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Nutrition Coach A-License
starting at €1.690,- | Online Course
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Important informations
Nutrition Coach A-License
Course Fee: from €
1.690,-
Including Exam Fees and Study Materials
Installment Plans Available
No Interest, No Fees
No Interest, No Fees
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Entry possible at any time
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learning materials available for life
learning materials available for life
Money-back guarantee
14 days right of withdrawal (according to the Distance Selling Act)
14 days right of withdrawal (according to the Distance Selling Act)
Sound scientific content
Certificate valid worldwide & unlimited in time
Certificate valid worldwide & unlimited in time
Recognized & Certified
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Nutritional Coach - Transform your nutritional interests into a successful career
Discover your passion for nutrition. In our training to become a certified nutrition trainer (incl. the nutrition trainer B license) you will learn how to use your knowledge to help others improve their health and well-being. We emphasize hands-on training so youll be able to apply your knowledge immediately. Learn how to make dietary recommendations as well as nutrition tips, learn about foods, and provide health education. We look forward to welcoming you to our training program! This way you will be well equipped for the job as a nutrition trainer and will be able to help other people to eat healthier.
Share your acquired knowledge in lectures, workshops or seminars. As an expert in the field of nutrition, you can teach interested parties about a healthy lifestyle. Whether you want to start your own business or work as an employee to serve customers of fitness and wellness hotels: With the Dipl. Ernährungstrainer education you are best prepared for it.
Share your acquired knowledge in lectures, workshops or seminars. As an expert in the field of nutrition, you can teach interested parties about a healthy lifestyle. Whether you want to start your own business or work as an employee to serve customers of fitness and wellness hotels: With the Dipl. Ernährungstrainer education you are best prepared for it.
Factsheet on the course
Extent of learning
956 E
4
EQF level
The training is based on EQF level 4 »
Course start
Possible immediately
Learning variant
Online Courses
Weitere Available
Course Modalities
Available
Languages
DE
EN
ES
Everything at a glance!
Nutrition Coach A-License
Certified nutrition trainer - your career in the health sector
Become a nutrition expert!
In our training you will learn everything it takes to become a self-employed nutrition trainer or to work in wellness and health facilities.
Our online distance learning Dipl. Ernährungstrainer course allows you to perfectly fit your education to your life and schedule. To do this, our scripts and videos are available to you around the clock. This way, you can earn your online trainer license without having to adhere to fixed course or exam times.
What awaits you in our training?
We bring you up to date on nutrition and give you the tools that have proven particularly effective in practice. In addition to theoretical content, such as learning about anatomical and nutritional basics, practice-oriented topics such as creating nutrition plans, food science and health education therefore play a key role in our training.
Our training program is complemented by more specialized topics, such as herbalism, sports nutrition and food toxicology.
Conditions of participation
- Online or written registration
- Interest in nutrition topics
- Minimum age 18 years (For participants under 18 years, written parental consent is required for registration)
- Access to an Internet-enabled device with a camera
- Access to a stable internet connection
Certificate of completion
Our certificates are valid worldwide and are issued in different variants. On request, you will receive our certificate in several languages (DE, EN, ES), with country-specific information as well as with and without printed grades.
All these variants are available for free download on your online campus for a lifetime. In addition, depending on the learning package you purchase, you will receive a certificate of your choice, issued on special high-quality paper with embossed printing.
The following certificate (in several languages DE, EN, ES) will be awarded:
"Diploma nutrition trainer"
"Nutrition trainer A-License"
Do you have specific questions about training?
We are happy to help you by Kontakt by phone, via e-mail or chat. You may also find the answer to your question in our general FAQ or nutrition trainer FAQ.
Procedure & duration - This is how the training works
The training consists of 3 modules
Anschließend geht es an Ihre Fach-Spezialisierung, also Ihren gewählten Lehrgang.
(1)
Basic
Basic
Basismodul Sportkompetenz
ONLINE
Theoretical basic knowledge in 8 subjects.
(2)
B-Modul
B-Modul
Specialisation B-Licence
ONLINE
In this module you learn the basics of your specialised training.
(3)
A-Modul
A-Modul
Specialisation Diploma/A-Licence
ONLINE
This module adds professional content to your specialised knowledge.
Duration of the training
As our training courses are designed to be very flexible, the duration of the training depends heavily on your own learning initiative, the amount of time you spend each week and your prior knowledge.
With online distance learning courses, you set the tone!
Learn at your own pace, when and where you want. The Academy account accompanies you on your computer, tablet or smartphone and includes everything you need for the training.
You decide how you learn.
You have access to over 300 full HD learning videos in which our top speakers teach you training content. You can also read the same content in our scripts and presentations.
No pain, no gain (or certificate)
You earn your grade with practical exercises and voluntary additional tasks. These exercises can range from training protocols to written assignments to filming exercises.
Last but not least... a test
In your training you can expect multiple choice online exams, as well as an online final exam and a final exam in presence.
Detailed Course Contents
Extent of learning
956 E | Volume
SPK
200
Sports expertise
LE
675
eLearning | Presence
RE
12
Literature research
TE
60
Practical realization
AE
9
Additional tasks & examinations
This course is ideal for educational leave. Individual assessment and approval is carried out by the respective funding body. We will be happy to provide you with detailed information on the duration and procedure of educational leave. Contact us to arrange a consultation!
Participation in the face-to-face webinars is mandatory for educational leave and must be proven to the AMS. The participant is responsible for requesting confirmation of attendance. Confirmation of attendance of the face-to-face webinar will only be issued during each webinar if requested by the participant.
Module Sports expertise
Show all chapters of the subjects
Anatomy
We educate the best trainers in the fitness branch. From start to finish of the education - and beyond!- we support and guide our students.
Functional anatomy is a foundation necessary for all trainers in exercise, fitness and sports. This subject provides a comprehensive introduction to the anatomy of the human body and a wellspring of important knowledge.
The course is constructed to present the information in an interesting and comprehensible manner and features different learning approaches appropriate for Fitness and Personal Trainers.
The goal is, to understand the relationship between movement patterns, the human body and relevant anatomical terminology.
- CELL SCIENCE (CYTOLOGY)
- General structure of the cell
- TISSUE SCIENCE (HISTOLOGY)
- Epithelial tissue
- CONNECTIVE, SUPPORTING & MUSCLE TISSUE
- The connective tissue
- The supporting tissue
- Muscle tissue
- NERVE TISSUE
- Functional and structural demarcation
- Structure of a nerve cell
- Auxiliary structures of the nervous tissue
- Task of the nervous tissue
- ORIENTATION ON THE HUMAN BODY
- Main axes and planes
- Position and direction designations
- BONE THEORY (OSTEOLOGY)
- Types of bone
- Truncus
- Upper extremity
- Lower extremity
- JOINTS
- Types of joints
- Auxiliary devices of the joints
- Description of joint movement
- Joint shapes
- The most important joints
- STRIATED MUSCLE
- Structure
- Classification of muscle types
- Auxiliary devices of the active musculoskeletal system
- M. TRAPEZIUS (TRAPEZIUS MUSCLE)
- M. RHOMBOIDEUS MAJOR (LARGE RHOMBOID MUSCLE)
- M. SERRATUS ANTERIOR (ANTERIOR SAW MUSCLE)
- M. DELTOIDEUS (DELTOID MUSCLE)
- M. PECTORALIS MAJOR (LARGE CHEST MUSCLE)
- M. LATISSIMUS DORSI (BROAD BACK MUSCLE)
- THE ROTATOR CUFF
- M. infraspinatus (infraspinatus muscle)
- M. supraspinatus (upper latissimus muscle)
- M. teres minor (small round muscle)
- M. subscapularis (lower shoulder blade muscle)
- M. BICEPS BRACHII (TWO-HEADED ARM FLEXOR)
- M. BRACHIALIS (ARM FLEXOR)
- M. BRACHIORADIALIS (UPPER ARM RADIAL MUSCLE)
- M. TRICEPS BRACHII (THREE-HEADED ARM EXTENSOR)
- M. ILIOPSOAS (LUMBAR MUSCLE)
- M. psoas major and m. psoas minor
- M. iliacus (iliac muscle)
- M. GLUTEUS MEDIUS (MIDDLE GLUTEAL MUSCLE)
- M. GLUTEUS MINIMUS (SMALL GLUTEAL MUSCLE)
- M. TENSOR FASCIAE LATAE (HAMSTRING MUSCLE)
- M. QUADRICEPS FEMORIS (FOUR-HEADED THIGH MUSCLE)
- M. BICEPS FEMORIS (TWO-HEADED THIGH MUSCLE)
- M. SEMIMEMBRANOSUS (PLATE TENDON MUSCLE)
- M. SEMITENDINOSUS (SEMI-TENDINOUS MUSCLE)
- M. SARTORIUS (SARTORIUS MUSCLE)
- M. PECTINEUS (RIDGE MUSCLE)
- M. GRACILIS (SLENDER MUSCLE)
- M. ADDUCTOR LONGUS (LONG THIGH EXTENSOR)
- M. ADDUCTOR BREVIS (SHORT THIGH EXTENSOR)
- M. ADDUCTOR MAGNUS (LARGE THIGH EXTENSOR)
- M. GASTROCNEMIUS (TWIN CALF MUSCLE)
- M. SOLEUS (CLOD MUSCLE)
- M. TIBIALIS ANTERIOR (ANTERIOR SHIN MUSCLE)
- M. TIBIALIS POSTERIOR (POSTERIOR SHIN MUSCLE)
- M. RECTUS ABDOMINIS (STRAIGHT ABDOMINAL MUSCLE)
- M. OBLIQUUS INTERNUS ABDOMINIS (INTERNAL OBLIQUE ABDOMINAL MUSCLE)
- M. OBLIQUUS EXTERNUS ABDOMINIS (EXTERNAL OBLIQUE ABDOMINAL MUSCLE)
- M. TRANSVERSUS ABDOMINIS (TRANSVERSE ABDOMINAL MUSCLE)
- M. QUADRATUS LUMBORUM (QUADRANGULAR LUMBAR MUSCLE)
- DIAPHRAGM (DIAPHRAGM)
- BACK STRETCHER
- VOCABULAR LIST
Show chapter
Basic Nutrition
Our participants are introduced to the basics of sports nutrition.
As a foundation the composition of general nutrition including macro and micro nutrients, as well as the water balance, are discussed. In order to understand various correlations, the energy metabolism are explained in detail.
In addition, the effects of individual food components in the human body, as well as their importance in sports are covered.
As a foundation the composition of general nutrition including macro and micro nutrients, as well as the water balance, are discussed. In order to understand various correlations, the energy metabolism are explained in detail.
In addition, the effects of individual food components in the human body, as well as their importance in sports are covered.
- APPROACHES TO NUTRITION
- Scientific approach
- Alternative approaches
- Modern performance diets
- Actual and target state
- BASICS OF A HEALTHY DIET
- Macronutrients
- Micronutrients
- General water balance
Show chapter
First aid & sports injuries
Since injuries are a daily occurrence in sports, it is important to know about the causes and consequences of the most common injuries. In case of an emergency the personal trainer must be able to react quickly and correctly.
In addition, the understanding of various injury patterns helps to be able to avoid them from happening.
In addition, the understanding of various injury patterns helps to be able to avoid them from happening.
- FIRST AID
- Recognizing an emergency situation
- Resuscitation procedure
- Selected risk factors
- Thermal problems
- SPORTS INJURIES - EMERGENCIES
- Open fracture
- Basilar skull fracture
- Spinal injury
- SPORTS INJURIES OF THE ACTIVE MOVEMENT APPARATUS
- Differentiation: Acute injuries and overuse injuries
- P-E-C-H principle
- Bruise
- Contusion
- Muscle strain/muscle fiber tear/muscle tear
- Myogelosis
- Overuse injuries to the active musculoskeletal system
- SPORTS INJURIES OF THE PASSIVE MUSCULOSKELETAL SYSTEM
- Fractures and fracture types
- Joint injuries
Show chapter
Intro to Corporate Wellness Programs
More and more companies are integrating Corporate Wellness and similar health initiatives into their employee benefits packages. By doing so they promote the health and well-being of their employees, reducing the incidence of sick-leave and building healthier, stronger team dynamics.
Exactly why such initiatives are important is discussed in this introduction to the concept, as well as challenges that such initiatives face including organisational dysfunction.
Participants also learn about the advantages of corporate wellness and some trusted approaches and tools for finding and working with a company.
We offer suggestions on how to approach companies about Corporate Wellness, how to develop a corporate wellness concept and important organisational points to consider.
Participants will be exposed to some practical examples and will have the possiblity to perform group work on the topic.
- INTRODUCTION
- Definition of health
- Tasks of a BGF project
- Challenges for the BGF
- SUCCESS FACTORS FOR BGF
- Benefits for the employees
- Benefits for the company
- Proven instruments and fields of activity
- FIRST STEPS AS A TRAINER IN THE FIELD OF BGF
- General questions
- HEALTH-RELATED CHANGES
- Active and passive musculoskeletal system
- Cardiovascular system
- Nutrition
- Stress management
- ORGANIZATIONAL DISEASES
- Mobbing
- burnout
- Inner resignation
- EXERCISE RECOMMENDATIONS
- Correct posture at the workplace
- Stretching and strengthening the shoulder muscles
- Stretching the chest muscles and upper back
- Stretching the gluteal and core muscles
- Strengthening the back muscles with the Theraband
- Strengthening the back extensor muscles
- Further stretching and strengthening exercises
Show chapter
Marketing & Customer Interaction
The unit on Marketing and Customer Interaction gives participants some insight into identifying, working with and marketing to their ideal customer. This is one of the most useful units for the aspiring trainer, as it helps them identify their place in the market, which makes for a more successful career start.
We begin by taking a look at Marketing itself to understand exactly what it is and of what relevance it has for personal trainers.
Important basic concepts such as USP, positioning, target market, etc. are introduced and different models from marketing such as the SMART Formula, marketing mix (7Ps) and more are explained.
The communication between trainer and client is also addressed in this unit. Various aspects of communication theory and some guidelines for successful communication are covered.
Upon completion of this subject, participants are able to develop marketing strategies for their product and/or services, ready to position themselves in a market rich in variety and full of possibility!
- THE ROLE OF THE TRAINER
- BASICS OF MARKETING
- Definition of marketing
- The first steps
- THE 4P'S OF MARKETING
- IMPORTANT POINTS FOR THE TRAINER
- Corporate identity
- Factors that influence the sporting activity
- Personal Trainer - Sales
- THE BASICS OF COMMUNICATION
- Rules for communication and the appearance of a personal trainer
- Basics of communication
Show chapter
Physiology
A working understanding of human physiology and therefore the relationships between the various functions of the human body is crucial for anyone working in the exercise and fitness field. It is a requisite knowledge for the sufficient practice of their profession.
This course makes the relationships within the human organism graspable for everyone. Take a deep-dive into the human body and learn the functions of our organism for your new profession in fitness.
In this subject you will get a close look at energy metabolism needed for muscle activation, the circulatory system and the pulmonary system.
Any high quality education in fitness and exercise begins with the foundations of anatomy and physiology.
- WHAT IS PHYSIOLOGY?
