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Basic Medical Tests & Interpretation for Nutrition Practice

Basic Medical Tests & Interpretation for Nutrition Practice

  • Teacher
    Trainer
    Shirajam Munira
  • Category
    Food & Nutrition
  • Price
    ৳ 3000 (+500)
Course Summery

This "Basic Medical Tests & Interpretation for Nutrition Practice" is designed with different setup for both online and offline with Hybrid Mode Plan.

Why hybrid works well here
  •   Saves student travel time (theory online).
  •   Gives real-world experience (practical in-person).
  •   Increases enrollment since students outside your city can join.
  •   Builds community through occasional meet-ups.
Requrements
  •   Dietitian or Nutritionist
  •   Final-Year Students of Nutrition/Dietetics
  •   B.Sc on Food and Nutrition, Applied Nutrition and Food Technology
  •   Public Health Professionals
  •   Health Coaches
Course Goals
  •   Understand the role of medical tests in nutritional assessment.
  •   Identify key biochemical, hematological, and imaging tests relevant to nutrition practice.
  •   Interpret lab values and relate them to nutritional conditions.
  •   Apply test results in designing and adjusting diet plans.
Course Materials
  •   Slide deck with reference ranges
  •   Quick handbook: “Lab Tests in Nutrition Practice” (normal values + interpretation guide)
  •   Realistic case studies with lab reports
  •   Templates for dietitian’s lab report notes

I created this course as a complete program that will help you understand the role of medical tests in nutritional assessment. It is divided into the following Modules:


Session 1: Introduction & Scope
  •   Importance of medical tests in nutrition practice
  •   Ethical boundaries (interpretation vs diagnosis)
  •   Overview of normal reference ranges
  •   Session 2:
Session 2: Anthropometry & Screening Tools
  •   BMI, BMR, Waist-Hip ratio, MUAC
  •   Growth charts & z-scores (children)
  •   Clinical screening: MUST, SGA, NRS-2002
  •   Activity: Practice anthropometric assessment with case scenarios
Session 3: CBC & Blood Counts
  •   Hemoglobin, Hematocrit, RBC indices (MCV, MCH, MCHC)
  •   WBC & Platelets
  •   Nutritional implications (anemia types, infections, malnutrition)
Session 4: Case Practice (CBC Reports)
  •   Interpreting real CBC reports
  •   Linking anemia types to dietary management (iron, B12, folate deficiency)
Session 5: Glucose & Lipids
  •   FBS, RBS, HbA1c, OGTT
  •   Lipid profile (Total cholesterol, LDL, HDL, TG)
  •   Nutritional strategies for diabetes & dyslipidemia
Session 6: Case Practice (Diabetes & Lipid Disorders)
  •   Sample lab reports: diabetic patient, metabolic syndrome
  •   Diet counseling exercise in small groups
Session 7: Liver & Kidney Function Tests
  •   ALT, AST, ALP, Bilirubin, Albumin (LFT)
  •   Creatinine, Urea, eGFR, Electrolytes (K, Na, Cl) (KFT)
  •   Nutrition in fatty liver, liver cirrhosis, CKD
Session 8: Protein & Micronutrient Markers
  •   Serum albumin, Prealbumin, Transferrin
  •   Vitamin D, B12, Folate, Iron studies (Ferritin, TIBC)
  •   Calcium, Magnesium, Zinc
  •   Case practice: Malnutrition & micronutrient deficiencies
Session 9: Hormonal Tests
  •   Thyroid profile (TSH, T3, T4)
  •   Cortisol, Insulin, C-peptide
  •   PCOS, obesity, metabolic syndrome cases
Session 10: Urine & Stool Tests
  •   Urinalysis (protein, glucose, ketones, pH)
  •   24h urinary protein
  •   Stool tests (fat malabsorption, parasites, occult blood)
  •   Quick overview of imaging: USG (fatty liver, gallstones), DEXA scan
Session 11: Case-Based Workshop
  •   Participants interpret multiple lab reports
  •   Build diet plan recommendations from reports (anemia, CKD, diabetes, fatty liver)
  •   Group presentations
Session 12: Review & Assessment
  •   MCQ quiz + short answer
  •   Final case study presentation (each participant)
  •   Feedback, Q&A, certificate distribution
Instructor
Shirajam Munira
 Consultant Dietitian and Nutritionist

I'm Shirajam Munira Consultant Dietitian and Nutritionist, Health and nutrition blogger and content creator. I'm working on planned meal, food and nutrition programs and supervised the preparation and serving of meals. Practicing to prevent and treat illnesses by promoting healthy eating habits and recommending dietary.

Course Features

  • Duration : 6 weeks (2 sessions/week)
  • Leactures : 12 Session (~2 hrs each)
  • Evalution Exam : 02
  • Students : 20
  • Classes : Sunday & Monday
Price : ৳ 3000 (+500 For Hybrid) Enroll Now