Lesson 1Sodium and blood pressure: evidence for sodium reduction, practical targets and sources of hidden sodiumHere we summarise evidence linking sodium intake with blood pressure and cardiovascular events, define realistic sodium targets, identify hidden sodium sources, and provide practical reduction strategies for diverse eating patterns.
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-quality guidelines and reviews for diabetes, obesity, and hypertension nutrition, teaching learners how to quickly locate, appraise, and apply documents from ADA, EASD, AHA, WHO, and other key bodies.
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 focuses on preventing hypoglycaemia when reducing calories or carbohydrates, outlining when to adjust insulin and other glucose-lowering drugs, coordinate with prescribers, and educate patients on monitoring and sick-day rules.
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 limitationsWe compare Mediterranean, DASH, and low-carbohydrate patterns, summarising evidence for glycaemic control, weight, and blood pressure, and discussing adherence, cultural fit, and contraindications for specific 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 section reviews weight-loss approaches with robust evidence, including structured hypocaloric diets, meal replacements, and intermittent energy restriction, highlighting safety, monitoring, and long-term maintenance strategies.
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 satietyHere we clarify macronutrient roles in diabetes and obesity, emphasising carbohydrate quality versus quantity, fibre effects on glycaemia and satiety, and protein distribution to support muscle mass, fullness, and cardiometabolic health.
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 reviews how different dietary fats influence lipids, inflammation, and cardiovascular outcomes, with emphasis on saturated versus unsaturated fats, omega-3 sources, and cholesterol guidance in statin-treated patients.
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 explains energy balance, portion distortion, and practical tools such as the plate method and food models, integrating mindful and intuitive eating strategies tailored to diabetes, obesity, and hypertension management.
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 reductionHere we examine how added sugars, sugary drinks, and ultra-processed foods affect weight, insulin resistance, lipids, and blood pressure, and outline practical, culturally sensitive strategies to reduce intake in daily 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-centred adviceThis section trains clinicians to interpret nutrition trials and guidelines, appraise study quality, and convert complex RCT and consensus recommendations into brief, tailored, patient-centred counselling messages in primary care.
Hierarchy of nutrition evidenceReading RCTs and meta-analysesFrom guidelines to key messagesShared decision-making in counselingTime-efficient counseling frameworks