- THE CARDIOVASCULAR SYSTEM
- The heart - shape and position
- Anatomy of the heart
- The excitation and stimulation system
- How the heart works
- The vascular system
- The circulatory system
- Important parameters of the cardiovascular system
- Adaptation reactions of the cardiovascular system
- Regulation of the circulatory system
- Diseases of the cardiovascular system
- THE BLOOD
- Composition of the blood
- Blood group properties
- THE IMMUNE SYSTEM
- Immune response
- The lymphatic system
- Lymphatic organs
- LUNGS AND RESPIRATION
- The respiratory system
- The upper respiratory tract
- The lower respiratory tract
- Functions of the respiratory system
- Disorders of the respiratory system
- THE ACID-BASE BALANCE
- Respiratory regulation
- Metabolic regulation
- Disorders of the acid-base balance
- THE NERVOUS SYSTEM
- Spatial classification of the nervous system
- Functional classification of the nervous system
- Reflexes
- Origin of a movement
- Analyzers
- DIGESTION
- The digestive organs
- Physiology of nutrition
- ENERGY METABOLISM AND ENERGY SUPPLY
- Adenosine triphosphate (ATP)
- Energy supply pathways
- Metabolic diseases and disorders
- ENDOCRINOLOGY
- Hormones
- The pituitary gland
- MUSCLE PHYSIOLOGY
- Tissue and organ
- Molecular mechanism of muscle contraction
- Smooth and striated muscles
- Origin, insertion and movement possibilities
- Direction of movement, function and innervation
- Proprioception
- Static (postural) and dynamic (movement) musculature
Show chapter
Sports Psychology - Communication & Motivation
In this unit participants are prepared for successful communication with their clients on every level. In addition, we take a look at how the trainer or coach can go about dealing with their own goals and motives, which will in turn help them better understand their clients.
The right goal-setting and the proper approach to feedback are an important parts of this unit.
The way we manage stress as trainers and with our clients and a variety of learning strategies are explored so these skills can be integrated into your professional approach.
- GOALS
- Smart formula for goals
- Goal types
- LEARNING
- Types of learning
- STRESS, ANXIETY AND SELF-CONFIDENCE
- Stress management catalog
- Self-awareness
- Anxiety
- MOTIVES AND MOTIVATION
- Types of motivation
- Primary motives
- Basic needs in sport
- Motivational techniques
- Techniques of regeneration
- Work
- COMMUNICATION
-
- Circularity of behavior - Systemic thinking
- Forms of communication
- The 4 sides of a message
- Communication criteria
- V-A-K-O-G system
- Non-violent communication:
- Feedback
- Use + goal of communication
- Conversation techniques + resistance
- Resistance during conversations
- Techniques for dealing with objections/resistance
- Leadership and authority
- Additional points on the topic of communication
Show chapter
Training theory
In this introduction to training theory we look at the foundations of training plan creation and management, including the principles of training, training methodology and factors that influence sports performance.
Because performance capacity, performance diagnostics, training and competition are so interrelated, they are covered together in this unit.
The second half of this unit Im zweiten Teil der Trainingslehre wird das Training als komplexer Handlungsprozess und im Zusammenhang mit Planung, Ausführung und Evaluation definiert und bewertet.
Ein wichtiger Teil der Trainingslehre ist nach wie vor die Trainingsplangestaltung, die mit Beispielen über die Möglichkeiten einer Trainingsplangestaltung praktisch vermittelt werden.
Um das Thema der Trainingswissenschaft zu vertiefen, laden wir regelmäßig internationale Top-Dozenten wie Univ. Prof. Dr. Paul Haber und Prof.em. Dr.phil. Dr.med. Dr. hc Jürgen Weineck zu uns in die Academy ein.
Unter anderem sind sie für die Bücher "Optimales Training" (Jürgen Weineck) und "Leistungsphysiologie" (Paul Haber) in der Trainingswissenschaft bekannt.
- DEFINITION OF TRAINING
- Complex athletic performance - performance components
- Biological principles of training
- Load components
- The principles of training design
- Overloads
- Functional adaptations through movement training
- FACTORS OF ATHLETIC PERFORMANCE
- Training goals
- Training content
- Training methods
- Training equipment
- The main forms of sport motor training
- CONDITION TRAINING - ENDURANCE
- Positive adaptive changes through endurance training
- Forms of endurance
- Endurance training methods
- STRENGTH TRAINING
- Effects of strength training on the skeletal muscles
- Working methods of the muscles
- Types of muscle fibers
- Strength training methods
- General methodological principles
- Intensification techniques
- Training equipment
- Forms of organization
- SPEED TRAINING
- Training to improve action and frequency speed
- Training to improve reaction speed
- Speed as a complex ability
- AGILITY TRAINING
- Determinants of agility
- Methodological principles - flexibility training
- Stretching methods
- Load components of stretching methods
- COORDINATION
- The coordinative abilities
- Aspects of coordination
- TECHNIQUE TRAINING
- Physiological principles of movement sequences
- Motor learning (learning sporting techniques)
- Methods and methodical principles of technique training
- TRAINING METHODOLOGY
- Basic methodological principles
- Methodical series of exercises
- The training session
Show chapter
Module Nutrition Coach B-License
Show all chapters of the subjects
Nutrition Recommendations and Support
In Nutrition Recommendation and Support, you learn the basic concepts of nutrition and nutrient requirements. You gain the knowledge to make sound recommendations to meet nutritional needs.
The definitions of a healthy diet according to the guidelines of the nutrition societies will be discussed. In addition, the legal principles are explained in order to clarify what services you are allowed to offer your clients after completing the training.
The course also introduces the national and international nutrition societies, as well as the recommended food classification of the DGE, ÖGE and the Swiss Society. Furthermore, you will get an overview of the nutritional recommendations of the individual countries and learn about the functions of vitamins, minerals and micronutrients in the body and their ideal intake levels.
The definitions of a healthy diet according to the guidelines of the nutrition societies will be discussed. In addition, the legal principles are explained in order to clarify what services you are allowed to offer your clients after completing the training.
The course also introduces the national and international nutrition societies, as well as the recommended food classification of the DGE, ÖGE and the Swiss Society. Furthermore, you will get an overview of the nutritional recommendations of the individual countries and learn about the functions of vitamins, minerals and micronutrients in the body and their ideal intake levels.
- BASIC DEFINITIONS
- Definitions of nutrition and nutrients
- Classification of nutrients
- NUTRIENT REQUIREMENTS
- What does the nutrient requirement include?
- Safe level of intake
- Minimum requirement/basic requirement
- Need to ensure adequate storage
- Average requirement/recommended intake
- Additional requirements
- Factors influencing the nutrient requirement
- Safety margin
- Requirements for determining the nutrient requirement
- Examples for proteins and vitamin C
- NUTRITIONAL RECOMMENDATIONS
- International and national nutrition societies
- Tasks of the nutrition societies
- DGE, ÖGE, SGE and their recommendations
- The 10 rules of the DGE and ÖGE
- DGE and ÖGE projects
- NUTRITIONAL STATUS
- Methods for determining nutritional status
- Nutritional status measurement
- Supply parameters and functional parameters
- NUTRITIONAL SURVEY METHODS
- Reasons for nutrition surveys
- Indirect methods (e.g. food balances)
- Direct methods (e.g. 24-hour survey, nutrition log)
- Implementation and practical examples
- LEGAL INFORMATION
-
- Legal aspects for qualified nutrition trainers
- Free trade and trade wording
Show chapter
Forms of Nutrition and Diets
Industrialization has shaped the way people eat nowadays, which has led to the increasing popularity of convenience products and fast food. This development also has an impact on the health of people. More and more suffer from overweight and diet-related diseases. Therefore, it is important to deal with the topics of "types of nutrition and diets" and to learn about individual energy needs.
In the course Nutrition Forms and Diets as part of the Nutrition Trainer program, you will learn how to calculate daily energy needs, consumption and basic metabolic rate. Furthermore, you will learn about the different types of diets that are considered beneficial to health. These include vegetarianism, veganism, low fat diets, ketogenic diets and low carb diets.
Vegetarianism is a form of diet in in which only plant foods are eaten. A vegan diet is a form of vegetarianism but avoids all animal products, including milk, eggs, and honey. Low fat diets are diets that avoid eating foods that are high in fat. Ketogenic diets are diets in which the body uses mainly fats as a source of energy. Low carb diets are diets in which the amount of carbohydrates in the food is kept as low as possible.
In the course Nutrition Forms and Diets as part of the Nutrition Trainer program, you will learn how to calculate daily energy needs, consumption and basic metabolic rate. Furthermore, you will learn about the different types of diets that are considered beneficial to health. These include vegetarianism, veganism, low fat diets, ketogenic diets and low carb diets.
Vegetarianism is a form of diet in in which only plant foods are eaten. A vegan diet is a form of vegetarianism but avoids all animal products, including milk, eggs, and honey. Low fat diets are diets that avoid eating foods that are high in fat. Ketogenic diets are diets in which the body uses mainly fats as a source of energy. Low carb diets are diets in which the amount of carbohydrates in the food is kept as low as possible.
- DIFFERENT TERMS/DEFINITIONS
- Nutrition
- Wholesome nutrition
- Nutrition
- Healthy eating
- Healthy nutrition
- BASICS OF NUTRITION
- The human diet
- Healthy nutrition from a scientific perspective
- Nutrient-based recommendations
- Food-based recommendations
- Points of criticism
- THE ENERGY BALANCE
- Food energy
- Energy consumption
- Basal metabolic rate and influencing factors
- Power metabolism and PAL values
- Guide values for energy intake
- Calculating energy requirements
- BASICS OF A BALANCED DIET
- Goals and principles
- General recommendations
- Causes of an unbalanced diet
- Diet-related illnesses and errors
- SPECIAL FORMS OF NUTRITION
-
- Wholefood nutrition
- Vegetarianism
- Forms and advantages
- Disadvantages and lifestyle
- Veganism
- Principle and environmental compatibility
- Paleo diet
- Principle, advantages and disadvantages
- Low-fat diet
- Principle and disadvantages
- Ketogenic diet/anabolic diet
- Nutrient composition and feasibility
- Low-carb diets
- Metabolic diet and its advantages
- Atkins diet
- Phases and criticism
- Dukan diet
- Phases and principle
- Montignac diet
- Intermittent fasting
- Principle and advantages
- 10 in 2 or 1-0 diet
- Macrobiotics
- Principle and nutritional-physiological evaluation
- Ayurveda
- Principle and doshas
- TCM (Traditional Chinese Medicine)
- Principle and 5 elements
- Raw food nutrition
- Principle and nutritional-physiological evaluation
- Acid-base balance
- Principle and nutritional-physiological evaluation
- Formula diet
- Principle and products
- Examples of well-known diets
- Weight Watchers
- Concept and effectiveness
- Products and advantages and disadvantages
- Therapeutic fasting
- Types and physical processes
- Indications and contraindications
- Criticism and guidelines
Show chapter
Physiological Aspects of Nutrition
Within the subject of Physiological Aspects of Nutrition, participants learn how to determine the body composition of clients, taking into account various measurement methods.
In addition to body weight, body composition also includes the proportion of body fat, muscle mass and bone mass. Body weight is a composition of muscle percentage, body fat percentage, bone percentage, and water percentage.
The body fat percentage is the amount of body weight that consists of fat. The body composition can be determined using various methods.
One of these methods is the compartment model. This model divides the body into different compartments that contain nutrients and differ in size and nutrient concentration. The compartment model allows for a better understanding of absorption and distribution processes of nutrients in the body.
In addition to the physiological aspects of nutrition, the participants also learn about other interesting topics during the Nutrition Coach program.
In addition to body weight, body composition also includes the proportion of body fat, muscle mass and bone mass. Body weight is a composition of muscle percentage, body fat percentage, bone percentage, and water percentage.
The body fat percentage is the amount of body weight that consists of fat. The body composition can be determined using various methods.
One of these methods is the compartment model. This model divides the body into different compartments that contain nutrients and differ in size and nutrient concentration. The compartment model allows for a better understanding of absorption and distribution processes of nutrients in the body.
In addition to the physiological aspects of nutrition, the participants also learn about other interesting topics during the Nutrition Coach program.
- COMPARTMENT MODELS
- Body compartments and their meaning
- One-compartment model
- Two-compartment model
- Three-compartment model
- Four-compartment model
- BODY COMPOSITION
- Changes in body composition over the life course
- Differences in body composition between men and women
- Determination of total body fluid
- Total body water and its distribution
- DETERMINATION OF BODY COMPONENTS
- Lean body mass and fat content
- Standard values of the body fat percentage
- Practical example: Calculation of body composition
- ANTHROPOMETRY
- Measuring the body and its significance
- Measurement methods
- Body mass index (BMI)
- Broca index
- Waist-to-hip ratio (WHR)
- Skin fold thickness measurement to estimate the body fat content
- Determination of arm muscle circumference
- UNDERWATER WEIGHING AND BOD POD
- Principle of hydrodensitometry
- Measurement of body volume through air displacement
- BIOELECTRICAL IMPEDANCE ANALYSIS (BIA)
- Measurement principle and methods
- Factors influencing the measurement
- Interpretation of the results
- DUAL ENERGY X-RAY ABSORPTION METHOD (DEXA)
- Application and advantages of the DEXA method
- Accuracy and suitability for different groups of people
- PRACTICAL APPLICATION AND DETERMINATION OF BODY COMPOSITION
- Available devices and their use
- Calculations and measurements
Show chapter
Specialized Sports Nutrition
In this part, the knowledge of the course "Fundamentals of Sports Nutrition" in the basic module is expanded.
Participants learn about the optimal composition of sports nutrition for endurance sports and weight training. In addition, they get to know about the importance of the differences in nutritional needs during the performance and recovery phases of athletes.
Furthermore, the nutritional differences of amateur athletes and professional athletes are covered, and the importance of nutritional supplements and their appropriate use are discussed collaboratively.
In class, the knowledge of energy balance is to be repeated and expanded with knowledge of energy production, energy supply and aerobic/anaerobic glycolysis in sports.
Participants learn about the optimal composition of sports nutrition for endurance sports and weight training. In addition, they get to know about the importance of the differences in nutritional needs during the performance and recovery phases of athletes.
Furthermore, the nutritional differences of amateur athletes and professional athletes are covered, and the importance of nutritional supplements and their appropriate use are discussed collaboratively.
In class, the knowledge of energy balance is to be repeated and expanded with knowledge of energy production, energy supply and aerobic/anaerobic glycolysis in sports.
- SPORT AND NUTRITION
- Performance groups
- Energy balance
- Optimal sports nutrition
- Nutrition and sporting exertion
- Water balance specifically
- Nutritional supplements (supplements)
- Nutrition and regeneration
- Excursus - rumors, hot topics around protein
- Appendix: Product reviews
- PERFORMANCE GROUPS
- Professional athletes
- High-performance athletes
- Competitive athletes
- Amateur athletes
- Requirements and objectives for different sports
- ENERGY BALANCE
- Definition of calorie and joule
- Energy balance
- Energy storage (ATP, creatine phosphate, glycogen, fat)
- Energy production (aerobic and anaerobic)
- Factors influencing energy consumption
- Calculation of basal metabolic rate and power metabolic rate
- Total energy turnover
- Thermogenesis
- OPTIMAL SPORTS NUTRITION
- Characteristics and goals of optimal sports nutrition
- Nutrition pyramid for athletes
- Sport-specific nutrient requirements
- Nutritional mistakes and common problems
- Tips on food selection and preparation methods
- NUTRITION AND SPORTING EXERTION
- Meal planning around training
- Competition nutrition (pre-competition phase, competition phase, post-competition phase)
- Carboloading
- WATER BALANCE IN PARTICULAR
- Importance of fluid intake
- Osmolarity and ingredients of sports drinks
- Recipe suggestions for sports drinks
- NUTRITIONAL SUPPLEMENTS (SUPPLEMENTS)
- Definition and function of nutritional supplements
- Frequently used supplements (carbohydrate supplements, protein supplements, BCAAs, glutamine, HMB, creatine, carnitine)
- Micronutrients and their importance in sport
- Use, dosage and possible side effects
- NUTRITION AND REGENERATION
- Importance of nutrient intake for regeneration
- Supercompensation
- DIGRESSION - RUMORS, HOT TOPICS AROUND PROTEIN
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- Protein requirements and recommendations
- Principles such as protein junkies, protein flooding, protein cycling
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Module Nutrition Coach A-License Online
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Anatomy and physiology of digestion
In this subject, you will learn about the complex physiological processes that occur after food intake and the anatomical structure of our gastrointestinal tract.
