HFI Course Category / Level

Level 3 Module (this is included in the Level 3 personal training certificate)

Qualification Introductory Information

Nutrition and Weight Management

Weight management is the single most common “aim” of all personal training clients. The fitness industry seems to have bothered itself with an array of ways to do weight training (balls, bells and plates etc) which have no effect on clients’ weight but make for courses that trainer find interesting. The reason of this is that to help anyone lose weight is very difficult as there is a very large psychological component.

There are three very clear aspects to weight management.

The first is important when the instructor or trainer is just getting qualified at level 2 and 3 and it is important for the professional to have the correct amount of nutrition information.

The second is more advanced knowledge about weight management and what are effective methods of weight management. These start to be taught in the level 3 qualification but are not covered to any large extent. Candidates can take the Level 3 Nutrition and Weight Management Advice as a separate module if they don’t have a level qualification with the level 3 nutrition content in it.

The final one is how trainers can actually motivate weight management clients to follow the tips and guidance that is given. It’s not that clients don’t understand what trainers are telling them it’s the way that they are “told” that they just can’t follow them.

The HFI Weight management workshop covers the second and third area and will give trainers the necessary experience and technical ability to work effectively with this vast client group.

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HFI Course Category / Level

Qualification Introductory Information

Who is this qualification/course suitable for

Where Next?

Course format options

Online module

Course module content

• Water

• Introduction to Nutrition and Weight Management

• Introduction to Nutrients

• The Importance and functions of Water

• Dehydration

• Isotonic, Hypertonic and Hypotonic Drinks

Vitamins

• Introduction to Vitamins

• Antioxidants

• Vitamin

• Vitamin B1 (Thiamine)

• Vitamin B2 (Riboflavin)

• Vitamin B3 (Niacin)

• Vitamin B5 (Pantothenic Acid)

• Vitamin B6 (Pyridoxine)

• Folic Acid

• Vitamin B12 (Cyanocobalamin)

• Para-Aminobenzoic Acid (PABA)

• Vitamin C

• Vitamin D

• Vitamin E

• Vitamin K

Minerals

• Introduction to Minerals

• Trace Elements

• Macro Elements

• Calcium

• Copper

• Iron

• Magnesium

• Phosphorus

• Potassium

• Sodium

• Selenium

• Zinc

Protein

• Introduction to Macronutrients

• Calories

• Protein

• Amino Acids

• Protein Requirements

• Biological Value

Fats (Lipids)

• Introduction to Fats (Lipids)

• The role of Fat

• Saturated and Hydrogenated Fats

• Cholesterol

• Plasma Lipoproteins

• Poly and Monounsaturated Fats

• The importance of fat distribution in obesity

Carbohydrates

• Introduction to Carbohydrates (CHO)

• Simple Carbohydrates

• Complex Carbohydrates

• Fibre (Non Starch Polysaccharide)

Glycaemic Index

• Introduction to Glycaemic

• InsulinView

• The History of the Glycaemic Index

• How to Read the Glycaemic Index

Digestion and Endocrine Systems

• Introduction to the Digestion Process

• The Digestive Tract (Alimentary Canal)

• The Mouth

• The Oesophagus

• The Stomach

• The Small Intensine

• The Large Intestine

• Summary of Digestion

• Structure and Function of the Endocrine System

• Diabetes Mellitus and the Effects of Exercise

Metabolism

• Introduction to Metabolism

• The Role of the Liver

• Glycogen Storage and Glycogenolysis

• Lipogenesis

• Lipolysis

• Gluconeogenesis

• The Pancreas

Energy Transfer

• Introduction to Energy Transfer

• Energy Stores in the Human Body

• Energy Needs of the Human Body

The Psychology of Dieting

• Health Risks Associated with Dieting

• Signs and Symptoms of Distorted Body Image

• Signs and Symptoms of Eating Disorders

• Risk Factors Associated with Obesity

• Body Mass Index

• The Psychological Aspects of Working with Obese Clients

Current Guidelines for a Healthy Diet

• Traditional Dietary Analysis

• Traditional Food Pyramid - Advantages and Disadvantages

• The Food Plate

• Dietary Reference Values

• Alcohol - recommended intake of units

Modern Nutrition and Hormone Control

• Relationship Between Fat and Obesity

• Obesity and Fat Intakes

• Results of University of London

• Carbohydrates and Insulin Release

• High Fat and Protein Diets

• High Carbohydrate Diets

• The 40:30:30 Eating Plan

• Devising the Perfect Diet

• Low Fat Complete Proteins

• Ideal CarbohydratesView

• Ideal Fats

• Increasing Omega 3's and Decreasing Omega 6'sViewNot Started Exercise Nutrition - Pre, Post and During

• Ethical Practice in Relation to Prohibited Substances and the Risks of Using Steroids

Food Labels, Cooking and Eating Out

• Introduction to Food Labels, Cooking and Eating Out

• Preparing Food

• Eating Out

Types of Diet

• Popular Dietary Practices - The Atkins Diet

• Types of Diet – Macrobiotics

• Types of Diet - Raw FoodV

• Types of Diet - Fruitarian

• Types of Diet - Vegetarians

• Slim Fast

• The Cabbage Soup Diet

• Food Combining Diet

• The Blood Group Diet

• Religious Diets

• Types of Diet - Fasting

Exercise and Diet

• Introduction to Exercise and Diet

• Aerobic Exercise and Diet

• Anaerobic Exercise and Diet

• Tips on Exercise for Weight Loss and Weight Management

Model for Change

• Introduction to Model for Change

• Model for Change - Pre-Contemplation Phase

• Model for Change - Contemplation Phase

• Model for Change - Preparation Phase

• Model for Change - Action Phase

• Model for Change - Maintenance Phase

• Model for Change - Relapse Phase

• Model for Change - Termination Phase

• Helping People Change

• Potential Barriers to Exercise

• Weight Management Strategies

• Gaining Informed Consent

• Lifestyle Questionnaires

• Food Diaries

• Referring Clients to other Healthcare Professionals