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  • Academy of Nutrition and Dietetics: Revised 2017 Standards of Practice in Nutrition Care and Standards of Professional Performance for Registered Dietitian Nutritionists
    Introduction
    Course Registration
    Pre-Test
    Peer Corner
    Module 1: Lesson 1: Public Health Nutrition
    Basic Principles of Nutrition Science
    Public Health and Community
    What Is Population Health?
    Module 1: Lesson 2: The Human Body and Its Nutritional Needs
    Human Body Organ Systems
    Body Functions & Life Process
    What are Nutrients?
    Classification of Nutrients
    Oxygen – a critical, but overlooked, nutrient
    Food groups and sub-groups
    Nutritional Requirements throughout the Life Cycle
    The relationship between lifestyle components and dietary patterns
    Food and your life stages
    Metabolism .
    Malnutrition .
    Combined diet and physical activity is better than diet or physical activity alone at improving health outcomes for patients in New Zealand’s primary care intervention
    Defining a Healthy Diet: Evidence for the Role of Contemporary Dietary Patterns in Health and Disease
    Digestion and Absorption
    Physiology of Intestinal Absorption and Secretion
    The Functions of Carbohydrates in the Body
    Food Processing and Nutrition
    Front-of-Package (FOP) Food Labelling: Empowering Consumers to Make Healthy Choices
    Nutrition facts tables
    The Nutrition Source: Antioxidants
    Dietary fibre
    How alcohol affects your health
    Alcohol and Nutrition
    Sugar Substitutes & Non-Nutritive Sweeteners
    American Heart Association Comments on the World Health Organization's "Guideline: Sugars intake for adults and children"
    9. List of Permitted Sweeteners (Lists of Permitted Food Additives)
    Peer Activity 1 - The Human Body and Its Nutritional Needs (180 minutes)
    Module 1: Lesson 3: Nutritional Epidemiology and Research Methods
    Nutritional epidemiology: New perspectives for understanding the diet-disease relationship?
    The Role of Biostatistics in Public Health
    What is Health Research?
    Healthcare Research Methods
    The Health Research Process
    Steps to Developing a Research Project: Resources to Help
    Challenges in conducting clinical nutrition research
    Biostatistics series module 5: Determining sample size
    Global Nutrition Report
    Peer Activity 2 - Research Methods in Nutrition (240 minutes)
    Data & Statistics
    Module 2: Lesson 1: Food Sources and Sustainability
    Food Sustainability in the Context of Human Behavior
    Cultural Considerations in Nutrition and Food Preparation
    Food sustainability: problems, perspectives and solutions
    Module 2: Lesson 2: Food Systems and Security
    Food Security and the 2015–2030 Sustainable Development Goals: From Human to Planetary Health
    About Food Systems
    Sustainable food systems—a health perspective
    Viewpoint: The case for a six-dimensional food security framework
    Food Processing and Impact on Nutrition
    Big Food’s Ambivalence: Seeking Profit and Responsibility for Health
    Module 3: Lesson 1: Nutritional Health Policy
    Measuring Success: Evaluation Article Types for the Public Health Education and Promotion Section of Frontiers in Public Health
    Policy Development Framework
    Healthy Public Policy Toolkit: Advocacy
    Principles of Responsible Public Policy Advocacy
    Food and Nutrition
    Public Health Nutrition: Organizations and Associations
    Role of government policy in nutrition—barriers to and opportunities for healthier eating
    Successful nutrition policies - country examples
    Nutrition Policy
    Module 3: Lesson 2: The Social Determinants of Health
    Social Determinants of Health
    Culture and its Influence on Nutrition and Oral Health
    Chapter 4: Individual, Household, and Environmental Factors Affecting Food Choices and Access
    Interventions promoting healthy eating as a tool for reducing social inequalities in diet in low- and middle-income countries: a systematic review
    Report on Emerging and Ongoing Issues - Annual Report 2019
    EU Insights – Consumer perceptions of emerging risks in the food chain
    Economic globalization, nutrition and health: a review of quantitative evidence
    Social marketing-based interventions to promote healthy nutrition behaviors: a systematic review protocol
    A Summative Evaluation of a Food Safety Social Marketing Campaign “4-Day Throw-Away” Using Traditional and Social Media
    Module 3: Lesson 3: Developing Intervention Programs Based on A Community's Nutrition Needs
    Community Needs Assessment
