Licensed Nutritionist / Licensed Dietitian Nutritionist (LDN) - USA
1 Introduction to Nutrition Science
1-1 Definition and Scope of Nutrition Science
1-2 Historical Development of Nutrition Science
1-3 Importance of Nutrition in Health and Disease
2 Macronutrients
2-1 Carbohydrates
2-1 1 Classification of Carbohydrates
2-1 2 Functions of Carbohydrates in the Body
2-1 3 Recommended Intake and Dietary Sources
2-2 Proteins
2-2 1 Classification of Proteins
2-2 2 Functions of Proteins in the Body
2-2 3 Recommended Intake and Dietary Sources
2-3 Fats
2-3 1 Classification of Fats
2-3 2 Functions of Fats in the Body
2-3 3 Recommended Intake and Dietary Sources
3 Micronutrients
3-1 Vitamins
3-1 1 Water-Soluble Vitamins
3-1 1-1 Vitamin C
3-1 1-2 B Vitamins
3-1 2 Fat-Soluble Vitamins
3-1 2-1 Vitamin A
3-1 2-2 Vitamin D
3-1 2-3 Vitamin E
3-1 2-4 Vitamin K
3-2 Minerals
3-2 1 Major Minerals
3-2 1-1 Calcium
3-2 1-2 Phosphorus
3-2 1-3 Magnesium
3-2 1-4 Sodium
3-2 1-5 Potassium
3-2 1-6 Chloride
3-2 2 Trace Minerals
3-2 2-1 Iron
3-2 2-2 Zinc
3-2 2-3 Copper
3-2 2-4 Selenium
3-2 2-5 Iodine
4 Energy Balance and Metabolism
4-1 Energy Requirements
4-1 1 Basal Metabolic Rate (BMR)
4-1 2 Total Daily Energy Expenditure (TDEE)
4-2 Factors Affecting Energy Balance
4-2 1 Physical Activity
4-2 2 Age
4-2 3 Gender
4-2 4 Body Composition
4-3 Weight Management
4-3 1 Principles of Weight Loss and Gain
4-3 2 Dietary Strategies for Weight Management
5 Dietary Guidelines and Planning
5-1 Dietary Reference Intakes (DRIs)
5-1 1 Recommended Dietary Allowances (RDAs)
5-1 2 Adequate Intakes (AIs)
5-1 3 Tolerable Upper Intake Levels (ULs)
5-2 Food Guide Pyramids and Plates
5-2 1 USDA Food Pyramid
5-2 2 MyPlate
5-3 Diet Planning
5-3 1 Creating Balanced Meals
5-3 2 Meal Timing and Frequency
5-3 3 Special Dietary Needs
6 Nutrition in the Life Cycle
6-1 Prenatal and Infant Nutrition
6-1 1 Maternal Nutrition During Pregnancy
6-1 2 Breastfeeding and Infant Feeding
6-2 Childhood and Adolescent Nutrition
6-2 1 Nutritional Needs of Children
6-2 2 Nutritional Needs of Adolescents
6-3 Adult Nutrition
6-3 1 Nutritional Needs of Adults
6-3 2 Dietary Patterns for Adults
6-4 Geriatric Nutrition
6-4 1 Nutritional Needs of the Elderly
6-4 2 Dietary Challenges in the Elderly
7 Nutrition and Disease Prevention
7-1 Cardiovascular Diseases
7-1 1 Role of Diet in Cardiovascular Health
7-1 2 Dietary Recommendations for Heart Health
7-2 Diabetes
7-2 1 Role of Diet in Diabetes Management
7-2 2 Dietary Recommendations for Diabetes
7-3 Cancer
7-3 1 Role of Diet in Cancer Prevention
7-3 2 Dietary Recommendations for Cancer Prevention
7-4 Osteoporosis
7-4 1 Role of Diet in Bone Health
7-4 2 Dietary Recommendations for Osteoporosis Prevention
8 Clinical Nutrition
8-1 Nutritional Assessment
8-1 1 Anthropometric Measurements
8-1 2 Biochemical Measurements
8-1 3 Dietary Assessment
8-2 Nutritional Support
8-2 1 Enteral Nutrition
8-2 2 Parenteral Nutrition
8-3 Nutritional Care in Special Populations
8-3 1 Pediatric Nutrition
8-3 2 Geriatric Nutrition
8-3 3 Nutrition in Chronic Diseases
9 Food Safety and Foodborne Illnesses
9-1 Principles of Food Safety
9-1 1 Foodborne Pathogens
9-1 2 Food Handling Practices
9-2 Food Preservation Techniques
9-2 1 Canning
9-2 2 Freezing
9-2 3 Pasteurization
9-3 Food Additives and Contaminants
9-3 1 Types of Food Additives
9-3 2 Food Contaminants and Their Effects
10 Community and Public Health Nutrition
10-1 Role of Nutrition in Public Health
10-1 1 Nutrition Education Programs
10-1 2 Community Nutrition Initiatives
10-2 Nutrition Policy and Advocacy
10-2 1 Role of Government in Nutrition Policy
10-2 2 Advocacy for Nutrition Programs
10-3 Nutrition in Disaster and Emergency Situations
10-3 1 Nutritional Needs in Emergencies
10-3 2 Emergency Food Assistance Programs
11 Professional Practice and Ethics
11-1 Scope of Practice for Licensed NutritionistsDietitian Nutritionists
11-1 1 Legal Responsibilities
11-1 2 Professional Standards
11-2 Ethical Principles in Nutrition Practice
11-2 1 Confidentiality
11-2 2 Informed Consent
11-2 3 Conflict of Interest
11-3 Continuing Education and Professional Development
11-3 1 Importance of Lifelong Learning
11-3 2 Opportunities for Continuing Education
3-2-1-1 Calcium Explained

