Graduate Certificate in Healthy Cooking for Weight Management

• Nutritional Basics for Weight Management: This unit covers the fundamental principles of nutrition and their relationship to weight management. It includes topics such as macronutrients, micronutrients, caloric balance, and the role of different nutrients in the body.

• Healthy Cooking Techniques: This unit explores various cooking methods that preserve nutrients and reduce calorie density. It includes techniques such as steaming, grilling, roasting, and slow cooking.

• Meal Planning and Portion Control: This unit focuses on creating balanced meal plans that support weight management goals. It covers topics such as portion sizes, calorie counting, and the importance of including a variety of foods in the diet.

• Ingredient Selection for Weight Management: This unit covers how to choose ingredients that support weight management goals. It includes topics such as whole foods, processed foods, and the glycemic index.

• Special Dietary Considerations for Weight Management: This unit covers special dietary considerations for individuals with specific health needs. It includes topics such as vegetarian and vegan diets, gluten-free diets, and low-sodium diets.

• Food Label Reading and Analysis: This unit covers how to read and analyze food labels to make informed choices about food purchases. It includes topics such as serving sizes, calorie counts, and nutrient content.

• Cooking for Weight Loss Maintenance: This unit covers how to cook for long-term weight loss maintenance. It includes topics such as maintaining variety in the diet, staying motivated, and avoiding common pitfalls.

• Healthy Snacking and Beverage Choices: This unit covers how to make healthy choices when it comes to snacks and beverages. It includes topics such as whole foods snacks, portion control, and avoiding sugary drinks.

• Menu Planning and Catering for Weight Management: This unit covers how to plan menus and cater events for individuals with weight management goals. It includes topics such as portion control, ingredient selection, and accommodating special dietary needs.