the introduction
- What is therapeutic nutrition?
- Foundations of therapeutic nutrition
- The importance of therapeutic nutrition
Section One: Nutrients
Chapter 1 — Macronutrients
First: Carbohydrates
- What are carbohydrates?
- Differences between types of carbohydrates
- Sources of carbohydrates
- Recommended daily intake of carbohydrates
- The main benefits of carbohydrates
- Carbohydrates and the glycemic index (GI)
- How to choose good carbohydrates
- Medical conditions that affect carbohydrate digestion
Second: Protein
- Definition of protein
- protein structure
- Essential amino acids and their benefits
- Non-essential amino acids and their benefits
- Benefits of protein
- Dietary sources of protein
- Protein supplements
- Recommended daily intake of protein
- Risks of excessive protein intake
- High-protein diets
Third: Fats
- Definition of fats
- Physiological functions of fats
- Types of fats: saturated, unsaturated, trans
- The difference between saturated and unsaturated fats
- Fatty acids and their roles
Chapter Two — Micronutrients
- First: Vitamins
- Definition and classification of vitamins
- Water-soluble vitamins: C, B1, B2, B3, B5, B6, B7, B9, B12
- Fat-soluble vitamins: A, D, E, K
- Second: Minerals
- Iron, copper, zinc, magnesium, manganese, iodine
- Potassium, calcium, sodium, phosphorus
Part Two: Endocrine Glands and Hormones
- Hormone-secreting endocrine glands: hypothalamus, pancreas, thymus, adrenal glands, pituitary gland, thyroid gland, pineal gland, parathyroid glands
- Types of hormones and their functions in the body
Section Three: Body Physiology
- Body fat: Subcutaneous, brown, white, beige, primary, visceral
- Muscles: Cardiac, structural, smooth, white and red fibers
Section Four: The Food Substitution System
- Bread and starch group
- Lean Meat Collection
- fat group
- vegetable group
- Fruit Collection
- Fat-free milk range
Section Five: Calorie Tables
- protein foods
- Nuts
- Dairy products
- seafood
- Starches and legumes
- Fruits
- juices
- vegetables
Section Six: Basic Equations
- BMI — Body Mass Index
- IBW — Ideal Weight
- AJBW — Adjusted Weight
- BMR — Basal Metabolic Rate
- Daily water requirement
Section Seven: Applications of Therapeutic Nutrition
Chapter One — Obesity
- Degrees of obesity
- Causes of obesity
- Diagnosis of obesity
- Complications of obesity
- Types of obesity
Chapter Two — Nutrition Patterns
- Dietary plans: Mediterranean, DASH, Flexitarian, MIND, TLC, Mayo Clinic, Volumetrics, Weight Watchers
- Other diets: Keto, Paleo, Atkins, Endomorph, Carnivore, PSMF, Carb cycling, Intermittent fasting
Chapter Three — Thinness
- Causes, symptoms, diagnosis, and health management
Chapter Four — Nutrition for Pregnant Women
- The importance of good nutrition during pregnancy
- Weight gain rates and the impact of obesity
- Nutritional needs
- Recommended and prohibited foods
- Dietary supplements
- Food safety
- Frequently Asked Questions and Misconceptions
Chapter Five — Breastfeeding
- Additional calorie needs
- Recommended foods and liquids
- Botanical considerations
- Foods and drinks to avoid
Chapter Six — Infant Nutrition
- Choose nutrient-rich foods and reduce empty calories.
- Daily guidelines according to age and gender
Chapter Seven — Sports Nutrition
- The importance of healthy eating for athletes
- Essential nutrients and suitable foods
- Instructions before, during and after exercise
- muscle-building supplements
- Strength vs. Endurance Sports
- Bulking and cutting phases
- Recovery nutrition
Chapter Eight — Medical Nutritional Therapy (according to the disease)
- Diabetes, insulin resistance, high blood pressure, liver disease, irritable bowel syndrome, heart disease, kidney disease, cancer
Chapter Nine — Practical Applications
- Body composition analysis (InBody)
- Devices for localized fat reduction: Cryo, Cavitation, RF, HIFU
- mesotherapy
- Electromagnetic stimulation devices