3-2-1-1 Calcium Explained

Key Concepts Related to Calcium

1. Chemical Properties

Calcium is a mineral with the chemical symbol Ca. It is the fifth most abundant element in the Earth's crust and is essential for various biological processes in the human body.

2. Biological Functions

Calcium plays a crucial role in bone and tooth formation, muscle contraction, nerve function, and blood clotting. It is also involved in cell signaling and enzyme activation.

3. Recommended Intake

The recommended daily intake of calcium varies by age and gender. For adults, the recommended dietary allowance (RDA) is 1,000 mg per day, increasing to 1,200 mg for women over 50 and men over 70.

4. Absorption and Metabolism

Calcium absorption occurs primarily in the small intestine. Factors such as vitamin D, age, and hormonal status influence its absorption. The body regulates calcium levels through parathyroid hormone (PTH) and calcitriol (active form of vitamin D).

5. Deficiency and Toxicity

Calcium deficiency can lead to osteoporosis, rickets, and hypocalcemia. Excessive intake, while rare, can result in hypercalcemia, which may cause kidney stones and other health issues.

Explanation of Key Concepts

1. Chemical Properties

Calcium is a divalent cation, meaning it has a +2 charge. This charge allows it to form ionic bonds with various molecules, making it essential for many biological processes. It is found in various forms in nature, including calcium carbonate and calcium phosphate.

2. Biological Functions

Calcium is the primary mineral in bones and teeth, providing structural support and strength. In the bloodstream, calcium is crucial for muscle contraction, including the heart muscle. It also plays a role in nerve transmission and the activation of enzymes involved in various metabolic processes.

3. Recommended Intake

The RDA for calcium ensures that individuals receive enough of this mineral to meet their physiological needs without risking toxicity. For pregnant and lactating women, the RDA is 1,000 mg, reflecting the increased demands during these life stages.

4. Absorption and Metabolism

Calcium absorption is facilitated by vitamin D, which enhances the expression of calcium transporters in the intestinal lining. Age-related factors, such as reduced stomach acid production, can impair absorption. Hormonal regulation by PTH and calcitriol helps maintain calcium homeostasis.

5. Deficiency and Toxicity

Calcium deficiency can lead to bone demineralization, increasing the risk of fractures and osteoporosis. Hypocalcemia can result in muscle cramps, seizures, and heart arrhythmias. Hypercalcemia, on the other hand, can cause nausea, fatigue, and kidney stones due to excessive calcium in the blood.

Examples and Analogies

1. Chemical Properties

Think of calcium as the "glue" that holds molecules together. Just as glue binds pieces of paper, calcium forms ionic bonds with various molecules, ensuring their proper function.

2. Biological Functions

Consider calcium as the "foundation" of the body. Just as a strong foundation supports a building, calcium supports the structure of bones and teeth and ensures proper muscle and nerve function.

3. Recommended Intake

Think of the RDA for calcium as the "just right" amount in the Goldilocks principle. It ensures that you get enough to stay healthy without consuming too much, which could lead to toxicity.

4. Absorption and Metabolism

Imagine calcium absorption as a "conveyor belt" in a factory. Vitamin D acts as the motor that powers the belt, ensuring calcium is transported efficiently. Hormonal regulation ensures the belt operates smoothly, maintaining optimal calcium levels.

5. Deficiency and Toxicity

Calcium deficiency can be compared to a "weakened fortress," leaving the body vulnerable to attacks. On the other hand, excessive calcium intake is like having too many bricks, which can lead to structural damage. Both scenarios highlight the importance of maintaining the right balance.