Study Nutrition Online Course and learn about the fundamental principles of nutrition and responsibilities of a nutritionist

Our Nutrition Online Course outlines the tasks and responsibilities of a nutritionist. This course is meant to assist students in learning the fundamental concepts of nutrition. It will discuss in detail about diet and how it affects individual and public health. You will also learn about balanced diets and the concept of a food pyramid. Human anatomy and physiology, including digestive, muscular, skeletal, neurological, endocrine, urinary, respiratory, and circulatory systems, will also be covered. The structure and metabolism of lipids, proteins, carbohydrates, and enzymatic activity are also covered.

You will discover how to balance your diet by knowing the right mix of nutrients. Monosaccharides, disaccharides, polysaccharides, and the organs and enzymes involved in macronutrient breakdown. You will also learn about amino acids, fatty acids, and their derivatives, which are all vital. Vitamins (including Vitamins A and B), with information on their functions, benefits, deficiencies, and toxicity symptoms for each one. Minerals such as calcium, iron, phosphorus, magnesium, potassium, sodium, and others have different effects and advantages. You will learn about vitamin and mineral deficiency symptoms, as well as how they interact.

The dietary needs of women at all periods of their life, including puberty, pregnancy, and breastfeeding, will be discussed in our Nutrition Course. Nutritional needs for newborns, adolescents, and teens and the identification of eating disorders such as anorexia and bulimia. For more courses like this, you could also visit our popular Nutrition Online Courses.

What you will learn with our Nutritional Online Course

• The history, benefits, important figures in nutrition
• Proteins and their role in the body, sources, and effects of protein deficiency
• The importance of carbohydrates, types of carbohydrates, and danger of consuming too many carbohydrates
• The role of fats in the body, how it is digested, and sources   
• What are micronutrients, vitamins, minerals, and their function
• Understanding metabolism and its role in proper nutrition
• How nutrition changes with aging
• Proper nutrition for infants, children, and teens
• Special nutritional considerations (pregnancy, menopause, illnesses, athletic training)
• Reading and understanding nutritional labels
• Introduction to nutritional psychology
• Different career opportunities for nutritionists

Nutrition Online Course – Requirements

This course is designed for people with little or no prior experience. The course is delivered 100 percent online 24/7 and only takes a few hours of study to complete.

To successfully complete this course, a student must:

• Have access to the internet and the necessary technical skills to navigate the online learning resources
• Have access to any mobile device with internet connectivity (laptop, desktop, tablet)
• Be a self-directed learner
• Possess sound language and literacy skills

Quick Course Facts:

1. Course content is structured for easy comprehension
2. Registered students gain unrestricted lifetime access to your online course
3. All course material is available online 24/7 and can be accessed using any device
4. Study your course online from anywhere in your own time at your own pace
5. All students who complete the course will be awarded with a certificate of completion that is applicable worldwide

For any additional questions please see our comprehensive FAQS tab above.

Nutrition Online Certificate Course Outline

Module 1: Introduction

Welcome to the nutrition introduction module of this course. Nutrition is a branch of science that studies the impact of well-balanced nutrients on the human body's growth, development, and well-being. Principles from biology, biochemistry, and physiology are combined in this subject. It also looks into the psychological and cultural factors that impact a person's food preferences and the health effects that arise.

History of Nutrition

Nutrition as a discipline has a long history, dating back to 400 BCE, when humans began to utilize food to heal their ailments. People have depended on tales and word of mouth to understand how diet and physical health interact for generations. Scientists began to speculate that there was more to food than previously believed as major cures were discovered and study advanced.

Why is Nutrition Important?

A person's life span can be extended by getting appropriate nourishment through a healthy, balanced diet. carbs, animal proteins, vitamin-rich fruits and vegetables, and foods high in fiber are all part of a healthy eating plan. A well-balanced diet is always high in nutrients and minerals that are helpful to the body. It is, nevertheless, possible to consume too much of a good thing. In order to prevent consuming too many calories or too much of one sort of nutrient, a diet must also be balanced.

Nutrition and Disease

A well-balanced diet is beneficial not only to your physical health, but also to your mental well-being. This entails avoiding possibly dangerous chemicals and foods with high sugar or carbohydrate content.

