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Dietetic Nutrition Diets Master Nutritional Coaching INM007

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Nutrition & Diet

Dietetic Nutrition Diets Master Nutritional Coaching INM007

Nutrition Vegetarian, Carnivorous, Detox, Endomorphic, Sports, Allergen, Holistic, Children's, Allergen, Holist

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175 enrolled on this course

Last updated 11/2021

Mywebstudies

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₹ 3799.0

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Lessons

Quizzes

Duration

13 Hours

Skill level

Beginner

Language

English

Certificate

Yes

Full lifetime access

Yes

Description

Mywebstudies
provides this Master Nutrition consisting of:
Nutritional Coaching Course
Nutrition and Dietetics Course
Vegetarian and Vegan Nutrition and Diets Course
Course Creation of diets to lose fat and gain muscles
Carnivorous Diets Course
Course Diets for Endomorphic Bodies
Detox Diets Course
Holistic Nutrition Course
Allergens and food intolerances course.
Child or Pediatric Nutrition Course.
Celiac Nutrition Course. Gluten free.
Ketogenic or Keto nutrition course.
Nutrition for the elderly or geriatric course.
With these courses you will be able to create diets to lose weight in the most effective way and you will not have to spend a lot of money on other weight loss courses.
Details of each course that makes up the Master:
In the
Nutritional Coaching course,
you will embark on a journey of knowledge and transformation in the field of food and wellness. You will learn to understand in detail the principles of a balanced and healthy diet, discovering how these affect your physical and mental well-being. During the course, you will immerse yourself in the world of nutrients, food groups and best practices for designing meal plans tailored to individual needs. In addition, you will be trained in nutrition coaching techniques, enabling you to guide others toward a healthier and more conscious lifestyle. You will learn to identify your clients' goals and challenges, and develop effective strategies to achieve nutritional and wellness goals. Upon completion of this course, you will be prepared to empower people on their path to a healthier, more balanced life through food.
In the
Nutrition and Dietetics course
, you will immerse yourself in the fascinating world of food and health. Throughout this program, you will gain a deep understanding of the principles of nutrition and how they affect people's health. You will learn how to assess and plan balanced diets tailored to individual needs, taking into account factors such as age, gender and medical conditions. In addition, you will become familiar with the latest advances in the field of dietetics and nutritional trends. This course will provide you with the tools you need to counsel others in making healthy dietary choices and to promote a balanced lifestyle. Whether you are seeking a career in nutrition or simply want to better understand how food affects our daily lives, this course will provide you with a solid foundation in nutrition and dietetics.
In the
Vegetarian and Vegan Diets course
, you will explore an approach to eating that goes beyond the conventional. Throughout this program, you will gain an in-depth knowledge of vegetarian and vegan diets, understanding their health, environmental and animal welfare benefits. You will learn how to plan and balance plant-based diets, identifying key sources of protein, vitamins and minerals in plant-based foods. In addition, you will discover delicious and creative recipes that align with these lifestyles, as well as strategies to address potential nutritional challenges. This course will empower you to make informed decisions about your own diet or to advise others who choose to adopt vegetarian or vegan diets, contributing to personal wellness and environmental stewardship. Whether you are a plant-based food enthusiast or simply want to explore this growing field, this course will provide you with the essential tools to embrace a vegetarian or vegan lifestyle with confidence.
In the
Sports Nutrition Course
, you will dive into the fascinating world of nutrition and fitness. During this program, you'll learn how to design personalized meal plans that will help you effectively lose body fat while building lean muscle mass. You will explore key concepts such as calorie balance, the importance of macronutrients (protein, carbohydrates and fats) and how to adjust your diet to achieve your fitness goals. You will discover how to optimize your food intake to support your workouts and promote muscle recovery.
In the
Carnivore Diets Cours
e, you will explore a dietary approach focused on animal-based food consumption, understanding its impact on health, weight loss and performance enhancement. You'll learn how to safely and effectively follow a carnivorous diet in a balanced way, adapting it to your personal goals and nutritional needs.
In the
Endomorph Diet Course
, you will discover nutritional strategies designed specifically for the characteristics of this body type. You will learn how to manage your weight, improve your body composition and optimize your health through a personalized approach that is tailored to your unique needs as an endomorph. You will gain knowledge about food choices, meal planning and dietary adjustments that will help you achieve your wellness goals effectively.
In the
Detox Diets Course
, you will explore the principles and practices behind detoxifying diets. You will learn how to eliminate toxins and promote health through a specific diet designed to detoxify your body. You will gain knowledge about the proper foods, preparation techniques and health benefits of detox diets. This course will provide you with the tools you need to revitalize your body, increase your energy levels and promote an overall sense of well-being.
In the
Holistic Nutrition Course
, you will explore a holistic approach to food and health. You will learn to consider not only the nutritional aspects of food, but also how it influences your emotional, mental and spiritual well-being. You will discover how to design personalized diets that fit your unique needs and lifestyle. This course will provide you with tools to understand the connection between food and holistic health, enabling you to make informed decisions to improve your quality of life and well-being on all levels.
In the
Food Allergens and Intolerances Course
, you will dive into the world of adverse reactions to foods, gaining an in-depth understanding of allergies and intolerances. You will learn to identify and distinguish the most common allergens, as well as how to manage risk situations. In addition, you will acquire knowledge of the latest regulations and standards related to the declaration of allergens in food. This course will enable you to ensure food safety and offer safe options to people with special dietary needs, contributing to the health and well-being of those with food allergies or intolerances.
In the
Infant or Pediatric Nutrition Cours
e, you will explore the fundamentals of food and nutrition specific to infants, children and adolescents. You will learn how to design appropriate meal plans for the different stages of growth and development, addressing essential topics such as breastfeeding, the introduction of solid foods and the prevention of possible nutritional deficiencies. In addition, you will understand how to promote healthy eating habits in young children, promoting optimal growth and preventing long-term health problems. This course is essential for health professionals, parents and caregivers who wish to ensure proper nutrition and well-being of children.
In the
Celiac Nutrition Course
, you will dive into the world of nutrition designed specifically for people with celiac disease or gluten sensitivity. You will learn how to identify sources of gluten in food, analyze product labels and design nutritional plans that are safe and delicious for those who must avoid gluten. This course will provide you with the knowledge you need to ensure a balanced and healthy diet, while avoiding the adverse effects that gluten can cause in people with these medical conditions. Through this training, you will be able to provide invaluable support to those who require a gluten-free diet.
In the
Ketogenic or Keto Nutrition Course
, you will explore the fundamentals and applications of one of today's most popular and effective diets. You will learn how to design nutritional plans based on a high intake of healthy fats, moderate protein intake and a significant reduction of carbohydrates, which induces a state of ketosis in the body. You will discover how the ketogenic diet can contribute to weight loss, improve metabolic health and provide brain health benefits. In addition, you will understand how to adapt this diet to people's individual needs and how to address potential challenges. This course will empower you to guide others on their journey to a ketogenic lifestyle and to take advantage of the benefits this approach can provide.
In the
fascinating Senior or Geriatric Nutrition course
, participants will gain an in-depth understanding of the fundamental principles of providing optimal nutrition for the senior population. From analyzing the physiological changes associated with aging to planning personalized diets that address specific health conditions, this educational program will cover essential aspects. The complexities of essential nutrients will be explored, providing practical tools to ensure adequate intake. In addition, students will learn how to manage common dietary problems in the geriatric population, promoting health through proper nutrition. This course will not only equip participants with sound theoretical knowledge, but will also provide them with practical skills to apply these principles in real-world situations, preparing them to play a crucial role in promoting the health and well-being of the elderly.
We look forward to seeing you at
MYWEBSTUDIES
.
Who this course is for:
Do you want to dedicate yourself to taking care of the nutrition of others? This is the course for you, as it teaches you the professional concepts and not just dieting.
For all people who want to eat a healthy diet and maintain, lose or gain weight naturally without sacrifices.
Parents who have doubts about the care of their new children, as this course will guide you on what diets and foods will be more favorable to prepare you for pregnancy, for the first months of life of the child until feeding in adolescence.
Parents who have doubts about the care of their new children, as this course will guide you on what diets and foods will be more favorable to prepare you for pregnancy, for the first months of life of the child until feeding in adolescence.