The digestive tract is a complex mechanism that starts after food intake. Digestion begins in the mouth, where food is digested through chewing and mixing with saliva. The next step is the utilization of food in the stomach, where it is further broken down and mixed with gastric juice. Then, the food enters the small intestine, where most of the digestion and absorption take place. Digestion is finally completed in the large intestine, where the food is processed into stool.
The different areas of the digestive tract are introduced and explained in terms of how it functions. Before that, the structure and function of the biological membrane are explained. The biological membrane is a protective barrier that exists around each cell and prevents foreign substances from entering the cell. The membrane consists of a lipid bilayer surrounded by proteins. These proteins are responsible for regulating the influx of nutrients into the cell. Digestion is influenced by many factors, including the type of food, the amount of food, the time of day, and the overall health condition of the body.
This is a crucial subject for the nutritionist training program.
- DIGESTION
- Definition of digestion/digestive tract
- Digestive tract: structure and function of the mouth, stomach, small intestine and large intestine
- Intestinal flora
- METABOLIC PHYSIOLOGY
- The biological membrane
- Transport of substances
- Mitochondria
- ATP
- Enzymes
- Regulation of food intake
- Hormones
- Examples of the regulation of food intake
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Nutrition for groups of people
In this course, you will learn how human nutrition changes throughout life.
We will discuss which nutrients are essential for pregnant women and young children, and the differences in macro and micronutrient distribution in various age groups.
We will analyze fat-soluble and water-soluble vitamins and discuss which foods can meet the increased needs of a pregnant person. You will also be informed about the dietary recommendations that can be given to breastfeeding mothers and infants.
Furthermore, you will learn about the ideal macronutrient distribution in children and which foods are advantageous. We will clarify why childhood and adolescent obesity has increased significantly in recent decades and what measures can be taken to address it.
Together, we will discuss why nutrition varies so individually among older individuals. We will discuss vitamin intake and how to assess the current situation according to the latest nutritional report.
- NUTRITION DURING PREGNANCY
- Importance of nutrition for pregnant women
- Hormone production in pregnant women
- Weight gain
- Energy requirements
- Nutrient intake
- Nausea and vomiting
- Alcohol and its effects
- Vitamins (fat-soluble and water-soluble)
- Nutrition tips for pregnant women
- Danger of raw products
- Prenatal programming
- NUTRITION FOR BREASTFEEDING MOTHERS
- Importance of nutrition for breastfeeding mothers
- Weight gain and calorie requirements
- Vitamins and minerals
- Risks of breastfeeding
- Composition of breast milk
- Stages of nutrition in the first year of life
- Pre-feeding and preparing bottle feeds
- Complementary food
- Guide values for energy and nutrient intake
- Nutrient distribution and consumption quantities
- Obesity in children
- Importance of and adjustments to nutrition in old age
- Nutrition-related diseases in old age (sarcopenia, osteoporosis, immune senescence)
- Balanced nutrition in old age
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Nutritional ecology
In this subject, you will learn how environmental factors can affect our nutrition.
You will learn about the ecological aspects that influence human health and the challenges facing global agriculture and the world economy.
We will discuss the interrelationships between health, environment, and society, and the resources available to us. Environmental protection and how food production could be made more sustainable will also be addressed.
In addition, the terms "Ecological Footprint" and "Virtual Water" will be defined, and examples will be discussed together.
You will learn what organic farming means and how organic farming is practiced in Austria. Problems will be highlighted, and solutions regarding the use of agricultural land will be discussed.
Finally, we will explore together which enzymes and organic materials are biotechnologically utilized, and whether genetic engineering is as bad as its reputation.
- GENERAL
- Definition of terms
- Explanation of the term
- Sustainability as a normative orientation
- Multidimensionality
- DIMENSIONS OF NUTRITION
- Health dimension
- Environment dimension
- Society dimension
- Economic dimension
- Multidimensionality
- Relationship between nutrition, health and society
- Relationship between nutrition, environment and society
- Connection between nutrition, health, environment and society
- ENVIRONMENTAL PROTECTION
- Examples of air pollutants, climate protection, pesticides
- Health and the environment
- Water consumption and water pollution
- Land consumption and land requirements for food
- Climate and agriculture
- Emissions and climate impact
- Species decline and biodiversity
- Packaging and waste
- ORGANIC FARMING
- Basics of organic farming
- Problems and challenges
- Sectors of organic farming
- Organic farming and biogas
- BIOTECHNOLOGY AND GENETIC ENGINEERING
- Classic and modern biotechnology
- Genetic engineering: significance, methods, applications
- Green genetic engineering
- Importance and cultivation of genetically modified organisms
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Nutritional science
In the subject Nutrition Science, you will learn about the essential basics for a balanced diet.
The macronutrient groups of proteins, carbohydrates, and fats are discussed in detail. We will explore how these can be adapted to individual dietary types and examine vitamins and minerals in terms of their functions and recommendations.
You will learn what "nutrient" actually means and how dietary energy is defined. The functions of water will be explained, along with the deficiency states that occur with dehydration. Additionally, you will gain insight into how the delicate balance of the acid-base balance works and what the current status is in our population.
You will become familiar with the functions of macronutrients and how to incorporate them into everyday life sensibly. We will work on how to adjust macronutrient distribution to an individual and identify sources that have health-promoting effects in our bodies.
We will discuss how vitamins function in the body and what deficiency symptoms can occur with inadequate intake. We will also examine minerals in detail and which sources should be preferred.
Finally, an overview of secondary plant substances will be provided, defining their key effects.
- BASICS OF NUTRITION
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- Basic terms and definitions
- Water balance
- Acid-base balance
- MACRONUTRIENTS
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- Carbohydrates
- Classification
- Functions
- Recommendations and sources
- Glycemic index
- Proteins
- Classification
- Functions
- Recommendations and sources
- Biological value
- Fats
- Classification
- Functions
- Recommendations and sources
- Effect of different fatty acids
- Alcohol
- Absorption and metabolism
- Side effects
- MICRONUTRIENTS
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- Vitamins
- Fat-soluble vitamins (A, D, E, K)
- Water-soluble vitamins (B1, B2, B6, B12, C, folic acid, biotin, pantothenic acid, niacin)
- Minerals
- Bulk elements (calcium, magnesium, sodium, potassium, chloride, phosphorus, sulphur)
- Trace elements (iron, zinc, copper, manganese, fluorine, iodine, selenium, chromium, molybdenum)
- SECONDARY PLANT SUBSTANCES
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- Classification and importance
- Carotenoids, phytosterols, saponins, glucosinolates, polyphenols, protease inhibitors, terpenes, sulphides
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Nutritional medicine
In our modern society, we are constantly striving to optimize ourselves. We invest in our health, our education, and our careers. Nutrition is a crucial factor that we often neglect.
However, proper nutrition can not only keep our bodies healthy but also protect us from a variety of diseases. How do we eat right? Which foods are healthy and which are not? These are questions many people ask themselves.
In the subject of Nutritional Medicine in the Nutrition Trainer Training Program, you will explore the effects of nutrition on the human body. You will gain insight into which dietary mistakes can have negative effects on our organism and what diet-related diseases exist.
Diet-related diseases are widespread in industrialized countries. The most well-known diet-related diseases, such as obesity and diabetes mellitus, will be discussed, and we will provide an overview of gastrointestinal diseases and rheumatic diseases.
Both diseases have increased in recent years and affect more and more people. Obesity is a condition characterized by a high percentage of body fat. Diabetes mellitus is a metabolic disorder in which the body either does not produce insulin properly or does not respond properly to insulin.
Another important topic in this subject is food intolerance. Many people suffer from symptoms but do not know exactly what they have. You will also learn how labeling works in Germany and what you should consider if you have a food intolerance.
- DIET-RELATED DISEASES
- Overweight and obesity
- Diabetes mellitus
- Cardiovascular diseases
- Gastrointestinal diseases
- Functional and inflammatory diseases
- Food intolerances
- Rheumatic diseases
- Gout
- Osteoporosis
- OVERWEIGHT AND OBESITY
- Concept and definition
- Causes and
- Consequences
- Prevention and treatment
- DIABETES MELLITUS
- Definition and classification
- Causes and risk factors
- Symptoms and signs
- Diagnostic criteria
- Treatment and management
- CARDIOVASCULAR DISEASES
- High blood pressure (hypertension)
- Causes and risk factors
- Consequences and prevention
- GASTROINTESTINAL DISEASES
- Functional intestinal diseases
- Inflammatory bowel diseases
- Nutrition and management
- FOOD INTOLERANCES
- Allergies
- Lactose intolerance
- Fructose intolerance
- histamine intolerance
- RHEUMATIC DISEASES
- Nutrition and management
- OSTEOPOROSIS
- Causes and risk factors
- Nutrition and prevention
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Nutritional psychology
Food is one of the basic human needs. We eat to survive. But food is more than just a necessity. It is a need that must be satisfied both physically and emotionally.
We all have a connection to our food. Our eating habits are closely linked to our emotions and personality. In our culture, food is an important part of social gatherings. We eat to relax, to experience joy, and to find comfort.
In this course section, food preferences of different age groups and genders are highlighted. Eating disorders are also discussed in this course section. In addition to the different types of eating disorders, you will also learn about possible forms of therapy. Our dietary habits and our attitude towards our food have a significant impact on our health and our psychology.
In addition, we delve into supermarket psychology and the psychological tricks used by the food industry, such as how products are placed and why fruits and vegetables are located at the entrance area.
Eating psychology is a very exciting subject for participants in the Nutrition Trainer Training. Afterward, you will surely see shopping centers with a different perspective.
GENERAL
- Definition of nutritional psychology
- Linking nutrition and psychology
- Research topics in nutritional psychology
- Aims of nutritional psychology
- Historical development
- NUTRITIONAL BEHAVIOR
- Food vs. nutrition
- Motives for food selection
- Subjective optimization
- Habits and imprints
- Preference for sweet and salty foods
- Influence of the environment on taste preferences
- Learning and unlearning of preferences and aversions
- Socio-cultural influences
- Religious meanings
- NUTRITION AND EMOTION
- Influence of emotions on eating behavior
- Emotional associations with food
- Types of eating behavior (e.g. hedonist, health nut)
- Goals of food intake (e.g. comfort, reward, sense of community)
- Hunger and appetite
- Physical vs. emotional hunger
- Frustration eating and emotional regulation through eating
- NUTRITIONAL PSYCHOLOGY IN NUTRITIONAL COUNSELING
- Communication and intervention methods
- Behavior modification as a tool
- Approaches to behavior modification
- Learning models (classical and operant conditioning)
- Self-efficacy and attribution
- Resources and barriers
- Goal setting and SMART goals
- EATING DISORDERS
- Anorexia Nervosa
- Symptoms and course
- Treatment and interventions
- Bulimia Nervosa
- Diagnosis and treatment
- Binge eating disorder
- Diagnosis and characteristics
- Orthorexia Nervosa
- Characteristics and risks
- Psychogenic obesity
- Causes and treatment options
- SUPERMARKET PSYCHOLOGY
- Design and layout of supermarkets
- Influence of music, light and smells on buying behavior
- Product placement and sales strategies
- EATING BEHAVIOR IN RESTAURANTS
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- Influence of ambience, music and service on eating behavior
- Menu design and price psychology
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Health education
If you want to address "health" as a topic, there are several aspects to consider. First, you should know how to define "health" correctly and what preventive measures you can take. Health is not just the absence of illness but also a state of well-being. Secondly, its important to know what preventive measures can be taken to prevent diseases.
It is important that we familiarize ourselves with the various health measures implemented in our country so that we know how to promote our health. You will also learn how to improve your well-being and explore the specialization of corporate health promotion in more detail and what strategies should be pursued as a nutrition trainer.
This course will also give you an overview of the healthcare system and inform you about the various aspects of the topic, including the measures for disease prevention and how health projects are structured in the German-speaking region.
Corporate health promotion focuses on promoting the health of employees in companies. It considers the aspects of physical, mental, and social health. Corporate health promotion is an important part of human resources policies in companies and plays a central role in disease prevention.
You will also learn about the role of nutrition consultants in health promotion, the tasks they undertake, and how important nutrition is for health.
- DEFINITION HEALTH
- Definition of health
- Factors influencing health
- Exercise
- Nutrition
- Capacity for pleasure
- Consumer behavior
- Dependence and addiction
- Anxiety
- Ability to deal with conflict
- Communication skills
- Family and friends
- Workplace
- Stress
- Environment
- Traffic and noise
- hygiene
- HEALTH PROMOTION
- Goals of health promotion
- Levels of health promotion
- Macro level
- Meso level
- Micro level
- PREVENTION
- Goals of prevention
- Forms of prevention
- Primary prevention
- Secondary prevention
- Tertiary prevention
- WORKPLACE HEALTH PROMOTION (BGF)
- Objectives of workplace health promotion
- BGF interventions
- Project steps BGF
- HEALTH PROMOTION IN SCHOOLS
- Methods for health promotion in schools
- School buffet guideline
- INTERNATIONAL AND NATIONAL MEASURES
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- International measures
- EU Green Paper 2005
- EU White Paper 2007
- WHO European Action Plan on Food and Nutrition 2015-2020
- National measures
- National Action Plan on Nutrition (NAP.e)
- Examples of nationwide measures in Austria
- Trans fatty acids regulation
- Salt reduction program
- "Our school buffet" initiative
- "Eating right from the start" program
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Main nutrients
The macronutrient groups of proteins, carbohydrates, and fats are examined here from a chemical perspective.
The structure and function are discussed in detail, as well as the path of food from gastrointestinal digestion to the cell.
You gain insight into the chemical structure of a macronutrient and how complex molecules are constructed.
The function and physiology are discussed, as well as the detailed process of gastrointestinal digestion. You learn how the broken-down molecular parts are transported in the body and ultimately reach the cell.
The energy generation for each macronutrient is discussed in detail, including how the important energy carrier ATP is ultimately formed.
- MAIN NUTRIENTS
- fat
- Saturated fatty acids
- Monounsaturated fatty acids
- Polyunsaturated fatty acids
- Trans fatty acids
- Protein
- Essential amino acids
- Conditionally essential amino acids
- Non-essential amino acids
- Carbohydrates
- Monosaccharides
- Disaccharides
- Polysaccharides
- Oligosaccharides
- STRUCTURE
- Structure of carbohydrates
- Structure of proteins
- Structure of fats
- FUNCTION
- Function of carbohydrates in the human body
- Function of proteins in the human body
- Function of fats in the human body
- GASTROINTESTINAL DIGESTION
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- Digestion of carbohydrates
- Enzymatic cleavage
- Digestion of proteins
- Enzymes and processes in the stomach and small intestine
- Digestion of fats
- Emulsification and enzymatic cleavage
- ABSORPTION INTO THE CELL
- Absorption of carbohydrates in the small intestine
- Absorption of proteins in the small intestine
- Absorption of fats in the small intestine
- TRANSPORT IN THE BODY
- Transport of glucose in the blood
- Transport of amino acids in the blood
- Transport of fatty acids and triglycerides in the blood
- ENERGY PRODUCTION IN THE CELL
- Glycolysis and citrate cycle
- Oxidative phosphorylation
- Beta-oxidation of fatty acids
- Protein degradation and energy production from amino acids
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Herbology
In the Herbalism course, herbs and spices are discussed from A to Z.
You learn how to distinguish the different plants by their appearance and which ingredients can have a pharmacological effect. Practical application is also discussed, including recipes that are discussed and cooked.
