Advanced course “Dietetics and nutrition for professionals”

Duration: 19 sessions (62 academic hours)
Teacher: nutritionist, medical doctor–dietitian
Level: Pro

Skills you will gain after completing the course:

• Develop individualized nutrition plans for health and weight management for any client request
• Detect and correct nutrient deficiencies using modern diagnostic tools
• Assess body composition and metabolism for precise diet and activity planning
• Apply scientific methods to calculate energy expenditure for sustainable results
• Use dietary supplements correctly and avoid common mistakes

PROGRAM OVERVIEW
Module 1
Lesson 1. Introduction to the fundamentals of dietetics. Gastroenterology. Hunger and appetite.
Lesson 2. Healthy eating behavior. Metabolism. Body composition.
Lesson 3. Proteins. Amino acids.
Lesson 4. Fats. Fatty acids.
Lesson 5. Carbohydrates. Glycemic index.
Lesson 6. Obesity. The physiology of excess weight.
Lesson 7. Water and electrolyte balance. Intoxication. Edema.
Lesson 8. Therapeutic nutrition.
Lesson 9. Micronutrients. Biologically active substances (BAS). Nutraceuticals.
Lesson 10. Eating disorders lecture.

Module 2
No. 0. Introduction. Dietetics and Nutrition Science
Concepts and key specifics.
What health is and the main components of human health.
The role of dietetics in maintaining health as a leading discipline.
Factors that have shaped modern human eating patterns.
Structure of dietetics: rational (adequate) nutrition and therapeutic & preventive (clinical) nutrition.
The theory of adequate nutrition.
The concept of functional nutrition and its role in functional medicine.
Overview of the most popular diets: principles and features (mono-diets, detox diets, paleo diet, Dukan diet, ketogenic diet, DASH diet, FMD diet, intermittent fasting).

No. 1. Cell Biology — Part 1
The concept of the “cell.” Types of organisms. Cell structure, types, and life cycle.
Structure and functions of the cell membrane. Substance transport across the membrane: types and features.
Cell cytoplasm and its main components.
Cytoskeleton: structure and functions.
Cell nucleus: structure and functions.
Chromosomes. DNA. Gene: basic concepts and structure.
Ribosomes: structure and functions.
RNA: types and functions.

No. 2. Cell Biology — Part 2
Endoplasmic reticulum and Golgi apparatus: structure and functions.
Mitochondria: structure and functions.
Lysosomes: structure and functions.
Types of cell junctions.
Intercellular substance (interstitium, extracellular space): main components, structure, and functions.
Tissues: definition, types of tissues in the human body, structural features, and types of adipose tissue.
Human organs and organ systems: basic concepts.

No. 3. Physiology of Fluids and Electrolytes in the Human Body
Main types of fluids in the body.
Total body fluid volume and key indicators.
Distribution of fluids in the body.
Characteristics of the main fluid-filled compartments of the body.

No. 4. Acid–Base Balance of the Body as a Component of Homeostasis
The concept of pH (hydrogen potential). Human body pH.
Acids and bases (alkalis) in the human body.
Processes that maintain acid–base balance.
Buffer systems and their role in vital body functions.
Concepts of acidosis, alkalosis, and oxidative stress.
Methods of supporting acid–base balance.
Practice and homework.

No. 5. Anthropometric Profile of an Individual
Body types and specifics of weight correction; methods for determining body type.
Determining ideal body weight indicators.
Body Mass Index (BMI): indicators, interpretation, relevance.
Body shape index, waist-to-hip ratio, waist circumference: indicators and prognostic value.
Practice and homework.

No. 6. Body Composition Assessment
Body composition and disease risk.
Body composition: key indicators (review). Features for different population groups.
Methods of assessing body composition: caliperometry, hydrodensitometry, impedance analysis, dual-energy X-ray absorptiometry (DEXA).
Bioelectrical impedance analysis as the most accessible and reliable method in nutrition practice:
• core principles of the method
• types of equipment (body composition scales, InBody devices); key indicators assessed
• interpretation of results; specifics and common questions in practice
Practice and homework.

No. 7. Metabolic Profile of an Individual
Definitions of basal metabolic rate and resting metabolic rate, the thermic effect of food, physical activity factor (brief review).
The concept of the metabolic equivalent (MET) and its use in estimating energy expenditure during physical activity.
Tissue oxygen consumption as a biological marker of risk for metabolic, oncological, cardiovascular, and respiratory diseases.
Maximal oxygen uptake (VO₂max).
Practice and homework.

No. 8. Methods for Determining Energy Expenditure
Instrumental methods.
Calculation of calorie intake and key nutrients (proteins, fats, carbohydrates) in the diet according to the nutrition specialist’s goals.
Practice and homework.

No. 9. Dietary Supplements (DS)
Definition and general characteristics.
Main groups of dietary supplements (nutraceuticals, parapharmaceuticals, eubiotics). Regulatory framework.
Classification of dietary supplements by composition and use.
Mechanisms of action.
Common issues and myths nutrition specialists face when working with dietary supplements.

Note
The basic course provides foundational nutrition and metabolism knowledge.
The advanced course is the next level with deep biochemistry, nutrition science and client work.
Completing the basic course first is recommended.