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    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

    Moodle supports both synchronous and asynchronous learning environments, enabling educators to host live webinars, video conferences, and chat sessions, as well as providing a variety of tools that support self-paced learning, including videos, interactive quizzes, and discussion forums. The platform also integrates with other tools and systems, such as Google Apps and plagiarism detection software, to provide a seamless learning experience.

    Moodle is widely used in educational institutions, including universities, K-12 schools, and corporate training programs. It is well-suited to online and blended learning environments and distance education programs. Additionally, Moodle's accessibility features make it a popular choice for learners with disabilities, ensuring that courses are inclusive and accessible to all learners.

    The Moodle community is an active group of users, developers, and educators who contribute to the platform's development and improvement. The community provides support, resources, and documentation for users, as well as a forum for sharing ideas and best practices. Moodle releases regular updates and improvements, ensuring that the platform remains up-to-date with the latest technologies and best practices.

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Available courses

A Diet Modification course is designed to equip students—often nutritionists, dietitians, or health professionals—with the knowledge and practical skills needed to adjust diets for individuals or groups based on their specific health needs, medical conditions, or nutritional goals.

Course Overview: 

The course typically includes both theoretical foundations and practical applications in the following areas:


📘 Key Topics Covered:

  1. Introduction to Diet Modification

    • Definition and scope
    • Importance in clinical and community settings
  2. Nutrition Assessment

    • Dietary history
    • Anthropometric measurements
    • Biochemical and clinical data interpretation
  3. Therapeutic Diets

    • Types of therapeutic diets: clear liquid, full liquid, soft, bland, high/low fiber, etc.
    • Modifications for:
      • Diabetes
      • Hypertension
      • Cardiovascular disease
      • Renal disease
      • Gastrointestinal disorders
      • Obesity and undernutrition
  4. Diet Planning and Counseling

    • Meal planning using local foods
    • Food exchange lists
    • Patient education and behavior change strategies
  5. Special Population Needs

    • Pediatric diets
    • Geriatric nutrition
    • Pregnancy and lactation
    • Sports nutrition
  6. Food-Drug Interactions

    • How medications can affect nutrient absorption and metabolism
  7. Cultural and Ethical Considerations

    • Adapting diets to different cultural, religious, and personal preferences
  8. Enteral and Parenteral Nutrition

    • Tube feeding and intravenous nutrition basics
    • Indications and monitoring
  9. Documentation and Evaluation

    • Record keeping
    • Monitoring progress.