Flexible, short distance course in weight loss nutrition, focusing on the physiology of weight gain and body fat reduction with a look at the psychology behind eating. 15 CECs and 30 CPE points, plus access to extensive client tip sheets and healthy eating booklets. Perfect for those working in health, sports, fitness or weight loss consultancy. Open-book with diet diary case study OR you can opt to do your assessment online for instant results. No lectures or assessment to attend. Prospectus or why not Get Started Now.

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30 hours; Enrolments daily, complete as quickly as you choose or take more time if needed

Accredited nationallyfor 15 CECs and REPs NZ 18.75 points
Physical Activity Australia: Approximate conversion of 9-15 CECs to PDPs = 3 PDPs
Approved by ATMS and NHAA for continuing eduction points for practitioners. 

All students receive a transcript of results and Certificate of Attainment with relevant accrediting logos.

$340 (also available from our NZ office for NZ residents)

Group discounts: Available for fitness centre staff and other organisations upon enquiry

Mail: Cheque; Money Order; 
Online: Via PayPal; Visa; Mastercard; Visa Debit; Bank transfer (request details from office). You do not need a PayPal account to enrol online using a credit card.

COURSE OUTLINE


INTRODUCTION TO OVERWEIGHT AND OBESITY
Classification of overweight and obesity - Body Mass Index
What causes overweight and obesity?
New theories around the causes of overweight and obesity
Planning and prevention of overweight – a public health approach
Government strategies

ISSUES OF OVERWEIGHTNESS IN AUSTRALIA
Demographics of overweight and obesity – age, gender and cultural differences
Vocation, education and socioeconomic differences
The cost of overweight and obesity

HEALTH RISKS ASSOCIATED WITH BODY FAT AND BODY WEIGHT
Health risks associated with being overweight
WHO report findings into disease prevention

UNDERSTANDING, BELIEFS AND CAUSES
Introduction to theories and beliefs of overweight and obesity
Holistic view of overweight and obesity
Environmental influences on weight control – biological, genetic, behavioural
Other influences - eating patterns, diet composition, balance of nutrients, early life experiences, changes in levels of activity
The effect of historical social changes
Increases in takeaway and fast food consumption
The influence of knowledge and education programs on overweight
Differences in cause of overweight and obesity
The ‘set-point’ theory and weight cycling

BODY FAT DISTRIBUTION AND MEASUREMENT OF BODY MASS
Body composition and health       
Distribution of body fat and levels of body fat
Measures of overweight and obesity
Manual measures of body fat
Body mass index (BMI), calculating BMI backwards
Situations where BMI may not apply
Waist to hip ratio (WHR) and benefits of using WHR
Automated measures of body fat and distribution
Lean body mass and maintaining your Lean Body Mass
Body fat caliper test and comparisons of body fat percentages

ELEMENTS OF A HEALTHY DIET AND APPLICATION TO FAT LOSS
Dietary Guidelines for Australians
The World Health Report 2002
Food groups and daily requirements
Nutrients and fat loss
Carbohydrates - simple sugars, complex carbohydrates
Starch and dietary fibre, fibre and fat loss, requirements, ways of increasing fibre intake
Glycogen
The effect of carbohydrate levels of foods
What happens to blood sugar after a meal?
The glycaemic index (GI) of foods and fat loss
The fait of excessive sugar in its influence on overweight
Protein, functions, fat loss, satiety, deficiency, sources, serves, quality
Maintaining your lean body mass (LBM)
Limiting amino acids, complete and incomplete proteins
Protein complementation and requirements
High protein diets and fat loss
Protein supplements
Fruit and vegetables, requirements, reaching the number of serves per day
Ideas for serving fruit
Alcohol, fat loss, recommended levels of alcohol
Suggestion for reducing alcohol intake

AN INDEPTH LOOK AT DIETARY FATS
Dietary fats (lipids)
Sources of fat in Australian diets
Fatty acids - saturated fats, monounsaturated fatty acids, polyunsaturated fatty acids
Omega and fats
Saturated fats, cell functioning
Unsaturated fatty acids, types of unsaturated fatty acids
Monounsaturated fatty acids, polyunsaturated fatty acids
Essential fatty acids
Triglycerides (TG’s), phospholipids, lecithin
Cholesterol, types of lipoproteins
Daily energy requirements and fat intake
The manufacture of commercial cooking oils
Margarine, cold pressed virgin oil
Trans-fatty acids
Health issues and a deficiency of dietary fat
The relationship between dietary fat and fat loss
Methods for reducing fat intake

PHYSIOLOGY OF THE FAT CELL
Fat stores in the body
Location of body fat stores
Development of adipocytes
Fat in the body and insulin’s influence on fat storage
The cycle of lipogenesis, lipolysis and release of FFAs in the body
The influence of fat stores in muscle
Focus point: cellulite

ENERGY BALANCE
Factors involved in food intake - hunger, appetite, satiety
Food energy - caloric intake and the energy of food
The caloric value of macronutrients
Calculating calories and calculating kilojoules
Alcohol and calories
Bodily methods for expending energy - basal metabolism, physical activity
Exercise and energy expenditure
Lean body mass (LBM) and metabolic rate (MR)
Metabolic rate and activity
Exercise and appetite control
Methods for calculating energy requirements
The effect of metabolism on energy balance
Focus Point: short cut formulae for predicting energy expenditure

FOOD LABELLING AND READING LABELS
Understanding food labels and weight loss
Labelling laws and ingredient listings
Reading labels for sugar content
Nutrition panel requirements, panel layout, labelling requirements
Total sugars v. added sugars
Reducing refined sugar intake
Calculating fat calories from a panel
Foods with over 30% calories from fat
Nutrient claims - Low joule claims, ‘lite’, reduced fat, reduced cholesterol Claims regarding alternative preparation and production methods
Misleading wording
Terminology to disguise ingredients
Logos and endorsements of food products
Genetically modified foods and ingredients



PHYSICAL ACTIVITY AND OVERWEIGHT
Exercise programs for fat loss
Why people do not exercise and gender differences
Exercise preferences for men and women
Level of activity for fat loss
Stores of body fuels
Fuels and physical activity for fat loss
Calculating and monitoring ideal heart rate for fat loss
The effect of fitness levels on fat loss and fuel usage
Spot reduction of body fat
Post-exercise effect on fat loss
Focus point: example of a fat loss exercise plan

THE PSYCHOLOGY OF BEHAVIOUR MODIFICATION AND WEIGHT LOSS
Attitudes and behaviour
Family attitudes towards alcohol and its consumption socially
Feelings of self-worth and competence
Self-limiting behaviours
Overcoming self-limiting behaviour
Setting the environment
Setting the environment
Enhancing motivation and using rewards the right way
The importance of fulfilling needs and gaining a sense of control

PROGRAMS PLANS AND THE WAY FORWARD
Dietary assessment
Weighed food records and food diaries
Food frequency questionnaires and 24 hour food recalls
Issues in fat loss
Post exercise eating and weight cycling effect
Identifying unsound weight loss schemes
Products and fat loss and weight loss preparations
Very low calorie diets (VLCD)

JUST A FEW TESTIMONIALS

I am absolutely loving this course and can hardly put it down.
Annette Tavitian

 
Excellent handbook that truly has made me aware of more specific nutrients and their functions, thank you.
Erin O'Reilly



A challenging course, it was refreshing to learn something new while getting my CECs for a change! And I had no idea that sugar didn't turn to fat in the body, cheers.
Malik, SA.