Licensed Nutritionist / Licensed Dietitian Nutritionist (LDN) - USA
1 Introduction to Nutrition Science
1-1 Definition and Scope of Nutrition Science
1-2 Historical Development of Nutrition Science
1-3 Importance of Nutrition in Health and Disease
2 Macronutrients
2-1 Carbohydrates
2-1 1 Classification of Carbohydrates
2-1 2 Functions of Carbohydrates in the Body
2-1 3 Recommended Intake and Dietary Sources
2-2 Proteins
2-2 1 Classification of Proteins
2-2 2 Functions of Proteins in the Body
2-2 3 Recommended Intake and Dietary Sources
2-3 Fats
2-3 1 Classification of Fats
2-3 2 Functions of Fats in the Body
2-3 3 Recommended Intake and Dietary Sources
3 Micronutrients
3-1 Vitamins
3-1 1 Water-Soluble Vitamins
3-1 1-1 Vitamin C
3-1 1-2 B Vitamins
3-1 2 Fat-Soluble Vitamins
3-1 2-1 Vitamin A
3-1 2-2 Vitamin D
3-1 2-3 Vitamin E
3-1 2-4 Vitamin K
3-2 Minerals
3-2 1 Major Minerals
3-2 1-1 Calcium
3-2 1-2 Phosphorus
3-2 1-3 Magnesium
3-2 1-4 Sodium
3-2 1-5 Potassium
3-2 1-6 Chloride
3-2 2 Trace Minerals
3-2 2-1 Iron
3-2 2-2 Zinc
3-2 2-3 Copper
3-2 2-4 Selenium
3-2 2-5 Iodine
4 Energy Balance and Metabolism
4-1 Energy Requirements
4-1 1 Basal Metabolic Rate (BMR)
4-1 2 Total Daily Energy Expenditure (TDEE)
4-2 Factors Affecting Energy Balance
4-2 1 Physical Activity
4-2 2 Age
4-2 3 Gender
4-2 4 Body Composition
4-3 Weight Management
4-3 1 Principles of Weight Loss and Gain
4-3 2 Dietary Strategies for Weight Management
5 Dietary Guidelines and Planning
5-1 Dietary Reference Intakes (DRIs)
5-1 1 Recommended Dietary Allowances (RDAs)
5-1 2 Adequate Intakes (AIs)
5-1 3 Tolerable Upper Intake Levels (ULs)
5-2 Food Guide Pyramids and Plates
5-2 1 USDA Food Pyramid
5-2 2 MyPlate
5-3 Diet Planning
5-3 1 Creating Balanced Meals
5-3 2 Meal Timing and Frequency
5-3 3 Special Dietary Needs
6 Nutrition in the Life Cycle
6-1 Prenatal and Infant Nutrition
6-1 1 Maternal Nutrition During Pregnancy
6-1 2 Breastfeeding and Infant Feeding
6-2 Childhood and Adolescent Nutrition
6-2 1 Nutritional Needs of Children
6-2 2 Nutritional Needs of Adolescents
6-3 Adult Nutrition
6-3 1 Nutritional Needs of Adults
6-3 2 Dietary Patterns for Adults
6-4 Geriatric Nutrition
6-4 1 Nutritional Needs of the Elderly
6-4 2 Dietary Challenges in the Elderly
7 Nutrition and Disease Prevention
7-1 Cardiovascular Diseases
7-1 1 Role of Diet in Cardiovascular Health
7-1 2 Dietary Recommendations for Heart Health
7-2 Diabetes
7-2 1 Role of Diet in Diabetes Management
7-2 2 Dietary Recommendations for Diabetes
7-3 Cancer
7-3 1 Role of Diet in Cancer Prevention
7-3 2 Dietary Recommendations for Cancer Prevention
7-4 Osteoporosis
7-4 1 Role of Diet in Bone Health
7-4 2 Dietary Recommendations for Osteoporosis Prevention
8 Clinical Nutrition
8-1 Nutritional Assessment
8-1 1 Anthropometric Measurements
8-1 2 Biochemical Measurements
8-1 3 Dietary Assessment
8-2 Nutritional Support
8-2 1 Enteral Nutrition
8-2 2 Parenteral Nutrition
8-3 Nutritional Care in Special Populations
8-3 1 Pediatric Nutrition
8-3 2 Geriatric Nutrition
8-3 3 Nutrition in Chronic Diseases
9 Food Safety and Foodborne Illnesses
9-1 Principles of Food Safety
9-1 1 Foodborne Pathogens
9-1 2 Food Handling Practices
9-2 Food Preservation Techniques
9-2 1 Canning
9-2 2 Freezing
9-2 3 Pasteurization
9-3 Food Additives and Contaminants
9-3 1 Types of Food Additives
9-3 2 Food Contaminants and Their Effects
10 Community and Public Health Nutrition
10-1 Role of Nutrition in Public Health
10-1 1 Nutrition Education Programs
10-1 2 Community Nutrition Initiatives
10-2 Nutrition Policy and Advocacy
10-2 1 Role of Government in Nutrition Policy
10-2 2 Advocacy for Nutrition Programs
10-3 Nutrition in Disaster and Emergency Situations
10-3 1 Nutritional Needs in Emergencies
10-3 2 Emergency Food Assistance Programs
11 Professional Practice and Ethics
11-1 Scope of Practice for Licensed NutritionistsDietitian Nutritionists
11-1 1 Legal Responsibilities
11-1 2 Professional Standards
11-2 Ethical Principles in Nutrition Practice
11-2 1 Confidentiality
11-2 2 Informed Consent
11-2 3 Conflict of Interest
11-3 Continuing Education and Professional Development
11-3 1 Importance of Lifelong Learning
11-3 2 Opportunities for Continuing Education
3-2-2-5 Iodine Explained

