Nutrition: Brief advice to patients

Estimated Duration: 
3 hours

This course contains some information that you will be familiar with as well as new information in light of emerging scientific evidence in nutrition and changing dietary guidelines for nutrition education.

The material provided is intended to be a resource as well as shaping the way you use nutrition with patients as a tool to prevent and treat disease. The energy balance and national dietary guidelines are key considerations as they form the foundations of health and weight management. 

You will be aware that it is well recognised that what people eat is an important determinant of lifestyle-related diseases. As a practitioner, you will also be aware that nutrition, related to dietary habits, underlies the prevention and management of most prevalent conditions you see in practice including type 2 diabetes, cardiovascular disease and obesity.

The course begins with a brief revision of the basic principles of macronutrients. The principles are then are added to by focusing on how to incorporate current advice into eating patterns.

This course is designed to encourage practitioners to Include brief nutrition advice into patient consultations. It covers:

  • Macronutrients 
  • Selected micronutrients 
  • Vegetarian eating patterns
  • Specific diet-related conditions: diabetes and cardiovascular disease 

    The objectives of this course are to:

    • To update knowledge related to impact on health.
    • To be able to apply nutrition knowledge in patient consultations, when appropriate.
    • To update knowledge of nutrition resources available.


    Once you have completed this short course and quiz, please click 'submit' where you will be taken to the results page. From here you can print your certificate for 3 Continuing Professional Development (CPD) hours.


    This content was created by Dr Jennifer Crowley in June 2016. Jennifer has a Doctorate in Health Sciences. She is a registered dietitian, registered sports dietitian and secondary teacher with extensive experience in teaching nutrition education.  The content has been reviewed by Dr Miriam Nakatsuji MBChB, DipPaeds, Cert Women’s Health, FRNZCGP, Professional Teaching Fellow Clinical Skills Centre, FMHS.      

    The material is presented by the Goodfellow Unit (GFU), an accredited continuing medical education/ continuing professional development (CME/CPD) provider for the Royal New Zealand College of General Practitioners and functions under a tripartite agreement between the Goodfellow Foundation, the College and the University of Auckland. The Unit is located within the Department of General Practice and Primary Health Care, and within the School of Population Health.


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