ICTQual AB Level 3 Diploma in Clinical Nutrition (Dip CN)

Learning Outcomes for the Study Units:

Fundamentals of Human Nutrition

• Demonstrate a clear understanding of the definition, scope, and importance of nutrition in maintaining health and preventing disease.
• Describe the six classes of nutrients (carbohydrates, proteins, fats, vitamins, minerals, and water) and their biological roles.
• Analyse the effects of malnutrition, undernutrition, and overnutrition on physical growth, immune function, and cognitive development.
• Explain how lifestyle factors such as stress, physical activity, and cultural eating patterns influence nutritional choices.

Anatomy and Physiology for Nutrition

• Identify the major organs of the digestive system and explain their role in the breakdown, absorption, and assimilation of nutrients.
• Explain the functions of key physiological systems (digestive, circulatory, endocrine, and excretory) in relation to nutritional processes.
• Evaluate the role of hormones such as insulin, glucagon, and leptin in metabolism and energy balance.
• Relate changes in physiology during childhood, adulthood, pregnancy, and ageing to varying nutritional requirements.

Macronutrients and Micronutrients in Health

• Describe the structure, sources, recommended intake, and metabolic functions of carbohydrates, proteins, and fats.
• Evaluate the role of essential amino acids and fatty acids in supporting body growth, repair, and immune defence.
• Analyse the function of water-soluble (B-complex, C) and fat-soluble (A, D, E, K) vitamins in maintaining health.
• Assess the importance of minerals (iron, calcium, zinc, iodine, etc.) in growth, reproduction, and disease prevention.
• Examine the risks and health consequences of nutrient imbalances, including deficiencies (anaemia, rickets) and toxicities (hypervitaminosis).

Clinical Assessment and Nutritional Needs

• Apply dietary assessment methods such as 24-hour recall, food frequency questionnaires, and dietary records to evaluate nutritional intake.
• Interpret anthropometric data (BMI, waist-hip ratio, skinfold thickness) and biochemical markers (blood glucose, cholesterol, haemoglobin).
• Analyse lifestyle factors (physical activity, stress, medical history) when identifying nutritional requirements.
• Design personalised nutrition care plans that align with evidence-based guidelines and clinical conditions.
• Evaluate the role of nutritional screening in clinical practice for early detection of deficiencies and disorders.

Nutrition in Disease Prevention and Management

• Explain the pathophysiological link between diet and chronic diseases such as obesity, diabetes, cardiovascular disease, and cancer.
• Evaluate the role of functional foods, dietary supplements, and medical nutrition therapy in disease management.
• Assess the impact of dietary interventions in the prevention and treatment of metabolic disorders.
• Develop evidence-based nutritional strategies for supporting patients with gastrointestinal disorders, hypertension, and renal conditions.
• Recommend practical dietary modifications for individuals recovering from illness, surgery, or long-term health conditions.

Public Health and Community Nutrition

• Analyse the importance of public health nutrition in addressing obesity, malnutrition, and micronutrient deficiencies at population level.
• Evaluate the effectiveness of food-based dietary guidelines, government initiatives, and health campaigns.
• Explore the challenges of food security, sustainability, and socio-economic factors in shaping community nutrition.
• Design strategies to promote healthy eating behaviours across diverse cultural and demographic groups.
• Assess the role of schools, workplaces, and healthcare systems in promoting balanced diets and lifestyle interventions.