|
Course Outline |
|
I Introduction 1. Definition of terms 2. Nutrition concepts 3. Classification of nutrition 4. History of nutrition Nutrition and Health-related Fitness |
|
General guidelines for a healthy nutrition |
|
Basic Essential Nutrients 1. Carbohydrates 2. Protein 3. Fats 4. Vitamins 5. Minerals 6. Water |
|
Dietary Computation 1. Body Mass Index and Classification 2. Ideal Body Weight (IBW) determination. |
|
Total energy requirement (TER) and distribution of TER |
|
Application of food exchange list (FEL) and sample menu |
|
Diet Therapy a. General Diet b. Regular/Full Diet c. High Fiber Diet d. Vegetarian Diet |
|
Therapeutic Diets according to Consistency a. Clear liquid b. General liquid c. Soft Diet |
|
Diets modified in composition a. High carbohydrate b. High protein c. Low fat d. Low salt/sodium e. Diabetic Diet |
|
Mediterranean Diet a. Definition and Importance b. Libyan Cuisine |
|
Common Nutritional Disorder 1- Protein Energy Malnutrition 2- A1. Marasmus 3- A2. Kwashiorkor 4- Anorexia Nervosa 5- Bulimia Nervosa |
|
PRACTICAL-COOKING CHALLENGE OF DIFFERENT THERAPEUTIC DIETS |