Modules

Module 1: Principles of Human Nutrition

• Macronutrients and micronutrients: roles and sources

• Digestion, absorption, and metabolism

• Nutrient interactions and dietary reference values

• Hands-on Exercise: Nutrient mapping for various food groups

Module 2: Nutritional Requirements Across the Lifecycle

• Infants, children, adolescents

• Adults, elderly, and special needs populations

• Pregnancy and lactation dietary needs

• Practical Task: Lifecycle diet comparison and planning

Module 3: Diet Planning Frameworks and Approaches

• RDA, WHO guidelines, national food pyramids

• Cultural and regional food pattern adaptation

• Daily food group exchange systems

• Exercise: Create a 7-day meal plan for a healthy adult

Module 4: Clinical Diet Planning

• Nutrition in chronic disease (diabetes, hypertension, obesity)

• Therapeutic diets: low-sodium, gluten-free, renal diets

• Nutrition for post-operative and cancer patients

• Simulation: Prepare a plan for a diabetic hypertensive patient

Module 5: Sports and Performance Nutrition

• Macronutrient timing and energy balance for athletes

• Pre-, intra-, and post-workout meal planning

• Hydration and supplementation

• Workshop: Design a nutrition plan for a marathon runner

Module 6: Behavioral and Lifestyle Factors in Nutrition

• Influence of habits, beliefs, and motivation

• Nutrition education and behavior change communication (BCC)

• Tools for monitoring diet adherence

• Role Play: Counseling session on unhealthy eating patterns

Module 7: Nutritional Assessment Tools and Techniques

• Anthropometric, biochemical, clinical, and dietary data (ABCD)

• Food frequency questionnaires and 24-hour recall

• Software and mobile tools in assessment

• Hands-on: Use of BMI calculators and dietary recall tools

Module 8: Food Labels, Fortification, and Supplements

• Understanding food labels and nutritional claims

• Supplement safety and efficacy

• Fortification policies and impact on public health

• Exercise: Evaluate food labels from market samples

Module 9: Meal Preparation and Evaluation

• Recipe formulation, portioning, and nutrient retention

• Food costing and meal budget planning

• Kitchen hygiene and safety basics

• Cooking Lab: Prepare and present a nutrient-balanced meal

Module 10: Case Study – Integrated Diet Planning for a Health Facility

• Scenario analysis: mixed patient population

• Develop individualized and group meal plans

• Justify food choices and nutrient targets

• Group Task: Present and defend your nutrition plan in a mock health board meeting