Quick Start Guide - Start Here!

How to use this course

Qualifications and Legal Boundaries

Food Diary

Unit 1: How to use this course

Setting Effective Goals

Know your Why

Your daily routine

Building Momentum

Overcoming Negativity

Unit 2: ignite your motivation

FAST Learning: Active

FAST Learning: Forget

FAST Learning: State

FAST Learning: Teach

Healthy Brain Habits Part 1

Healthy Brain Habits Part 2

Healthy Brain Habits Part 3

Unit 3: How to learn fast

Introduction to QQT

Definition of a Diet

Definition of Nutrition

Definition of Healthy Eating

Definition of a Balanced Diet

Unit 4: the basics

Introduction to Quantity

The Energy Balance Equation

What is a Calorie?

Introduction to Fat Loss and Fat Gain

How we gain Body Fat

How we lose Body Fat

Calories In (Macronutrients)

Calories In (TDEE)

Calories Out (BMR)

Calories Out (Introduction to TEA)

Calories Out (TEA Part 1: Planned Exercise)

Calories Out (TEA Part 2: NEAT)

Calories Out (TEF)

Putting it all together

Gaining Weight

Losing Weight

Unit 5: Quantity

Introduction to Quality

Processed Foods

Whole Foods

Wholefood Criteria

How to get clients to eat more Whole Foods

Unit 6: Quality

Introduction to Macronutrients

Introduction to Protein

Peptides

Introduction to Amino Acids

Essential Amino Acids

Branched Chain Amino Acids (BCAAs)

Non-essential amino acids

Complete and Incomplete Proteins

Animal V Plant Based Protein

Complimentary Proteins

Challenges with Plant Based Protein

Functions of Protein

Unit 8: Protein

Introduction to Carbohydrates

What are Carbohydrates made of?

Simple Sugars

Starches

Introduction to Fiber

Soluble Fiber

Insoluble Fiber

How much Fiber should we eat?

Insulin and Glucagon

GI Scale

How much Carbohydrate should we eat?

Unit 9: Carbohydrates

What is Fat?

What is Fat made of?

Functions of Fat

Types of Fats

Saturated Fats

Unsaturated Fats

Essential Fatty Acids

Trans Fats

Smoke Points

Cholesterol

How much Fat should we eat?

Unit 10: Fats

Macro-Splits

Macro-Spit for General Wellbeing

Macro-Split for Muscle Building

Macro-Split for Getting Lean

Macro-Split for Long Duration Performance

Macro-Split for High Intensity Performance

Unit 11: Mastering Macros

Introduction to Micronutrients

Introduction to Vitamins

Fat Soluble Vitamins

Water Soluble Vitamins

Introduction to Minerals

Macro Minerals

Trace Minerals

Phyto/Myco/Zoo Nutrients

Boundaries

Free Radicals

Anti Oxidants

Getting more Micronutrients (Part 1)

Getting more Micronutrients (Part 2)

Micronutrient Supplements

Unit 12: Micronutrients

Introduction to Hydration

Electrolytes

Water

Signs of Dehydration

Sports Drinks

Alcohol

Unit 13: Hydration

Introduction to Timing

Timing Protein

Timing Carbohydrates

Timing Fats

Timing Supplements

Introduction to Intermittent Fasting

Unit 14: Timing

Introduction to the Digestive System

Hunger Hormones

Key Terms Defined

Outside Senses

The Mouth

The Oesophagus

The Stomach

The Small Intestine (Part 1)

The Small Intestine (Part 2)

The Large Intestine

The Rectum

How to Improve Digestion

Digestive Issues

Unit 15: The Digestive System

Introduction to Practice of Coaching

Nutrition Coach Defined

Role of the Coach

Role of the Client

Support and Follow Up

Beyond a Diet

Unit 16: The Practice of Coaching

Introduction to the GROW model

Specific Goals

Measurable Goals

Achievable Goals

Realistic Goals

Time Bound Goals

The Deeper Why

Reality

Introduction to Options

Step 1: Calories

Step 1: Calories (Cont.)

Step 2: Protein

Step 3: Fat

Step 4: Carbs and Fats

Step 5: Fiber and Micronutrients

Step 6: Meal Planning

Step 7: Hydration

Eat This Much.com Tutorial

Introduction to the 10 Habits

Habit 1:  Eat More Whole Foods

Habit 2:  Eat Less Processed Foods

Habit 3: Calorie Control

Habit 4: Eat The Rainbow

Habit 5:  Eat Better Protein

Habit 6: Eat Better Carbohydrates

Habit 7:  Eat Better Fats

Habit 8: Stay Hydrated

Habit 9: Eat Slowly

Habit 10: Supplement as needed

What's Next?

Portion Sizes

Unit 17: the grow model

Introduction to Food Labels and the Food Industry

Items on a Food Label

Reading Calories

Reading Macronutrients

Reading Micronutrients and DRVs

Reading Ingredients

Reading Allergens

Reading the Rest

Marketing Terms and Buzz Words

National Food Model

Risks of Poor Nutrition

Unit 18: Food Labels

Introduction to Modern Diets

Ketogenic Diet

Difference between Keto and Low Carb

Low Carb Diet

Vegetarian Diet

Vegan Diet

Intermittent Fasting

Summary of Diets

Unit 19: Modern Diets

Introduction to Eating Disorders

Anorexia Nervosa

Bulimia Nervosa

Bigorexia

Unit 20: Eating Disorders

Mock Exam Nutrition

Mock Exams

<p>&lt;p&gt;Gain the knowledge, skills and tools to become a professional Nutrition Coach and help clients make sustainable, impactful changes to their diet and eating habits.&lt;/p&gt;</p>

Nutrition Course

Nutrition Course

Khalid Allybokus Teacher

Course Details

Course content