Nutrition for Diabetes

Nutrition for diabetes – course overview

The course offers a comprehensive approach to nutrition in type 1 and type 2 diabetes and prediabetes, based on the latest guidelines and research (including the American Diabetes Association and the European Association for the Study of Diabetes). The programme integrates current knowledge of clinical nutrition, metabolism and nutrition therapy, highlighting the importance of personalised advice.

You will learn to plan diets that support blood sugar control, improve insulin sensitivity and reduce the risk of metabolic complications. Particular emphasis is placed on carbohydrate quality, glycaemic index and load, the role of fibre and fats, and eating patterns such as the Mediterranean and DASH diets. We also discuss weight-loss strategies, a key element of type 2 diabetes treatment.

The programme covers the practical side of a dietitian’s work: interpreting test results (blood glucose, HbA1c), meal planning, patient education and working with the care team. We also cover modern continuous glucose monitoring (CGM) technology and how to use it to optimise the diet.

The role of key dietary components and supplements such as vitamin D, magnesium, chromium, zinc, selenium, vanadium, berberine, curcumin, resveratrol, quercetin, EGCG (green tea extract), anthocyanins, alpha-lipoic acid, soluble and insoluble fibre, inulin, resistant starch, psyllium, omega-3 (EPA/DHA), monounsaturated fatty acids (MUFA), linoleic acid (omega-6), whey protein, leucine, arginine, probiotics, cinnamon, ginger, vinegar (acetic acid), coenzyme Q10 and taurine.