EUC-NUTRI study plan

Define the major nutrient classes and state the physiological role of each in two to three sentences without notes

Explain the processes of digestion, absorption, and transport for each macronutrient and identify the primary absorption site for each

Distinguish between the main energy-yielding pathways (glycolysis, beta-oxidation, and the citric acid cycle) at a conceptual level

Describe how the body regulates appetite and energy balance, naming at least four hormonal signals and their direction of effect

Calculate resting energy expenditure using the Mifflin-St Jeor equation for three hypothetical clients of differing age, sex, and body size

Apply physical activity factors and thermic effect of food to derive total energy expenditure for the same three cases

Compare the energy density and metabolic handling of carbohydrate, fat, protein, and alcohol

Explain protein quality measures (DIAAS, PDCAAS) and identify complementary protein pairings

Interpret a fiber intake recommendation and distinguish soluble from insoluble fiber effects

List the fat-soluble and water-soluble vitamins with one deficiency syndrome and one toxicity risk for each

State the major minerals and trace elements, their primary functions, and two food sources per nutrient

Identify the populations at highest risk for iron, vitamin D, vitamin B12, and iodine inadequacy and explain why

Describe hydration needs and the signs of dehydration and overhydration, including electrolyte consequences

Explain how bioavailability is affected by inhibitors and enhancers (for example phytates, vitamin C, and fat-soluble vitamin absorption)

Perform and interpret BMI, waist circumference, and waist-to-height ratio calculations on sample data

Describe the correct technique and common errors for height, weight, and skinfold measurement

Select appropriate growth-reference charts for children and interpret a plotted percentile

Compare dietary assessment methods (24-hour recall, food frequency questionnaire, food record, weighed intake) on accuracy, burden, and appropriate use

Identify two biomarkers used to assess nutritional status and state their limitations

Explain the structure and purpose of food-based dietary guidelines and translate them into three sample daily menus

Apply front-of-pack and nutrition-panel information to compare two similar products and justify a choice

Identify the mandatory elements of a nutrition label and the conditions under which a nutrition or health claim may be used

Describe the main food-safety hazards and the control principles behind temperature, hygiene, and cross-contamination prevention

Outline the regulatory framework governing supplements versus foods at a general level

Describe nutrient priorities and physiological rationale for pregnancy, lactation, infancy, and early childhood

Explain the rationale and timing of complementary feeding introduction and identify key allergen-introduction guidance

Outline nutrient concerns specific to adolescence, adulthood, and older age, including sarcopenia and bone health

Adapt a standard daily menu for three life stages and justify each modification

Explain the dietary principles underlying prevention and management of type 2 diabetes, cardiovascular disease, hypertension, and obesity

Interpret the DASH and Mediterranean dietary patterns and state the evidence-based rationale for each

Describe the nutrition implications of chronic kidney disease and food allergy or intolerance at a conceptual level

Identify when referral to a registered dietitian or physician is required and articulate the boundary of your scope

Apply an ethical decision framework to two short scenarios involving confidentiality, scope of practice, and conflicts of interest

Demonstrate plain-language communication by rewriting three technical nutrition statements for a general audience

Complete two timed full-length practice sets and log every missed item by domain

Re-study the three weakest domain areas identified in the practice logs and re-test those items