Life Stages

The importance of nutrition is not limited to children; it is crucial at all stages of life. Many adults are concerned about their children's dietary intake without considering their own.

Module 2: Protein

Proteins and their significance in general health will be discussed in Module 2. Phytonutrients are macronutrients that include protein. To put it another way, the body need a considerable amount of it to maintain life. Protein accounts for around 15% of a person's weight.

What is Protein?

The hundreds of proteins found in the human body are made up of twenty amino acids that combine in diverse configurations.

Growth

For tissue development and maintenance, protein is required in the body. The body breaks it down and distributes it as required. Protein is found in our muscles, organs, eyes, hair, and skin.

Energy

Protein is a key energy source. Your body uses surplus protein that isn't utilized for bodily upkeep and repair as energy.

Hormones

Proteins are involved in the creation of hormones, which aid in the regulation of body activities. Insulin, for example, is a tiny hormone that controls blood sugar levels.

Movement of Molecules

A key role of proteins in the transportation and storage of specific substances Hemoglobin, a protein, transports oxygen throughout the body, for example.

Antibodies

Antibodies are proteins found in the blood that aid the body's defense against dangerous antigens like bacteria and viruses in the battle against them. They play an important function in the prevention of infection and illness in this way.

Protein Deficiency

When a person's daily dietary intake is insufficient to satisfy the body's requirements, protein insufficiency arises. This is very common in underdeveloped countries. Individuals in industrialized nations, on the other hand, who have an unbalanced diet may be impacted.

Sources of Protein

Adults should consume 0.75 grams of protein for every kilo of body weight to maintain a balanced diet. Protein may be found in a variety of meals, including meat and fish.

Supplements

Protein supplements may be used by some persons to complement their nutritional consumption. When you don't have time for a regular breakfast in the morning, protein supplements are a quick method to add protein to your diet.

Module 3: Carbohydrates

Carbohydrates and their role in the body will be discussed in this unit. Carbohydrates, sometimes known as "carbs," are found in a variety of meals, not simply sweets.

The Roles of Carbohydrates

Fruit, cereals, milk, and vegetables are all sources of carbohydrates. They are a critical macronutrient that provides energy to the human body. The body may utilize the surge of energy from the process to fuel muscles and cells when carbs are broken down.

Balanced Intake

When you consume too many carbs, your body is put under a high metabolic strain. The body begins to have health concerns if it is unable to filter out excess glucose or store it in the liver as glycogen. Weight gain, an increased risk of heart disease, an inefficient metabolism, and growing sensitive to illnesses like diabetes are all examples of these health issues.

Glycemic Index and Glycemic Load

The glycemic index is a numeric value ranging from 0 to 100 that is given to foods based on their blood sugar effects. When a food's glycemic index is lower, it suggests that blood sugar increases more slowly after consuming it.

Simple and Complex Carbohydrates

The number of sugar molecules in a carbohydrate determines how complex it is. Simple carbohydrates are quickly broken down and converted to glucose, which the body then uses for energy. Complex carbohydrates take longer to digest, giving the body more energy over time. Both forms of carbs are beneficial to the body.

Sources of Carbohydrates

Many foods, including some that consumers may not expect, contain carbohydrates. Complex carbs are thought to be healthier for the body since the time it takes to break them down translates to a more constant energy deposit into the bloodstream. This is because complex carbohydrates take longer to break down. It's also crucial to restrict or avoid meals high in refined grains' carbs. Refined grains occur when certain constituents of the native grain have been eliminated. This indicates that the grains are devoid of fiber, numerous minerals, and healthful fats.

Module 4: Fats

A widespread misunderstanding is that all fats are harmful, however this is not the case. Fats are a significant source of energy that are involved in a variety of biological processes.

Roles of Fats

Similarly, to the other two key macronutrients, protein and carbs, fats are a significant source of energy for the human body. Of these nutrients, fat is the most concentrated, giving 9 calories for every gram that is taken.

Fatty Acids

Fatty acids are the building blocks of fat, which may be found in both food and the body. During digestion, lipids in your diet are broken down into fatty acids, which are then absorbed into your bloodstream. Long chains of carbon atoms linked by certain hydrogen atoms make up fatty acids. The different fatty acids are created by small changes in structure.