The healing effects of herbs and spices are also discussed in the course. You will learn which herbs have influenced human nutrition for millennia and what cultural history has shaped the use of herbs. Herb gathering is examined closely, including potential mistakes.
You receive a comprehensive overview of the various herbs and spices and how to distinguish them. The use of plant parts in specific dishes and recipes is discussed, as well as their potential health benefits.
Finally, recipes are discussed and a selection is cooked.
- The importance of herbs and spices
- Power from nature
- Active ingredients and natural remedies
- Promoting and maintaining health
- Supporting well-being
- Variety of flavors and culinary use
- Cultural history of herbs
- The "original herbs"
- First products of herbal culture
- Use as a remedy in antiquity and the Middle Ages
- Modern medicine
- Herbal practice
- Definition and use of herbs and spices
- Safe handling of medicinal herbs
- Ingredients and their effects
- Health-promoting properties
- Secondary plant substances
- Collecting herbs and using them correctly
- Classification of herbs and spices from A-Z
- Practice
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- Guessing herbs and spices
- Recipes from nature
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Food labeling
In many countries, there are legal regulations governing the labeling of food products. In the German-speaking region, for example, there is the Regulation on the Nutritional Labeling of Foods (NWKV).
This regulation governs how a food product must be labeled in the German-speaking region. The aim of labeling is to provide consumers with relevant information about the food product so that they can achieve a healthy and balanced diet.
In this course of the Nutrition Trainer Training, we will focus on food labeling and learn about the most important legal guidelines. You will learn about changes in this area and what food producers need to pay attention to.
There is also an additional task for this course, where you will select various food products and work on their labeling and specified ingredients (E numbers, preservatives, colorings, etc.).
Food products may contain allergens that can cause reactions in sensitive individuals. For this reason, it is important that allergens are properly labeled. Food products containing allergens must indicate them on the packaging. In gastronomy, allergens must be indicated on the menu.
As an aspiring nutrition trainer, it is important to know what is contained in the foods that are consumed, so that you can recommend your clients the right foods they need. You will take a closer look at what is stated on a nutrient table and what else to consider when selecting foods.
- FOOD INFORMATION REGULATION
- Introduction
- Aim of the regulation
- Periods of validity
- FOOD LABELING
- Mandatory labeling elements
- Minimum font size and legibility
- Labeling of origin
- Calorie and nutritional information
- Imitations and allergens
- NUTRITION LABELING
- Mandatory information
- Supplementary nutritional information
- Requirements for the presentation
- ALLERGEN LABELING
- Allergens subject to mandatory labeling
- Presentation requirements
- FOOD ADDITIVES
- Definition and categories
- Labeling of additives
- Examples and functional classes
- EUROPEAN ARTICLE NUMBER CODE (EAN)
- Meaning and structure of the EAN code
- Areas of application
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Food science
The quality of the food we consume is crucial for our health.
In the course of Food Science in the Nutrition Trainer Training, we delve into the effects of food on the human body.
Food is categorized into various groups based on their origin. Food categories of animal origin include meat and meat products, dairy and dairy products, eggs, fish, and seafood. Plant-based foods are classified into grains and pseudocereals, legumes, fruits & vegetables, nuts, seeds, and sprouts. We delve deeper into these groups to provide you with more insight into the foods you consume.
Furthermore, we explore the various quality differences and how cultivation and breeding can influence food products. Additionally, we break down the nutrients contained in different foods and the processing steps that lead to the final product.
- ANIMAL FOODS
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- Meat and meat products
- Definition and legal basis
- Quality characteristics and freshness criteria
- Types of meat (beef, veal, pork, poultry, game)
- Meat products and offal
- Ingredients and nutritional values
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- Milk and dairy products
- Definition and composition
- Types of milk and their processing
- Dairy products (yogurt, cheese, quark)
- Ingredients and nutritional values
- Eggs
- Structure and composition
- Quality characteristics and storage
- Ingredients and nutritional values
- Fish and seafood
- Classification and origin
- Quality characteristics and freshness criteria
- Ingredients and nutritional values
- Milk and dairy products
- PLANT-BASED FOODS
- Cereals
- Definition and classification
- Processing methods (flour, semolina, meal)
- Ingredients and nutritional values
- Vegetables
- Classification and seasonality
- Quality characteristics and storage
- Ingredients and nutritional values
- Fruit
- Classification and seasonality
- Quality characteristics and storage
- Ingredients and nutritional values
- Nuts
- Classification and ingredients
- Health-relevant aspects
- Seeds and kernels
- Classification and ingredients
- Health-relevant aspects
- Seedlings and sprouts
- Definition and production
- Ingredients and nutritional values
- FOOD OF THE FUTURE
- Innovations in food production
- Sustainable and alternative protein sources
- Trends and developments in nutritional science
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Food toxicology
At first glance, the topic of Food Toxicology may not seem particularly interesting. However, upon closer examination, one quickly realizes that this is a very important subject. After all, it concerns our health.
Food toxins and food poisoning can be very dangerous and often even fatal. On one hand, plant substances (antinutrients), fungal toxins, and marine toxins can lead to poisoning in humans. On the other hand, bacteria, molds, and viruses can cause poisoning due to poor (kitchen) hygiene.
In this course, we will also explore the various types of poisonings and find out how to prevent them.
"The dose makes the poison" is a well-known saying that is very apt here. Many foods we eat every day can be toxic, but in small amounts, they are harmless. Therefore, it is important to know the quantity of a particular food you can consume before it becomes dangerous.
Foods can have a toxic effect if they contain toxins. These toxins can be of natural origin, such as alkaloids in various plant species. Mold fungi can also develop toxic substances called mycotoxins.
In rare cases, poisoning results from intoxication with foods contaminated with pollutants. These pollutants can occur accidentally in foods or be intentionally added. Examples of pollutants that can be found in foods include heavy metals, pesticides, and dioxins.
Therefore, it is important as an aspiring nutrition trainer to be aware of the risks of food toxins and food poisoning and to be able to take the necessary precautions.
- GENERAL
- Definition of toxicology
- Interdisciplinary field
- Toxicity of substances
- Important terms: toxicokinetics and toxicodynamics
- Routes of absorption
- Distribution and storage of toxic substances
- Excretion
- Organ manifestations
- Determination of limit values
- ANTINUTRITIVES - HERBAL INGREDIENTS
- lectins
- phytic acid
- saponins
- Biogenic amines
- Cyanogens
- Essential oils
- Oxalic acid
- FUNGAL POISONING
- Phalloides syndrome
- Orellanus syndrome
- Pantherina syndrome
- Psilocybin syndrome
- Gastrointestinal fungal syndrome
- MYCOTOXINS
- Aflatoxins
- Ochratoxins
- Patulin
- Toxins from Claviceps purpurea (ergot)
- MARINE TOXINS
- Diarrhetic Shellfish Poisoning (DSP)
- Paralytic Shellfish Poisoning (PSP)
- Neurotoxic Shellfish Poisoning (NSP)
- Amnesic Shellfish Poisoning (ASP)
- Ciguatera fish poisoning
- Scombrotoxin poisoning
- Hallucinatory fish poisoning
- MICROBIAL CONTAMINATION OF FOODSTUFFS
- Definitions: Infections, toxicoinfections, intoxications
- Common triggers: Salmonella, Campylobacter, Staphylococcus aureus
- Clostridium botulinum
- Enterotoxigenic Escherichia coli (ETEC)
- Enteroinvasive E.C. (EIEC)
- Enterohaemorrhagic E.C. (EHEC)
- Listeria monocytogenes
- Vibrio cholerae
- Viruses: Hepatitis A, Norwalk, Rotavirus
- Worms: Ascaris lumbricoides, Taenia saginata, Trichinella spiralis
- PREPARATION AND TOXIC SUBSTANCES
- Benefits of using heat
- Risks associated with the use of heat
- Formation of polycyclic aromatic hydrocarbons
- Formation of heterocyclic amines
- Formation of N-nitroso compounds
- OTHER POSSIBLE TOXIC SUBSTANCES
- Additives
- Residues and impurities
- Contamination from packaging material
- BASICS OF KITCHEN HYGIENE
- Worktop
- Washing up and dishwasher
- Stove
- Waste
- Pets
- Hazard analysis (HACCP)
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Our quality feature - State certified
Training certification
The course to become a nutrition trainer A-License is certified in Germany by the ZFU (Zul.-Nr.: 7344719), including the seminar on sports competence (Zul.-Nr.: 7324018c).
Institute Certification
As an accredited adult education institution, our curricula are regularly evaluated and recognized by government agencies and funding bodies. We are constantly striving to exceed current quality standards in order to guarantee you the best possible education. See our certifications for yourself.
Scholarship & Educational Leave
Can I get financial aid for my education?
At Flexyfit Sports Academy you have various opportunities to support your education. There are different scholarship programs at the state and EU levels, as well as tax incentives that serve as a basis.
Please note, however, that the decision on the assignment and extent of the scholarship is the absolute responsibility of the respective funding agency.
We are happy to help you finding a suitable finacial support and provide you with all the course information you need for a scholarship application. You must submit the application itself to the relevant funding agencies.
How does the scholarship work?
Depending on the finacial support program your training will be financed either by direct cost coverage after confirmation of the scholarship application (e.g. AMS) or by full or partial compensation after successful completion of the training (e.g. Waff). We recommend contacting the relevant funding institutions in person to find out about individual scholarship options.Can I take educational leave for my course?
Yes, the majority of our courses are suitable for educational leave
If you wish to study without quitting your job, you can arrange an educational leave with your employer. In this case you will be released from work for the duration of the course.
Plan your educational leave with us now! We are happy to help you determine your individual training needs in a personal, non-binding consultation .
How does education leave work?
You can take your educational leave for a maximum of 1 year within 4 years. There are 3 ways you can structure it:- Educational leave over a period of 12 months at a time
- Educational leave split, with each part lasting at least
2 months . The parts must be consumed within 4 years. - Educational leave with partial time off for studies extending over a period of 2 years
Please note that this is a general summary and it is advised that further details and conditions be obtained from the appropriate agencies or authorities.
For an educational leave, the approval of your employer is required. You must submit the educational plans issued by us, which include a volume of 20 hours per week for a full-time educational leave or at least 10 hours per week for a part-time educational leave.
In addition, it is necessary to provide regular evidence of the progress of your training, for example through examinations or attendance certificates issued by us.
Career afterwards - this is how it can continue after training
What is a nutrition trainer allowed to do in Austria?
Nutrition trainers can work either independently or in an employment relationship.
In Austria, medical nutrition counseling may only be performed by physicians, nutritional physicians, and dieticians.
These people work mainly with sick people who, for example, have food intolerances or diseases of the digestive tract. Nutrition trainers, on the other hand, work with healthy people.
They pass on the contents they have learned to healthy people as part of general knowledge transfer. You can therefore competently take on the following tasks, for example:
In Austria, medical nutrition counseling may only be performed by physicians, nutritional physicians, and dieticians.
These people work mainly with sick people who, for example, have food intolerances or diseases of the digestive tract. Nutrition trainers, on the other hand, work with healthy people.
They pass on the contents they have learned to healthy people as part of general knowledge transfer. You can therefore competently take on the following tasks, for example:
- Seminars, lectures, workshops and cooking classes on healthy nutrition
- Training and teaching of groups and individuals on different nutrition rules
- Selection of food suppliers
- Purchasing food
- Keeping calorie or weight charts
Writing nutrition plans for nutrition trainers is also not allowed in the context of self-employment. Knowledge transfer in the form of teaching activities (e.g.: in the context of lectures, workshops, seminars, etc.) is as such excluded from the scope of application of the Trade Regulation Act according to § 2 GewO, i.e. no trade license is required for this. Nutritional training is permitted if it does not encroach upon the area of nutritional counseling (§ 119 Abs.1 GewO).
What is a nutrition trainer allowed to do in Germany?
In Germany, the terms nutrition trainer and nutritionist are the same, but here a distinction is made between them and the medical profession of dietician. With the nutrition trainer training in Germany, one may supervise healthy people in a change of diet, or also advise people who want to fundamentally improve their diet.
Where do nutrition trainers work?
As a nutrition trainer, you can become self-employed and either impart your knowledge on the subject of nutrition directly to customers or work with groups in lectures, workshops and seminars.
In a permanent position, you work, for example, in fitness and wellness hotels as a contact person for all questions regarding healthy and balanced nutrition.
How does Flexyfit help me with my job search?
On our platform Sportkarriere we always list job advertisements of fitness studios. There you can apply directly for jobs as a fitness trainer, branch manager, instructor or studio employee.
Certified nutrition trainer - your career in the health sector
Become a nutrition expert!
In our training you will learn everything it takes to become a self-employed nutrition trainer or to work in wellness and health facilities.
Our online distance learning Dipl. Ernährungstrainer course allows you to perfectly fit your education to your life and schedule. To do this, our scripts and videos are available to you around the clock. This way, you can earn your online trainer license without having to adhere to fixed course or exam times.
What awaits you in our training?
We bring you up to date on nutrition and give you the tools that have proven particularly effective in practice. In addition to theoretical content, such as learning about anatomical and nutritional basics, practice-oriented topics such as creating nutrition plans, food science and health education therefore play a key role in our training.
Our training program is complemented by more specialized topics, such as herbalism, sports nutrition and food toxicology.
Conditions of participation
- Online or written registration
- Interest in nutrition topics
- Minimum age 18 years (For participants under 18 years, written parental consent is required for registration)
- Access to an Internet-enabled device with a camera
- Access to a stable internet connection
Certificate of completion
Our certificates are valid worldwide and are issued in different variants. On request, you will receive our certificate in several languages (DE, EN, ES), with country-specific information as well as with and without printed grades.
All these variants are available for free download on your online campus for a lifetime. In addition, depending on the learning package you purchase, you will receive a certificate of your choice, issued on special high-quality paper with embossed printing.
The following certificate (in several languages DE, EN, ES) will be awarded:
"Diploma nutrition trainer"
"Nutrition trainer A-License"
Do you have specific questions about training?
We are happy to help you by Kontakt by phone, via e-mail or chat. You may also find the answer to your question in our general FAQ or nutrition trainer FAQ.
Procedure & duration - This is how the training works
The training consists of 3 modules
Anschließend geht es an Ihre Fach-Spezialisierung, also Ihren gewählten Lehrgang.
(1)
Basic
Basic
Basismodul Sportkompetenz
ONLINE
Theoretical basic knowledge in 8 subjects.
(2)
B-Modul
B-Modul
Specialisation B-Licence
ONLINE
In this module you learn the basics of your specialised training.
(3)
A-Modul
A-Modul
Specialisation Diploma/A-Licence
ONLINE
This module adds professional content to your specialised knowledge.
Duration of the training
As our training courses are designed to be very flexible, the duration of the training depends heavily on your own learning initiative, the amount of time you spend each week and your prior knowledge.
With online distance learning courses, you set the tone!
Learn at your own pace, when and where you want. The Academy account accompanies you on your computer, tablet or smartphone and includes everything you need for the training.
You decide how you learn.
You have access to over 300 full HD learning videos in which our top speakers teach you training content. You can also read the same content in our scripts and presentations.
No pain, no gain (or certificate)
You earn your grade with practical exercises and voluntary additional tasks. These exercises can range from training protocols to written assignments to filming exercises.
Last but not least... a test
In your training you can expect multiple choice online exams, as well as an online final exam and a final exam in presence.
Detailed Course Contents
Extent of learning
956 E | Volume
SPK
200
Sports expertise
LE
675
eLearning | Presence
RE
12
Literature research
TE
60
Practical realization
AE
9
Additional tasks & examinations
This course is ideal for educational leave. Individual assessment and approval is carried out by the respective funding body. We will be happy to provide you with detailed information on the duration and procedure of educational leave. Contact us to arrange a consultation!
