Module One: Foundations of Nutrition Science

• Macronutrients and micronutrients

• Energy balance and metabolism

• Dietary guidelines and recommendations

• Physiology of weight gain and weight loss.

• Assessment tools for body weight evaluation.

• Introduction to nutritional supplements

Module Two: Nutrition for Health and Disease

• Nutritional Needs Across Life Stages

• Role of nutrition in preventing chronic diseases

• Dietary patterns and long-term health

• Obesity as a public health concern.

• Thinness and associated risks

• Public health strategies for weight management.

• Meal Planning

Module Three: Nutrition for Special Populations

Weight management in childhood, pregnancy, and aging.

• Obesity and thinness in vulnerable groups.

• Coexisting conditions such as diabetes and cardiovascular diseases. 

• Sports and Fitness Nutrition: Nutritional strategies for active individuals and athletes.

• Supplementation for specific populations: prenatal vitamins, protein powders, and calcium for elderly.

• Cultural Dietary Practices

Module Four: Wellness Nutrition Planning and Lifestyle Modification​

• Pillars of healthy lifestyle: Combining nutrition, exercise, and behavioral strategies.

• Practical applications for obesity, thinness, and fitness goals.

• Monitoring and adjusting wellness plans for sustainability.

• Incorporating supplements into personalized plans responsibly.

• Planning for specific weight-related goals (e.g., muscle gain, fat loss)

• Addressing Special Populations in Wellness Nutrition

• Digital Tools and Technology in Nutrition Planning

Module Five: Behavioral Nutrition and Coaching Techniques

• Social and psychological factors influencing diet

• Behavioral strategies for addressing obesity and thinness.

• Emotional eating and food addiction.

• Motivational interviewing

• Behavior change theories for sustainable weight management.

• Client-centered coaching

• Coaching on the appropriate and ethical use of supplements.

Module Six: Epidemiology, Food Systems and Sustainable Nutrition

• Nutritional epidemiology

• Food production and processing

• Sustainability in food systems

• Food safety and its impact on health

• Environmental and Sustainability Considerations

• Global dietary trends (e.g., keto, Mediterranean, DASH, paleo, intermittent fasting).

• Understanding weight management challenges from a food systems perspective (e.g., food deserts, food access).

Module Seven: Ethical considerations in Nutrition Practice

• Professional ethics and conduct

• Collaboration in multidisciplinary teams

• Effective communication and confidentiality

• Addressing weight stigma and promoting positive body image in practice.