Sources of Fat

It's no surprise that fats can be found in a wide range of foods because there are so many different types of fat.

• Common sources of saturated fat include pizza, cheese, dairy products, cookies, and meat such as sausage, beef, and bacon.
• Monounsaturated fats are present in large quantities in avocados, nuts, and seeds. They can also be found in olive, peanut, and canola oils.

Fat and Cholesterol

Cholesterol is a lipid that is generated in the liver and is similar to fat. While cholesterol is necessary for numerous body activities, including vitamin D creation, steroid hormone production, and bile formation, too much can cause major health problems.

Obesity in America

In 2017, the US Department of Agriculture issued a research that looked at how food consumption habits have changed over the last 40 years. According to the research, Americans are consuming more of the major dietary categories. They do, however, consume excessive amounts of fats, sugar, and grains, as well as a lack of fruits and vegetables.

Module 5: Micronutrients

Micronutrients such as vitamins and minerals aid in the body's function, development, and health maintenance.

Micronutrients and Macronutrients

Micronutrients are significantly more diverse and harder to come by. Micronutrients must be absorbed from various types of food because they are not created inside the body. Micronutrients are named thus because the human body only requires little amounts of them to carry out its tasks, as the prefix implies.

Defining Vitamins and Minerals

Vitamins are required for energy synthesis, immunity, and blood coagulation in the body. Calcium and magnesium, on the other hand, are essential for development, bone health, fluid equilibrium, and other functions.

Types of Vitamins

Water soluble and fat-soluble vitamins are the two types of vitamins. Intake of water on a regular basis is how the first kind enters the body. They are difficult to keep in the body and, if ingested in excess, are flushed out through the urine.

Types of Minerals

Macrominerals and trace minerals are two types of minerals. Although trace minerals are required in lesser amounts, both of these categories are significant to the organism. Although macronutrients are commonly ingested in conjunction with macronutrients, the human body requires them in greater quantities. Despite the fact that they are required in a smaller amount, trace minerals are just as significant.

Sourcing Vitamins and Minerals

To sustain functioning and health, the body requires a steady intake of nutrients such as micro and macronutrients. Here are a few examples of foods that are high in it.

• Chicken, cereals, spinach, turkey, beef shank, oysters, nuts like cashews, legumes, potatoes with skin, broccoli, and kiwi fruit are all good sources of trace minerals.
• Citrus fruits, eggs, salmon, leafy greens, whole grain, and lean meat are all sources of water-soluble vitamins.

Supplements

In the case of vitamin or mineral shortages, the body isn't getting enough nourishment to operate effectively. Dietary limitations or a lack of awareness of food and its qualities might be the cause.

Module 6: Metabolism

It is critical to the study of people and animals alike since metabolism is an important mechanism that underpins their proper functioning. We'll also look at how distinct metabolisms some people have when compared to others. The metabolic rate of a person is frequently referred to as this.

Defining Metabolism

All of the many chemical processes going on inside the human body are referred to as metabolism. These processes are necessary for the body's proper functioning and occur on a regular basis.

In humans, there are a variety of mechanisms that contribute to metabolic systems. All of these activities, from the process of breaking down nutrients in our meals to the process of repairing and developing our bodies, make up metabolism.

Individual Differences

People might have similar physical characteristics yet have radically distinct metabolisms. When one individual consumes excessive food, he may acquire little to no weight, whilst the other must constantly monitor their diet in order to avoid weight gain.

Metabolic Rate

The entire energy expenditure of a person is referred to as the metabolic rate. The metabolic rate may be broken into three parts:

Basal Metabolic Rate (BMR)

This statistic, often known as the resting metabolic rate, accounts for the energy expended during rest to perform essential biological activities such as breathing and blood circulation through heartbeat.

Thermic Effect of Food

Thermogenesis is another name for it. This refers to the use of energy during the digestion of food and beverages, as well as the breakdown, transport, and storage of nutrients. Thermogenesis consumes about 5 to 10% of our energy resources.