What you'll learn

This Master of Nutrition is made up of the following courses

Nutritional Coaching Course

Nutrition and Dietetics Course

Vegetarian and Vegan Nutrition and Diet Course

Sports Diets: Creating Diets to Lose Fat and Gain Muscle

Carnivorous Diets Course

Endomorphic Bodies Diet Course

Detox Diets Course

Holistic Nutrition Course

Allergens and Food Intolerances Course

Infant / Pediatric Nutrition Course

Gluten-free Celiac Nutrition Course

Ketogenic or Keto Nutrition Course

Slimming Diets Course

Nutrition for the elderly or geriatric course

Requirements

You will need a copy of Adobe XD 2019 or above. A free trial can be downloaded from Adobe.
No previous design experience is needed.
No previous Adobe XD skills are needed.

Course Content

27 sections • 95 lectures

Expand All Sections

1-Nutritional Coaching Course

1.1-1.1.Coaching in general

1.2-1.2.Coaching protagonists

1.3-1.3 Modalities of coaching

1.4-1.4.Fundamentals of coaching

1.5-2.1. The coaching process

1.6-2.2. Non-psychological coaching models

1.7-2.3. Psychological coaching models

1.8-2.4. Coaching Tools and Techniques i

1.9-2.5. Coaching tools and techniques ii

1.10-3.1. Setting the objectives

1.11-3.2. Evaluation of the current situation

1.12-3.3. Analysis of alternative courses of action

1.13-3.4. Development of the action plan

1.14-3.5. Follow-up and evaluation feedback.

1.15-Planning the first session

1.16-3.7 Planning the first session II

1.17-4.1. Communication (1)

1.18-4.2. Communication (2)

1.19-4.3. Active listening

1.20-4.4. Interrogative techniques

1.21-4.5. The reframing technique

1.22-5.1.General

1.23-5.2.Coaching for weight loss.

1.24-5.3.Accepting mistakes

1.25-6.1. Nutritional status

1.26-6.2 Thermogenic effect and physical activity

1.27-6.3 The coaching cycle

1.28-6.4 Energy expenditure

1.29-6.5 The seven stages of coaching

1.30-6.6 Body weight-

1.31-6.7 Feedback

1.32-6.8 The 5 steps to change habits1

1.33-6.9 The emotional cycle

2-Creation of diets for weight loss and muscle gain Course

2.1-1.1. Priorities for nutrition

2.2-1.2.Let's first check the calories.

2.3-1.3.what should we know about protein?

2.4-1.4.how much protein do you need on a daily basis?