Participation in the face-to-face webinars is mandatory for educational leave and must be proven to the AMS. The participant is responsible for requesting confirmation of attendance. Confirmation of attendance of the face-to-face webinar will only be issued during each webinar if requested by the participant.
Module Sports expertise
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Anatomy
We educate the best trainers in the fitness branch. From start to finish of the education - and beyond!- we support and guide our students.
Functional anatomy is a foundation necessary for all trainers in exercise, fitness and sports. This subject provides a comprehensive introduction to the anatomy of the human body and a wellspring of important knowledge.
The course is constructed to present the information in an interesting and comprehensible manner and features different learning approaches appropriate for Fitness and Personal Trainers.
The goal is, to understand the relationship between movement patterns, the human body and relevant anatomical terminology.
- CELL SCIENCE (CYTOLOGY)
- General structure of the cell
- TISSUE SCIENCE (HISTOLOGY)
- Epithelial tissue
- CONNECTIVE, SUPPORTING & MUSCLE TISSUE
- The connective tissue
- The supporting tissue
- Muscle tissue
- NERVE TISSUE
- Functional and structural demarcation
- Structure of a nerve cell
- Auxiliary structures of the nervous tissue
- Task of the nervous tissue
- ORIENTATION ON THE HUMAN BODY
- Main axes and planes
- Position and direction designations
- BONE THEORY (OSTEOLOGY)
- Types of bone
- Truncus
- Upper extremity
- Lower extremity
- JOINTS
- Types of joints
- Auxiliary devices of the joints
- Description of joint movement
- Joint shapes
- The most important joints
- STRIATED MUSCLE
- Structure
- Classification of muscle types
- Auxiliary devices of the active musculoskeletal system
- M. TRAPEZIUS (TRAPEZIUS MUSCLE)
- M. RHOMBOIDEUS MAJOR (LARGE RHOMBOID MUSCLE)
- M. SERRATUS ANTERIOR (ANTERIOR SAW MUSCLE)
- M. DELTOIDEUS (DELTOID MUSCLE)
- M. PECTORALIS MAJOR (LARGE CHEST MUSCLE)
- M. LATISSIMUS DORSI (BROAD BACK MUSCLE)
- THE ROTATOR CUFF
- M. infraspinatus (infraspinatus muscle)
- M. supraspinatus (upper latissimus muscle)
- M. teres minor (small round muscle)
- M. subscapularis (lower shoulder blade muscle)
- M. BICEPS BRACHII (TWO-HEADED ARM FLEXOR)
- M. BRACHIALIS (ARM FLEXOR)
- M. BRACHIORADIALIS (UPPER ARM RADIAL MUSCLE)
- M. TRICEPS BRACHII (THREE-HEADED ARM EXTENSOR)
- M. ILIOPSOAS (LUMBAR MUSCLE)
- M. psoas major and m. psoas minor
- M. iliacus (iliac muscle)
- M. GLUTEUS MEDIUS (MIDDLE GLUTEAL MUSCLE)
- M. GLUTEUS MINIMUS (SMALL GLUTEAL MUSCLE)
- M. TENSOR FASCIAE LATAE (HAMSTRING MUSCLE)
- M. QUADRICEPS FEMORIS (FOUR-HEADED THIGH MUSCLE)
- M. BICEPS FEMORIS (TWO-HEADED THIGH MUSCLE)
- M. SEMIMEMBRANOSUS (PLATE TENDON MUSCLE)
- M. SEMITENDINOSUS (SEMI-TENDINOUS MUSCLE)
- M. SARTORIUS (SARTORIUS MUSCLE)
- M. PECTINEUS (RIDGE MUSCLE)
- M. GRACILIS (SLENDER MUSCLE)
- M. ADDUCTOR LONGUS (LONG THIGH EXTENSOR)
- M. ADDUCTOR BREVIS (SHORT THIGH EXTENSOR)
- M. ADDUCTOR MAGNUS (LARGE THIGH EXTENSOR)
- M. GASTROCNEMIUS (TWIN CALF MUSCLE)
- M. SOLEUS (CLOD MUSCLE)
- M. TIBIALIS ANTERIOR (ANTERIOR SHIN MUSCLE)
- M. TIBIALIS POSTERIOR (POSTERIOR SHIN MUSCLE)
- M. RECTUS ABDOMINIS (STRAIGHT ABDOMINAL MUSCLE)
- M. OBLIQUUS INTERNUS ABDOMINIS (INTERNAL OBLIQUE ABDOMINAL MUSCLE)
- M. OBLIQUUS EXTERNUS ABDOMINIS (EXTERNAL OBLIQUE ABDOMINAL MUSCLE)
- M. TRANSVERSUS ABDOMINIS (TRANSVERSE ABDOMINAL MUSCLE)
- M. QUADRATUS LUMBORUM (QUADRANGULAR LUMBAR MUSCLE)
- DIAPHRAGM (DIAPHRAGM)
- BACK STRETCHER
- VOCABULAR LIST
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Basic Nutrition
Our participants are introduced to the basics of sports nutrition.
As a foundation the composition of general nutrition including macro and micro nutrients, as well as the water balance, are discussed. In order to understand various correlations, the energy metabolism are explained in detail.
In addition, the effects of individual food components in the human body, as well as their importance in sports are covered.
As a foundation the composition of general nutrition including macro and micro nutrients, as well as the water balance, are discussed. In order to understand various correlations, the energy metabolism are explained in detail.
In addition, the effects of individual food components in the human body, as well as their importance in sports are covered.
- APPROACHES TO NUTRITION
- Scientific approach
- Alternative approaches
- Modern performance diets
- Actual and target state
- BASICS OF A HEALTHY DIET
- Macronutrients
- Micronutrients
- General water balance
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First aid & sports injuries
Since injuries are a daily occurrence in sports, it is important to know about the causes and consequences of the most common injuries. In case of an emergency the personal trainer must be able to react quickly and correctly.
In addition, the understanding of various injury patterns helps to be able to avoid them from happening.
In addition, the understanding of various injury patterns helps to be able to avoid them from happening.
- FIRST AID
- Recognizing an emergency situation
- Resuscitation procedure
- Selected risk factors
- Thermal problems
- SPORTS INJURIES - EMERGENCIES
- Open fracture
- Basilar skull fracture
- Spinal injury
- SPORTS INJURIES OF THE ACTIVE MOVEMENT APPARATUS
- Differentiation: Acute injuries and overuse injuries
- P-E-C-H principle
- Bruise
- Contusion
- Muscle strain/muscle fiber tear/muscle tear
- Myogelosis
- Overuse injuries to the active musculoskeletal system
- SPORTS INJURIES OF THE PASSIVE MUSCULOSKELETAL SYSTEM
- Fractures and fracture types
- Joint injuries
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Intro to Corporate Wellness Programs
More and more companies are integrating Corporate Wellness and similar health initiatives into their employee benefits packages. By doing so they promote the health and well-being of their employees, reducing the incidence of sick-leave and building healthier, stronger team dynamics.
Exactly why such initiatives are important is discussed in this introduction to the concept, as well as challenges that such initiatives face including organisational dysfunction.
Participants also learn about the advantages of corporate wellness and some trusted approaches and tools for finding and working with a company.
We offer suggestions on how to approach companies about Corporate Wellness, how to develop a corporate wellness concept and important organisational points to consider.
Participants will be exposed to some practical examples and will have the possiblity to perform group work on the topic.
- INTRODUCTION
- Definition of health
- Tasks of a BGF project
- Challenges for the BGF
- SUCCESS FACTORS FOR BGF
- Benefits for the employees
- Benefits for the company
- Proven instruments and fields of activity
- FIRST STEPS AS A TRAINER IN THE FIELD OF BGF
- General questions
- HEALTH-RELATED CHANGES
- Active and passive musculoskeletal system
- Cardiovascular system
- Nutrition
- Stress management
- ORGANIZATIONAL DISEASES
- Mobbing
- burnout
- Inner resignation
- EXERCISE RECOMMENDATIONS
- Correct posture at the workplace
- Stretching and strengthening the shoulder muscles
- Stretching the chest muscles and upper back
- Stretching the gluteal and core muscles
- Strengthening the back muscles with the Theraband
- Strengthening the back extensor muscles
- Further stretching and strengthening exercises
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Marketing & Customer Interaction
The unit on Marketing and Customer Interaction gives participants some insight into identifying, working with and marketing to their ideal customer. This is one of the most useful units for the aspiring trainer, as it helps them identify their place in the market, which makes for a more successful career start.
We begin by taking a look at Marketing itself to understand exactly what it is and of what relevance it has for personal trainers.
Important basic concepts such as USP, positioning, target market, etc. are introduced and different models from marketing such as the SMART Formula, marketing mix (7Ps) and more are explained.
The communication between trainer and client is also addressed in this unit. Various aspects of communication theory and some guidelines for successful communication are covered.
Upon completion of this subject, participants are able to develop marketing strategies for their product and/or services, ready to position themselves in a market rich in variety and full of possibility!
- THE ROLE OF THE TRAINER
- BASICS OF MARKETING
- Definition of marketing
- The first steps
- THE 4P'S OF MARKETING
- IMPORTANT POINTS FOR THE TRAINER
- Corporate identity
- Factors that influence the sporting activity
- Personal Trainer - Sales
- THE BASICS OF COMMUNICATION
- Rules for communication and the appearance of a personal trainer
- Basics of communication
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Physiology
A working understanding of human physiology and therefore the relationships between the various functions of the human body is crucial for anyone working in the exercise and fitness field. It is a requisite knowledge for the sufficient practice of their profession.
This course makes the relationships within the human organism graspable for everyone. Take a deep-dive into the human body and learn the functions of our organism for your new profession in fitness.
In this subject you will get a close look at energy metabolism needed for muscle activation, the circulatory system and the pulmonary system.
Any high quality education in fitness and exercise begins with the foundations of anatomy and physiology.
- WHAT IS PHYSIOLOGY?
- THE CARDIOVASCULAR SYSTEM
- The heart - shape and position
- Anatomy of the heart
- The excitation and stimulation system
- How the heart works
- The vascular system
- The circulatory system
- Important parameters of the cardiovascular system
- Adaptation reactions of the cardiovascular system
- Regulation of the circulatory system
- Diseases of the cardiovascular system
- THE BLOOD
- Composition of the blood
- Blood group properties
- THE IMMUNE SYSTEM
- Immune response
- The lymphatic system
- Lymphatic organs
- LUNGS AND RESPIRATION
- The respiratory system
- The upper respiratory tract
- The lower respiratory tract
- Functions of the respiratory system
- Disorders of the respiratory system
- THE ACID-BASE BALANCE
- Respiratory regulation
- Metabolic regulation
- Disorders of the acid-base balance
- THE NERVOUS SYSTEM
- Spatial classification of the nervous system
- Functional classification of the nervous system
- Reflexes
- Origin of a movement
- Analyzers
- DIGESTION
- The digestive organs
- Physiology of nutrition
- ENERGY METABOLISM AND ENERGY SUPPLY
- Adenosine triphosphate (ATP)
- Energy supply pathways
- Metabolic diseases and disorders
- ENDOCRINOLOGY
- Hormones
- The pituitary gland
- MUSCLE PHYSIOLOGY
- Tissue and organ
- Molecular mechanism of muscle contraction
- Smooth and striated muscles
- Origin, insertion and movement possibilities
- Direction of movement, function and innervation
- Proprioception
- Static (postural) and dynamic (movement) musculature
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Sports Psychology - Communication & Motivation
In this unit participants are prepared for successful communication with their clients on every level. In addition, we take a look at how the trainer or coach can go about dealing with their own goals and motives, which will in turn help them better understand their clients.
The right goal-setting and the proper approach to feedback are an important parts of this unit.
The way we manage stress as trainers and with our clients and a variety of learning strategies are explored so these skills can be integrated into your professional approach.
- GOALS
- Smart formula for goals
- Goal types
- LEARNING
- Types of learning
- STRESS, ANXIETY AND SELF-CONFIDENCE
- Stress management catalog
- Self-awareness
- Anxiety
- MOTIVES AND MOTIVATION
- Types of motivation
- Primary motives
- Basic needs in sport
- Motivational techniques
- Techniques of regeneration
- Work
- COMMUNICATION
-
- Circularity of behavior - Systemic thinking
- Forms of communication
- The 4 sides of a message
- Communication criteria
- V-A-K-O-G system
- Non-violent communication:
- Feedback
- Use + goal of communication
- Conversation techniques + resistance
- Resistance during conversations
- Techniques for dealing with objections/resistance
- Leadership and authority
- Additional points on the topic of communication
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Training theory
In this introduction to training theory we look at the foundations of training plan creation and management, including the principles of training, training methodology and factors that influence sports performance.
Because performance capacity, performance diagnostics, training and competition are so interrelated, they are covered together in this unit.
The second half of this unit Im zweiten Teil der Trainingslehre wird das Training als komplexer Handlungsprozess und im Zusammenhang mit Planung, Ausführung und Evaluation definiert und bewertet.
Ein wichtiger Teil der Trainingslehre ist nach wie vor die Trainingsplangestaltung, die mit Beispielen über die Möglichkeiten einer Trainingsplangestaltung praktisch vermittelt werden.
Um das Thema der Trainingswissenschaft zu vertiefen, laden wir regelmäßig internationale Top-Dozenten wie Univ. Prof. Dr. Paul Haber und Prof.em. Dr.phil. Dr.med. Dr. hc Jürgen Weineck zu uns in die Academy ein.
Unter anderem sind sie für die Bücher "Optimales Training" (Jürgen Weineck) und "Leistungsphysiologie" (Paul Haber) in der Trainingswissenschaft bekannt.
- DEFINITION OF TRAINING
- Complex athletic performance - performance components
- Biological principles of training
- Load components
- The principles of training design
- Overloads
- Functional adaptations through movement training
- FACTORS OF ATHLETIC PERFORMANCE
- Training goals
- Training content
- Training methods
- Training equipment
- The main forms of sport motor training
- CONDITION TRAINING - ENDURANCE
- Positive adaptive changes through endurance training
- Forms of endurance
- Endurance training methods
- STRENGTH TRAINING
- Effects of strength training on the skeletal muscles
- Working methods of the muscles
- Types of muscle fibers
- Strength training methods
- General methodological principles
- Intensification techniques
- Training equipment
- Forms of organization
- SPEED TRAINING
- Training to improve action and frequency speed
- Training to improve reaction speed
- Speed as a complex ability
- AGILITY TRAINING
- Determinants of agility
- Methodological principles - flexibility training
- Stretching methods
- Load components of stretching methods
- COORDINATION
- The coordinative abilities
- Aspects of coordination
- TECHNIQUE TRAINING
- Physiological principles of movement sequences
- Motor learning (learning sporting techniques)
- Methods and methodical principles of technique training
- TRAINING METHODOLOGY
- Basic methodological principles
- Methodical series of exercises
- The training session
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Module Nutrition Coach B-License
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Nutrition Recommendations and Support
In Nutrition Recommendation and Support, you learn the basic concepts of nutrition and nutrient requirements. You gain the knowledge to make sound recommendations to meet nutritional needs.
The definitions of a healthy diet according to the guidelines of the nutrition societies will be discussed. In addition, the legal principles are explained in order to clarify what services you are allowed to offer your clients after completing the training.
The course also introduces the national and international nutrition societies, as well as the recommended food classification of the DGE, ÖGE and the Swiss Society. Furthermore, you will get an overview of the nutritional recommendations of the individual countries and learn about the functions of vitamins, minerals and micronutrients in the body and their ideal intake levels.
The definitions of a healthy diet according to the guidelines of the nutrition societies will be discussed. In addition, the legal principles are explained in order to clarify what services you are allowed to offer your clients after completing the training.
