29. Therapeutic Nutrition

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29. Therapeutic Nutrition

 

 

CATEGORY: Diet Nutrition Supplementation – 500 Courses

COURSE NUMBER: 29

FEES: 555/- INR only

CERTIFICATE VALIDITY: Lifetime

CERTIFICATES DELIVERY: In 48 hours

BOOKS/ MANUALS: Pages

Syllabus

SECTION 1 Integrating Nutrition Into Your Practice 1
1-1 Nutrition History Form 08
1-2 Healthy Eating Habits for Infants, Toddlers, and Young
Children 10
1-3 Sample Label for Macaroni and Cheese 12

SECTION 2 Guiding Patients Toward a Healthy Diet 15
2-1 United States Department of Agriculture
(USDA) MyPyramid 19
2-2 The Traditional Healthy Mediterranean
Diet Pyramid 20
2-3 The Traditional Healthy Latin American
Diet Pyramid 21
2-4 The Traditional Healthy Vegetarian
Diet Pyramid 22
2-5 The Traditional Healthy Asian Diet
Pyramid 23
2-6 Healthy Weight 24
2-7 Exercise 27
2-8 Whole Grains 30
2-9 Fruits and Vegetables 32
2-10 Fat and Cholesterol 34
2-11 Sugar 37
2-12 Calcium and Iron 40
2-13 Salt 42
2-14 Alcohol 45
2-15 Keep Food Safe to Eat 47
2-16 Baked Meatballs 49
2-17 Southwestern Salad 50
2-18 Stir-fried Pork and Vegetables with
Rice 51

2-19 Baked Spicy Fish 52
2-20 Spanish Baked Fish 53
2-21 Tuna Pasta Salad 54
2-22 Baked Chicken Nuggets 55
2-23 Chicken and Vegetables 56
2-24 Oven Crispy Chicken 57
2-25 Turkey-Cabbage Casserole 58
2-26 Turkey Chili 59
2-27 Turkey Stir-fry 60
2-28 Turkey Patties 61
2-29 Chicken Noodle Soup 62
2-30 Baked Beans 63
2-31 Baked Crispy Potatoes 64
2-32 Potato Cakes 65
2-33 Ranch Beans 66
2-34 Shoestring Potatoes 67
2-35 Chickpea Dip 68
2-36 Oatmeal Cookies 69
2-37 Peach-Apple Crisp 70
2-38 Peach Cake 71
2-39 Cooking with Flaxseed 72
2-40 Cooking with Whole Grains 74
P A TIENT EDUCATION HANDOUTS

SECTION 3

P A TIENT EDUCATION HANDOUTS
P A TIENT EDUCATION HANDOUTS

3-1 Thiamin (Vitamin B1) 92
3-2 Riboflavin (Vitamin B2) 94
3-3 Niacin (Vitamin B3) 96

3-4 Pyridoxine (Vitamin B6) 98
3-5 Vitamin B12 100
3-6 Folic Acid 102

Supplements and Dietary Reference Intakes:
Vitamins, Minerals, and Macronutrients 77

3-7 Vitamin C 104
3-8 Vitamin A 106
3-9 Vitamin D 108
3-10 Vitamin E 109
3-11 Vitamin K 111
3-12 Pantothenic Acid 113
3-13 Calcium 115
3-14 Copper 117
3-15 Iron 119
3-16 Potassium 121
3-17 Iodine 122
3-18 Magnesium 124
3-19 Manganese 126

3-20 Selenium 128
3-21 Phosphorus 130
3-22 Zinc 132
3-23 Protein 134
3-24 Carbohydrate 137
3-25 Fat 139
3-26 Polyunsaturated Fatty Acids: Linoleic
Acid (Omega-6) and Linolenic Acid
(Omega-3) 141
3-27 Fiber 143
3-28 Additional Nutrients for Which Limited
Data Exists on Food Sources or
Requirements 145

