Nutrition and Healthy Lifestyle Course
دورة التغذية اسلوب حياه
SAR
508
بطاقة تفاصيل الخدمة
- اسم الخدمة
- Nutrition and Healthy Lifestyle Course
- التصنيف
- Clinical Nutrition
- المدة
- 06:37:51 hours
- عدد المحاضرات
- 81
- لغة المحتوى
- Arabic
- الرسوم
- SAR 508
- الشهادة
- شهادة إتمام معتمدة
- قناة تقديم الخدمة
- إلكترونياً عبر المنصة
- المستفيدون
- الأفراد والجهات
الخطوات
- إنشاء حساب أو تسجيل الدخولسجّل بياناتك الأساسية (الاسم، البريد الإلكتروني، رقم الجوال) وفعّل الحساب.
- الاشتراك في المنصةاختر خطة الاشتراك الشهرية أو السنوية وأكمل الدفع الإلكتروني.
- متابعة المحتوى التدريبيشاهد المحاضرات وأنجز الاختبارات حتى اكتمال نسبة الإنجاز.
- الحصول على الشهادةتُصدر شهادة الإتمام إلكترونياً ويمكن التحقق منها عبر خدمة التحقق من الشهادة.
المستندات المطلوبة
- لا تتطلب الخدمة أي مستندات ورقية.
- بريد إلكتروني فعّال ورقم جوال لتفعيل الحساب.
- الاسم الكامل كما في الهوية ليُطبع على الشهادة.
You Will Learn
- The student will gain solid info about the basics (chemistry, digestion, absorption, metabolism) of carbohydrates, proteins, lipids
- The student will be able to select high-quality food from carbohydrates, protein, lipids based on equations
- The student will learn clinical applications concerning carbohydrates, protein, lipids
- The student will gain solid knowledge concerning vitamins, minerals
- The student will be able to observe signs and symptoms for certain vitamin, mineral deficiency, or toxicity
- The student will know the best dose for vitamins, minerals according to different cases
- The student will learn how to get a sufficient dose of vitamins, minerals from high-quality food
- The student will learn the best nutrition approach to manage several nutrition cases including GIT problems, diabetes , cardiovascular diseases, kidney and liver diseases
Training Program Name As In Certificate
Nutrition and Healthy Lifestyle Course
Requirments
- امتلاك حساب فعّال على المنصة واشتراك ساري.
- الالتزام بالشروط والأحكام وسياسة الخصوصية.
- إكمال جميع المحاضرات والاختبارات للحصول على الشهادة.
Nutrition and Healthy Lifestyle Course
6:37:51
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
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