The course also introduces the national and international nutrition societies, as well as the recommended food classification of the DGE, ÖGE and the Swiss Society. Furthermore, you will get an overview of the nutritional recommendations of the individual countries and learn about the functions of vitamins, minerals and micronutrients in the body and their ideal intake levels.
- BASIC DEFINITIONS
- Definitions of nutrition and nutrients
- Classification of nutrients
- NUTRIENT REQUIREMENTS
- What does the nutrient requirement include?
- Safe level of intake
- Minimum requirement/basic requirement
- Need to ensure adequate storage
- Average requirement/recommended intake
- Additional requirements
- Factors influencing the nutrient requirement
- Safety margin
- Requirements for determining the nutrient requirement
- Examples for proteins and vitamin C
- NUTRITIONAL RECOMMENDATIONS
- International and national nutrition societies
- Tasks of the nutrition societies
- DGE, ÖGE, SGE and their recommendations
- The 10 rules of the DGE and ÖGE
- DGE and ÖGE projects
- NUTRITIONAL STATUS
- Methods for determining nutritional status
- Nutritional status measurement
- Supply parameters and functional parameters
- NUTRITIONAL SURVEY METHODS
- Reasons for nutrition surveys
- Indirect methods (e.g. food balances)
- Direct methods (e.g. 24-hour survey, nutrition log)
- Implementation and practical examples
- LEGAL INFORMATION
-
- Legal aspects for qualified nutrition trainers
- Free trade and trade wording
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Forms of Nutrition and Diets
Industrialization has shaped the way people eat nowadays, which has led to the increasing popularity of convenience products and fast food. This development also has an impact on the health of people. More and more suffer from overweight and diet-related diseases. Therefore, it is important to deal with the topics of "types of nutrition and diets" and to learn about individual energy needs.
In the course Nutrition Forms and Diets as part of the Nutrition Trainer program, you will learn how to calculate daily energy needs, consumption and basic metabolic rate. Furthermore, you will learn about the different types of diets that are considered beneficial to health. These include vegetarianism, veganism, low fat diets, ketogenic diets and low carb diets.
Vegetarianism is a form of diet in in which only plant foods are eaten. A vegan diet is a form of vegetarianism but avoids all animal products, including milk, eggs, and honey. Low fat diets are diets that avoid eating foods that are high in fat. Ketogenic diets are diets in which the body uses mainly fats as a source of energy. Low carb diets are diets in which the amount of carbohydrates in the food is kept as low as possible.
In the course Nutrition Forms and Diets as part of the Nutrition Trainer program, you will learn how to calculate daily energy needs, consumption and basic metabolic rate. Furthermore, you will learn about the different types of diets that are considered beneficial to health. These include vegetarianism, veganism, low fat diets, ketogenic diets and low carb diets.
Vegetarianism is a form of diet in in which only plant foods are eaten. A vegan diet is a form of vegetarianism but avoids all animal products, including milk, eggs, and honey. Low fat diets are diets that avoid eating foods that are high in fat. Ketogenic diets are diets in which the body uses mainly fats as a source of energy. Low carb diets are diets in which the amount of carbohydrates in the food is kept as low as possible.
- DIFFERENT TERMS/DEFINITIONS
- Nutrition
- Wholesome nutrition
- Nutrition
- Healthy eating
- Healthy nutrition
- BASICS OF NUTRITION
- The human diet
- Healthy nutrition from a scientific perspective
- Nutrient-based recommendations
- Food-based recommendations
- Points of criticism
- THE ENERGY BALANCE
- Food energy
- Energy consumption
- Basal metabolic rate and influencing factors
- Power metabolism and PAL values
- Guide values for energy intake
- Calculating energy requirements
- BASICS OF A BALANCED DIET
- Goals and principles
- General recommendations
- Causes of an unbalanced diet
- Diet-related illnesses and errors
- SPECIAL FORMS OF NUTRITION
-
- Wholefood nutrition
- Vegetarianism
- Forms and advantages
- Disadvantages and lifestyle
- Veganism
- Principle and environmental compatibility
- Paleo diet
- Principle, advantages and disadvantages
- Low-fat diet
- Principle and disadvantages
- Ketogenic diet/anabolic diet
- Nutrient composition and feasibility
- Low-carb diets
- Metabolic diet and its advantages
- Atkins diet
- Phases and criticism
- Dukan diet
- Phases and principle
- Montignac diet
- Intermittent fasting
- Principle and advantages
- 10 in 2 or 1-0 diet
- Macrobiotics
- Principle and nutritional-physiological evaluation
- Ayurveda
- Principle and doshas
- TCM (Traditional Chinese Medicine)
- Principle and 5 elements
- Raw food nutrition
- Principle and nutritional-physiological evaluation
- Acid-base balance
- Principle and nutritional-physiological evaluation
- Formula diet
- Principle and products
- Examples of well-known diets
- Weight Watchers
- Concept and effectiveness
- Products and advantages and disadvantages
- Therapeutic fasting
- Types and physical processes
- Indications and contraindications
- Criticism and guidelines
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Physiological Aspects of Nutrition
Within the subject of Physiological Aspects of Nutrition, participants learn how to determine the body composition of clients, taking into account various measurement methods.
In addition to body weight, body composition also includes the proportion of body fat, muscle mass and bone mass. Body weight is a composition of muscle percentage, body fat percentage, bone percentage, and water percentage.
The body fat percentage is the amount of body weight that consists of fat. The body composition can be determined using various methods.
One of these methods is the compartment model. This model divides the body into different compartments that contain nutrients and differ in size and nutrient concentration. The compartment model allows for a better understanding of absorption and distribution processes of nutrients in the body.
In addition to the physiological aspects of nutrition, the participants also learn about other interesting topics during the Nutrition Coach program.
In addition to body weight, body composition also includes the proportion of body fat, muscle mass and bone mass. Body weight is a composition of muscle percentage, body fat percentage, bone percentage, and water percentage.
The body fat percentage is the amount of body weight that consists of fat. The body composition can be determined using various methods.
One of these methods is the compartment model. This model divides the body into different compartments that contain nutrients and differ in size and nutrient concentration. The compartment model allows for a better understanding of absorption and distribution processes of nutrients in the body.
In addition to the physiological aspects of nutrition, the participants also learn about other interesting topics during the Nutrition Coach program.
- COMPARTMENT MODELS
- Body compartments and their meaning
- One-compartment model
- Two-compartment model
- Three-compartment model
- Four-compartment model
- BODY COMPOSITION
- Changes in body composition over the life course
- Differences in body composition between men and women
- Determination of total body fluid
- Total body water and its distribution
- DETERMINATION OF BODY COMPONENTS
- Lean body mass and fat content
- Standard values of the body fat percentage
- Practical example: Calculation of body composition
- ANTHROPOMETRY
- Measuring the body and its significance
- Measurement methods
- Body mass index (BMI)
- Broca index
- Waist-to-hip ratio (WHR)
- Skin fold thickness measurement to estimate the body fat content
- Determination of arm muscle circumference
- UNDERWATER WEIGHING AND BOD POD
- Principle of hydrodensitometry
- Measurement of body volume through air displacement
- BIOELECTRICAL IMPEDANCE ANALYSIS (BIA)
- Measurement principle and methods
- Factors influencing the measurement
- Interpretation of the results
- DUAL ENERGY X-RAY ABSORPTION METHOD (DEXA)
- Application and advantages of the DEXA method
- Accuracy and suitability for different groups of people
- PRACTICAL APPLICATION AND DETERMINATION OF BODY COMPOSITION
- Available devices and their use
- Calculations and measurements
Show chapter
Specialized Sports Nutrition
In this part, the knowledge of the course "Fundamentals of Sports Nutrition" in the basic module is expanded.
Participants learn about the optimal composition of sports nutrition for endurance sports and weight training. In addition, they get to know about the importance of the differences in nutritional needs during the performance and recovery phases of athletes.
Furthermore, the nutritional differences of amateur athletes and professional athletes are covered, and the importance of nutritional supplements and their appropriate use are discussed collaboratively.
In class, the knowledge of energy balance is to be repeated and expanded with knowledge of energy production, energy supply and aerobic/anaerobic glycolysis in sports.
Participants learn about the optimal composition of sports nutrition for endurance sports and weight training. In addition, they get to know about the importance of the differences in nutritional needs during the performance and recovery phases of athletes.
Furthermore, the nutritional differences of amateur athletes and professional athletes are covered, and the importance of nutritional supplements and their appropriate use are discussed collaboratively.
In class, the knowledge of energy balance is to be repeated and expanded with knowledge of energy production, energy supply and aerobic/anaerobic glycolysis in sports.
- SPORT AND NUTRITION
- Performance groups
- Energy balance
- Optimal sports nutrition
- Nutrition and sporting exertion
- Water balance specifically
- Nutritional supplements (supplements)
- Nutrition and regeneration
- Excursus - rumors, hot topics around protein
- Appendix: Product reviews
- PERFORMANCE GROUPS
- Professional athletes
- High-performance athletes
- Competitive athletes
- Amateur athletes
- Requirements and objectives for different sports
- ENERGY BALANCE
- Definition of calorie and joule
- Energy balance
- Energy storage (ATP, creatine phosphate, glycogen, fat)
- Energy production (aerobic and anaerobic)
- Factors influencing energy consumption
- Calculation of basal metabolic rate and power metabolic rate
- Total energy turnover
- Thermogenesis
- OPTIMAL SPORTS NUTRITION
- Characteristics and goals of optimal sports nutrition
- Nutrition pyramid for athletes
- Sport-specific nutrient requirements
- Nutritional mistakes and common problems
- Tips on food selection and preparation methods
- NUTRITION AND SPORTING EXERTION
- Meal planning around training
- Competition nutrition (pre-competition phase, competition phase, post-competition phase)
- Carboloading
- WATER BALANCE IN PARTICULAR
- Importance of fluid intake
- Osmolarity and ingredients of sports drinks
- Recipe suggestions for sports drinks
- NUTRITIONAL SUPPLEMENTS (SUPPLEMENTS)
- Definition and function of nutritional supplements
- Frequently used supplements (carbohydrate supplements, protein supplements, BCAAs, glutamine, HMB, creatine, carnitine)
- Micronutrients and their importance in sport
- Use, dosage and possible side effects
- NUTRITION AND REGENERATION
- Importance of nutrient intake for regeneration
- Supercompensation
- DIGRESSION - RUMORS, HOT TOPICS AROUND PROTEIN
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- Protein requirements and recommendations
- Principles such as protein junkies, protein flooding, protein cycling
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Module Nutrition Coach A-License Online
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Anatomy and physiology of digestion
In this subject, you will learn about the complex physiological processes that occur after food intake and the anatomical structure of our gastrointestinal tract.
The digestive tract is a complex mechanism that starts after food intake. Digestion begins in the mouth, where food is digested through chewing and mixing with saliva. The next step is the utilization of food in the stomach, where it is further broken down and mixed with gastric juice. Then, the food enters the small intestine, where most of the digestion and absorption take place. Digestion is finally completed in the large intestine, where the food is processed into stool.
The different areas of the digestive tract are introduced and explained in terms of how it functions. Before that, the structure and function of the biological membrane are explained. The biological membrane is a protective barrier that exists around each cell and prevents foreign substances from entering the cell. The membrane consists of a lipid bilayer surrounded by proteins. These proteins are responsible for regulating the influx of nutrients into the cell. Digestion is influenced by many factors, including the type of food, the amount of food, the time of day, and the overall health condition of the body.
This is a crucial subject for the nutritionist training program.
- DIGESTION
- Definition of digestion/digestive tract
- Digestive tract: structure and function of the mouth, stomach, small intestine and large intestine
- Intestinal flora
- METABOLIC PHYSIOLOGY
- The biological membrane
- Transport of substances
- Mitochondria
- ATP
- Enzymes
- Regulation of food intake
- Hormones
- Examples of the regulation of food intake
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Nutrition for groups of people
In this course, you will learn how human nutrition changes throughout life.
We will discuss which nutrients are essential for pregnant women and young children, and the differences in macro and micronutrient distribution in various age groups.
We will analyze fat-soluble and water-soluble vitamins and discuss which foods can meet the increased needs of a pregnant person. You will also be informed about the dietary recommendations that can be given to breastfeeding mothers and infants.
Furthermore, you will learn about the ideal macronutrient distribution in children and which foods are advantageous. We will clarify why childhood and adolescent obesity has increased significantly in recent decades and what measures can be taken to address it.
Together, we will discuss why nutrition varies so individually among older individuals. We will discuss vitamin intake and how to assess the current situation according to the latest nutritional report.
- NUTRITION DURING PREGNANCY
- Importance of nutrition for pregnant women
- Hormone production in pregnant women
- Weight gain
- Energy requirements
- Nutrient intake
- Nausea and vomiting
- Alcohol and its effects
- Vitamins (fat-soluble and water-soluble)
- Nutrition tips for pregnant women
- Danger of raw products
- Prenatal programming
- NUTRITION FOR BREASTFEEDING MOTHERS
- Importance of nutrition for breastfeeding mothers
- Weight gain and calorie requirements
- Vitamins and minerals
- Risks of breastfeeding
- Composition of breast milk
- Stages of nutrition in the first year of life
- Pre-feeding and preparing bottle feeds
- Complementary food
- Guide values for energy and nutrient intake
- Nutrient distribution and consumption quantities
- Obesity in children
- Importance of and adjustments to nutrition in old age
- Nutrition-related diseases in old age (sarcopenia, osteoporosis, immune senescence)
- Balanced nutrition in old age
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Nutritional ecology
In this subject, you will learn how environmental factors can affect our nutrition.
You will learn about the ecological aspects that influence human health and the challenges facing global agriculture and the world economy.
We will discuss the interrelationships between health, environment, and society, and the resources available to us. Environmental protection and how food production could be made more sustainable will also be addressed.
In addition, the terms "Ecological Footprint" and "Virtual Water" will be defined, and examples will be discussed together.
You will learn what organic farming means and how organic farming is practiced in Austria. Problems will be highlighted, and solutions regarding the use of agricultural land will be discussed.
Finally, we will explore together which enzymes and organic materials are biotechnologically utilized, and whether genetic engineering is as bad as its reputation.
- GENERAL
- Definition of terms
- Explanation of the term
- Sustainability as a normative orientation
- Multidimensionality
- DIMENSIONS OF NUTRITION
- Health dimension
- Environment dimension
- Society dimension
- Economic dimension
- Multidimensionality
- Relationship between nutrition, health and society
- Relationship between nutrition, environment and society
- Connection between nutrition, health, environment and society
- ENVIRONMENTAL PROTECTION
- Examples of air pollutants, climate protection, pesticides
- Health and the environment
- Water consumption and water pollution
- Land consumption and land requirements for food
- Climate and agriculture
- Emissions and climate impact
- Species decline and biodiversity
- Packaging and waste
- ORGANIC FARMING
- Basics of organic farming
- Problems and challenges
- Sectors of organic farming
- Organic farming and biogas
- BIOTECHNOLOGY AND GENETIC ENGINEERING
- Classic and modern biotechnology
- Genetic engineering: significance, methods, applications
- Green genetic engineering
- Importance and cultivation of genetically modified organisms
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Nutritional science
In the subject Nutrition Science, you will learn about the essential basics for a balanced diet.
The macronutrient groups of proteins, carbohydrates, and fats are discussed in detail. We will explore how these can be adapted to individual dietary types and examine vitamins and minerals in terms of their functions and recommendations.
You will learn what "nutrient" actually means and how dietary energy is defined. The functions of water will be explained, along with the deficiency states that occur with dehydration. Additionally, you will gain insight into how the delicate balance of the acid-base balance works and what the current status is in our population.
You will become familiar with the functions of macronutrients and how to incorporate them into everyday life sensibly. We will work on how to adjust macronutrient distribution to an individual and identify sources that have health-promoting effects in our bodies.