2.5-1.5.Fats or lipids in the diet

2.6-1.6.Let us consume only the necessary fat.

2.7-1.7.Carbohydrates

2.8-1.8.how many carbohydrates should i eat?

2.9-2.1. Meals throughout the day.

2.10-2.2.Best protein moments

2.11-2.3 when to eat fats

2.12-2.4.The pre-training meal

2.13-2.5.The post-training meal

2.14-2.6. The anabolic window: myth or reality?

2.15-2.7. Food to increase

2.16-3.1 Nutritional supplements

2.17-3.2 How to use protein powder

2.18-3.3. Nutritional supplements

2.19-3.4. How to use creatine

2.20-3.5.Supplements, pre-workout and fat burners

2.21-3.6.Supplements. fish oil

2.22-3.7.Garlic supplements

2.23-3.8.Testosterone

2.24-4.1 Determining your optimal calorie intake

2.25-4.2. how to select and count calories.

2.26-4.3.-ideal protein intake

2.27-4.4.-ideal carbohydrate intake

2.28-4.5.Ideal fat intake

2.29-4.6.how to structure daily meals

2.30-5.1.Volume increase and cutting phases

2.31-5.2.Cutting diet

2.32-5.3.Fitness and nutrition

2.33-5.4.Factors that slow weight loss

2.34-5.5.Post-workout shakes

2.35-5.6.Diets for men

2.36-5.7.Diets for women

2.37-5.8. Differences between men and women

2.38-5.9.Muscle mass development

2.39-5.10.Action plan to increase muscle mass

2.40-5.11.Weight loss guide

2.41-5.12.Action plan for weight loss

2.42-5.13.Eating plan for men (muscle mass)

2.43-5.14.Food plan for women (muscle mass)

2.44-5.15.Meal plan for vegans (muscle mass)

2.45-5.16.Weight loss diet plan for men

2.46-5.17.Weight loss meal plan for women

2.47-5.18.Weight loss meal plan for vegans

2.48-6.1 Carbohydrates: necessary or harmful?

2.49-6.2 Cholesterol, health and diet

2.50-6.3.Myths and certainties about proteins

2.51-6.4.Do not give up the consumption of eggs.

2.52-6.5 Let's go when reading labels

2.53-6.6.Nutrition labels

2.54-Nutrient density

2.55-7.1.Popular diets

2.56-Gluten-free diet

2.57-7.3.Paleo diet

2.58-7.4.Low carbohydrate diet

2.59-Intermittent fasting

2.60-7.6.Dieta vegana

2.61-7.7.Ketogenic diet

2.62-8.1. Vitamins and minerals

2.63-8.2. Vitamins a and d

2.64-Vitamins e and k

2.65-8.4.Vitamins b1, b2, b3

2.66-8.5.Vitamins b5, b6, h

2.67-8.6. Vitamins b9, b12 and c

2.68-8.7. Calcium, phosphorus and magnesium.

2.69-8.8. Sodium, potassium, chlorine and sulfur.

2.70-8.9. Iron and other microminerals

2.71-8.10. Water, an essential element

3-Holistic Nutrition Course

3.1-1.1.What is holistic nutrition?

3.2-1.2.Benefits of holistic nutrition

3.3-Nutrigenomics

3.4-1.4.Energy

3.5-1.5.Principles of holistic nutrition

3.6-1.6.Basal metabolic rate

3.7-Healthy lifestyle

3.8-Nutrient density

3.9-2.3.Bioindividuality

3.10-2.4.Elimination diet

3.11-2.5.Nutrition labels

3.12-3.1.Proteins

3.13-3.2.Carbohydrates

3.14-3.3.Fats

3.15-Micronutrients

3.16-3.5.Starch

3.17-3.6.Glycogen

3.18-3.7.Cellulose

3.19-Insulin

3.20-Primary and secondary foods

3.21-3.10.Fruits

3.22-3.11.Reduce sugar

3.23-4.1.Butter

3.24-4.2.Industrial pastries

3.25-4.3.Soft drinks

3.26-4.4.Precooked pizza

3.27-4.5.Fritos

3.28-4.6.Alcohol

3.29-Vegetable fats

3.30-5.2.Cereals

3.31-Soybeans

3.32-5.4.Legumes

3.33-5.5.Dried fruits

3.34-5.6.The egg

3.35-6.1.Meat

3.36-6.2.Coffee and caffeine

3.37-6.3.Starchy vegetables

3.38-6.4.Gluten

3.39-Dairy products

3.40-7.1.La célula

3.41-7.2.Water

3.42-7.3.The organs

3.43-7.4.The muscles

3.44-7.5.Bones

3.45-7.6.Body fat

3.46-7.7.Metabolism

3.47-7.8.Digestion

3.48-Digestive enzymes

3.49-7.10.Bacteria

3.50-7.11.Excretory system

3.51-Mindfulness and nutrition

3.52-Mindfulness. recommendations

3.53-8.3.Sleep

3.54-8.4.Stress

3.55-8.5.Eating anxiety

3.56-8.6.Food planning

3.57-8.7.Tips for taking care of your diet when leaving home

3.58-Cardiovascular diseases

3.59-9.2.Abdominal swelling

3.60-9.3.Diabetes

3.61-9.5.Oriental medicine and holistic nutrition

3.62-9.6.Problems of the food industry

3.63-9.7.Problems of the pharmaceutical industry

3.64-9.8.Dietary problems

3.65-10.1.Hunger

3.66-10.2.Weight

3.67-10.3.Sizes

3.68-10.4.Calories

3.69-10.5.Balanced feeding

3.70-10.6.Intermittent fasting

3.71-10.7.Cardio exercises

3.72-10.8.Strength exercises

3.73-10.9.Glucomannan

4-Child Nutrition Course

4.1-1.1 Introduction

4.2-1.2 Food and nutrition

4.3-1.3 Macronutrients

4.4-1.4 Macronutrients (II)

