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 heart events, sets realistic sodium goals, identifies hidden sources, and offers practical reduction methods for various 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 reliable guidelines and reviews for diabetes, obesity, and hypertension nutrition, guiding learners on locating, evaluating, and using 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 addresses preventing hypoglycaemia during calorie or carbohydrate cuts, detailing when to modify insulin and other glucose-lowering medications, collaborate with prescribers, and teach patients about monitoring and sick-day guidelines.
Drugs with highest hypoglycaemia 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, reviewing evidence on blood sugar control, weight, and blood pressure, and addressing adherence, cultural suitability, and contraindications for 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 proven weight-loss methods like structured low-calorie diets, meal replacements, and intermittent energy restriction, stressing safety, monitoring, and strategies for long-term weight 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 explains macronutrient roles in diabetes and obesity, prioritising carbohydrate quality over quantity, fibre's impact on blood sugar and fullness, and protein timing for muscle health, satiety, and heart benefits.
Glycaemic index and glycaemic loadWhole grains versus refined grainsDietary fibre 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 various dietary fats affect lipids, inflammation, and heart outcomes, focusing on saturated versus unsaturated fats, omega-3 sources, 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 covers energy balance, portion sizes, and tools like the plate method and food models, incorporating mindful 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 overeatingCounselling 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 impact weight, insulin resistance, lipids, and blood pressure, providing practical, culturally sensitive ways to lower intake in everyday life.
Defining added sugars and labelling rulesEvidence linking SSBs to diabetes riskUltra-processed foods and weight gainReplacing SSBs with healthier optionsBehavioural strategies to cut added sugarLesson 10Interpreting evidence in primary care: translating RCT and guideline recommendations into brief, patient-centered adviceThis section helps clinicians evaluate nutrition studies and guidelines, assess quality, and turn complex RCT and consensus advice into short, personalised counselling for primary care settings.
Hierarchy of nutrition evidenceReading RCTs and meta-analysesFrom guidelines to key messagesShared decision-making in counsellingTime-efficient counselling frameworks
