دورة التغذية اسلوب حياه

Lec 1 Introduction

02:30

Lec 2 Introduction To Carbohydrates

04:27

Lec 3 Chemistry Of Carbohydrates

05:48

Lec 4 Glycemic Index

05:29

Lec 5 Caloric Sweeteners (Disaccharides)

08:33

Lec 6 Diet Sugars Part 1

04:36

Lec 7 Diet Sugars Part 2

03:21

Lec 8 Diet Sugars Part 3

02:10

Lec 9 Polysaccharides

03:37

Lec 10 Carbohydrate Digestion and Absorption

04:19

Lec 11 Carbohydrate Metabolism

03:48

Lec 12 Hormone Regulation Of Carbohydrates

03:31

Lec 13 Carbohydrate Quality (Simple vs. Complex Method)

03:37

Lec 14 Carbohydrate Quality (Glycemic Index and Glycemic Load Methods)

07:10

Lec 15 Carbohydrate Quality (Intrinsic and Extrinsic Factors)

05:50

Lec 16 Carbohydrate Quality (Carbohydrate Selection Skills)

03:26

Lec 17 Carbohydrate Quality (Fibers)

06:56

Lec 18 Carbohydrate Quality Summary

05:01

Lec 19 Carbohydrate Related Diseases

04:23

Lec 20 Introduction To Protein

03:44

Lec 21 Protein Quality Part 1

06:12

Lec 22 Protein Quality Part 2

06:32

Lec 23 Protein Types

05:36

Lec 24 Protein Digestion and Absorption

03:22

Lec 25 Protein Metabolism (Anabolism)

02:55

Lec 26 Protein Metabolism (Catabolism)

06:06

Lec 27 Protein Related Diseases

04:14

Lec 28 Introduction To Lipids

02:00

Lec 29 Cholesterol

05:43

Lec 30 Triglycerides

04:02

Lec 31 Triglycerides (Saturated Fatty Acids)

04:27

Lec 32 Triglycerides (Monounsaturated Fatty Acids (MUFA))

04:58

Lec 33 Triglycerides: (Polyunsaturated Fatty Acids (PUFA))

05:40

Lec 34 Phospholipids

00:53

Lec 35 Digestion and Absorption

03:49

Lec 36 Lipid Metabolism

07:23

Lec 37 Introduction To Vitamins

01:58

Lec 38 Vitamin A Part 1

08:24

Lec 39 Vitamin A Part 2

08:05

Lec 40 Vitamin D Part 1

06:04

Lec 41 Vitamin D Part 2

05:55

Lec 42 Vitamin D Part 3

06:12

Lec 43 Vitamin E

04:41

Lec 44 Vitamin K

06:07

Lec 45 Vitamin B Part 1

07:47

Lec 46 Vitamin B Part 2

09:33

Lec 47 Vitamin C

03:05

Lec 48 Water Part 1

07:32

Lec 49 Water Part 2

03:35

Lec 50 Introduction To Minerals

01:09

Lec 51 Sodium

05:28

Lec 52 Chloride

01:33

Lec 53 Potassium

03:39

Lec 54 Calcium

04:37

Lec 55 Phosphorus, Sulphur, Magnesium

02:40

Lec 56 Trace Minerals (Iron)

05:42

Lec 57 Trace Minerals (Part 2)

04:58

Lec 58 Nutrition Approach To Manage Dry Mouth

03:07

Lec 59 Nutrition Approach Manage Dysphagia

08:08

Lec 60 Nutrition Approach To Manage GERD

03:38

Lec 61 Nutrition Approach For Patients After Gastrectomy

05:21

Lec 62 Nutrition Approach For Patients After Bariatric Surgery

05:19

Lec 63 Nutrition Approach To Manage Constipation and Diarrhea

06:10

Lec 64 Nutrition Approach To Manage Crohn's Disease, Gluten Sensitivity Malabsorption

06:20

Lec 65 Introduction To Diabetes

06:41

Lec 66 Some Definitions Related To Diabetes

04:04

Lec 67 Metabolic Complications Of Diabetes

03:46

Lec 68 Nutrition Approach To Manage Diabetic Coma

04:44

Lec 69 Nutrition Approach To Manage Diabetes

03:48

Lec 70 Carbohydrate Count For Diabetic Patient

05:08

Lec 71 Nutrition Approach Within Diabetics Medications

08:33

Lec 72 Diabetic Case Study

09:23

Lec 73 Nutrition Approach For CVD Patients

05:27

Lec 74 CVD Diet-Drug Interaction

04:15

Lec 75 Nutrition Approach To Manage Cirrhosis

03:54

Lec 76 Nutrition Approach To Manage Kidney Stones

02:25

Lec 77 Nutrition Skills (Full Cream vs Skimmed or Light)

03:59

Lec 78 Nutrition Skills (Intermittent Fasting)

05:32

Lec 79 Nutrition Skills (Diet Skills)

02:41

Lec 80 Nutrition Skills (Calories)

05:25

Lec 81 Nutrition Skills

05:11