4.5-1.5 Macronutrients (III)

4.6-1.6 Vitamins I

4.7-1.7 Vitamins II

4.8-1.8 Vitamins (III)

4.9-1.9 Minerals (I)

4.10-1.10 Minerals (II)

4.11-1.11 Water as a nutrient

4.12-1.12 Other food components

4.13-1.13 Food of animal origin

4.14-1.14 Foods of plant origin (I)

4.15-1.15 Foods of plant origin (II)

4.16-2.1-Pre-pregnancy nutrition

4.17-2.2-Feeding during pregnancy

4.18-2.3-Macronutrient requirements

4.19-2.4-Micronutrient requirements (I)

4.20-2.5-Micronutrient requirements (II)

4.21-2.6-Nutrition and brain development

4.22-2.7-Precautions and recommendations

4.23-3.1-Postpartum maternal nutrition

4.24-3.2-Feeding for breastfeeding

4.25-3.3-Feeding for breastfeeding (II)

4.26-4.1 Exclusive breastfeeding

4.27-4.2 Components of breast milk (I)

4.28-4.3 Components of breast milk (II)

4.29-4.4 First days of breastfeeding

4.30-4.5 Prolongation of breast-feeding

4.31-4.6 Artificial feeding

4.32-5.1 Supplementary feeding

4.33-5.2 Order of food introduction

4.34-5.3 Feeding methods (I)

4.35-5.4 Feeding methods (II)

4.36-6.1 Feeding of children between 1 and 3 years of age

4.37-6.2 Dietary recommendations

4.38-6.3 Development of eating habits

4.39-6.4 The growth process

4.40-6.5 Tooth care

4.41-6.6 Tooth diseases due to lack of hygiene

4.42-7.1 Child feeding between 3 and 12 years old

4.43-7.2 Nutritional requirements

4.44-7.3 The school canteen

4.45-7.4 Child nutrition and brain development

4.46-8.1 High nutritional risk stage

4.47-8.2 Macronutrient requirements

4.48-8.3 Vitamin requirements

4.49-8.4 Mineral requirements

4.50-8.5 Feeding in risk situations

4.51-8.6 Eating behavior disorders

4.52-9.1 Feeding of underweight children

4.53-9.2 Preventing childhood obesity

4.54-9.3 Adverse reactions to foods

4.55-9.4 Food allergies

4.56-9.5 Food intolerances

4.57-10.1 DIETS FOR 4-8 YEAR OLD OVERWEIGHT CHILDREN

4.58-10.2 DIETAS PARA NIÑOS 9- 13 AÑOS CON SOBREPESO

4.59-10.3 DIETS FOR CELIAC CHILDREN

4.60-10.4 DIETS FOR CHILDREN WITH CONSTIPATION

4.61-10.5 DIETS FOR LACTOSE INTOLERANT CHILDREN

4.62-10.6 DIETS FOR UNDERWEIGHT CHILDREN

4.63-10.7 DIETS FOR CHILDREN INTOLERANT TO FRUCTOSE

4.64-10.8 Diets for diabetic children

5-Ketogenic Nutrition Course

5.1-1.1 What is ketosis

5.2-1.2 Fundamentals of the ketogenic diet

5.3-1.3 How to measure ketosis

5.4-1.4 Ketogenic diet-glucose relationship

5.5-1.5 Glycemic index

5.6-1.6 Types of ketogenic diets

5.7-1.7 Standard ketogenic diet (SKD)

5.8-1.8 Targeted ketogenic diet (TKD)

5.9-1.9 The cyclic ketogenic diet (CKD)

5.10-1.10 The modified ketogenic diet (MKD)

