Module 1 Nutrients/Food content
Unit 1 Introduction to macronutrients
6 Topics
Topic 1 Introduction
Topic 2 Macronutrients
Topic 3 Carbohydrates and Dietary Fibers
Topic 4 Proteins
Topic 5 Lipids
Topic 6 Water
Unit 2 Introduction to micronutrients
6 Topics
Topic 1 Introduction
Topic 2 Water-soluble vitamins
Topic 3 Fat-soluble vitamins
Topic 4 Minerals
Topic 5 Trace elements
Topic 6 Other helpful substances
Unit 3 From nutrients to food groups and dietary patterns: Evidence on the role of nutritional aspects on human health
9 Topics
Topic 1 Introduction
Topic 2 Fruits, vegetables, and legumes
Topic 3 Cereals
Topic 4 Dairy products
Topic 5 Meat, fish, and seafood
Topic 6 Added oils and fats
Topic 7 Fluids and alcohol
Topic 8 Salt and sugars
Topic 9 Plant-based diets
Unit 4 Healthy nutrition in practice: recipes and tips for healthier diet and plant-based alternatives
5 Topics
Topic 1 Recipes high in fiber and low in sugar
Topic 2 Recipes with high-quality fat
Topic 3 Recipes with low added salt
Topic 4 The sustainable future movement
Topic 5 Plant-based recipes: Vegetarian alternatives rich in high-quality protein
Activities
1 Quiz
Activities M1
Further readings
References
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Topic 1 Introduction
Module 1 Nutrients/Food content
Unit 2 Introduction to micronutrients
Topic 1 Introduction
Micronutrients are necessary in our diet but in lesser quantities than macronutrients.
Examples of micronutrients are vitamins, minerals, and trace elements
Vitamins
are organic compounds that are absorbed in the intestine and cannot be synthesized by the body alone
There are two major categories of vitamins depending on their solubility in water.
If a vitamin is soluble in water, it is called water-soluble.
Minerals are categorized based on recommended daily intake.
If >100 milligrams required, called major minerals
Otherwise (<100 milligrams), trace elements
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