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Important informations
Recognized & Certified
Our team will be happy to advise you at any time by phone, chat or in person
With the Certified Nutrition Coach course, we make you a nutrition expert so that you know what is important when it comes to a healthy diet.
But how do you become a nutrition coach if you have very limited time and work commitments? Its simple: with our One2One learning option, you can flexibly design your training to become a nutrition coach to suit your needs.
Whether its nutrition in sport or everyday life, for pregnant women or small children - we show you what to look out for. From digestion and nutrients to food science, you will learn everything you need to know as a qualified nutrition coach. This will enable you to pass on your knowledge and help other people to find a healthier or more balanced diet.
You can also extend the course to include exercise and sport and can be perfectly combined with the fitness trainer, personal trainer or senior trainer courses, also with the One2One learning option.
Extent of learning
1070 E
EQF level
The training is based on EQF level 4 »
Course start
Possible immediately
Education costs
starting at €2.990,-
Learning variant
One2One
Obesity and health problems are constantly on the rise due to poor nutrition. The demand for qualified nutrition trainers is therefore increasing in equal measure. Start your career now in a growing industry and pursue a meaningful profession in which you help people to improve their health and quality of life.
You will pass on your knowledge to your customers in the form of workshops, lectures, seminars or individual coaching. You can work as a nutrition coach on your own or for wellness and health facilities, for example.
Theoretical content such as nutritional physiology and anatomical principles play a major role in the training, but the focus is also on practical topics such as creating nutritional concepts, food science and health education.
Specialized subjects such as food toxicology, sports nutrition and herbalism provide you with extensive specialist knowledge.
You will also build up a knowledge base ranging from anatomy to workplace health promotion and customer-oriented work via the basic module Sports Competence.
Our certificates are valid worldwide and are issued in different versions. On request, you can receive our certificate in several languages (DE, EN, ES), with country-specific information and with or without printed grades.
All these variants are available to you free of charge for a lifetime for downloading from your online campus. In addition, depending on the learning package you have purchased, you will receive a certificate of your choice, which will be issued on high-quality special paper with embossed printing.
The following certificate will be awarded (in several languages DE, EN, ES):
We are happy to help you by phone, e-mail or chat. However, you may find the answer to your question in our general FAQ or nutrition trainer FAQ.
You start your training with the basic module Sports Competence. You will learn theoretical knowledge in 8 subjects from videos and scripts, completing each subject with a short multiple-choice online exam.
You then move on to your subject specialization, i.e. your chosen course.
As our training courses are designed to be very flexible, the duration of the course depends heavily on your own learning initiative, the amount of time you spend each week and your previous knowledge.
You can start online at any time with the basic sports competence module. In this module, you will acquire important basic knowledge that will help you later on as a trainer, such as training theory or physiology.
You choose with whom, when and where you learn. The instructor focuses on your prior knowledge and adapts to your pace. In One2One you learn everything you need to know from theory and practice
You earn your grade with practical exercises and voluntary additional tasks. These exercises can range from training protocols and written assignments to filming exercises.
During your training, you can expect both multiple choice online intermediate exams and a final exam in person.
314
Sports expertise
675
Presence | Self-study
12
Literature research
60
Practical realization
9
Additional tasks & examinations
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
The basic module Sports Competence is approved by the German Central Agency for Distance Learning (ZFU) under the following number: 7324018c. The ZFU is the central authority for distance learning in Germany and works on the basis of the Distance Learning Protection Act (FernUSG). It decides on the approval of distance learning courses nationwide in order to guarantee a technically correct and generally professional distance learning course.
As a recognized institution in adult education, our curricula are regularly evaluated and recognized by state institutions and funding bodies. We are constantly striving to exceed current quality standards in order to guarantee you the best possible training. Convince yourself of our certifications.
There are a variety of funding options for training courses at the Flexyfit Sports Academy. State-specific and EU funding as well as tax-related options form the basis for this.
However, we would like to point out that the respective funding body is solely responsible for deciding on the allocation or amount of funding.
We will be happy to help you find a suitable funding body and compile all the course information you need for a funding application. You must submit the application itself to the funding body.
