Free Course Image Nutrition Course

Free online courseNutrition Course

Duration of the online course: 14 hours and 8 minutes

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Build real nutrition skills with this free online course—macros, digestion, vitamins and weight management—plus practice questions and a certificate option.

In this free course, learn about

  • Core nutrition concepts: nutrients, dietary guidelines, and macronutrient calorie distribution ranges
  • Principles of a healthy diet: balance, variety, moderation, and planning meals to meet needs
  • Digestion and absorption basics, including emulsification for fat digestion in the small intestine
  • Carbohydrate types and digestion; key small-intestine enzymes that break down carbs
  • Lipid types and health effects, including trans fats' impact on LDL/HDL and heart disease risk
  • Protein structure and amino acids, including nitrogen as a unique component of amino acids
  • Metabolism fundamentals: catabolism vs anabolism, energy release, and major metabolic pathways
  • Energy balance, energy density, and how they influence body composition and weight management
  • Healthy weight-loss targets per week and practical strategies for long-term weight control
  • Fitness fueling: which nutrients provide quick energy at exercise onset (carbohydrates)
  • Vitamin functions: key differences between water-soluble and fat-soluble vitamins; vitamin A forms
  • Water and minerals: roles of potassium and other major/trace minerals (e.g., transferrin in iron transport)
  • Nutrition across the lifespan: pregnancy, lactation, infancy (need for fat), aging nutrition strategies
  • Diet and disease prevention, food safety (temperature danger zone), immunity, and nutrition support/IV therapy

Course Description

Making confident food choices can feel overwhelming when advice changes every week. This free online nutrition course helps you replace confusion with practical understanding so you can build eating habits that support energy, performance, and healthy weight goals. You will learn how to evaluate common claims, connect what you eat to what your body does with it, and make informed decisions that fit real life rather than short-term rules.

Start with the foundations of a healthy diet and the logic behind dietary recommendations. From there, explore how the body digests and absorbs nutrients and why that process matters for everything from satiety to blood sugar management. You will develop a clear understanding of carbohydrates, lipids, and protein, including how each macronutrient contributes to health, how different types of dietary fat impact heart disease risk, and what makes amino acids unique.

As you move into metabolism and energy balance, you will connect the science to everyday outcomes like body composition and sustainable weight management. You will learn to think in terms of energy density, realistic weight-loss pace, and how nutrition supports physical activity, including which nutrients are used for quick energy when you start moving. The course also strengthens your micronutrient literacy with an approachable look at water-soluble and fat-soluble vitamins, major and trace minerals, hydration, and key roles these nutrients play in the body.

Nutrition needs change across life stages, and this course guides you through considerations for pregnancy, lactation, infancy, adolescence, adulthood, and older age. You will also examine how diet links with disease prevention, basic immune responses, food safety concerns such as the bacterial danger zone, and situations where nutritional support or IV therapy may be required. Throughout the learning experience, short exercises help you check your understanding and turn concepts into usable knowledge, making it easier to apply what you learn to yourself, your family, or your professional growth.

Course content

  • Video class: Nutrition Overview (Chapter 1) 57m
  • Exercise: What is the acceptable range of macronutrient distribution for calories coming from carbohydrates in a healthy diet according to dietary recommendations?
  • Video class: Planning a Healthy Diet (Chapter 2) 34m
  • Exercise: What principle of a healthy diet emphasizes consuming everything in moderation to avoid eliminating food groups?
  • Video class: Digestion, Absorption, 55m
  • Exercise: Which of the following terms describes the process that allows a hydrophobic and hydrophilic substance to mix and is essential for fat digestion in the small intestine?
  • Video class: The Carbohydrates (Chapter 4) 53m
  • Exercise: What is the main enzyme responsible for breaking down carbohydrates in the small intestine?
  • Video class: The Lipids (Chapter 5) 1h05m
  • Exercise: Which type of fat increases LDL cholesterol ('bad cholesterol') while decreasing HDL cholesterol ('good cholesterol'), thus increasing the risk of heart disease?
  • Video class: Protein (Chapter 6) 45m
  • Exercise: Which of the following components is unique to the structure of amino acids compared to other macronutrient building blocks like carbohydrates and fats?
  • Video class: Metabolism (Chapter 7) 1h12m
  • Exercise: Which of the following terms describes a reaction where structures are broken down into smaller pieces and energy is released?
  • Video class: Energy Balance and Body Composition (Chapter 8) 24m
  • Exercise: What is energy density and how can it affect weight management?
  • Video class: Weight Management (Chapter 9) 20m
  • Exercise: What is a healthy rate of weight loss per week?
  • Video class: Fitness 1h01m
  • Exercise: Which of the following nutrients is primarily used as the quick source of energy immediately after starting physical activity?
  • Video class: The Water Soluble Vitamins (Chapter 10) 57m
  • Exercise: Which of the following statements is true about water-soluble vitamins?
  • Video class: Fat-Soluble Vitamins (Chapter 11) 26m
  • Exercise: Which of the active forms of vitamin A is derived from splitting beta-carotene?
  • Video class: Water and the Major Minerals (Chapter 12) 55m
  • Exercise: Which statement is correct regarding the role of potassium in the body?
  • Video class: Trace Minerals (Chapter 13) 34m
  • Exercise: What is the role of transferrin in the body?
  • Video class: Pregnancy and Lactation (Chapter 15) 54m
  • Exercise: Which of the following additional calories intake is needed during lactation?
  • Video class: Infants, Childhood, and Adolescence (Chapter 16) 42m
  • Exercise: Why is it important to include fat in the diet of infants during their first year of life?
  • Video class: Adulthood and Later Years (Chapter 17) 28m
  • Exercise: Which strategy is NOT part of the recommended approaches to support the nutrition and health of the elderly?
  • Video class: Diet and Health / Disease Prevention (Chapter 18) 18m
  • Exercise: Which process is described as the engulfing of a foreign body to break it down in the immune response?
  • Video class: Consumer Concerns about Food and Water (Chapter 19) 17m
  • Exercise: Which temperature range represents the 'danger zone' where foodborne bacteria can rapidly develop, and food is considered unsafe if left within this range for more than an hour or two?
  • Video class: Chapter 20 - Nutritional Support/IV Therapy 24m
  • Exercise: Which of the following is NOT a common reason for requiring nutritional support?

This free course includes:

14 hours and 8 minutes of online video course

Digital certificate of course completion (Free)

Exercises to train your knowledge

100% free, from content to certificate

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Course comments: Nutrition Course

RC

Resalyn C. Colomer

StarStarStarStarStar

The lesson is so broad. The professor is so prepared to explain the topic. I recommend this course.

RC

Resalyn C. Colomer

StarStarStarStarStar

I like so much the course. It gives me a complete knowledge in view of chemistry that I needed most to understand the chemical process. thanks

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