being fit and nutrient use Recommendations Sports

MODULE 9: The vitamins Water-soluble vitamins Fat-soluble vitamins Supplements

MODULE 10: The minerals and water Water Major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium) Trace minerals (iron, zinc, fluoride, iodide, selenium)

MODULE 11: Diet and health Diabetes Cardiovascular health Cancers

MODULE 12. Food safety and food technology Microbial contamination Environmental concerns Food processing Food additives

MODULE 13: Life cycle nutrition Maternal Infant Early childhood and school-age Teenagers Later years

Book 1-2-1 Call with our Support Team

MODULE 1: Food choices and human health
Nourishment over a lifetime Nutrition and the human body The science of nutrition Cultural aspects of food and diet Choosing foods

MODULE 2: Nutrition standards and guidelines
Nutrient recommendations and dietary guideline The food label Draft Lesson

MODULE 3: The remarkable body
Digestion Body systems

MODULE 4: The carbohydrates
Simple sugars Complex carbohydrates: starch, fiber, glycogen Replacing sugar in the diet Counting carbohydrates

MODULE 5: The lipids
Saturated fats Unsaturated fats Phospholipids Cholesterol (sterols) Fat replacers Cardiovascular

MODULE 6: The PROTEINS
Proteins in the diet (quality and determining needs) Proteins in the body (how the body uses proteins) Vegetarianism and other health benefits of dietary proteins

MODULE 7: Energy and healthy body weight
Metabolism Body weight and composition Weight management Eating disorders

MODULE 8: Nutrients and physical activity
Being fit and nutrient use Recommendations Sports

MODULE 9: The vitamins
Water-soluble vitamins Fat-soluble vitamins Supplements

MODULE 10: The minerals and water
Water Major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium) Trace minerals (iron, zinc, fluoride, iodide, selenium)

MODULE 11: Diet and health
Diabetes Cardiovascular health Cancers

MODULE 12. Food safety and food technology
Microbial contamination Environmental concerns Food processing Food additives

MODULE 13: Life cycle nutrition
Maternal Infant Early childhood and school-age Teenagers Later years