دورة اساسيات التغذية وكيفية تخطيط نظام غذائي

Lec 1 Introduction

06:39

Lec 2 Definitions

05:45

Lec 3 Diet and Health

06:58

Lec 4 Classification Of Nutrents

05:18

Lec 5 Classification Of Nutrients Part 2

08:45

Lec 6 Energy In The Body

08:06

Lec 7 Levels Of Nutritional Status

08:47

Lec 8 Macro Nutrients

07:23

Lec 9 CHO

08:20

Lec 10 Fiber

08:04

Lec 11 Protein

07:53

Lec 12 Fats

09:36

Lec 13 Micro nutrients

07:27

Lec 14 Vitamin A

07:42

Lec 15 Vitamin D & E

06:14

Lec 16 Minerals

07:52

Lec 17 Importance Of Nutritional Assessment

04:30

Lec 18 Direct Methods Nutritional Assessment

05:34

Lec 19 Anthropometric Methods

09:08

Lec 20 Biochemical and Clinical Methods

09:17

Lec 21 Dietary Assessment

07:16

Lec 22 24 Hr Recall

12:32

Lec 23 F.F.Questionnaire

09:36

Lec 24 Dietary History

09:01

Lec 25 Food Dietary Record

09:30

Lec 26 Diet Planning Principles

08:04

Lec 27 Adequacy , Balance , Variety

07:20

Lec 28 Energy Control

05:47

Lec 29 Energy Density

09:24

Lec 30 Dietary Recommendations

10:14

Lec 31 Energy Calculation

20:20

Lec 32 Acceptable Macronutrient Distribution Ranges (AMDRS)

07:18

Lec 33 Diet Planning Tools

13:43

Lec 34 Introduction To Food Exchange Lists

08:04

Lec 35 Starch Group .1

06:20

Lec 36 Starch Group .2

05:39

Lec 37 Fruit Group

08:14

Lec 38 Milk Group

08:50

Lec 39 Vegetable Group

09:31

Lec 40 Meat 1

10:16

Lec 41 Meat 2

08:11

Lec 42 Legumes

05:51

Lec 43 Fat Group

07:23

Lec 44 How To Calculate Mixed Food Items

10:03

Lec 45 Portion Sizes

08:02

Lec 46 Guide Table For Distribution Of Exchange Lists

14:15

Lec 47 Case Study 1

07:39

Lec 48 Case Study 2

07:36

Lec 49 Case Study 3

09:15

Lec 50 Case Study 4

11:17

Lec 51 Case Study 5

09:35

Lec 52 Case Study 6

07:43