Nutrition and Healthy Lifestyle Course
دورة التغذية اسلوب حياه
USD 127USD
102
You Will Learn
- The student will gain solid info about the basics (chemistry, digestion, absorption, metabolism) of carbohydrates, proteins, lipids
- The student will be able to select high-quality food from carbohydrates, protein, lipids based on equations
- The student will learn clinical applications concerning carbohydrates, protein, lipids
- The student will gain solid knowledge concerning vitamins, minerals
- The student will be able to observe signs and symptoms for certain vitamin, mineral deficiency, or toxicity
- The student will know the best dose for vitamins, minerals according to different cases
- The student will learn how to get a sufficient dose of vitamins, minerals from high-quality food
- The student will learn the best nutrition approach to manage several nutrition cases including GIT problems, diabetes , cardiovascular diseases, kidney and liver diseases
Training Program Name As In Certificate
Nutrition and Healthy Lifestyle Course
Created at: 2023-12-31 15:41:39
Updated at: 2025-11-06 04:14:40
Updated at: 2025-11-06 04:14:40
Nutrition and Healthy Lifestyle Course
6:37:51
Lec 1 Introduction
02:30
Lec 2 Introduction To Carbohydrates
04:27
Lec 3 Chemistry Of Carbohydrates
05:48
Lec 4 Glycemic Index
05:29
Lec 5 Caloric Sweeteners (Disaccharides)
08:33
Lec 6 Diet Sugars Part 1
04:36
Lec 7 Diet Sugars Part 2
03:21
Lec 8 Diet Sugars Part 3
02:10
Lec 9 Polysaccharides
03:37
Lec 10 Carbohydrate Digestion and Absorption
04:19
Lec 11 Carbohydrate Metabolism
03:48
Lec 12 Hormone Regulation Of Carbohydrates
03:31
Lec 13 Carbohydrate Quality (Simple vs. Complex Method)
03:37
Lec 14 Carbohydrate Quality (Glycemic Index and Glycemic Load Methods)
07:10
Lec 15 Carbohydrate Quality (Intrinsic and Extrinsic Factors)
05:50
Lec 16 Carbohydrate Quality (Carbohydrate Selection Skills)
03:26
Lec 17 Carbohydrate Quality (Fibers)
06:56
Lec 18 Carbohydrate Quality Summary
05:01
Lec 19 Carbohydrate Related Diseases
04:23
Lec 20 Introduction To Protein
03:44
Lec 21 Protein Quality Part 1
06:12
Lec 22 Protein Quality Part 2
06:32
Lec 23 Protein Types
05:36
Lec 24 Protein Digestion and Absorption
03:22
Lec 25 Protein Metabolism (Anabolism)
02:55
Lec 26 Protein Metabolism (Catabolism)
06:06
Lec 27 Protein Related Diseases
04:14
Lec 28 Introduction To Lipids
02:00
Lec 29 Cholesterol
05:43
Lec 30 Triglycerides
04:02
Lec 31 Triglycerides (Saturated Fatty Acids)
04:27
Lec 32 Triglycerides (Monounsaturated Fatty Acids (MUFA))
04:58
Lec 33 Triglycerides: (Polyunsaturated Fatty Acids (PUFA))
05:40
Lec 34 Phospholipids
00:53
Lec 35 Digestion and Absorption
03:49
Lec 36 Lipid Metabolism
07:23
Lec 37 Introduction To Vitamins
01:58
Lec 38 Vitamin A Part 1
08:24
Lec 39 Vitamin A Part 2
08:05
Lec 40 Vitamin D Part 1
06:04
Lec 41 Vitamin D Part 2
05:55
Lec 42 Vitamin D Part 3
06:12
Lec 43 Vitamin E
04:41
Lec 44 Vitamin K
06:07
Lec 45 Vitamin B Part 1
07:47
Lec 46 Vitamin B Part 2
09:33
Lec 47 Vitamin C
03:05
Lec 48 Water Part 1
07:32
Lec 49 Water Part 2
03:35
Lec 50 Introduction To Minerals
01:09
Lec 51 Sodium
05:28
Lec 52 Chloride
01:33
Lec 53 Potassium
03:39
Lec 54 Calcium
04:37
Lec 55 Phosphorus, Sulphur, Magnesium
02:40
Lec 56 Trace Minerals (Iron)
05:42
Lec 57 Trace Minerals (Part 2)
04:58
Lec 58 Nutrition Approach To Manage Dry Mouth
03:07
Lec 59 Nutrition Approach Manage Dysphagia
08:08
Lec 60 Nutrition Approach To Manage GERD
03:38
Lec 61 Nutrition Approach For Patients After Gastrectomy
05:21
Lec 62 Nutrition Approach For Patients After Bariatric Surgery
05:19
Lec 63 Nutrition Approach To Manage Constipation and Diarrhea
06:10
Lec 64 Nutrition Approach To Manage Crohn's Disease, Gluten Sensitivity Malabsorption
06:20
Lec 65 Introduction To Diabetes
06:41
Lec 66 Some Definitions Related To Diabetes
04:04
Lec 67 Metabolic Complications Of Diabetes
03:46
Lec 68 Nutrition Approach To Manage Diabetic Coma
04:44
Lec 69 Nutrition Approach To Manage Diabetes
03:48
Lec 70 Carbohydrate Count For Diabetic Patient
05:08
Lec 71 Nutrition Approach Within Diabetics Medications
08:33
Lec 72 Diabetic Case Study
09:23
Lec 73 Nutrition Approach For CVD Patients
05:27
Lec 74 CVD Diet-Drug Interaction
04:15
Lec 75 Nutrition Approach To Manage Cirrhosis
03:54
Lec 76 Nutrition Approach To Manage Kidney Stones
02:25
Lec 77 Nutrition Skills (Full Cream vs Skimmed or Light)
03:59
Lec 78 Nutrition Skills (Intermittent Fasting)
05:32
Lec 79 Nutrition Skills (Diet Skills)
02:41
Lec 80 Nutrition Skills (Calories)
05:25
Lec 81 Nutrition Skills
05:11
A team of instructors who are the best in their fields
The continuous development of our educational materials
Lifetime access for the courses that you purchase
Evaluate yourself through a test that you can take after each level in
Easy communication between you and the instructors directly through your account
We have presence in more than 22 countries in the Middle East and North Africa
Our content is provided in the Arabic language with an easy-to-use platform
A team of customer services who are working 24/7
Lowest cost and highest quality of supervised educational materials
More than one accreditation from local and international education institutions
