Topic 1 - Food & Nutrition Expertise
- Food Technology: e.g. chemical composition, effects of food preparation on physical and chemical properties of foods, food additives, functional foods, nutraceuticals
- Fundamentals of Human Nutrition: e.g. chemistry, physiology, metabolism
- Laboratory Assessment/Interpretation: e.g. function of indicators, significance/purpose of test, clinical implications for the following tests
- Hemoglobin, electrolytes, minerals, glucose, lipoproteins, hematocrit, A1C (glycosylated hemoglobin, MCHC (mean corpuscular hemoglobin), MCV (mean corpuscular volume), leukocytes, albumin, liver function tests, urea, creatinine, ferritin
- Nutrition Through the Life Cycle: e.g. adult, pregnancy, lactation, infant, toddler and pre-school, school age, adolescent, elderly
- Nutrition Standards: e.g. indices to assess energy, protein, and fluid requirements, body composition, data collection techniques, conditions suggesting nutritional risk, diet assessment, computer-assisted assessment, anthropometric assessment, drug-nutrient interaction, biochemical assessment, subjective global assessment, physical assessment
- Population Health, Food and Nutrition Surveillance: e.g. Canadian Community Health Survey (CCHS) Cycle 2.2 – Nutrition
TOPIC 3 - Communication & Collaboration
TOPIC 1 - Food & Nutrition Expertise
TOPIC 7 - Food Provisions
TOPIC 6 - Population Health Promotion
TOPIC 4 - Management & Leadership
TOPIC 5 - Nutrition Care
TOPIC 2 - Professionalism & Ethics
TOPIC 8 - Research [Bonus]
BACK TO DASHBOARD
a. Food Technology
- Physical and Chemical Composition of Food: water, fruits and vegetables, flours, starch, dairy products, eggs, meat, poultry, seafood
- Effects of Food Preparation on Physical and Chemical Properties: processing, cooking with heat, cooking methods, baking, crystallization, gelation
- Food Additives: types and purposes, artificial sweeteners
- Functional Foods: probiotics, prebiotics, fibre, conventional foods, modified foods, medical foods, specialty foods, phytochemicals, botanicals, nutraceuticals
- Additional Topics: nutrient analysis/databases, sensory food evaluation, food biotechnology
Topics (Study Guide):
b. Fundamentals of Human Nutrititon
Topics (Study Guide):
Human Nutrition: intake, digestion, absorption, metabolism, elimination
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c. Lab Assessment & Interpretation
Hematology: red blood cell count (RBC), hemoglobin (Hgb), hematocrit (Hct), mean corpuscular hematocrit (MCHC), mean corpuscular volume (MCV), white blood cell count (WBC or leukocytes), total lymphocyte count (TLC), free erythrocyte (FEP), prothrombin time (PT)
Serum Proteins: total protein, albumin (Alb), prealbumin (PAB or transthyretin [TTR]), transferrin, ferritin, C reactive protein (C-RP), fibrinogen, lactate, creatinine (creat), blood urea nitrogen (BUN), retinol binding protein (RBP)
Liver Function Tests (LFTs) & Serum Enzymes: alanine transaminase (ALT or SGPT), aspartate transaminase (AST or SGOT), alkaline phosphatase (ALP), glomerular filtration rate (GFR), creatinine kinase (CK), lactate dehydrogenase (LDH),
Glucose: blood glucose (BG), glycated hemoglobin (HbA1c)
Lipid Panel: high density lipoproteins (HDL), low density lipoproteins (LDL), triglycerides (TG), cholesterol (chol)
Blood Gases & Acid-Base Balance: pH, bicarbonate (HCO3), partial pressure of carbon dioxide (pCO2), partial pressure of oxygen (pO2), oxygen saturation (O2sat)
Other: uric acid
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d. Nutrition Through the Life Cycle
Topics (Study Guide):
Nutrition Through the Life Cycle: needs and feeding patterns through pregnancy, lactation, infancy, childhood, adolescence, adulthood, and elderliness
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e. Nutrition Standards
Topics (Study Guide):
Nutrition Screening: subjective global assessment (SGA) and others, conditions suggesting nutritional risk
Estimating Nutrition Requirements: DRIs, energy, protein, and fluid
Diet Assessment: estimating intake (24hr recall, food diary, FFQs, diet history), assessing intake of energy, macronutrients, and micronutrients
Body Composition: bioelectric impedance analysis (BIA), skinfold, underwater weighing, isotope dilution, radiology, muscle mass, body fat percentage
Anthropometric Assessment: body mass index (BMI), waist circumference (WC), waist-hip ratio (WHR), usual body weight (UBW), adjusted body weight (ABW), ideal body weight (IBW), percent weight change, amputation, special cord injury
Physical Assessment: nutrition-focused physical exam (NFPE), signs and symptoms of nutritional deficiencies
Medications & Drug-Nutrient Interactions: medications relevant to nutrition, interactions between medications and nutrients
Biochemical Assessment: see 2.c. Lab Assessment & Interpretation**
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f. Population Health, Food & Nutrition Surveillance
Topics (Study Guide):
Population Health, Food & Nutrition Surveillance
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