You can find an overview of the most important funding bodies here.
Depending on the funding institution, the training costs are either paid directly after the funding application has been confirmed (e.g. AMS) or reimbursed in full or in part after successful completion of the training (e.g. waff). Please contact the funding institutions yourself to find out how the funding works.
Yes, the majority of our courses are suitable for educational leave.
If you want to continue your education without terminating your employment, you can arrange educational leave with your employer. This means you will be released from work for the duration of your training.
Plan your educational leave with us now! We will be happy to clarify your individual training requirements with you in a personal, non-binding consultation.
You can take your educational leave for a maximum of 1 year within 4 years - there are 3 options:
It is important that your employer agrees to you taking educational leave. You must provide evidence of the training plans issued by us to the extent of 20 hours per week in the case of full-time educational leave, or at least 10 hours in the case of part-time educational leave.
You must regularly provide evidence of the progress of your training. For example, in the form of examinations or confirmation of attendance, which you will receive from us.
A nutrition coach is allowed to give nutritional recommendations to people who are physically healthy and need support, for example, to eat a more balanced diet, lose weight or build muscle.
In contrast to a nutritionist (also known as a dietician), a nutrition coach is not allowed to advise people with physical complaints and illnesses, such as food intolerances or diseases of the digestive tract, according to the trade regulations.
Nutrition trainers are not permitted to write nutrition plans as part of their self-employed activities. Knowledge transfer in the form of teaching activities (e.g. lectures, workshops, seminars, etc.) is excluded from the scope of the Trade Regulation Act in accordance with Section 2 GewO, i.e. no trade license is required for this. Nutritional training is permitted if it does not interfere with the area of nutritional advice (§ 119 Para. 1 GewO).
In Germany, the terms nutrition trainer and nutritionist are the same, but there is a difference to the medical profession of dietician. In Germany, nutrition trainers are allowed to support healthy people in changing their diet or advise people who want to fundamentally improve their diet.
As a nutrition trainer, you can become self-employed and either impart your knowledge on nutrition directly to customers or work with groups in lectures, workshops and seminars.
In a permanent position, for example, you will work in fitness and wellness hotels as a contact person for all questions relating to healthy and balanced nutrition.
We regularly list job advertisements from fitness studios on our Sportkarriere platform. There you can apply directly for jobs as a fitness trainer, branch manager, instructor or studio employee.
The Diploma/A-License is an extended version of the B-License training.
We recommend the B-license above all to optimize your own nutrition and to deal with the topics for a healthy life. The A-license training courses are well suited to starting a career in the respective field.
If you want to start your career as a nutrition trainer, we recommend the Diploma Nutrition Trainer course. In this course, you will learn more detailed content for professional application.
Our training courses can be paid for conveniently in installments, with no additional costs! Our team will be happy to help you with a payment plan.
If you have already completed an apprenticeship with us and are interested in a further course, the Sports Competence module will be credited to you.
If you are studying at a university, we can sometimes credit individual subjects. For example, if you have trained in the medical field, experience has shown that the subjects of anatomy and physiology can often be credited. If you have completed training with another provider of adult education (e.g. online trainer license, Vitalakademie, etc.), we will have to assess individually whether something can be credited.
Once you have booked, you will have full access to your Academy account and your learning materials. You can cancel your booking at any time within 14 days without giving a reason. This will not incur any costs for you! The (first) invoice will be sent to you by e-mail approximately 3 weeks after registration.
Obesity and health problems are constantly on the rise due to poor nutrition. The demand for qualified nutrition trainers is therefore increasing in equal measure. Start your career now in a growing industry and pursue a meaningful profession in which you help people to improve their health and quality of life.
You will pass on your knowledge to your customers in the form of workshops, lectures, seminars or individual coaching. You can work as a nutrition coach on your own or for wellness and health facilities, for example.
Theoretical content such as nutritional physiology and anatomical principles play a major role in the training, but the focus is also on practical topics such as creating nutritional concepts, food science and health education.
Specialized subjects such as food toxicology, sports nutrition and herbalism provide you with extensive specialist knowledge.
You will also build up a knowledge base ranging from anatomy to workplace health promotion and customer-oriented work via the basic module Sports Competence.
