Lesson 1Sodium and blood pressure: evidence for sodium reduction, practical targets and sources of hidden sodiumThis lesson sums up proof connecting salt intake to blood pressure and heart issues, sets achievable salt goals, spots hidden salt sources, and gives hands-on 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 lesson lists top guidelines and reviews for nutrition in diabetes, obesity, and hypertension, showing how to find, evaluate, and use resources from ADA, EASD, AHA, WHO, and others 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 lesson targets avoiding low blood sugar during calorie or carb cuts, 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 limitationsThis lesson compares Mediterranean, DASH, and low-carb eating patterns, reviewing evidence for blood sugar control, weight, and blood pressure, and covering sticking to them, cultural match, and risks 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 lesson reviews weight-loss methods backed by strong evidence, like planned low-calorie diets, meal substitutes, and intermittent calorie limiting, focusing on safety, tracking, and keeping weight off long-term.
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 satietyThis lesson explains main nutrient roles in diabetes and obesity, focusing on carb quality over amount, fiber's impact on blood sugar and fullness, and spreading protein 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 reviews how various dietary fats affect blood fats, swelling, and heart results, emphasizing 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 lesson covers energy balance, portion mistakes, and useful tools like the plate method and food models, blending aware and natural eating tips for 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 reductionThis lesson explores how extra sugars, sweet drinks, and highly processed foods impact weight, insulin resistance, blood fats, and blood pressure, with practical, culture-friendly ways to lower intake in daily 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 helps clinicians read nutrition studies and guidelines, judge quality, and turn detailed trial and expert advice into short, personalized messages for primary care counseling.
Hierarchy of nutrition evidenceReading RCTs and meta-analysesFrom guidelines to key messagesShared decision-making in counselingTime-efficient counseling frameworks
