Introduction to the Course:
In recent years, growing rates of obesity have become a concern due to their direct link to chronic illnesses. Similarly, current pressure to conform to aesthetic expectations has caused a large part of the population to exhibit negative emotional reactions to food.
Since the majority of failures when pursuing healthy eating habits are not due to a lack of nutritional information, it becomes clear that active involvement in one’s own nutritional assessment is the key to motivation and commitment.
Seen from this perspective, nutritional coaching is a suitable technique through which the client identifies and overcomes their own obstacles. It creates an adequate environment and guides the person towards the attitudes and determination required to make a change in their diet, while at the same time managing to improve other aspects of their personality and lifestyle.
1. FOUNDATIONS OF NUTRITIONAL COACHING
1.1 What is Coaching?
1.1.1 Coaching and Other Similar Intervention Procedures
1.2 Origins and Influences of Coaching
1.2.1 Philosophical Influences
1.2.2 Psychological Influences
1.2.3 Other Influences
1.3 Coaching School
1.4 Types of Coaching
1.5 Concepts of Coaching
1.6 The Coach: Key Skills in Coaching
1.6.1 Code of Conduct in Coaching
1.7 Nutritional Coaching
1.7.1 Theories that Influence the Nutritional Coaching Environment
2. NUTRITIONAL EDUCATION
2.1 Concepts of Nutrition and Diet
2.2 Food Composition
2.3 Food Classification
2.3.1 Plant-based Foods
2.3.2 Animal-based Foods
2.3.3 Other Food
This course is beneficial for:
– Those looking to become coaches
– Those looking to increase their knowledge of nutrition and health
– Personal trainers
– Fitness and/or nutrition experts
– Health professionals
– Those working in the food industry
– Health consultants
– Those who manage diverse groups of people
– Freelance workers
– and many more.