1. The role of nutrition in addressing the following conditions:
Cardiovascular health
Diabetes mellitus
Colorectal cancer
Obesity
Osteoporosis

2. The role of nutrition
Some nutrients offer protection from health-related diseases
Some nutrients increase the risk of certain diet-related diseases

3. Nutrition and cardiovascular health
Nutrition as a risk factor
Nutrition as a protective factor
 High fat consumption, especially trans fats and saturated fats
 Omega-3 fatty acids, found in oily fish such as tuna and salmon
 Low dietary fibre consumption
 Omega-6 fatty acids found in vegetable oils
 High sodium (salt) consumption
 Fibre-rich foods

4. Nutrition and diabetes
Nutrition as a risk factor
Nutrition as a protective factor
 High sugar (typically high GI) and saturated fat intake
 Low GI foods
 Low dietary fibre consumption
 Foods containing polyunsaturated oils
 Fibre-rich foods

5. Nutrition and colorectal cancer
Nutrition as a risk factor
Nutrition as a protective factor
 High saturated and trans fat consumption
 Foods rich in vitamin C
 Low dietary fibre consumption
 Fibre-rich foods

6. Nutrition and obesity Nutrition as a risk factor
Nutrition as a protective factor
 High fat consumption
 Low or reduced fat foods
 Intake of high GI foods
 Low GI foods
 Low dietary fibre consumption
 Fibre-rich foods
 Overconsumption
 Appropriate food intake

7. Nutrition and osteoporosis
Nutrition as a risk factor
Nutrition as a protective factor
 High salt consumption
 Calcium rich foods
 More than six drinks per day containing caffeine (coffee, cola, tea)
 Sufficient vitamin D
 Excessive alcohol intake
 Low levels of Vitamin D