    Models and Theories to Support Health Behavior Intervention and Program Planning
    Section 1. Designing Community Interventions
    Six Components Necessary for Effective Public Health Program Implementation
    At A Glance: The six steps for planning a health promotion program
    Program Planning & Evaluation
    Module 3: Lesson 4: Acquiring Funding for Nutrition Programs
    Grant Lifecycle Timeline
    Common Components of Grant Proposals
    Planning and Writing a Grant Proposal: The Basics
    14. Applying for Grants
    Module 4: Lesson 1: Ethical Issues and Codes of Conduct
    Ethical issues for human nutrition in the context of global food security
    Academy of Nutrition and Dietetics: Revised 2017 Standards of Practice in Nutrition Care and Standards of Professional Performance for Registered Dietitian Nutritionists
    International Code of Ethics and Code of Good Practice for Dietitians-Nutritionists
    Ethical issues in the development and implementation of nutrition-related public health policies and interventions: A scoping review
    Ethical Issues in Eating Disorders Treatment: Four Illustrative Scenarios
    Research Governance Framework
    Advancing health research through research governance
    Module 5: Lesson 1: Energy Balance and Nutritional Requirements
    Energy balance and its components: implications for body weight regulation
    Control of energy expenditure in humans
    2.7: Understanding Dietary Reference Intakes (DRI)
    DRI Calculator for Healthcare Professionals
    Dietary Reference Intakes
    Module 5: Lesson 2: Methods of Nutritional Assessment
    Nutrition, Metabolism, and GI Research in HIV
    Dietary assessment methods in epidemiologic studies
    Dietary Assessment Toolkits: An Overview
    Measuring diet in the 21st century: use of new technologies
    Nutrition Assessment and Classification (NACS User's Guide)
    ASA24 Demo
    ASA24 Register/Login
    ASA24 .
    Module 5: Lesson 3: Approaches for Health Promotion and Disease Prevention
    Defining Health Promotion and Disease Prevention
    Health Promotion and Disease Prevention Theories and Models.
    Health Promotion and Disease Prevention Strategies
    Strategies for Health Promotion: Healthy Dietary Habits
    Towards integrated food policy: Main challenges and steps ahead
    Interventions promoting healthy eating as a tool for reducing social inequalities in diet in low- and middle-income countries: a systematic review
    Community Interventions to Improve Cooking Skills and Their Effects on Confidence and Eating Behaviour
    Nutrition Education in US Schools
    Module 5: Lesson 4: From Scientific Principles to Health Promotion
    Functional components and medicinal properties of food: a review
    Nutrient-Drug Interactions and Food
    General principles for all claim
    Acceptable disease risk reduction claims and therapeutic claims
    Food law general principles
    Food laws & regulations
    Strategies for optimizing maternal nutrition to promote infant development
    Guidance on Ending the Inappropriate Promotion of Foods for Infants and Young Children
    Strategies and interventions for healthy adolescent growth, nutrition, and development
    Improving nutrition to support healthy ageing: what are the opportunities for intervention?
    A Comparison of Strategies to Improve Population Diets: Government Policy versus Education and Advice
    Strategies for Healthy Eating Promotion and Behavioral Change Perceived as Effective by Nutrition Professionals: A Mixed-Methods Study
    Module 6: Lesson 1: Cultural Sensitivity and nutrition
    Food and health: individual, cultural, or scientific matters?
    Cultural Considerations in Nutrition and Food Preparation
    Social modeling of eating: A review of when and why social influence affects food intake and choice
    Cultural adaptations of obesity-related behavioral prevention interventions in early childhood: A systematic review
    Module 6: Lesson 2: Education for All Societal Levels
    Moving Nutrition Social and Behavior Change Forward
    The need to advance nutrition education in the training of health care professionals and recommended research to evaluate implementation and effectiveness
    Education of the Public: Strategies and Actions for Implementation
    Implementing health promotion activities using community-engaged approaches in Asian American faith-based organizations in New York City and New Jersey
    Final Assignment
    Proposed Final Assessment - Dietary Assessment (420 minutes)
    Final Exam
    Course and Self Evaluation & Certificate
    Course Activities
    Discussion Forums
    Peer Activities
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