Lesson 1Sodium and blood pressure: evidence for sodium reduction, practical targets and sources of hidden sodiumWe summarise proof connecting salt intake to blood pressure and heart issues, set realistic salt goals, spot hidden salt sources, and give practical ways to cut salt in various 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 part lists top guidelines and reviews for diabetes, obesity, and hypertension nutrition, showing how to find, evaluate, and use documents from ADA, EASD, AHA, WHO, and other major groups quickly.
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 part focuses on stopping low blood sugar when cutting calories or carbs, explaining when to tweak insulin and other blood sugar drugs, work with prescribers, and teach patients about checking 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-carb eating patterns, summing up evidence for blood sugar control, weight, and blood pressure, and talking about sticking to them, cultural match, and warnings for certain patients.
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 part reviews weight-loss methods with strong proof, like planned low-calorie diets, meal substitutes, and intermittent fasting, pointing out safety, checking, and long-term keeping 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, fiber effects on glycemia, protein distribution and satietyWe explain main nutrient roles in diabetes and obesity, stressing carb quality over amount, fibre's effect on blood sugar and fullness, and protein spread to aid 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 part reviews how various dietary fats affect blood fats, swelling, and heart results, focusing on saturated vs unsaturated fats, omega-3 sources, and cholesterol advice for those 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 part covers energy balance, portion mistakes, and useful tools like the plate method and food models, mixing mindful and intuitive eating ways suited to managing diabetes, obesity, and high blood pressure.
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 reductionWe look at how extra sugars, sweet drinks, and highly processed foods impact weight, insulin resistance, blood fats, and blood pressure, and outline practical, culture-friendly ways to lower 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-centered adviceThis part trains clinicians to read nutrition studies and guidelines, judge study quality, and turn complex trial and agreement advice into short, customised, patient-focused counselling in primary care.
Hierarchy of nutrition evidenceReading RCTs and meta-analysesFrom guidelines to key messagesShared decision-making in counselingTime-efficient counseling frameworks
