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
3-2-2-4 Selenium Explained

3-2-2-4 Selenium Explained

Key Concepts Related to Selenium

1. Chemical Properties

Selenium is a trace mineral with the chemical symbol Se. It is a non-metal that exists in several forms, including elemental selenium and selenocompounds. Selenium is essential for human health but is required in only small amounts.

2. Biological Functions

Selenium plays a crucial role in antioxidant defense, thyroid hormone metabolism, and immune function. It is a component of selenoproteins, which include glutathione peroxidase, a key enzyme in the body's antioxidant system.

3. Recommended Intake

The recommended dietary allowance (RDA) for selenium varies by age and gender. For adults, the RDA is 55 micrograms (mcg) per day. Pregnant and lactating women may require slightly higher amounts.

4. Deficiency and Toxicity

Selenium deficiency can lead to Keshan disease, a cardiomyopathy, and Kashin-Beck disease, an osteoarthropathy. Excessive intake, while rare, can result in selenosis, characterized by symptoms such as hair loss, nail damage, and gastrointestinal issues.

Explanation of Key Concepts

Chemical Properties

Selenium is a metalloid that can exist in several forms, including elemental selenium, selenide, and selenate. It is a component of various selenocompounds that are essential for biological functions. Selenium is found in soil and is taken up by plants, which are then consumed by animals and humans.

Biological Functions

Selenium is a critical component of selenoproteins, which are enzymes that play a vital role in antioxidant defense. Glutathione peroxidase, one of these enzymes, helps neutralize free radicals and protect cells from oxidative stress. Selenium also supports thyroid function by being a part of thyroid hormone deiodinase enzymes, which convert thyroid hormones into their active forms.

Recommended Intake

The RDA for selenium ensures that individuals receive enough of this trace mineral to meet their physiological needs without risking toxicity. Foods rich in selenium include Brazil nuts, seafood, meat, and grains. The amount of selenium in these foods can vary depending on the selenium content of the soil in which they were grown.

Deficiency and Toxicity

Selenium deficiency is relatively rare in the United States but can occur in regions with low selenium soil content. Symptoms of deficiency include muscle weakness, fatigue, and cardiovascular issues. Excessive selenium intake, particularly from supplements, can lead to selenosis, which may cause hair and nail changes, gastrointestinal distress, and neurological symptoms.

Examples and Analogies

Chemical Properties

Think of selenium as the "chameleon" of minerals. Just as a chameleon can change its color, selenium can exist in various forms, each with different properties and functions in the body.

Biological Functions

Consider selenium as the "bodyguard" for cells. Just as a bodyguard protects a VIP from harm, selenium protects cells from oxidative stress by neutralizing harmful free radicals.

Recommended Intake

Think of the RDA for selenium 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.

Deficiency and Toxicity

Selenium deficiency can be compared to a "weakened fortress," leaving the body vulnerable to attacks. On the other hand, excessive selenium intake is like having too many bodyguards, which can lead to chaos and harm. Both scenarios highlight the importance of maintaining the right balance.