Professional Institute for Fitness and Nutrition Worldwide.
Nutrition Consultant Certification
The Nutrition Consultant Certification course is a pre-requisite for the Nutrition Supervisor Certification. The Nutrition Consultant Certification training course provides students with a grounded approach to working with primary care providers to design diet and nutritional programs for persons with current or previous diagnosed injury or illness.
Students learn how nutrition influences the intricate feedback between organs, glands, cells and gene expression. For each topic, appropriate research findings and metabolic assessments are introduced to enable students to be more targeted in educating clients on appropriate therapeutic foods, herbs and nutrient support.
Clients interviews, research and comprehensive case study comprise the written work for each topic and final presentation.
Whether you are a personal trainer or a house wife, a professional athlete or just a recreational sport lover, you have to eat. Humans cannot live without food and water. Most of the personal trainers that are certified or not, must be able to apply a dietary program to their clients. Would you hire a personal trainer who is not certified? Probably not! As a Personal Trainer Certified Nutrition Tech/Consultant/Supervisor CNS/Specialist (CNS*) ® is in a class on his own…and that’s what you will be, when you take this course and graduate!
You probably already know that a career in fitness and nutrition means that your qualifications are more important than ever! After all, busy professionals in your community will rely on you to help plan their fitness schedules and ensure they get the right diet and exercise.
People from all walks of life now understand the need for fitness and nutrition knowledge—and they are more than willing to pay for your expertise! That’s why the demand for fitness professionals is so HIGH and the pay is so GREAT.
The Nutrition Tech Certification course is a pre-requisite to enrolling in the Nutrition Consultant Certification course and the Nutrition Consultant Certification course is a pre-requisite to enrolling in the Nutrition Supervisor Certification course and the Nutrition Supervisor is a pre-requisite to enrolling in the Nutrition Specialist Certification course (CNS*)® .
Upon completion of this course, a fitness professional should:
Have an understanding of carbohydrates, fats and proteins, and how each of these nutrients is essential for a balanced, healthy meal.
Understand the importance of portion control and be able to advise clients on the basics of nutrition and portion control
Be able to assist clients by implementing a food diary plan and understand how to use the information to enhance the lifestyle
Understand and be able to explain the physiology to clients and help people not to struggle with weight control
Understand the theory of muscle gain through food to elevate metabolism and burn fat while eating properly
Understand food preparation and handling
Understand food label and educate clients on how to chose and buy food to succeed in weight management
Understand how and when to implement vitamins and minerals to clients programs.
Pros and cons of supplements and energy drinks
All students must get certified as a food handler when taking PROPTA Certifications .
Food Safety is everyone’s business. It’s important as Personal Trainer and a Nutrition Tech or Consultant or Supervisor or a Nutrition Supervisor NS* to inform your clients in food safety and sicknesses that are caused by mishandling food.
Certification in food safety simply means that you will be required to have a basic knowledge as to the causes of food born illness and its prevention, pass an approved examination, and possess a valid certificate in food safety. Please Note:
Approval was granted by:
Endorsed by the IFBB PRO League
Approved and Endorsed by the National Fitness League ” The NFL of Fitness”
Common sources of naturally occurring carbohydrates include:
Fruits Vegetables Milk Nuts Grains Seeds Legumes Types of carbohydrates
There are three main types of carbohydrates:
Sugar. Sugar is the simplest form of carbohydrate and occurs naturally in some foods, including fruits, vegetables, milk and milk products. Types of sugar include fruit sugar (fructose), table sugar (sucrose) and milk sugar (lactose). Starch. Starch is a complex carbohydrate, meaning it is made of many sugar units bonded together. Starch occurs naturally in vegetables, grains, and cooked dry beans and peas. Fiber. Fiber also is a complex carbohydrate. It occurs naturally in fruits, vegetables, whole grains, and cooked dry beans and peas. ... See MoreSee Less
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Supplementists™ are trained in all aspects of nutrition and supplements and qualified to advise people on improving their health through diet and lifestyle. Supplementists learn about vitamins, supplements and how to help clients supplement their diets to reach an ultimate life style. ... See MoreSee Less
Most health and nutrition experts agree that Americans should increase their consumption of fish. Fish are high in protein and are low in calories, cholesterol and saturated fat.
Some varieties also are excellent sources of omega-3 fatty acids, which have been found to decrease the risk of heart disease and stroke. Omega-3 fatty acids can promote fetal brain development during pregnancy. These benefits come from fatty fish such as salmon, lake trout, herring, sardines and albacore tuna.
Because of these health benefits, the upcoming Dietary Guidelines for Americans 2015 recommend that adults eat 8 ounces of fish a week. Americans currently eat only half that amount.
It used to be that wild-caught fish were considered healthy. Over the past several decades, however, concerns have arisen about the effects heavy metal contaminants (such as mercury), pollutants (such as polychlorinated biphenyls, PCBs), pesticides, fertilizers and even trash have on the safety of water and fish. The demand for certain types of fish and some fishing practices, such as bottom trolling, have taken their toll on the environment and the availability of fish. ... See MoreSee Less