Certificate course in Therapeutic Nutrition and Weight Management (Self Learning No Tutor Guided) – 6 weeks

Introduction

Welcome to the absolutely Need based , work Oriented course to enhance your practice. So how this course is different from many others offered by reputed centers. This is specially for the people who have done their basic qualification in field of science /Nutrition and confused about how to start the practice. We are not saying that we can teach you complete Nutrition science in short period , but yes ,definitely we can brush up your knowledge and guide you with our experience.

NUTRIWELL INDIA provides context based, nutrition and dietary solutions for health problems with help of their Online Portal, Mobile application and Personal Consultations.

Nutriwell India has its own Range of Herbal Supplements and Superfoods range for healthy Eating and Weight Management.

Their brand is famous for Authenticity, Client centric and ultra friendly approach. Their All the Food Supplements are totally organic and certified for purity.

Established in 2007,Nutriwell has emerged as a leading market player in Diet and Nutrition Counseling. Do you want to start your own practice and need an extra edge over others. This course is for you then. We will Provide you with all the components required to start your own practice.

This course is a must if you wish to start your own practice and The understanding of all aspects of nutrition is necessary for therapeutic Diet. From this course you will be able to achieve with your additional knowledge of practice set up , Online presence and assistance. As we all know , Nutrition is a fundamental of good health, and understanding its importance and significance enables the therapist to provide sound nutritional advice to his or her clients.

Please remember this course is designed in keeping health professional in mind who have already done some degree in health field and have knowledge about Physiology, Anatomy and pathology with Nutrition knowledge. This course will help you to apply those concepts in the day to day practice. This is an advanced course and not suitable for the beginners.

Know more about Your Chief Mentor ,Dr Surabhi Jain

Dr Surabhi Jain, is a health professional with more than a decade of progressive experience in the sector. Dr.Surabhi is one of the few medical Professional by training who later, went on to pursue a Masters’ in Business Administration and Post Graduate Diploma In Public Health Nutrition (PGDPHN) from the esteemed Public Health Foundation of India and M.Sc. (Nutrition). In the earlier part of her career, as a public health professional, she worked extensively in maternal, child health and nutrition field. Her earlier public health stints  with professional bodies, government and NGO’s like FHI, UNICEF , HLFPPT, GOI, MOHFW etc. became the drivers of her passion to finding organic and non-medicalized solutions to health issues. Even to date, with innumerable success stories and testimonials to her account, she drives her passion to give indivualized, patient centric care.

You will also be having guest lectures by many Experts from many fields.

This course will Provide you details about

1. Diet Planning concepts
2. Therapeutic Diet planning
3. Herbal Diet Guidance
4. 4.Online presence

5.Marketing of clinic

5. Counseling skills

 Lets Start this course :

https://youtu.be/avQn0x00lgE

First Thing Why you need this course?

So you might have read about Nutrition and Diet planning.Lets Brush up our Knowedge .

Lets know basic Facts about Diet.

Carbohydrates, proteins, and fats supply 90% of the dry weight of the diet and 100% of its energy. All three provide energy (measured in calories), but the amount of energy in 1 gram differs:

• 4 calories of energy in a gram of carbohydrate or protein
• 9 calories of energy in a gram of fat

Carbohydrates are the quickest to supple energy, while fats are the slowest.

The intestine digests the carbohydrates, proteins and fats and then they get broken down into smaller, basic units:

• Carbohydrates into sugars
• Proteins into amino acids
• Fats into fatty acids and glycerol

The body uses these small, basic units to build substances that it needs for growth, maintenance, and activity.

Carbohydrates

Depending on the size of the molecule, carbohydrates may be simple or complex.

• Simple carbohydrates: Simple carbohydrates are found in baked goods such as cakes, cookies, in cereals etc. So, simple carbohydrates are basically sugars. And all simple carbohydrates are made up of just one or two molecules of sugar. The digestion of such carbohydrates is very quick. All simple carbohydrates are not always very good for health and hence their consumption should be restricted.
• Complex carbohydrates: Complex carbohydrates are found in carrots, whole wheat bread, rice etc. Complex carbohydrates can be referred to as dietary starch. These are rich in fiber and often high in vitamins and minerals. These are healthy ones.

Carbohydrates may be

• Refined
• Unrefined

Proteins

Proteins consist of units called amino acids that are strung together in complex formations. Because proteins are complex molecules, the body takes longer to break them down. As a result, they are a much slower and longer-lasting source of energy than carbohydrates.

There are 20 amino acids. The body synthesizes some of them from components within the body, but it cannot synthesize 9 of the amino acids—called essential amino acids. They must be consumed in the diet. Everyone needs 8 of these amino acids: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Infants also need a 9th one, histidine.

