Lesson 1Sodium and blood pressure: evidence for sodium reduction, practical targets and sources of hidden sodiumThis lesson sums up proof connecting salt intake to blood pressure and heart problems, sets doable salt goals, spots hidden salt in foods, and shares easy ways to cut salt in various Botswana eating styles.
Evidence for sodium and hypertensionDaily sodium targets and thresholdsMajor dietary sources of sodiumHidden sodium in processed foodsPractical sodium reduction strategiesLesson 2Relevant guidelines and reviews to consult: key organizations and guideline names to search (e.g., ADA Standards of Care, EASD, AHA, WHO nutrition guidance)This lesson lists top guidelines and reviews on nutrition for diabetes, obesity, and hypertension, showing how to find, evaluate, and use resources from groups like ADA, EASD, AHA, and WHO in Botswana practice.
Core ADA nutrition recommendationsEASD and joint diabetes statementsAHA dietary guidance for CVDWHO sodium and sugar guidelinesFinding high-quality systematic reviewsLesson 3Nutrition for medication safety: preventing hypoglycemia during caloric reduction and when to adjust glucose-lowering drugsThis lesson addresses avoiding low blood sugar during calorie or carb cuts, explaining when to tweak insulin or other blood sugar medicines, work with doctors, and teach patients about checking levels and sick-day plans in Botswana.
Drugs with highest hypoglycemia riskAdjusting insulin with carb reductionCoordinating with prescribers safelyPatient education on glucose monitoringSick-day and exercise nutrition plansLesson 4Dietary patterns with strongest evidence: Mediterranean-style, DASH, and low-carbohydrate approaches — comparative benefits and limitationsThis lesson compares Mediterranean, DASH, and low-carb eating styles, reviewing evidence on blood sugar, weight, and pressure control, plus sticking power, cultural match, and risks for different Botswana patient groups.
Mediterranean diet: core featuresDASH diet and blood pressure controlLow-carbohydrate diet variationsComparing outcomes across patternsMatching patterns to patient profilesLesson 5Weight-loss strategies with demonstrated benefit: structured hypocaloric plans, meal replacements, intermittent energy restriction evidence and safety considerationsThis lesson reviews solid weight-loss methods like planned low-calorie diets, meal substitutes, and time-limited eating, focusing on safety checks, tracking, and tips for keeping weight off long-term in Botswana.
Structured hypocaloric meal plansUse of commercial meal replacementsIntermittent fasting and TRE dataMonitoring for adverse effectsSupporting long-term weight maintenanceLesson 6Core macronutrient concepts: role of carbohydrate quality vs quantity, fiber effects on glycemia, protein distribution and satietyThis lesson explains main nutrient roles in diabetes and obesity, highlighting carb quality over amount, fiber's role in blood sugar and fullness, and spreading protein for muscle, satisfaction, and heart health in Botswana diets.
Glycemic index and glycemic loadWhole grains versus refined grainsDietary fiber and postprandial glucoseProtein timing and distributionBalancing carbs, protein, and fatLesson 7Dietary fats and cardiovascular risk: saturated vs unsaturated fats, omega-3s, and dietary cholesterol considerations in statin-treated patientsThis lesson explores how various fats affect blood fats, swelling, and heart health, stressing saturated vs unsaturated fats, omega-3 sources, and cholesterol tips for those on statins in Botswana care.
Saturated fat and LDL cholesterolMonounsaturated and polyunsaturated fatsMarine and plant omega-3 fatty acidsDietary cholesterol in statin usersCooking oil choices and food swapsLesson 8Portion control and energy balance: practical portion tools, plate method, mindful eating conceptsThis lesson covers energy balance, portion sizes, and tools like the plate method and food models, blending aware eating ideas suited to managing diabetes, obesity, and hypertension in Botswana.
Estimating individual energy needsVisual portion guides and food modelsUsing the plate method in diabetes careMindful eating to reduce overeatingCounseling on eating out and takeoutLesson 9Added sugars, sugar-sweetened beverages, and ultra-processed foods: evidence on cardiometabolic risk and strategies for reductionThis lesson investigates how extra sugars, sweet drinks, and highly processed foods impact weight, insulin, blood fats, and pressure, with practical, culture-friendly ways to lower them in everyday Botswana life.
Defining added sugars and labeling rulesEvidence linking SSBs to diabetes riskUltra-processed foods and weight gainReplacing SSBs with healthier optionsBehavioral strategies to cut added sugarLesson 10Interpreting evidence in primary care: translating RCT and guideline recommendations into brief, patient-centered adviceThis lesson helps clinicians read nutrition studies and guidelines, judge quality, and turn detailed trial and expert advice into short, personalized messages for primary care in Botswana.
Hierarchy of nutrition evidenceReading RCTs and meta-analysesFrom guidelines to key messagesShared decision-making in counselingTime-efficient counseling frameworks
