Certified Nutrition Specialist (CNS) - USA
1 **Foundational Knowledge in Nutrition**
1-1 Basic Biochemistry and Metabolism
1-2 Human Anatomy and Physiology
1-3 Nutrient Digestion, Absorption, and Transport
1-4 Nutrient Metabolism and Energy Production
1-5 Nutrient-Gene Interactions
2 **Macronutrients**
2-1 Carbohydrates
2-1 1 Classification and Functions
2-1 2 Glycemic Index and Glycemic Load
2-1 3 Carbohydrate Metabolism
2-2 Proteins
2-2 1 Essential Amino Acids
2-2 2 Protein Digestion and Absorption
2-2 3 Protein Metabolism
2-2 4 Protein-Energy Malnutrition
2-3 Fats
2-3 1 Essential Fatty Acids
2-3 2 Fat Digestion and Absorption
2-3 3 Fat Metabolism
2-3 4 Dietary Fats and Health
3 **Micronutrients**
3-1 Vitamins
3-1 1 Fat-Soluble Vitamins (A, D, E, K)
3-1 2 Water-Soluble Vitamins (B-Complex, C)
3-2 Minerals
3-2 1 Major Minerals (Calcium, Phosphorus, Magnesium, Sodium, Potassium, Chloride)
3-2 2 Trace Minerals (Iron, Zinc, Copper, Selenium, Iodine, Fluoride)
3-3 Phytonutrients
3-3 1 Antioxidants
3-3 2 Polyphenols
3-3 3 Carotenoids
4 **Nutrition Through the Lifecycle**
4-1 Prenatal and Infant Nutrition
4-1 1 Maternal Nutrition and Fetal Development
4-1 2 Breastfeeding and Infant Formulas
4-2 Childhood and Adolescent Nutrition
4-2 1 Growth and Development
4-2 2 Nutritional Needs and Dietary Recommendations
4-3 Adult Nutrition
4-3 1 Nutritional Needs and Dietary Recommendations
4-3 2 Weight Management
4-4 Geriatric Nutrition
4-4 1 Nutritional Needs and Dietary Recommendations
4-4 2 Age-Related Changes in Nutrient Utilization
5 **Clinical Nutrition**
5-1 Nutritional Assessment
5-1 1 Anthropometric Measurements
5-1 2 Biochemical Assessments
5-1 3 Clinical Assessments
5-1 4 Dietary Assessments
5-2 Nutritional Support
5-2 1 Enteral Nutrition
5-2 2 Parenteral Nutrition
5-3 Nutritional Management of Diseases
5-3 1 Cardiovascular Diseases
5-3 2 Diabetes Mellitus
5-3 3 Obesity
5-3 4 Renal Diseases
5-3 5 Gastrointestinal Diseases
5-3 6 Neurological and Psychiatric Disorders
6 **Public Health Nutrition**
6-1 Epidemiology of Nutrition-Related Diseases
6-2 Nutrition Policy and Programs
6-3 Community Nutrition
6-4 Food Security and Nutrition
6-5 Nutrition Education and Counseling
7 **Food Science and Technology**
7-1 Food Composition and Nutrient Content
7-2 Food Processing and Preservation
7-3 Food Safety and Hygiene
7-4 Food Labeling and Regulations
8 **Research Methods in Nutrition**
8-1 Research Design and Methodology
8-2 Data Collection and Analysis
8-3 Interpretation of Scientific Literature
8-4 Ethical Considerations in Research
9 **Professional Practice and Ethics**
9-1 Scope of Practice for Nutrition Specialists
9-2 Ethical Guidelines and Standards
9-3 Communication Skills
9-4 Professional Development and Continuing Education
2-2 Proteins Explained

2-2 Proteins Explained

Key Concepts

Amino Acids

Amino acids are the building blocks of proteins. There are 20 different amino acids that combine in various sequences to form different proteins. These amino acids can be categorized into essential and non-essential. Essential amino acids must be obtained from the diet because the body cannot synthesize them, while non-essential amino acids can be produced by the body.

Think of amino acids as letters in the alphabet. Just as different combinations of letters form words, different combinations of amino acids form various proteins.

Protein Structure

Proteins have a complex structure that includes primary, secondary, tertiary, and quaternary levels. The primary structure refers to the sequence of amino acids. The secondary structure involves the folding of the protein chain, often into alpha-helices or beta-sheets. The tertiary structure is the three-dimensional shape of the protein, and the quaternary structure refers to the arrangement of multiple protein molecules.

Imagine a protein as a piece of origami. The primary structure is the flat piece of paper, the secondary structure is the initial folds, the tertiary structure is the final shape, and the quaternary structure is when multiple pieces of origami come together to form a complex structure.

Protein Functions

Proteins perform a wide range of functions in the body, including:

Think of proteins as the workers in a factory. Some build structures, others speed up processes, some regulate activities, and others protect against intruders.

Protein Sources

Proteins are found in both animal and plant-based foods. Animal sources include meat, fish, eggs, and dairy products, which are complete proteins containing all essential amino acids. Plant-based sources include legumes, grains, nuts, and seeds, which are often incomplete proteins but can be combined to provide all essential amino acids.

Imagine a balanced diet as a meal with different food groups. Animal proteins are like the main course, providing a complete set of nutrients, while plant proteins are like side dishes that, when combined, offer a complete nutritional profile.