Physical Activity

This is the amount of energy that humans require in order to perform various activities and workouts. Walking, playing with a dog, or leaping are all simple activities that may use a lot of energy. This can account for up to 20% of a person's overall energy expenditure if they are merely moderately active, which is defined as 30 to 50 minutes of physical activity each day.

Catabolism and Anabolism

Despite the fact that our metabolism is so complicated, there are two distinct elements to it: catabolism and anabolism. They are regulated by the body in order to keep things in check.

• Catabolism is the process through which dietary components such as carbohydrates, fats, and proteins are broken down into far simpler molecules that may be utilized to create energy. They also serve as the building blocks for cell development and repair.
• Anabolism is the component of our metabolism that deals with our body's construction and repair. The food we eat provides the energy required for this. Fat is deposited when a person eats more food than is required for construction and repair.

Metabolic Disorders and Symptoms

When specific organs of the body cease working correctly, the majority of metabolic problems emerge. The pancreas and liver, for example, are vital organs in metabolism.

• A hereditary component causes diabetes, which is likely the most common metabolic disorder. Diabetes causes a shortage of insulin, which can lead to secondary complications such as renal damage, cardiovascular disease, and vision loss.
• Gaucher's disease is a disorder in which the body is unable to break down a certain type of fat, which is instead stored in organs such as the liver, bone marrow, and spleen. Pain and bone damage are two of the symptoms. It has the potential to kill. Enzyme replacement is frequently used to treat it.

Module 7: Nutrition and Aging

Nutrition as it pertains to aging will be discussed in this section of the course. The nutritional requirements of a person do not remain constant over time. As the individual in question progresses through life stages, they continue to change.

Risks

Understanding the impact of aging on nutrition is critical for prospective nutrition experts. There is no one-size-fits-all method to managing nutritional demands because a person's life stage can have a significant impact on how they absorb nutrients.

Nutritional Needs

Changes aren't always bad. Some are just unavoidable situations that necessitate some simple lifestyle changes.

• In advanced age, the body typically requires more nutrients but fewer calories. However, the number of calories needed by an individual still varies with activity, muscle mass, weight, and height.
• Maintaining the same caloric intake as younger people with lower activity levels may result in belly fat, which is especially common in post-menopausal women. However, fat can accumulate in other places throughout the body, leading to obesity in people of all genders.

Nutritional Deficiencies

Adaptation is required as we age. Nutritional requirements can change rapidly as the body ages. People who are unaware of this fact are more likely to acquire nutritional deficiencies if they continue to eat the same meals they did when they were younger.

• Iron: Iron deficiency, which can lead to anemia, is more common in older persons (low red blood cell count). In elderly persons, anemia can induce fatigue. Spoon-shaped nails, in which the nail has a curved shape from the bed, may also affect older adults. Koilonychia is the name for this deficiency. Shellfish and liver are excellent sources of iron, which will aid in the prevention of these problems.
• The absence of essential fatty acids (omega 3) or protein in an older adult's hair can create dry and brittle hair. A vitamin deficit might potentially be the cause of unusual hair loss.

Dehydration

Most people neglect water while discussing nutrition. Because water makes up to 60% of the body and is continually excreted through urine and perspiration, hydration is critical. For elderly persons, the risk of dehydration may be increased. The sensitivity of the brain receptors that detect thirst decreases as people become older.

Lack of Appetite

Appetite loss can lead to dietary deficits and accidental weight loss. Changes in scent, living circumstances, loneliness, drugs, underlying sickness, tooth loss, and taste, in addition to hormones, may be to blame for a lack of appetite in older adults.

Module 8: Infants, Children, and Teens

Nutrition for younger age groups is the emphasis of this subject. To develop and operate properly, infants, adolescents, and teenagers require important nutrients. As an infant's bodily system grows, so do their nutritional requirements as they grow.

Infants

Because they are at a stage of fast growth, infants have unique dietary requirements. During the first year of life, virtually every system of the body expands and develops at the same time.

For babies, energy is a crucial dietary need. Based on the infant's weight, the infant's energy need is given as the number of kilocalories required per unit. An infant's specific calorie requirements may be influenced by factors such as body size, size at birth, physical activity, sex, hereditary factors, medical issues, and even ambient temperature.