5.11-2.1 Ketogenic diet and weight loss

5.12-2.2 Ketogenic diet and cardiovascular problems

5.13-2.3 Ketogenic diet and diabetes

5.14-2.4 Ketogenic diet and muscle building

5.15-2.5 Ketogenic diet and hydration

5.16-2.6 Constipation and fiber intake on the ketogenic diet

5.17-2.7 Ketogenic diet and cognitive developmento

5.18-2.8 The ketogenic diet and energy

5.19-3.1 Ratio of macronutrients in the ketogenic diet

5.20-3.2 Carbohydrates and the ketogenic diet

5.21-3.3 Protein and the ketogenic diet

5.22-3.4 Fats and the ketogenic diet

5.23-3.5 Intermittent fasting and ketosis

5.24-3.6 Vegetarianism and the ketogenic diet

5.25-3.7 Dietary supplements in the ketogenic diet

5.26-4.1 Vegetables allowed and forbidden in the ketogenic diet

5.27-4.2 Fruits allowed and forbidden in the ketogenic diet

5.28-4.3 Drinks allowed and forbidden in the ketogenic diet

5.29-4.4 Meat and fish allowed and forbidden in the ketogenic diet

5.30-4.5 Spices and seasonings allowed and forbidden in the ketogenic diet

5.31-4.6 Transgenic food and the ketogenic diet

5.32-4.7 Meal ideas for the ketogenic diet

5.33-4.8 Weekly vegan menu for a ketogenic diet

5.34-5.1 Characteristics and medical conditions

5.35-5.2 Food tastes and preferences

5.36-5.3 Willingness to start a ketogenic diet

5.37-5.4 Defining objectives of the ketogenic diet

5.38-5.5 Symptoms when starting a ketogenic diet

5.39-5.6 Strategies for sustaining the diet over time

5.40-5.7 Myths of the ketogenic diet

5.41-5.8 Family support

5.42-6.1 Sedentary lifestyle in the daily routine. Dangers

5.43-6.2 How to combine training with a keto plan

5.44-6.3 Strength exercise routine

5.45-6.4 Cardio exercise routine

5.46-6.5 Alternatives to the gym to stay in shape

5.47-6.6 Sports supplements

5.48-6.7 Elements to consider

6-Vegetarian Nutrition Course

6.1-1.1.Food system crisis

6.2-1.2.Values of the vegetarian diet

6.3-1.3. Scientific support of the vegetarian diet

6.4-1.4.Benefits of the vegetarian diet

6.5-1.5.Healthy lifestyle

6.6-1.6.Los preparador sanitario

6.7-2.1.Vegetarians vs. vegans

6.8-History of vegetarianism

6.9-2.3.Myths about the vegetarian diet

6.10-2.4.Muscle mass development

6.11-2.5.Transition to vegetarian diet

6.12-2.6.Health and vegetarian diet

6.13-3.1. Vegetable protein

6.14-3.2.Fats

6.15-3.3. Amino acids

6.16-3.4.Vitamins

6.17-3.5.Vitamin b 12

6.18-3.6.Vitamin d

6.19-3.7.Minerals

6.20-3.8.The omegas

6.21-Nutrient density

6.22-Soybeans

6.23-Processed food

6.24-Product qualitys

6.25-4.4.Raw vs. cooked vegetables

6.26-4.5.Protein powder

6.27-4.6.Nuts

6.28-4.7.Legumes

6.29-4.8.Cereals

6.30-4.9.Fruits

6.31-4.10.Colors in fruits and vegetables

6.32-4.11.Aromatic herbs

6.33-4.12.Starchy vegetables

6.34-5.1.Hydration

6.35-5.2.Preparing food for several days

6.36-5.3.Planning your meals

6.37-5.4.Tips for shopping

6.38-5.5.Preserving your food

6.39-5.6.Foods to detoxify your body

6.40-5.7.Buying vegan foods

6.41-5.8.Eating outside the home

6.42-Cardiovascular diseases

6.43-6.2.Arterial hypertension

6.44-Obesity

6.45-6.4.Anorexia

6.46-6.5.Cancer

6.47-Osteoporosis

6.48-7.1.Vegetarian recipes i

6.49-7.2.Vegetarian recipes ii

6.50-7.3.Vegetarian recipes iii.

6.51-Vegetarian recipes iv.

6.52-7.5.Weekly vegetarian menu i

6.53-7.6.Weekly vegetarian menu ii

6.54-8.1. Menú semanal vegano i

6.55-Weekly vegan menu ii

6.56-8.3. Vegan recipes i

6.57-8.4. Vegan recipes II

6.58-8.5. Vegan recipes III

7-Detox diets course

7.1-1.1.What are detox diets?

7.2-1.2.why go on a detox diet?

7.3-2.1.Requirements of a healthy diet

7.4-2.2.Low calorie diets

7.5-Micronutrients

7.6-Macronutrients

7.7-2.5.The balance in the diet

7.8-2.6.Fasting

7.9-Digestion process

7.10-Digestion process

7.11-Basal metabolism

7.12-3.3 Toxins, a potential hazard.

7.13-3.4 Preparation of the Detox diet.

7.14-3.5 Healthy Detox diet proposal.

7.15-4.1 Diet adaptation

7.16-4.2 Diet and work

7.17-4.3 Eating out

7.18-4.4 Health and sports

7.19-4.5 Sedentary lifestyle

7.20-4.6 Aerobic and anaerobic exercises

7.21-5.1.Daily detox menu

7.22-5.2.Weekly detox menu

7.23-5.3.Weekly detox menu ii

7.24-5.4.Detox soups

7.25-5.5. Recipes for detox diets i

7.26-5.6.Recipes for detox diets ii

8-Carnivorous Diet Creation Course

8.1-1.1.Fundamentals of the carnivorous diet

8.2-1.2.Human evolution and the carnivorous diet

8.3-1.3.Transition to carnivorous diet

8.4-1.4.Carnivorous diet and ketogenic diet

8.5-1.5.Benefits of ketosis

8.6-1.6.Keto adaptation

8.7-Antinutrients

8.8-2.2.Meat

8.9-2.3.Vitamin C in the carnivore diet

8.10-2.4. Infusions in the carnivorous diet

8.11-2.5.Complementary foods in the carnivore diet

8.12-3.1.Losing weight with the carnivorous diet

8.13-3.2.Carnivorous diet eating plan

8.14-3.3.Myths about carnivorous diet

8.15-Scientific studies on carnivorous diet

8.16-3.5. Negative aspects of the carnivorous diet

9-Curso Nutrición Sin Gluten

9.1-1.1 What is celiac disease?