The percentage of protein the body can use to synthesize essential amino acids varies from protein to protein. The body can use 100% of the protein in egg and a high percentage of the proteins in milk and meats. The body can use a little less than half of the protein in most vegetables and cereals.

The body needs protein to maintain and replace tissues and to function and grow. Protein is not usually used for energy. However, if the body is not getting enough calories from other nutrients or from the fat stored in the body, protein is used for energy. If more protein is consumed than is needed, the body breaks the protein down and stores its components as fat.

The body contains large amounts of protein. Protein being the main building block in the body is the primary component of most cells. For example, muscle, connective tissues, and skin are all built of protein.

Adults need about 60 grams of protein per day that is 0.8 grams per kilogram of weight or 10 to 15% of total calories. Adults who are trying to build muscle need a little more than that amount. Children also need more because they are still growing. People who are limiting calories to lose weight typically need a higher amount of protein to prevent loss of muscle while they are losing weight.

Fats

Fats are complex molecules madefrom fatty acids and glycerol. The body needs fats for healthy growth as well as for energy. Fats are also used to synthesize hormones as well as other substances that are needed for bodily activities (such as prostaglandins).

Fats are the slowest source of energy but the most energy-efficient form of food. Each gram of fat supplies the body with about 9 calories, more than twice that supplied by proteins or carbohydrates. Because fats are such an efficient form of energy, the body stores any excess energy as fat. The body deposits excess fat in the abdomen (omental fat) and under the skin (subcutaneous fat) to use when it needs more energy. The body may also deposit excess fat in blood vessels and within organs, where it can block blood flow and damage organs, often causing serious disorders.

Fatty acids

Our body can make certain fatty acids, if the need be. However, the fatty acids that are essential for the body cannot be made by the body. The essential fatty acids make up about 7% of the fat consumed in a normal diet and about 3% of total calories (about 8 grams). They include linoleic acid and linolenic acid, which are present in certain vegetable oils. Eicosapentaenoic acid and docosahexaenoic acid, which are fatty acids essential for brain development, can be synthesized from linolenic acid. However, they also are present in certain marine fish oils, which are a more efficient source.

Linoleic acid and arachidonic acid are omega-6 fatty acids. Linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid are omega-3 fatty acids. A diet rich in omega-3 fatty acids may reduce the risk of atherosclerosis (including coronary artery disease). Lake trout and certain deep-sea fish contain large amounts of omega-3 fatty acids. In the United States, people tend to consume enough omega-6 fatty acids, which occur in the oils used in many processed foods, but not enough omega-3 fatty acids.

Where’s the Fat?

Type of Fat	Source
Monounsaturated	Avocado, olive, and peanut oils Peanut butter
Polyunsaturated	Canola, corn, soybean, sunflower, and many other liquid vegetable oils
Saturated	Meats, particularly beef Full-fat dairy products such as whole milk, butter, and cheese Coconut and palm oils Artificially hydrogenated vegetable oils
Omega-3 fatty acids	Flaxseed Lake trout and certain deep-sea fish, such as mackerel, salmon, herring, and tuna Green leafy vegetables Walnuts
Omega-6 fatty acids	Vegetable oils (including sunflower, safflower, corn, cottonseed, and soybean oils) Fish oils Egg yolks
Trans fats	Commercially baked foods, such as cookies, crackers, and doughnuts Some french fries and other fried foods Margarine Shortening Potato chips

Kinds of fat

The different types of fats are:

• Monounsaturated
• Polyunsaturated
• Saturated

Saturated fats are more likely to increase cholesterol levels and increase the risk of atherosclerosis. Foods that typically contain saturated fats are the foods derived from animals. Fats derived from plants commonly contain monounsaturated or polyunsaturated fatty acids, which tend to be liquid at room temperature. Palm and coconut oil are exceptions. They contain more saturated fats than other plant oils.

Trans fats (trans fatty acids) are a different category of fat. These fats are the ones that are highly refined. Such fats are made to undergo the process of hydrogenation.  The food that is cooked using trans fats increases the shelf life of the food. Trans fats can usually be found in baked goods, fried foods etc. Over consumption of trans fats poses various health risks.

Fat in the diet

It is generally recommended that

• The intake of fat should be limited to around 28% of the daily calorie intake. This is, about 90 grams or less per day.
• The consumption of saturated fats should be limited to less than 8%.
• As far as trans fats are concerned, these should be eliminated from the diet.

• When possible, monounsaturated fats and polyunsaturated fats (particularly omega-3 fats) should be substituted for saturated fats and trans fats.