Breast Milk

Breast milk is abundant in macronutrients, micronutrients, and other bioactive components, making it extremely nutritious for newborns. Breastmilk has a well-balanced nutritional composition, which some parents and caregivers may not utilize.

Children

Children aged 2 to 4 require 1000 to 1400 calories per day, whereas children aged 5 to 8 require 1200 to 2000 calories per day. Maintaining a healthy diet hinges on how these calories are divided. Obesity and poor eating habits in children can be prevented by striking a balance early in life. Furthermore, consuming a variety of meals can help identify any food sensitivities early on and treat them appropriately to lessen their impact.

Teenagers

Teenagers may make poor nutritional choices because they have more autonomy than younger children. Teenagers may be exposed to the following dangers as a result of unbalanced, poor diets:

• Obesity in teens increases the risk of high blood pressure, heart disease, and high cholesterol levels.
• Calcium deficiencies in teens' diets may raise their chance of getting osteoarthritis and weak bones when they reach maturity, according to the American Osteopathic Association.

Causes of Childhood Obesity

Due to hereditary causes, a kid may be prone to obesity. However, only around 5% of occurrences of childhood obesity may be completely linked to heredity. Children's excess weight gain may be caused by overconsumption of processed meals high in salt, sugar, and fat. Even healthy choices can have the same impact when eaten in large volumes.

Module 9: Special Considerations

We'll go through any unusual circumstances that could arise that necessitate specific nutritional requirements. There are a variety of scenarios that might arise in a person's life, whether they occur on a daily or irregular basis.

Individual Circumstances

A person's dietary needs may differ from those of their age group, gender, or other factors. Pregnancy, menopause, periods of high-level sports training, or any continuing sickness are all examples of unique conditions.

Pregnancy

Pregnancy necessitates a greater focus on a woman's dietary requirements. The requirement for additional calories later in pregnancy is one of the most noticeable changes. People will require roughly 300 more calories per day when pregnant than they would normally consume.

Menopause

It's critical to eat calcium-rich foods like different types of fish, broccoli, and legumes throughout menopause. Calcium is also abundant in dairy products. At this time, persons should consume at least 1,200 mg of calcium each day.

High-Level Athletic Training

Active folks are continually exhausting themselves of energy when conducting high-intensity physical training. For the body to work at a continuously high level, it requires large amounts of calories, carbs, and water, as well as other minerals.

Chronic Illness

Dietary limitations may be present in those with chronic illnesses.

• With a few exceptions, it is generally acknowledged that fruits and vegetables are necessary even during sickness.
• Potatoes, rice, and pasta, which are high in fiber and carbs, can be a mainstay for controlling certain diseases. Fiber-rich foods have been shown to lessen the risk of heart disease and diabetes in clinical studies.

Module 10: Nutritional Labeling

The course's nutritional labeling and the types of information that normally accompany food are discussed in this part. Additionally, we'll go through the particular criteria for organic fruit and other items.

Oversight

In the United States, food labeling is regulated by the following federal agencies: United States Department of Agriculture (USDA), the United States Food & Drug Administration (FDA), and the United States Federal Trade Commission (FTC).

Because it allows people to make educated decisions about the food they buy and eat, nutritional information is critical. It also allows the maker to show off the components in their dish and warn potential buyers about any possible food allergies. If the customer has easy access to this knowledge, they may maintain a balanced and nutritious diet if they so want. There is also a warning message for individuals to follow in order to avoid any food additives they feel are hazardous to them or the environment.

Organic Requirement

Companies can refer to their products as organic or not, according to the United States Department of Agriculture. Food must meet the following conditions in order to meet these standards:

• Organic ingredients must account for at least 95% of the food.
• The remaining 5 percent must be made up of USDA-approved foods.
• An authorized agency must certify the products.
• Only authorized organic methods can be used to manufacture foods.

Module 11: Nutritional Psychology

The interaction between the mind and eating behaviors is explored in this specialized domain.

Defining Nutritional Psychology

Nutrition and psychology are two fields that are inextricably linked. The way a person's normal food affects their physical health is governed by nutrition. It also has an impact on how the body absorbs nutrients from its dietary intake.