9.2-1.2 Study of celiac disease

9.3-1.3 Symptoms and complications of celiac disease

9.4-1.4 How gluten affects people with celiac disease

9.5-1.5 Which foods contain gluten

9.6-2.1 How celiac disease is diagnosed

9.7-2.2 Blood tests to detect celiac disease

9.8-2.3 Endoscopy and intestinal biopsy

9.9-2.4 Interpretation of Diagnostic Test Results

9.10-2.5 Differential diagnosis of celiac disease

9.11-3.1 Gluten-free natural foods

9.12-3.2 Gluten-free processed foods

9.13-3.3 Gluten-free manufactured foods

9.14-3.4 Gluten-free beverages

9.15-3.5 Gluten-free nutritional supplements

9.16-4.1 Additives, ingredients and gluten-containing foods

9.17-4.2 Foods contaminated with gluten

9.18-4.3 Foods that may contain gluten or trace amounts of gluten

9.19-5.1 Laws and regulations on gluten-free labeling

9.20-5.2 Interpretation of food labels

9.21-5.3 Gluten-free food certification

9.22-5.4 Common mistakes when reading food labels

9.23-6.1 Gluten-free diet at home

9.24-6.2 Gluten-free diet in restaurants

9.25-6.3 Gluten-free diet when traveling

9.26-6.4 Gluten-free diet at social events

9.27-6.5 Gluten-free diet at school or at work

9.28-7.1 Nutritional deficiencies in celiac disease

9.29-7.2 Sources of nutrients in the gluten-free diet

9.30-7.3 Nutrient supplementation in celiac disease

9.31-7.4 Long-term health effects of celiac disease

9.32-8.1 Emotional adjustment in celiac disease

9.33-8.2 Lifestyle changes due to celiac disease

9.34-8.4 Education and awareness in celiac disease

9.35-8.5 Future developments in celiac disease research

9.36-9.1 Weekly diet with products that have been gluten-free

9.37-9.2 Weekly gluten-free diet for weight loss

9.38-9.3 Weekly gluten-free diet dominated by meat

10-Endomorphic Body Nutrition Course

10.1-1.1.Body types

10.2-1.2.How to identify my body type

10.3-1.3.The endomorphic bodies

10.4-1.4.Tips for overcoming sedentary lifestyles

10.5-1.5.Nutrition for endomorphic bodies

10.6-1.6.Body diversity in social networks

10.7-1.7.Importance of a good night's sleep

10.8-1.8.Criticism of the classifications of bodies

10.9-Macronutrients

10.10-2.2.Carbohydrates and endomorph bodies

10.11-Micronutrients

10.12-2.4.Balance de nutrientes

10.13-Nutrient density

10.14-2.6.Aspects to be taken into account in meal preparation

10.15-2.7.Intermittent fasting

10.16-2.8.The flexible diet

10.17-2.9.Recommended foods

10.18-3.1 Nutritional supplements

10.19-3.2.How to burn body fat

10.20-3.3.Calorie calculation

10.21-3.4.How to reduce the amount of calories

10.22-4.1.Gaining muscle in endomorph bodies

10.23-4.2. Recommended exercises for muscle gain

10.24-4.3.Rest and training routines

10.25-4.4.What are the cardio exercises?

10.26-4.5.Fasting exercise

10.27-4.6.Calorie burning through training

10.28-5.1. Dietary supplements

10.29-5.2.Whey protein

10.30-5.3.Linoleic acid

10.31-5.4.Bcaa supplementation

10.32-5.5.Glucomannan

10.33-5.6.Fat burners

10.34-5.7.Protein powder

10.35-5.8.Fish oil

10.36-5.9.Multivitamins

10.37-5.10.Creatine

10.38-5.11.Pre-workout supplements

10.39-5.11.Pre-workout supplements

10.40-5.12.Caffeine

10.41-2.1 types of adverse reactions to food

11-Allergen course

11.1-1.1 introduction

11.2-2.1 types of adverse reactions to food

11.3-2.2 food allergies

11.4-2.3 classification of allergies

11.5-2.4 allergens

11.6-2.5 non allergic reactions produced by food

11.7-2.6 most common symptoms of allergies-allergens

11.8-3.1 diagnosis of allergies, first stage

11.9-3.2 diagnosis of allergies, second stage

11.10-3.3 diagnosis of allergies, third stage

11.11-3.4 allergy treatments

11.12-4.1 allergens in eggs

11.13-4.2 allergens in milk

11.14-4.3 allergens in fish

11.15-4.4 allergens in seafood

11.16-4.5 allergenic in anisakis

11.17-4.6 allergenic in legumes

11.18-4.7 allergenic in cereals

11.19-4.8 allergenic in vegetables and fruits

11.20-4.9 allergenic in dried fruits

11.21-4.10 allergenics in other foods and ingredients

11.22-5.1 characteristics

11.23-5.2 frequently used objects elaborated with latex

11.24-5.3. People exposed to greater risks by the use of latex

11.25-5.4. Indications for the treatment of allergies due to contact with latex

11.26-6.1. General information

11.27-6.2 human resources

11.28-6.3 periodic diagnosis of allergen risk management in supplier companies

11.29-6.4 surveillance and control of raw material handling during the whole productio

11.30-6.5 technical equipment and design of work areas

11.31-6.6 production process

11.32-6.7 information for consumers

11.33-6.8. Changes due to reforms or new product development

11.34-6.9. Records and document system

11.35-7.1. General information

11.36-7.2. Characterization of the potential risks due to the presence of allergens