We will discuss how vitamins function in the body and what deficiency symptoms can occur with inadequate intake. We will also examine minerals in detail and which sources should be preferred.
Finally, an overview of secondary plant substances will be provided, defining their key effects.
- BASICS OF NUTRITION
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- Basic terms and definitions
- Water balance
- Acid-base balance
- MACRONUTRIENTS
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- Carbohydrates
- Classification
- Functions
- Recommendations and sources
- Glycemic index
- Proteins
- Classification
- Functions
- Recommendations and sources
- Biological value
- Fats
- Classification
- Functions
- Recommendations and sources
- Effect of different fatty acids
- Alcohol
- Absorption and metabolism
- Side effects
- MICRONUTRIENTS
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- Vitamins
- Fat-soluble vitamins (A, D, E, K)
- Water-soluble vitamins (B1, B2, B6, B12, C, folic acid, biotin, pantothenic acid, niacin)
- Minerals
- Bulk elements (calcium, magnesium, sodium, potassium, chloride, phosphorus, sulphur)
- Trace elements (iron, zinc, copper, manganese, fluorine, iodine, selenium, chromium, molybdenum)
- SECONDARY PLANT SUBSTANCES
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- Classification and importance
- Carotenoids, phytosterols, saponins, glucosinolates, polyphenols, protease inhibitors, terpenes, sulphides
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Nutritional medicine
In our modern society, we are constantly striving to optimize ourselves. We invest in our health, our education, and our careers. Nutrition is a crucial factor that we often neglect.
However, proper nutrition can not only keep our bodies healthy but also protect us from a variety of diseases. How do we eat right? Which foods are healthy and which are not? These are questions many people ask themselves.
In the subject of Nutritional Medicine in the Nutrition Trainer Training Program, you will explore the effects of nutrition on the human body. You will gain insight into which dietary mistakes can have negative effects on our organism and what diet-related diseases exist.
Diet-related diseases are widespread in industrialized countries. The most well-known diet-related diseases, such as obesity and diabetes mellitus, will be discussed, and we will provide an overview of gastrointestinal diseases and rheumatic diseases.
Both diseases have increased in recent years and affect more and more people. Obesity is a condition characterized by a high percentage of body fat. Diabetes mellitus is a metabolic disorder in which the body either does not produce insulin properly or does not respond properly to insulin.
Another important topic in this subject is food intolerance. Many people suffer from symptoms but do not know exactly what they have. You will also learn how labeling works in Germany and what you should consider if you have a food intolerance.
- DIET-RELATED DISEASES
- Overweight and obesity
- Diabetes mellitus
- Cardiovascular diseases
- Gastrointestinal diseases
- Functional and inflammatory diseases
- Food intolerances
- Rheumatic diseases
- Gout
- Osteoporosis
- OVERWEIGHT AND OBESITY
- Concept and definition
- Causes and
- Consequences
- Prevention and treatment
- DIABETES MELLITUS
- Definition and classification
- Causes and risk factors
- Symptoms and signs
- Diagnostic criteria
- Treatment and management
- CARDIOVASCULAR DISEASES
- High blood pressure (hypertension)
- Causes and risk factors
- Consequences and prevention
- GASTROINTESTINAL DISEASES
- Functional intestinal diseases
- Inflammatory bowel diseases
- Nutrition and management
- FOOD INTOLERANCES
- Allergies
- Lactose intolerance
- Fructose intolerance
- histamine intolerance
- RHEUMATIC DISEASES
- Nutrition and management
- OSTEOPOROSIS
- Causes and risk factors
- Nutrition and prevention
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Nutritional psychology
Food is one of the basic human needs. We eat to survive. But food is more than just a necessity. It is a need that must be satisfied both physically and emotionally.
We all have a connection to our food. Our eating habits are closely linked to our emotions and personality. In our culture, food is an important part of social gatherings. We eat to relax, to experience joy, and to find comfort.
In this course section, food preferences of different age groups and genders are highlighted. Eating disorders are also discussed in this course section. In addition to the different types of eating disorders, you will also learn about possible forms of therapy. Our dietary habits and our attitude towards our food have a significant impact on our health and our psychology.
In addition, we delve into supermarket psychology and the psychological tricks used by the food industry, such as how products are placed and why fruits and vegetables are located at the entrance area.
Eating psychology is a very exciting subject for participants in the Nutrition Trainer Training. Afterward, you will surely see shopping centers with a different perspective.
GENERAL
- Definition of nutritional psychology
- Linking nutrition and psychology
- Research topics in nutritional psychology
- Aims of nutritional psychology
- Historical development
- NUTRITIONAL BEHAVIOR
- Food vs. nutrition
- Motives for food selection
- Subjective optimization
- Habits and imprints
- Preference for sweet and salty foods
- Influence of the environment on taste preferences
- Learning and unlearning of preferences and aversions
- Socio-cultural influences
- Religious meanings
- NUTRITION AND EMOTION
- Influence of emotions on eating behavior
- Emotional associations with food
- Types of eating behavior (e.g. hedonist, health nut)
- Goals of food intake (e.g. comfort, reward, sense of community)
- Hunger and appetite
- Physical vs. emotional hunger
- Frustration eating and emotional regulation through eating
- NUTRITIONAL PSYCHOLOGY IN NUTRITIONAL COUNSELING
- Communication and intervention methods
- Behavior modification as a tool
- Approaches to behavior modification
- Learning models (classical and operant conditioning)
- Self-efficacy and attribution
- Resources and barriers
- Goal setting and SMART goals
- EATING DISORDERS
- Anorexia Nervosa
- Symptoms and course
- Treatment and interventions
- Bulimia Nervosa
- Diagnosis and treatment
- Binge eating disorder
- Diagnosis and characteristics
- Orthorexia Nervosa
- Characteristics and risks
- Psychogenic obesity
- Causes and treatment options
- SUPERMARKET PSYCHOLOGY
- Design and layout of supermarkets
- Influence of music, light and smells on buying behavior
- Product placement and sales strategies
- EATING BEHAVIOR IN RESTAURANTS
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- Influence of ambience, music and service on eating behavior
- Menu design and price psychology
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Health education
If you want to address "health" as a topic, there are several aspects to consider. First, you should know how to define "health" correctly and what preventive measures you can take. Health is not just the absence of illness but also a state of well-being. Secondly, its important to know what preventive measures can be taken to prevent diseases.
It is important that we familiarize ourselves with the various health measures implemented in our country so that we know how to promote our health. You will also learn how to improve your well-being and explore the specialization of corporate health promotion in more detail and what strategies should be pursued as a nutrition trainer.
This course will also give you an overview of the healthcare system and inform you about the various aspects of the topic, including the measures for disease prevention and how health projects are structured in the German-speaking region.
Corporate health promotion focuses on promoting the health of employees in companies. It considers the aspects of physical, mental, and social health. Corporate health promotion is an important part of human resources policies in companies and plays a central role in disease prevention.
You will also learn about the role of nutrition consultants in health promotion, the tasks they undertake, and how important nutrition is for health.
- DEFINITION HEALTH
- Definition of health
- Factors influencing health
- Exercise
- Nutrition
- Capacity for pleasure
- Consumer behavior
- Dependence and addiction
- Anxiety
- Ability to deal with conflict
- Communication skills
- Family and friends
- Workplace
- Stress
- Environment
- Traffic and noise
- hygiene
- HEALTH PROMOTION
- Goals of health promotion
- Levels of health promotion
- Macro level
- Meso level
- Micro level
- PREVENTION
- Goals of prevention
- Forms of prevention
- Primary prevention
- Secondary prevention
- Tertiary prevention
- WORKPLACE HEALTH PROMOTION (BGF)
- Objectives of workplace health promotion
- BGF interventions
- Project steps BGF
- HEALTH PROMOTION IN SCHOOLS
- Methods for health promotion in schools
- School buffet guideline
- INTERNATIONAL AND NATIONAL MEASURES
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- International measures
- EU Green Paper 2005
- EU White Paper 2007
- WHO European Action Plan on Food and Nutrition 2015-2020
- National measures
- National Action Plan on Nutrition (NAP.e)
- Examples of nationwide measures in Austria
- Trans fatty acids regulation
- Salt reduction program
- "Our school buffet" initiative
- "Eating right from the start" program
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Main nutrients
The macronutrient groups of proteins, carbohydrates, and fats are examined here from a chemical perspective.
The structure and function are discussed in detail, as well as the path of food from gastrointestinal digestion to the cell.
You gain insight into the chemical structure of a macronutrient and how complex molecules are constructed.
The function and physiology are discussed, as well as the detailed process of gastrointestinal digestion. You learn how the broken-down molecular parts are transported in the body and ultimately reach the cell.
The energy generation for each macronutrient is discussed in detail, including how the important energy carrier ATP is ultimately formed.
- MAIN NUTRIENTS
- fat
- Saturated fatty acids
- Monounsaturated fatty acids
- Polyunsaturated fatty acids
- Trans fatty acids
- Protein
- Essential amino acids
- Conditionally essential amino acids
- Non-essential amino acids
- Carbohydrates
- Monosaccharides
- Disaccharides
- Polysaccharides
- Oligosaccharides
- STRUCTURE
- Structure of carbohydrates
- Structure of proteins
- Structure of fats
- FUNCTION
- Function of carbohydrates in the human body
- Function of proteins in the human body
- Function of fats in the human body
- GASTROINTESTINAL DIGESTION
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- Digestion of carbohydrates
- Enzymatic cleavage
- Digestion of proteins
- Enzymes and processes in the stomach and small intestine
- Digestion of fats
- Emulsification and enzymatic cleavage
- ABSORPTION INTO THE CELL
- Absorption of carbohydrates in the small intestine
- Absorption of proteins in the small intestine
- Absorption of fats in the small intestine
- TRANSPORT IN THE BODY
- Transport of glucose in the blood
- Transport of amino acids in the blood
- Transport of fatty acids and triglycerides in the blood
- ENERGY PRODUCTION IN THE CELL
- Glycolysis and citrate cycle
- Oxidative phosphorylation
- Beta-oxidation of fatty acids
- Protein degradation and energy production from amino acids
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Herbology
In the Herbalism course, herbs and spices are discussed from A to Z.
You learn how to distinguish the different plants by their appearance and which ingredients can have a pharmacological effect. Practical application is also discussed, including recipes that are discussed and cooked.
The healing effects of herbs and spices are also discussed in the course. You will learn which herbs have influenced human nutrition for millennia and what cultural history has shaped the use of herbs. Herb gathering is examined closely, including potential mistakes.
You receive a comprehensive overview of the various herbs and spices and how to distinguish them. The use of plant parts in specific dishes and recipes is discussed, as well as their potential health benefits.
Finally, recipes are discussed and a selection is cooked.
- The importance of herbs and spices
- Power from nature
- Active ingredients and natural remedies
- Promoting and maintaining health
- Supporting well-being
- Variety of flavors and culinary use
- Cultural history of herbs
- The "original herbs"
- First products of herbal culture
- Use as a remedy in antiquity and the Middle Ages
- Modern medicine
- Herbal practice
- Definition and use of herbs and spices
- Safe handling of medicinal herbs
- Ingredients and their effects
- Health-promoting properties
- Secondary plant substances
- Collecting herbs and using them correctly
- Classification of herbs and spices from A-Z
- Practice
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- Guessing herbs and spices
- Recipes from nature
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Food labeling
In many countries, there are legal regulations governing the labeling of food products. In the German-speaking region, for example, there is the Regulation on the Nutritional Labeling of Foods (NWKV).
This regulation governs how a food product must be labeled in the German-speaking region. The aim of labeling is to provide consumers with relevant information about the food product so that they can achieve a healthy and balanced diet.
In this course of the Nutrition Trainer Training, we will focus on food labeling and learn about the most important legal guidelines. You will learn about changes in this area and what food producers need to pay attention to.
There is also an additional task for this course, where you will select various food products and work on their labeling and specified ingredients (E numbers, preservatives, colorings, etc.).
Food products may contain allergens that can cause reactions in sensitive individuals. For this reason, it is important that allergens are properly labeled. Food products containing allergens must indicate them on the packaging. In gastronomy, allergens must be indicated on the menu.
As an aspiring nutrition trainer, it is important to know what is contained in the foods that are consumed, so that you can recommend your clients the right foods they need. You will take a closer look at what is stated on a nutrient table and what else to consider when selecting foods.
- FOOD INFORMATION REGULATION
- Introduction
- Aim of the regulation
- Periods of validity
- FOOD LABELING
- Mandatory labeling elements
- Minimum font size and legibility
- Labeling of origin
- Calorie and nutritional information
- Imitations and allergens
- NUTRITION LABELING
- Mandatory information
- Supplementary nutritional information
- Requirements for the presentation
- ALLERGEN LABELING
- Allergens subject to mandatory labeling
- Presentation requirements
- FOOD ADDITIVES
- Definition and categories
- Labeling of additives
- Examples and functional classes
- EUROPEAN ARTICLE NUMBER CODE (EAN)
- Meaning and structure of the EAN code
- Areas of application
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Food science
The quality of the food we consume is crucial for our health.
In the course of Food Science in the Nutrition Trainer Training, we delve into the effects of food on the human body.
Food is categorized into various groups based on their origin. Food categories of animal origin include meat and meat products, dairy and dairy products, eggs, fish, and seafood. Plant-based foods are classified into grains and pseudocereals, legumes, fruits & vegetables, nuts, seeds, and sprouts. We delve deeper into these groups to provide you with more insight into the foods you consume.
Furthermore, we explore the various quality differences and how cultivation and breeding can influence food products. Additionally, we break down the nutrients contained in different foods and the processing steps that lead to the final product.
- ANIMAL FOODS
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- Meat and meat products
- Definition and legal basis
- Quality characteristics and freshness criteria
- Types of meat (beef, veal, pork, poultry, game)
- Meat products and offal
- Ingredients and nutritional values
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- Milk and dairy products
- Definition and composition
- Types of milk and their processing
- Dairy products (yogurt, cheese, quark)
- Ingredients and nutritional values
- Eggs
- Structure and composition
- Quality characteristics and storage
- Ingredients and nutritional values
- Fish and seafood
- Classification and origin
- Quality characteristics and freshness criteria
- Ingredients and nutritional values
- Milk and dairy products
- PLANT-BASED FOODS
- Cereals
- Definition and classification
- Processing methods (flour, semolina, meal)
- Ingredients and nutritional values
- Vegetables
- Classification and seasonality
- Quality characteristics and storage
- Ingredients and nutritional values
- Fruit
- Classification and seasonality
- Quality characteristics and storage
- Ingredients and nutritional values
- Nuts
- Classification and ingredients
- Health-relevant aspects
- Seeds and kernels
- Classification and ingredients
- Health-relevant aspects
- Seedlings and sprouts
- Definition and production
- Ingredients and nutritional values
- FOOD OF THE FUTURE
- Innovations in food production
- Sustainable and alternative protein sources
- Trends and developments in nutritional science
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Food toxicology
At first glance, the topic of Food Toxicology may not seem particularly interesting. However, upon closer examination, one quickly realizes that this is a very important subject. After all, it concerns our health.
Food toxins and food poisoning can be very dangerous and often even fatal. On one hand, plant substances (antinutrients), fungal toxins, and marine toxins can lead to poisoning in humans. On the other hand, bacteria, molds, and viruses can cause poisoning due to poor (kitchen) hygiene.
In this course, we will also explore the various types of poisonings and find out how to prevent them.
"The dose makes the poison" is a well-known saying that is very apt here. Many foods we eat every day can be toxic, but in small amounts, they are harmless. Therefore, it is important to know the quantity of a particular food you can consume before it becomes dangerous.
