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
3-1 Vitamins Explained

3-1 Vitamins Explained

Key Concepts

Definition of Vitamins

Vitamins are organic compounds that are essential for various biological processes in the body. They are required in small amounts and cannot be synthesized by the body, making dietary intake crucial.

Types of Vitamins

Vitamins are broadly classified into two categories:

Functions of Vitamins

Vitamins perform a variety of functions in the body:

Sources of Vitamins

Vitamins are found in various food sources. Some common sources include:

Imagine vitamins as the spark plugs in a car engine. Just as spark plugs ignite the fuel to make the engine run, vitamins ignite various biological processes to keep the body functioning smoothly.

Understanding the importance and sources of vitamins is crucial for a Certified Nutrition Specialist. By ensuring an adequate intake of these vitamins, you can support optimal health and well-being.