4-1 The DASH Diet 160
4-2 Low Cholesterol, Low Saturated
Fat Diet 164
4-3 Ten Steps to Lower Your Cholesterol
Level 167
4-4 What Do the Numbers Mean? 169
4-5 Triglycerides: What Are They and What
Can I Do About Them? 170
4-6 Diabetes: What I Need To Know
About Eating and Diabetes 172
4-7 Warning Signs of Diabetic Low Blood
Sugar 175
4-8 Do You Have Prediabetes? 177
4-9 Hypoglycemia for People Who Do Not
Have Diabetes 179
4-10 Low-sodium Diet 181

4-11 High-potassium Diet 184
4-12 Low-potassium Diet 187
4-13 High-fiber Diet 190
4-14 Low-fiber Diet 193
4-15 Lowfat Diet 196
4-16 Liquid Diet 199
4-17 Low-purine Diet for Gout 200
4-18 Gluten-free Diet for Celiac
Disease 202
4-19 Lactose-restricted Diet 205
4-20 Diet for Heartburn and
Gastroesophageal Reflux Disease 208
4-21 Diet and Gas 211
4-22 Diet and Constipation 212
4-23 Diet and Diverticular Disease 215
4-24 High-protein, High-calorie Diet 217

SECTION 4 Therapeutic Nutrition 151
P A TIENT EDUCATION HANDOUTS

SECTION 5 Family Nutrition 221
P A TIENT EDUCATION HANDOUTS

5-1 Infant Feeding Guide: Tips to Keep
First Meals Safe and Healthy 229
5-2 Toddler and Child Feeding Guide 232
5-3 What to Eat While Pregnant 234
5-4 What You Need To Know About Mercury
in Fish and Shellfish 237
5-5 What to Eat While Breastfeeding 239
5-6 What I Need To Know About
Gestational Diabetes 241
5-7 Infantile Colic 243

5-8 Constipation in Children 245
5-9 Diarrhea in Children 247
5-10 Food Allergy 250
5-11 Emergency Health Care Plan for Food
Allergies 253
5-12 Wheat Allergy Diet 255
5-13 Peanut Allergy Diet 257
5-14 Soy Allergy Diet 259
5-15 Cow’s Milk Allergy Diet 261
5-16 Egg Allergy Diet 263

5-17 Ten Steps to a Healthy Vegetarian
Diet 265
5-18 Iron Deficiency Anemia 268
5-19 Stomachache 271
5-20 Good Snacks for Kids 273
5-21 Ten Ways to Create Healthy Family Food
Habits 275

5-22 What You Should Know About Eating
Disorders 277
5-23 Recommended Books, Newsletters, and
Web Pages 279

SECTION 6

P A TIENT EDUCATION HANDOUTS
Weight Control, Obesity Treatment
and Prevention 287

6-1 Body Mass Index 296
6-2 Shopping: What to Look For 298
6-3 Lower-Calorie, Lower-Fat
Alternatives 304
6-4 Fat-free Versus Regular: Calorie
Comparison 307
6-5 Good Sources of Calcium 308
6-6 Food Preparation: What to Do 310
6-7 Dining Out: How to Choose 312
6-8 Sample Menu: Traditional American
Cuisine, Reduced Calorie 319
6-9 Sample Menu: Asian-American Cuisine,
Reduced Calorie 321
6-10 Sample Menu: Southern Cuisine,
Reduced Calorie 323

6-11 Sample Menu: Mexican-American
Cuisine, Reduced Calorie 325
6-12 Sample Menu: Lacto-Ovo Vegetarian
Cuisine, Reduced Calorie 327
6-13 Examples of Moderate Amounts of
Activity 329
6-14 Duration of Various Activities for
an Average 154-Pound Adult
to Expend 150 Calories 330
6-15 10,000 Steps 331
6-16 How Can I Help My Overweight
Child? 332
6-17 Glycemic Index: What Is It? 333

Calorie Content of Selected Foods 335
Calorie Content of Selected Fast Food Items 345
Caffeine 346

Index 349

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