Nutritionist Course Online

Course Curriculum

Module 01: Foundations of Nutrition
- 1.1 Introduction to Human Nutrition
- 1.2 Principles of Healthy Eating
- 1.3 Energy Balance and Metabolism
- 1.4 Digestion and Nutrient Absorption
- 1.5 Australian Dietary Guidelines
Module 02: Macronutrients and Energy
- 2.1 Carbohydrates and Dietary Fibre
- 2.2 Proteins and Amino Acids
- 2.3 Dietary Fats and Fatty Acids
- 2.4 Energy Requirements and Expenditure
- 2.5 Balancing Macronutrient Intake
- 2.6 Food Sources of Macronutrients
Module 03: Micronutrients and Hydration
- 3.1 Fat-Soluble Vitamins
- 3.2 Water-Soluble Vitamins
- 3.3 Major and Trace Minerals
- 3.4 Water and Fluid Balance
- 3.5 Nutrient Deficiency and Excess
- 3.6 Supplementation Fundamentals
Module 04: Nutrition Across the Lifespan
- 4.1 Nutrition During Pregnancy
- 4.2 Infant and Childhood Nutrition
- 4.3 Adolescent Nutrition
- 4.4 Adult Nutrition
- 4.5 Nutrition for Healthy Ageing
Module 05: Nutrition Assessment and Meal Planning
- 5.1 Dietary Assessment Methods
- 5.2 Understanding Body Composition
- 5.3 Estimating Energy Requirements
- 5.4 Food Labels and Nutrition Information
- 5.5 Developing Balanced Meal Plans
- 5.6 Monitoring Nutrition Goals
Module 06: Nutrition, Lifestyle and Wellbeing
- 6.1 Nutrition and Weight Management
- 6.2 Nutrition and Physical Activity
- 6.3 Gut Health and Nutrition
- 6.4 Food Allergies and Intolerances
- 6.5 Plant-Based Nutrition
- 6.6 Evaluating Diet Trends
Module 07: Food Safety and Public Health Nutrition
- 7.1 Principles of Food Safety
- 7.2 Foodborne Illness Prevention
- 7.3 Nutrition and Population Health
- 7.4 Food Access and Nutrition Equity
- 7.5 Sustainable Food Choices
Module 08: Australian Nutrition Practice and Ethics
- 8.1 Nutrition Scope of Practice
- 8.2 Australian Food Standards
- 8.3 Nutrition and Health Claims
- 8.4 Privacy and Client Information
- 8.5 Ethical Nutrition Communication
- 8.6 Referral to Qualified Health Professionals

Nutritionist Course Online

Category

Health & Fitness

Level

Course Curriculum

1.1 Introduction to Human Nutrition

1.2 Principles of Healthy Eating

1.3 Energy Balance and Metabolism

1.4 Digestion and Nutrient Absorption

1.5 Australian Dietary Guidelines

2.1 Carbohydrates and Dietary Fibre

2.2 Proteins and Amino Acids

2.3 Dietary Fats and Fatty Acids

2.4 Energy Requirements and Expenditure

2.5 Balancing Macronutrient Intake

2.6 Food Sources of Macronutrients

3.1 Fat-Soluble Vitamins

3.2 Water-Soluble Vitamins

3.3 Major and Trace Minerals

3.4 Water and Fluid Balance

3.5 Nutrient Deficiency and Excess

3.6 Supplementation Fundamentals

4.1 Nutrition During Pregnancy

4.2 Infant and Childhood Nutrition

4.3 Adolescent Nutrition

4.4 Adult Nutrition

4.5 Nutrition for Healthy Ageing

5.1 Dietary Assessment Methods

5.2 Understanding Body Composition

5.3 Estimating Energy Requirements

5.4 Food Labels and Nutrition Information

5.5 Developing Balanced Meal Plans

5.6 Monitoring Nutrition Goals

6.1 Nutrition and Weight Management

6.2 Nutrition and Physical Activity

6.3 Gut Health and Nutrition

6.4 Food Allergies and Intolerances

6.5 Plant-Based Nutrition

6.6 Evaluating Diet Trends

7.1 Principles of Food Safety

7.2 Foodborne Illness Prevention

7.3 Nutrition and Population Health

7.4 Food Access and Nutrition Equity

7.5 Sustainable Food Choices

8.1 Nutrition Scope of Practice

8.2 Australian Food Standards

8.3 Nutrition and Health Claims

8.4 Privacy and Client Information

8.5 Ethical Nutrition Communication

8.6 Referral to Qualified Health Professionals

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