11.37-7.3. Steps to perform the risk characterization

11.38-7.4 recognize all possible allergens present in the facilities

11.39-7.6 identify all possible cross-contacts

11.40-7.7 assessing the problems detected

11.41-7.8 evaluate the level of danger of allergens and possible cross-contacts

11.42-7.9. Evaluate the effectiveness of current control measures and determine what m

11.43-7.10. Assess the requirements for communication to the consumer

11.44-7.11 staff hazard analysis

11.45-7.12 risk analysis of raw materials

11.46-7.13 production risk analysis

11.47-7.14 packaging risk analysis

11.48-7.15 product risk analysis

11.49-7.16 documentation risk analysis

11.50-7.17 risk reduction recommendations (i)

11.51-7.18 risk reduction recommendations (ii)

11.52-7.19 risk reduction recommendations (iii)

11.53-8.1 general

11.54-8.2 laboratory conditions

11.55-8.3 requirements for food matrices

11.56-8.4 sampling aspects

11.57-8.5 use of technology for the purpose

11.58-8.6 enzyme-linked immunosorbent assay (elisa assay)

11.59-8.7 lateral flow device (test strip)

11.60-8.8 methods by dna detection

11.61-8.9 mass spectrometry

11.62-9.1. Characteristics

11.63-9.2. Requirements for effective cleanup

11.64-9.3 wet cleaning

11.65-9.4 dry cleaning

11.66-9.5 cleaning by dragging

11.67-9.6 review and control of the cleaning activity

11.68-9.7. Validation of cleaning actions

11.69-9.8 elements to consider when developing a validation study plan

11.70-9.9 physical validation requirements

11.71-9.10 analytical validation requirements

11.72-10.1. General labeling requirements

11.73-10.2. European regulation no. 1169-2011

11.74-10.3 article 9.1 (c) list of mandatory labelling particulars

11.75-10.4 article 21 labeling of certain substances or products causing allergies

11.76-10.5 article 36.3(a) additional voluntary allergen labeling ("may contain")

11.77-10.6 article 44 regulates national measures for non-prepackaged foods

11.78-10.7 list of allergenic foods and foods causing intolerances

11.79-10.8 aspects of regulation (ec) no. 41-2009

11.80-10.9 aspects of directive 2009-39-ec

11.81-10.10 aspects of the regulation (eu) no. 1169-2011

11.82-11.1 actions that food industry workers must master

11.83-12.1. Rules for personal hygiene

11.84-12.2. Rules for the hygiene of the work areas

11.85-12.3. Rules for the organization of the production process

11.86-12.4. Measures for the protection of vulnerable persons

11.87-12.5. Protocol for the care of people with symptoms

11.88-12.6. Protocol in case of detection of a confirmed case in the establishment

11.89-12.7. Measures for the protection of common areas

11.90-12.8. Measures for protection in commercial areas

11.91-12.9. Measures to maintain the required levels of supplies

12-Nutrition course for the elderly or geriatrics

150

12.1-1.1.What is aging.mp4

12.2-1.2.Evolution of aging.mp4

12.3-1.3.How long can human beings live.mp4

12.4-1.4. Factors that affect the speed of aging progression.mp4

12.5-1.5.Mental health and aging.mp4

12.6-1.6.The pharmaceutical industry and old age.mp4

12.7-1.7.Lifestyle in old age.mp4

12.8-1.8.Retirement.mp4

12.9-1.9.The consumption of fiber in the third age.mp4

12.10-1.10.Relationship between water consumption and aging.mp4

12.11-1.11.Causes and consequences of dehydration in the elderly

12.12-1.12.Nutritional supplements in the elderly

12.13-1.13.Physical activity during old age

12.14-1.14.Risks of excessive exercise in the elderly

12.15-1.15.Recommendations to increase physical activity during the day

12.16-1.16.Physiological alterations during old age

12.17-1.17.Psychological alterations during old age

12.18-1.18.Social alterations during the third age

12.19-1.19.Psycho-biological changes that appear with age and that affect nutrition

12.20-2.1.Recommendations for a healthy diet in the elderly

12.21-2.2.Rations of meals in the third age

12.22-2.3.Energetic requirements

12.23-2.4.Cooking methods. Advantages and disadvantages

12.24-2.5.Basic food plan for elderly people

12.25-2.6.Relationship nutrient deficiency-appearance of diseases in the third age

