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
5-2 Food Guide Pyramids and Plates Explained

5-2 Food Guide Pyramids and Plates Explained

Key Concepts Related to Food Guide Pyramids and Plates

1. USDA Food Pyramid

The USDA Food Pyramid, introduced in 1992, was a visual guide to healthy eating. It categorized foods into six groups: grains, vegetables, fruits, oils, milk, and meat and beans. The pyramid emphasized the importance of variety and moderation in diet.

2. MyPyramid

MyPyramid, launched in 2005, replaced the USDA Food Pyramid. It featured a colorful, vertical rainbow of food groups with a person climbing steps to represent physical activity. MyPyramid aimed to personalize dietary recommendations based on age, gender, and activity level.

3. MyPlate

MyPlate, introduced in 2011, simplified the dietary guidance with a plate divided into four sections: fruits, vegetables, grains, and proteins, with a side of dairy. MyPlate emphasized the importance of balanced meals and portion control.

4. Mediterranean Diet Pyramid

The Mediterranean Diet Pyramid focuses on the traditional dietary patterns of countries bordering the Mediterranean Sea. It emphasizes plant-based foods, whole grains, healthy fats, and moderate consumption of fish and seafood, with limited intake of red meat and sweets.

5. Vegan Food Pyramid

The Vegan Food Pyramid is designed for individuals following a plant-based diet. It prioritizes whole grains, legumes, vegetables, fruits, and nuts, with minimal intake of processed foods and sugars. The pyramid emphasizes nutrient-dense foods and balanced plant-based nutrition.

Explanation of Key Concepts

USDA Food Pyramid

The USDA Food Pyramid aimed to educate the public on the importance of a balanced diet. It recommended consuming more servings from the bottom layers (grains, vegetables, fruits) and fewer servings from the top layers (oils, milk, meat and beans). This approach encouraged variety and moderation in food choices.

MyPyramid

MyPyramid introduced the concept of personalized nutrition by considering individual factors such as age, gender, and activity level. The pyramid's vertical design symbolized the importance of physical activity, with the person climbing steps representing the need for daily exercise. MyPyramid aimed to make dietary guidance more accessible and actionable.

MyPlate

MyPlate simplified dietary guidance by visually representing a balanced meal on a plate. The plate is divided into four sections: half for fruits and vegetables, a quarter for grains, and a quarter for proteins, with a side of dairy. This approach emphasizes the importance of portion control and balanced nutrition in everyday meals.

Mediterranean Diet Pyramid

The Mediterranean Diet Pyramid highlights the health benefits of traditional Mediterranean dietary patterns. It emphasizes a high intake of plant-based foods, whole grains, healthy fats (such as olive oil), and moderate consumption of fish and seafood. The pyramid also includes daily physical activity and social interaction as integral components of a healthy lifestyle.

Vegan Food Pyramid

The Vegan Food Pyramid is tailored for individuals following a plant-based diet. It prioritizes nutrient-dense foods such as whole grains, legumes, vegetables, fruits, and nuts. The pyramid emphasizes the importance of balanced nutrition and avoiding processed foods and sugars. It also includes recommendations for fortified foods to ensure adequate intake of essential nutrients like vitamin B12.

Examples and Analogies

USDA Food Pyramid

Think of the USDA Food Pyramid as a "food rainbow." Just as a rainbow has different colors representing different elements, the pyramid has different layers representing different food groups. Each layer contributes to a vibrant and healthy diet.

MyPyramid

Consider MyPyramid as a "personalized roadmap." Just as a roadmap guides you to your destination, MyPyramid guides you to a healthy lifestyle by considering your individual needs and activity level. The person climbing steps represents the journey towards better health.

MyPlate

Imagine MyPlate as a "balanced plate." Just as a balanced meal provides a variety of nutrients, MyPlate visually represents the right proportions of different food groups. Each section of the plate ensures a balanced and nutritious meal.

Mediterranean Diet Pyramid

Think of the Mediterranean Diet Pyramid as a "health oasis." Just as an oasis provides sustenance in a desert, the Mediterranean diet provides a rich source of nutrients and health benefits. The pyramid emphasizes a lifestyle that includes both diet and physical activity.

Vegan Food Pyramid

Consider the Vegan Food Pyramid as a "plant-based garden." Just as a garden thrives on a variety of plants, the vegan diet thrives on a variety of nutrient-dense plant-based foods. The pyramid ensures a balanced and nutritious plant-based diet.