MODULES

1. Principles of human nutrition and digestion

2. Nutrients: types, functions, and dietary sources

3. Nutrition assessment and anthropometric measurements

4. Food groups, meal planning, and balanced diets

5. Nutrition across the life cycle: infants to elderly

6. Therapeutic diets: high-protein, low-sodium, diabetic

7. Enteral and parenteral feeding basics

8. Micronutrient deficiencies and supplementation

9. Food hygiene, storage, and food-borne illnesses

10. Cultural and socioeconomic aspects of nutrition

11. Community nutrition project or clinic rotation

12. Meal plan development and oral presentation

Learning Outcomes

Conduct nutritional assessments and dietary counseling

Plan balanced diets for health maintenance and recovery

Apply therapeutic diets in clinical and home settings

Promote food hygiene and nutrient preservation

Educate individuals and communities on healthy eating