12.26-2.7.Factors that provoke malnutrition in the elderly

12.27-2.8.Indicators of malnutrition in the third age

12.28-2.9.Types of malnutrition in the elderly

12.29-2.10.Physical examination to determine malnutrition

12.30-2.11.The use of the clinical history in the elderly

12.31-2.12.The use of dietary history in the elderly

12.32-3.1. Macronutrients in the elderly

12.33-3.2. Carbohydrates in the elderly

12.34-3.3. What are carbohydrates

12.35-3.4. Food sources rich in carbohydrates

12.36-3.5. Glycemic index in food

12.37-3.6.Lipids or fats in the elderly

12.38-3.7. Food sources rich in fats

12.39-3.8.What are proteins

12.40-3.9.Protein needs in the third age

12.41-4.1. Minerals in the elderly

12.42-4.2. Importance of calcium in the elderly

12.43-4.3. Importance of iron in the elderly

12.44-4.4.Importance of the Zinc in the third age

12.45-4.5.Importance of selenium in the third age

12.46-4.6.Importance of magnesium in the third age

12.47-4.7.Functions and nutritional sources of chlorine

12.48-4.8.Nutritional functions and sources of sulfur

12.49-4.9.Food sources and functions of cobalt

12.50-4.10.Food sources and functions of chromium

12.51-4.11.Food sources and functions of phosphorus

12.52-4.12.Food sources and functions of sodium

12.53-4.13.Food source and function of fluorine

12.54-4.14.Dietary functions and sources of iodine

12.55-4.15.Functions and dietary sources of copper

12.56-5.1. Vitamins in the elderly

12.57-5.2.Water-soluble vitamins

12.58-5.3.Fat-soluble vitamins

12.59-5.4.Causes of vitamin deficiency in the elderly

12.60-5.5.Importance of vitamin D in the elderly

12.61-5.6.Importance of vitamin E in the elderly

12.62-5.7.Importance of vitamin C in the elderly

12.63-5.8.Importance of vitamin B6 in the elderly

12.64-5.9.Importance of folic acid in the elderly

12.65-5.10.Importance of vitamin B12 in elderly people

12.66-6.1. Anthropometric parameters in the elderly

12.67-6.2. Biochemical and immunological parameters in the elderly

12.68-6.3. Functional assessment in the elderly

12.69-6.4. Objectives

12.70-6.5.Katz Index (Elderly)

12.71-6.6.Barthel Index (Elderly)

12.72-6.7.Mini Nutritional Assessment (MNA)

12.73-6.8.Subjective Global Rating (VGS)

12.74-6.9.Nutritional Risk Index (NRI)

12.75-6.10.Nutritional Screening Initiative (NSI)

12.76-7.1.Factors influencing life expectancy

12.77-7.2.Changes in the body during old age

12.78-7.3. Obesity in the elderly

12.79-7.4. Common causes of obesity in the elderly

12.80-7.5 Types of obesity

12.81-7.6. Health problems caused by obesity in the elderly

12.82-7.7.Limited foods for obese people

12.83-7.8.Recommended foods for obese people

12.84-7.9.Recommendations for obese elderly people

12.85-7.10.Basic nutritional plan for obese elderly people

12.86-7.11.Cardiovascular diseases in the third age

12.87-7.12.Arterial hypertension in the elderly

12.88-7.13.Atherosclerosis in the third age

12.89-7.14.Hypercholesterolemia in the elderly

12.90-7.15.Diabetes in the elderly

12.91-7.16.Diabetic dietary pattern and exercises

12.92-7.17.Hypoglycemia in the elderly

12.93-7.18.Osteoporosis in the elderly

12.94-7.19.Coronary affections in the third age

12.95-8.1.Swallowing and chewing disorders in the elderly

12.96-8.2. Constipation in the elderly

12.97-8.3.Anorexia in the elderly

12.98-8.4.Loss of vision in the elderly

12.99-8.5.The loss of mobility in the elderly

12.100-8.6.Iron-deficiency anemia in the elderly

12.101-8.7. Foods rich in iron

12.102-8.8. How to avoid iron deficiency in the elderly

12.103-8.9. Alzheimer's disease in the elderly

12.104-8.10.Dietary diet for Alzheimer's patients

12.105-8.11.Drug-food interaction in the elderly

12.106-8.12.The consumption of contaminated foods

12.107-8.13.Chemical contamination by food

12.108-8.14.Physical contamination by food

12.109-8.15.Biological contamination by food

12.110-8.16.Measures to avoid food contamination

12.111-8.17.Menopause. Nutritional requirements

12.112-9.1. The geriatric basal diet

12.113-9.2. Absolute diet

12.114-9.3. Liquid diet

12.115-9.4. Semi-liquid diet

12.116-9.5. Soft diet

12.117-9.6.Cream diets

12.118-9.7.Easily digestible diet

12.119-9.8.Basal diet

12.120-9.9.Sodium-controlled diets

12.121-9.10.Diet in renal insufficiency

12.122-9.11.Diet in obesity

12.123-9.12.Diet in hyperlipoproteinemia

12.124-9.13.Diet in diabetes

12.125-9.14.Diet in the oncologic patient

12.126-9.15.Enteral nutrition and tube feeding

12.127-9.16.Parenteral nutrition

12.128-9.17.Low-calorie diet

12.129-10.1.Enteral nutrition by tube feeding

12.130-10.2. When is enteral nutrition recommended

12.131-10.3. In which cases is enteral nutrition contraindicated

12.132-10.4.Useful drugs during enteral nutrition

12.133-10.5. What foods to use in tube diets

12.134-10.6.Access routes in the use of tubes

12.135-10.7.Medication administration through the tubes

12.136-10.8.Types of catheters

12.137-10.9.Complications of enteral nutrition

12.138-10.10.Home enteral nutrition

12.139-10.11.Parenteral nutrition

12.140-11.1. What are neurocognitive disorders

12.141-11.2. Classification of neurocognitive disorders

12.142-11.3. Neurocognitive disorder due to Alzheimer's disease

12.143-11.4. Vascular neurocognitive disorder

12.144-11.5. Frontotemporal neurocognitive disorder

12.145-11.6. Neurocognitive disorder due to Lewy body dementia

12.146-11.7.Neurocognitive disorder due to Parkinson's disease

12.147-11.8. Neurocognitive disorder due to immunodeficiency virus infection

12.148-11.9.Substance-induced neurocognitive disorder

12.149-11.10.Neurocognitive disorder due to Huntington's disease

12.150-11.11.Neurocognitive disorder due to prion disease

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