Diet Course

Instructor:  Colleen O'Flaherty 

Introduction to the Dietary Course:

Welcome to the Diet Course, where we explore the fundamental principles of nutrition and healthy eating. Whether you are looking to improve your own diet, gain professional knowledge as a dietitian, or understand how food choices affect overall well-being, this course is designed for you.

In this course, we will focus on the relationship between nutrition and health, the role of macronutrients and micronutrients, various dietary approaches, and the impact of diet on chronic conditions such as obesity, diabetes, and heart disease. We will also provide practical guidance on how to create personalized meal plans and make informed food choices that suit individual needs.

Course Schedule:

Section 1: Introduction to Nutrition and Healthy Eating

• Overview of nutrition: macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, minerals)

• Understanding the role of water and fiber

• The concept of balanced diet and its importance for health

Section 2: Energy Requirements and Metabolism

• How energy is derived from food

• Basal metabolic rate (BMR) and physical activity factors

• Factors that influence metabolism and energy needs

Section 3: Special Diets and Their Benefits

• Vegetarian, vegan, and plant-based diets

• Low-carb, ketogenic, and intermittent fasting

• Diets for specific health conditions (e.g., heart disease, diabetes)

Section 4: Meal Planning and Portion Control

• Creating a balanced and personalized meal plan

• Understanding portion sizes and food labels

• Practical tips for grocery shopping and meal prep

Section 5: Nutrition for Weight Management

• Caloric intake and expenditure

• Strategies for healthy weight loss or maintenance

• Psychological aspects of eating and portion control

Section 6: Nutrition Across the Lifespan

• Nutritional needs for infants, children, adolescents, and adults

• Pregnancy and lactation nutrition

• Older adults and aging: dietary adjustments

Section 7: Food and Chronic Diseases

• How diet influences the risk of chronic diseases

• Dietary strategies for preventing or managing obesity, diabetes, heart disease, and hypertension

• The role of antioxidants, anti-inflammatory foods, and gut health

Section 8: Practical Application and Case Studies

• Reviewing case studies and dietary interventions

• Discussing common dietary challenges and finding solutions

• Hands-on practice with meal planning and food prep

Assessment:

• Final exam on course content

• Practical meal planning assignment

By the end of this course, you will have a comprehensive understanding of dietary principles, nutritional needs, and how to design meal plans tailored to individual health goals. Join us for a journey to better health through food!