3-2-2-5 Iodine Explained

Key Concepts Related to Iodine

1. Biological Functions

Iodine is essential for the synthesis of thyroid hormones, which regulate metabolism, growth, and development. These hormones, thyroxine (T4) and triiodothyronine (T3), are crucial for brain development, especially in fetuses and infants.

2. Absorption and Bioavailability

Iodine is absorbed primarily in the stomach and small intestine. Its bioavailability is influenced by dietary factors such as the presence of other minerals and the form of iodine consumed. Iodized salt is a common source of dietary iodine.

3. Deficiency and Health Implications

Iodine deficiency can lead to goiter, hypothyroidism, and cognitive impairment, particularly in children. Severe deficiency during pregnancy can result in congenital hypothyroidism and cretinism, characterized by severe mental and physical disabilities.

4. Recommended Intake

The recommended dietary allowance (RDA) for iodine varies by age and gender. For adults, the RDA is 150 micrograms (mcg) per day. Pregnant and lactating women require higher amounts, with an RDA of 220 mcg and 290 mcg per day, respectively.

Explanation of Key Concepts

Biological Functions

Iodine is a key component of thyroid hormones, which play a critical role in regulating the body's metabolism. These hormones influence various physiological processes, including heart rate, body temperature, and the rate at which food is converted into energy. Iodine is also essential for brain development, particularly during fetal and early childhood stages.

Absorption and Bioavailability

Iodine absorption is facilitated by the stomach and small intestine. The bioavailability of iodine can be affected by the presence of other minerals, such as calcium and iron, which may inhibit its absorption. Iodized salt is a common and effective way to ensure adequate iodine intake, as it provides a stable and bioavailable form of the mineral.

Deficiency and Health Implications

Iodine deficiency can lead to a range of health issues, including goiter, a swelling of the thyroid gland in the neck. Hypothyroidism, a condition characterized by low thyroid hormone levels, can result in fatigue, weight gain, and depression. In pregnant women, iodine deficiency can lead to congenital hypothyroidism and cretinism, which can cause severe mental and physical disabilities in the offspring.

Recommended Intake

The RDA for iodine ensures that individuals receive enough of this mineral to meet their physiological needs without risking toxicity. For pregnant and lactating women, the increased demand for iodine supports fetal and infant brain development. Dietary sources of iodine include iodized salt, seafood, dairy products, and some grains.

Examples and Analogies

Biological Functions

Think of iodine as the "metabolism regulator." Just as a regulator ensures smooth operation, iodine ensures the thyroid gland produces hormones that regulate metabolism, growth, and development.

Absorption and Bioavailability

Consider iodine absorption as a "conveyor belt" in a factory. The stomach and small intestine act as the belt, ensuring iodine is transported efficiently. Iodized salt acts as the quality control, ensuring that only the necessary amount is retained, while excess is discarded.

Deficiency and Health Implications

Imagine iodine as the "brain builder." Just as a builder constructs a strong foundation, iodine builds a strong foundation for brain development, particularly in fetuses and infants. Without enough iodine, the foundation weakens, leading to cognitive and physical disabilities.

Recommended Intake

Think of the RDA for iodine as the "just right" amount in the Goldilocks principle. It ensures that you get enough to stay healthy without consuming too much, which could lead to toxicity. This balance is crucial for optimal health.