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 Micronutrients Explained

3 Micronutrients Explained

Key Concepts Related to 3 Micronutrients

1. Vitamins

Vitamins are organic compounds that are essential for various metabolic processes in the body. They are required in small amounts and play roles in growth, immune function, and overall health. Vitamins are divided into two categories: fat-soluble and water-soluble.

2. Minerals

Minerals are inorganic elements that are vital for the structure and function of the body. They are involved in bone health, fluid balance, enzyme activity, and nerve function. Minerals are classified based on their daily requirements: macrominerals (needed in larger amounts) and microminerals (needed in smaller amounts).

3. Water

Water is a critical micronutrient that constitutes about 60% of the human body. It is essential for digestion, absorption, circulation, transportation of nutrients, and maintenance of body temperature. Adequate hydration is crucial for overall health and well-being.

Explanation of Key Concepts

1. Vitamins

Fat-soluble vitamins (A, D, E, and K) are absorbed with the help of fats and stored in the liver and fatty tissues. They are essential for vision, bone health, immune function, and blood clotting. Water-soluble vitamins (B-complex and C) are not stored in the body and need to be replenished daily. They are crucial for energy production, nerve function, and antioxidant protection.

2. Minerals

Macrominerals include calcium, phosphorus, magnesium, sodium, potassium, chloride, and sulfur. These minerals are essential for bone health, muscle function, and fluid balance. Microminerals, also known as trace elements, include iron, zinc, copper, selenium, iodine, and fluoride. They play roles in enzyme function, immune response, and thyroid health.

3. Water

Water is involved in nearly every bodily function. It helps dissolve minerals and other nutrients, making them accessible to the body. It also aids in digestion, absorption, and transportation of nutrients. Maintaining proper hydration levels is essential for preventing dehydration, which can lead to fatigue, dizziness, and other health issues.

Examples and Analogies

1. Vitamins

Think of fat-soluble vitamins as the "long-term savings account" of the body. They are stored for future use, similar to how you save money for later. Water-soluble vitamins, on the other hand, are like the "daily allowance" you spend each day. You need to replenish them regularly because they are not stored in large amounts.

2. Minerals

Macrominerals can be compared to the "foundation" of a building. They provide the structural support and stability necessary for the body to function. Microminerals are like the "nuts and bolts" that hold the building together. Though smaller in quantity, they are crucial for the overall integrity and function of the structure.

3. Water

Water is like the "lifeblood" of the body. Just as blood carries oxygen and nutrients to cells, water carries nutrients and waste products throughout the body. Adequate hydration ensures that all systems are functioning optimally, similar to how a well-oiled machine operates smoothly.