Lesson 1Sodium and blood pressure: evidence for sodium reduction, practical targets and sources of hidden sodiumThis lesson sums up evidence on salt and blood pressure or heart events, sets realistic salt goals, spots hidden salt in common Kenyan foods, and shares practical cut-back tips for local diets.
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 lesson lists top guidelines for diabetes, obesity, and hypertension nutrition, showing how to find, check, and use docs from ADA, EASD, AHA, WHO, and others relevant to Kenyan 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 hypoglycaemia during caloric reduction and when to adjust glucose-lowering drugsThis lesson focuses on avoiding low blood sugar when cutting calories or carbs, when to tweak insulin or other sugar meds, link with prescribers, and teach patients 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 limitationsThis lesson compares Mediterranean, DASH, and low-carb eating, evidence for sugar control, weight, blood pressure, plus sticking power, cultural match, and warnings for Kenyan 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 intermittent fasting, stressing safety checks, tracking, and long-term tips for sustainability.
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 lesson clarifies carbs, proteins, fats in diabetes and obesity, stressing carb quality over amount, fibre for sugar and fullness, and protein timing for muscle, satisfaction, and heart 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 lesson covers how fats affect lipids, swelling, heart outcomes, focusing on saturated vs unsaturated, omega-3 sources like fish, and cholesterol tips for statin users in Kenya.
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 explains energy balance, portion tricks, plate method for ugali and veggies, and mindful eating suited to diabetes, obesity, hypertension in Kenyan daily life.
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 examines added sugars, sodas, processed foods' harm to weight, insulin, lipids, pressure, with practical, culture-friendly ways to cut them in Kenyan 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-centered adviceThis lesson trains interpreting nutrition studies and guidelines, judging quality, turning trial data into short, tailored advice for primary care patients in Kenya.
Hierarchy of nutrition evidenceReading RCTs and meta-analysesFrom guidelines to key messagesShared decision-making in counselingTime-efficient counseling frameworks
