Lesson 1Sodium and blood pressure: evidence for sodium reduction, practical targets and sources of hidden sodiumThis section summarises evidence connecting sodium intake to blood pressure and cardiovascular incidents, sets realistic sodium goals, identifies concealed sodium sources, and offers practical reduction tactics for varied eating habits.
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 organisations and guideline names to search (e.g., ADA Standards of Care, EASD, AHA, WHO nutrition guidance)This section lists high-calibre guidelines and reviews for diabetes, obesity, and hypertension nutrition, instructing learners on swiftly finding, evaluating, and implementing documents from ADA, EASD, AHA, WHO, and other major organisations.
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 hypoglycaemia during caloric reduction and when to adjust glucose-lowering drugsThis section emphasises preventing hypoglycaemia during calorie or carbohydrate cuts, detailing when to modify insulin and other glucose-lowering medications, liaise with prescribers, and teach patients about monitoring and sick-day protocols.
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 section compares Mediterranean, DASH, and low-carbohydrate diets, outlining evidence for blood sugar control, weight, and blood pressure, and addressing adherence, cultural suitability, and contraindications for particular patient cohorts.
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 section reviews weight-loss methods backed by strong evidence, such as structured hypocaloric diets, meal replacements, and intermittent energy restriction, underscoring safety, monitoring, and strategies for sustained maintenance.
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, fibre effects on glycaemia, protein distribution and satietyThis section elucidates macronutrient functions in diabetes and obesity, prioritising carbohydrate quality over quantity, fibre impacts on blood sugar and satiety, and protein timing to bolster muscle mass, fullness, and cardiometabolic wellbeing.
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 section analyses how various dietary fats affect lipids, inflammation, and cardiovascular results, focusing on saturated versus unsaturated fats, omega-3 origins, and cholesterol advice for patients on statins.
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 section clarifies energy balance, portion distortion, and useful tools like the plate method and food models, incorporating mindful and intuitive eating techniques suited to managing diabetes, obesity, and hypertension.
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 section investigates how added sugars, sugary drinks, and ultra-processed foods influence weight, insulin resistance, lipids, and blood pressure, and proposes practical, culturally aware tactics to lessen intake in everyday routines.
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-centred adviceThis section prepares clinicians to analyse nutrition studies and guidelines, assess research quality, and transform intricate RCT and consensus suggestions into succinct, personalised, patient-centred counselling in primary care.
Hierarchy of nutrition evidenceReading RCTs and meta-analysesFrom guidelines to key messagesShared decision-making in counselingTime-efficient counseling frameworks