Foods can have a toxic effect if they contain toxins. These toxins can be of natural origin, such as alkaloids in various plant species. Mold fungi can also develop toxic substances called mycotoxins.
In rare cases, poisoning results from intoxication with foods contaminated with pollutants. These pollutants can occur accidentally in foods or be intentionally added. Examples of pollutants that can be found in foods include heavy metals, pesticides, and dioxins.
Therefore, it is important as an aspiring nutrition trainer to be aware of the risks of food toxins and food poisoning and to be able to take the necessary precautions.
- GENERAL
- Definition of toxicology
- Interdisciplinary field
- Toxicity of substances
- Important terms: toxicokinetics and toxicodynamics
- Routes of absorption
- Distribution and storage of toxic substances
- Excretion
- Organ manifestations
- Determination of limit values
- ANTINUTRITIVES - HERBAL INGREDIENTS
- lectins
- phytic acid
- saponins
- Biogenic amines
- Cyanogens
- Essential oils
- Oxalic acid
- FUNGAL POISONING
- Phalloides syndrome
- Orellanus syndrome
- Pantherina syndrome
- Psilocybin syndrome
- Gastrointestinal fungal syndrome
- MYCOTOXINS
- Aflatoxins
- Ochratoxins
- Patulin
- Toxins from Claviceps purpurea (ergot)
- MARINE TOXINS
- Diarrhetic Shellfish Poisoning (DSP)
- Paralytic Shellfish Poisoning (PSP)
- Neurotoxic Shellfish Poisoning (NSP)
- Amnesic Shellfish Poisoning (ASP)
- Ciguatera fish poisoning
- Scombrotoxin poisoning
- Hallucinatory fish poisoning
- MICROBIAL CONTAMINATION OF FOODSTUFFS
- Definitions: Infections, toxicoinfections, intoxications
- Common triggers: Salmonella, Campylobacter, Staphylococcus aureus
- Clostridium botulinum
- Enterotoxigenic Escherichia coli (ETEC)
- Enteroinvasive E.C. (EIEC)
- Enterohaemorrhagic E.C. (EHEC)
- Listeria monocytogenes
- Vibrio cholerae
- Viruses: Hepatitis A, Norwalk, Rotavirus
- Worms: Ascaris lumbricoides, Taenia saginata, Trichinella spiralis
- PREPARATION AND TOXIC SUBSTANCES
- Benefits of using heat
- Risks associated with the use of heat
- Formation of polycyclic aromatic hydrocarbons
- Formation of heterocyclic amines
- Formation of N-nitroso compounds
- OTHER POSSIBLE TOXIC SUBSTANCES
- Additives
- Residues and impurities
- Contamination from packaging material
- BASICS OF KITCHEN HYGIENE
- Worktop
- Washing up and dishwasher
- Stove
- Waste
- Pets
- Hazard analysis (HACCP)
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Our quality feature - State certified
Training certification
The course to become a nutrition trainer A-License is certified in Germany by the ZFU (Zul.-Nr.: 7344719), including the seminar on sports competence (Zul.-Nr.: 7324018c). Institute Certification
As an accredited adult education institution, our curricula are regularly evaluated and recognized by government agencies and funding bodies. We are constantly striving to exceed current quality standards in order to guarantee you the best possible education. See our certifications for yourself.
Scholarship & Educational Leave
Can I get financial aid for my education?
At Flexyfit Sports Academy you have various opportunities to support your education. There are different scholarship programs at the state and EU levels, as well as tax incentives that serve as a basis.
Please note, however, that the decision on the assignment and extent of the scholarship is the absolute responsibility of the respective funding agency.
We are happy to help you finding a suitable finacial support and provide you with all the course information you need for a scholarship application. You must submit the application itself to the relevant funding agencies.
How does the scholarship work?
Depending on the finacial support program your training will be financed either by direct cost coverage after confirmation of the scholarship application (e.g. AMS) or by full or partial compensation after successful completion of the training (e.g. Waff). We recommend contacting the relevant funding institutions in person to find out about individual scholarship options.Can I take educational leave for my course?
Yes, the majority of our courses are suitable for educational leave
If you wish to study without quitting your job, you can arrange an educational leave with your employer. In this case you will be released from work for the duration of the course.
Plan your educational leave with us now! We are happy to help you determine your individual training needs in a personal, non-binding consultation .
How does education leave work?
You can take your educational leave for a maximum of 1 year within 4 years. There are 3 ways you can structure it:- Educational leave over a period of 12 months at a time
- Educational leave split, with each part lasting at least
2 months . The parts must be consumed within 4 years. - Educational leave with partial time off for studies extending over a period of 2 years
Please note that this is a general summary and it is advised that further details and conditions be obtained from the appropriate agencies or authorities.
For an educational leave, the approval of your employer is required. You must submit the educational plans issued by us, which include a volume of 20 hours per week for a full-time educational leave or at least 10 hours per week for a part-time educational leave.
In addition, it is necessary to provide regular evidence of the progress of your training, for example through examinations or attendance certificates issued by us.
Career afterwards - this is how it can continue after training
What is a nutrition trainer allowed to do in Austria?
Nutrition trainers can work either independently or in an employment relationship.
In Austria, medical nutrition counseling may only be performed by physicians, nutritional physicians, and dieticians.
These people work mainly with sick people who, for example, have food intolerances or diseases of the digestive tract. Nutrition trainers, on the other hand, work with healthy people.
They pass on the contents they have learned to healthy people as part of general knowledge transfer. You can therefore competently take on the following tasks, for example:
In Austria, medical nutrition counseling may only be performed by physicians, nutritional physicians, and dieticians.
These people work mainly with sick people who, for example, have food intolerances or diseases of the digestive tract. Nutrition trainers, on the other hand, work with healthy people.
They pass on the contents they have learned to healthy people as part of general knowledge transfer. You can therefore competently take on the following tasks, for example:
- Seminars, lectures, workshops and cooking classes on healthy nutrition
- Training and teaching of groups and individuals on different nutrition rules
- Selection of food suppliers
- Purchasing food
- Keeping calorie or weight charts
Writing nutrition plans for nutrition trainers is also not allowed in the context of self-employment. Knowledge transfer in the form of teaching activities (e.g.: in the context of lectures, workshops, seminars, etc.) is as such excluded from the scope of application of the Trade Regulation Act according to § 2 GewO, i.e. no trade license is required for this. Nutritional training is permitted if it does not encroach upon the area of nutritional counseling (§ 119 Abs.1 GewO).
What is a nutrition trainer allowed to do in Germany?
In Germany, the terms nutrition trainer and nutritionist are the same, but here a distinction is made between them and the medical profession of dietician. With the nutrition trainer training in Germany, one may supervise healthy people in a change of diet, or also advise people who want to fundamentally improve their diet.
Where do nutrition trainers work?
As a nutrition trainer, you can become self-employed and either impart your knowledge on the subject of nutrition directly to customers or work with groups in lectures, workshops and seminars.
In a permanent position, you work, for example, in fitness and wellness hotels as a contact person for all questions regarding healthy and balanced nutrition.
How does Flexyfit help me with my job search?
On our platform Sportkarriere we always list job advertisements of fitness studios. There you can apply directly for jobs as a fitness trainer, branch manager, instructor or studio employee.
Available course variations
Nutrition Coach A-License
Highlights
Language of Instruction
Course Module
Fitness Fundamentals
Fitness basics (presence)
Fitness Fundamentals Full HD Video Lessons
Nutrition Course Module Full HD Video Lessons
Included Course of Study
Learning Type / Learning Method
Course Modality
Study Method
Auditory & Visual Learning Style
Communicative & Kinesthetic Learning Style
Study Timeframe
Study Support (# all-inclusive)
Text & Presentation PDFs
Lectures Bookable as Classroom Units
Support via Online Campus, E-mail, Chat, Tel.
WhatsApp & On-site Support
Test/Dummy Exam
Bonus Modules
NADA Austria
Altitude Training - Prof. Dr. Weineck
Exam/Completion
Fitness Fundamentals Theory Exams Online
Final Exam
Certificate in DE, EN or ES
Certificate accepted worldwide & never expires
Academy Account (# all-inclusive)
Lifetime Access to Online Campus
Free Demo Account / Trial Package
Certificate Copy as Downloadable PDF
Certificate with Verification via QR-Code
Financial Aid
Financial Aid/Grant Opportunities
Paid Educational Leave (AT)
Grants for Businesses
Grants for Self-Employed Persons
Course Advising
Cost Estimate for Financial Aid Provider
Benefits
Job Openings Mailing List
Comprehensive Training Opportunities
Absolute Best Price & Service Offer
Online Courses
€ 1.690,-
EN
online
Optionally bookable
314
450
B-License
online
visual
recommended
suitable
Flexible
postable
Flexible date
up to 100%
non-binding
EN
Group attendance course
Optionally bookable
314
postable
B-License
online/presence
visual/motor
well suited
well suited
flexible + dates
postable
Flexible date
up to 100%
non-binding
One2One
€ 3.090,-
DE, EN
Individual Lessons
contain
314
450
B-License
One2One
visual/motor
suitable
recommended
individual
contain
individual
up to 100%
non-binding
Basic information on the learning variants:
- The training content is the same for each learning variant
- The examination period, duration of training and examination procedure are independent of the learning variant
- You can upgrade from distance learning to face-to-face or individual tuition. Individual module blocks can also be booked
- With the "face-to-face course" learning option, you can book and complete individual blocks in private lessons
- The final certificate does not differ, regardless of which learning variant you have completed the course in
- Your Academy account and the learning content will stay with you for the rest of your life
vor 2 Tagen
Auf Vollzeit-Berufstätige wird besonders Rücksicht genommen. Die Aufbereitung der Lernunterlagen (in der Kombination Buchform, Folien und Videos) ist großartig.
Ein wirklich tolles Team, sympathische und professionelle Vortragende, insgesamt ein top Ausbildungsinstitut, das ich jedem nur sehr weiterempfehlen kann. ⭐️⭐️⭐️⭐️⭐️
vor 6 Tagen
Einfach ein Top Team !
vor 15 Tagen
Interessanter und sehr umfangreicher Kursplan, kompetente Betreuung, sehr nettes Team, ganz einfach TOP und jederzeit gerne wieder.
18.11.2023
Schnelle Antwort auf alle Fragen.
11.11.2023
Schnelle Beratung, Top Service
07.11.2023
Sehr gute Unterstützung durch dem Personal, sowohl telefonisch als auch per Mail. Besonderen Dank an Sarah
17.10.2023
Ganz tolles Angebot und Service... jederzeit gerne wieder.
12.10.2023
Nett,
07.10.2023
Schnelle unkomplizierte Anmeldung. Ratenzahlung perfekt und man kann sich das lerntempo selbst anpassen
01.10.2023
Sportkompetenz + Fitnesstrainer B-Lizenz sind ein sehr umfangreicher Kurs, in dem jede Menge Wissen vermittelt wird, welches dem aktuellen wissenschaftlichen Stand entspricht. Man bekommt einen Gegenwert für sein Geld. Der Schwerpunkt liegt auf dem Maschinentraining. Neben bekannten Übungen, werden auch interessante Spezialübungen gezeigt. Was ich etwas vermisst habe sind klassische Hantelübungen (z.B. Kurzhantelüberzüge, Kreuzhebevarianten, Kniebeugen, Bankdrücken, Stirndrücken, SZ-Bizepscurls,... usw.), welche meiner Meinung nach insbesondere für Anfänger etwas besser geeignet sind als einige der gezeigten Kabelzugübungen. Was leider ebenfalls zu kurz kommt, sind Übungen für die Bauchmuskulatur. Hier bitte nachbessern.
Auf Nachrichten wird sehr schnell reagiert. Für das Fachgespräch habe ich innerhalb von 24 Stunden einen Termin bekommen. Ich werde auf jeden Fall weitere Kurse machen. Alles in allem kann ich den Kurs sehr empfehlen.
22.06.2023
Alles 👍
10.05.2023
Alles ist gut vorbereitet, die Kurse, die Mitarbeiter, perfekt.
10.05.2023
Die begleitung in eure Welt war sehr klar und deutig. Die mitarbeitarin hat mich von anfang an begleitet mit telefonate wo sie an alle meine fragen ein antwort gefunden hat. Und auch bei umstellund des Gutschein kauf haben mich die mitarbeiter sofort geholfen
25.04.2023
Aufbau, Unterlagen und Videos sind top, wenn man etwas benötigt reagieren sie schnell.
15.04.2023
Super Team, kompetent, geduldig und immer freundlich
07.04.2023
Kompetente Auskunft, gute Organisation super Kursangebot
01.04.2023
Tolle Academy
10.03.2023
Klasse Ausbildung, qualifiziertes Personal, guter Service
07.03.2023
Die Module sind sehr lehrreich gestaltet. Zudem sind die Videos sehr gut dargestellt und verständlich.
05.03.2023
Vielseitiges Kurs- und Ausbildungsangebot in dem auch verschiedene Richtungen kombiniert werden. Ganz toll!
Rating
Zoe Alina
2 weeks ago
Very well organized team, uncomplicated operation of online lessons, versatile informative script :) All in all top!
[+]
posted on
Susi Sorglos
2 weeks ago
I am very impressed with Flexyfit, always nice and helpful people. Very sympathetic. Thank you very much for your great support.
[+]
posted on
Anna Kober
3 weeks ago
Great training and super nice people. You can tell how much emphasis is placed on conveying the necessary knowledge to the course participants in an understandable way. I was even kindly allowed to take a course completely free of charge after there were somewhat problematic and disruptive participants in my group. I will 100% take more courses with you in the future because learning is extremely fun, especially thanks to the friendly staff!
[+]
posted on
Brigitte Moser
3 weeks ago
The entire flexyfit team is extremely friendly, prompt and helpful. The lecturers are competent and respond to the course participants. All learning materials were provided clearly and in sufficient detail. The additional videos mean there is something for every type of learner. All in all, the training and exam went well. I can definitely recommend flexyfit and will be happy to book and recommend further training courses with you again!
[+]
posted on
safa alj
a months ago
A great team - competent, friendly, always helpful and supportive - provided excellent support for the practical training. We recommend! :)
[+]
posted on
Dr. Michael Kohlberger, BSc MSc
a months ago
Great support and extensive course content. We recommend!
[+]
posted on
Florian Reining
a months ago
I really enjoyed training to become a B-license fitness trainer there. The teaching materials provided are great and flawless. I learned a lot of new things there and always enjoyed what I was doing. The team is great and is always there for you if you have any questions!
[+]
posted on
Hrvoje Stilin (Stilintrhasher)
a month ago
The best thing that could have happened to me is this academy. Access to participants is excellent. All employees are very competent, very professional and very friendly. A person can learn so much that it is indescribably good. I would recommend it to everyone. When I arrived in Austria I was looking for something like this and luckily I found this academy and signed up for the course without hesitation. Everything we get in return is worth 100 times more than what we pay. Indescribable experience, indescribable people, once again and 1000 times I say: Thank you for everything, thank you for this indescribable experience. THANK YOU, THANK YOU, THANK YOU
[+]
posted on
Magdalena Bartosch
a months ago
I was able to learn a lot of new things as part of my training at the Flexyfit Academy and was able to take on a new, demanding challenge with my chosen course. The structure of the training courses is very understandable and clear, so that you can master the distance learning course on your own without any problems. If there were any questions, ambiguities or isolated problems, the Academy team was always quick to help and we could always find a common solution. Here and there I would have liked a little more practical relevance. Nevertheless, I always felt very comfortable, had great speakers and with my degree as a qualified medical sports coach, many new doors are now open to me :)
[+]
posted on
Stefanie Graf
2 months ago
I was able to complete my chosen course very well and quickly. The team is very quick and courteous and you are always offered a good solution if there are any uncertainties. I will book again when I get the chance and can recommend the academy!
[+]
posted on
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