Medical Professionals

Nutritional psychology is a broad area that encompasses a wide range of medical professions. These experts apply their dietary and psychological skills to improve their customers' physical well-being.

• Clinician: Clinicians play an important role in every healthcare establishment. They have the responsibility of delivering direct patient care. It is the clinician's responsibility to manage a patient's symptoms while also attempting to minimize their impact on the patient.
• Coaching for athletes and other professions: Many conditioning coaches work with athletes and other professionals to keep them in shape. Nutritional psychology aids these conditioning trainers in prescribing the appropriate meals to improve their clients' physical appearance. They also know the best foods to use to keep such individuals in the best possible mental condition.

Food and Mental Health

As a reward, some people treat themselves to special meals. In the long run, this practice of giving meals a mental reward might be harmful. Food has a variety of additional effects on a person's mental health. The human brain, for example, has a strong relationship to the gastrointestinal tract. Bacteria in this gastrointestinal system release chemical compounds that transport particular messages from the stomach to the brain.

Eating Disorders

Eating disorders are situations in which a person's eating habits are persistent, resulting in severe negative effects on one's health and emotions. These behaviors have the potential to undermine a person's physical and mental health. Binge eating and anorexia nervosa are two of the most frequent eating disorders.

Effects and Symptoms

If left uncontrolled, eating disorders can have serious long-term consequences. Malnourishment can cause harm to a person's important organs. When the brain does not acquire enough nourishment, it begins to operate at a lesser level.

Some of the most common effects of eating disorders include:

• Risk of heart failure
• Low blood pressure

The symptoms that come with an eating disorder can appear in several forms. These symptoms can hurt the physical and psychological state of an individual. Some of the most common symptoms include:

• Extreme mood swings
• Concern with physical appearance

Module 12: Careers and Education

The course's last module will focus on nutrition occupations and the education that is normally necessary for each. Nutrition, like other medical professions, comprises a variety of providers and support workers.

Training and Education

If you want to work in the subject of nutrition, you'll need to meet a few educational requirements. Most nutritionists have one or more of the following degrees from a recognized institution on a basic level:

• Associate of Science in a relevant field
• Bachelor of Science in Nutrition Sciences
• Master of Science in Nutrition Sciences

Registered Dietician

Depending on your passion, you might explore for a variety of employment options in the subject of nutrition. The registered dietician is one of the most advanced of them. A registered dietitian (RD) is a professional who has passed a stringent series of tests and qualifications.

Dietetic Technicians

Dietetic technicians have also received extensive training. In general, they are responsible for the following tasks:

• Creating nutritional reports
• Promoting the significance of nutrition to clients
• Surveys and research data collection
• Assisting in the creation of nutritionally balanced meals

Sports Nutritionist

Sports nutritionists work with athletes to keep them healthy and active by focusing on their nutritional needs.

Animal Nutritionist

Animal nutritionists are experts in the field of veterinary medicine and pet nutrition.

Health Coach

Organizational nutritionists are similar to health coaches. Different organizations use them to monitor the health and well-being of their staff.

Work Environments

A number of organizations have opened their doors to dietitians as a result of rising awareness of their value. Keep an eye out for opportunities in any of the following workplaces if you're seeking for a job in nutrition:

• Hospitals
• Education settings and schools
• The food industry

Collaborative Care Teams

People working in the field of nutrition should keep in mind that customers may have various health concerns, despite the fact that they are highly trained and have clinical expertise dealing with diets. Before changing a person's dietary profile, this might include talking with other providers.

The Benefits if Working in Nutrition Science

Nutrition science is a fascinating area, and people are growing increasingly interested in this part of health management on a daily basis. Nutritionists are those who have a strong interest in food, metabolism, and the body's ability to fully use nature's nutrients.

Recognition & Accreditation

Upon successful completion of this course and achieving a passing score for the assessment, you will become a qualified Nutritionist. You will also be issued with an international continuing education credit (CEU) certificate, accepted by many Nutrition and Wellness Organizations worldwide.

The Certificate is applicable worldwide, which demonstrates your commitment to learning new skills. You can share the certificate with your friends, relatives, co-workers, and potential employers. Also, include it in your resume/CV, professional social media profiles and job applications.