Our certificates are valid worldwide and are issued in different versions. On request, you can receive our certificate in several languages (DE, EN, ES), with country-specific information and with or without printed grades.
All these variants are available to you free of charge for a lifetime for downloading from your online campus. In addition, depending on the learning package you have purchased, you will receive a certificate of your choice, which will be issued on high-quality special paper with embossed printing.
The following certificate will be awarded (in several languages DE, EN, ES):
We are happy to help you by phone, e-mail or chat. However, you may find the answer to your question in our general FAQ or nutrition trainer FAQ.
You start your training with the basic module Sports Competence. You will learn theoretical knowledge in 8 subjects from videos and scripts, completing each subject with a short multiple-choice online exam.
You then move on to your subject specialization, i.e. your chosen course.
As our training courses are designed to be very flexible, the duration of the course depends heavily on your own learning initiative, the amount of time you spend each week and your previous knowledge.
You can start online at any time with the basic sports competence module. In this module, you will acquire important basic knowledge that will help you later on as a trainer, such as training theory or physiology.
You choose with whom, when and where you learn. The instructor focuses on your prior knowledge and adapts to your pace. In One2One you learn everything you need to know from theory and practice
You earn your grade with practical exercises and voluntary additional tasks. These exercises can range from training protocols and written assignments to filming exercises.
During your training, you can expect both multiple choice online intermediate exams and a final exam in person.
314
Sports expertise
675
Presence | Self-study
12
Literature research
60
Practical realization
9
Additional tasks & examinations
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
The basic module Sports Competence is approved by the German Central Agency for Distance Learning (ZFU) under the following number: 7324018c. The ZFU is the central authority for distance learning in Germany and works on the basis of the Distance Learning Protection Act (FernUSG). It decides on the approval of distance learning courses nationwide in order to guarantee a technically correct and generally professional distance learning course.
As a recognized institution in adult education, our curricula are regularly evaluated and recognized by state institutions and funding bodies. We are constantly striving to exceed current quality standards in order to guarantee you the best possible training. Convince yourself of our certifications.
There are a variety of funding options for training courses at the Flexyfit Sports Academy. State-specific and EU funding as well as tax-related options form the basis for this.
However, we would like to point out that the respective funding body is solely responsible for deciding on the allocation or amount of funding.
We will be happy to help you find a suitable funding body and compile all the course information you need for a funding application. You must submit the application itself to the funding body.
You can find an overview of the most important funding bodies here.
Depending on the funding institution, the training costs are either paid directly after the funding application has been confirmed (e.g. AMS) or reimbursed in full or in part after successful completion of the training (e.g. waff). Please contact the funding institutions yourself to find out how the funding works.
Yes, the majority of our courses are suitable for educational leave.
If you want to continue your education without terminating your employment, you can arrange educational leave with your employer. This means you will be released from work for the duration of your training.
Plan your educational leave with us now! We will be happy to clarify your individual training requirements with you in a personal, non-binding consultation.
You can take your educational leave for a maximum of 1 year within 4 years - there are 3 options:
It is important that your employer agrees to you taking educational leave. You must provide evidence of the training plans issued by us to the extent of 20 hours per week in the case of full-time educational leave, or at least 10 hours in the case of part-time educational leave.
You must regularly provide evidence of the progress of your training. For example, in the form of examinations or confirmation of attendance, which you will receive from us.
A nutrition coach is allowed to give nutritional recommendations to people who are physically healthy and need support, for example, to eat a more balanced diet, lose weight or build muscle.
In contrast to a nutritionist (also known as a dietician), a nutrition coach is not allowed to advise people with physical complaints and illnesses, such as food intolerances or diseases of the digestive tract, according to the trade regulations.
Nutrition trainers are not permitted to write nutrition plans as part of their self-employed activities. Knowledge transfer in the form of teaching activities (e.g. lectures, workshops, seminars, etc.) is excluded from the scope of the Trade Regulation Act in accordance with Section 2 GewO, i.e. no trade license is required for this. Nutritional training is permitted if it does not interfere with the area of nutritional advice (§ 119 Para. 1 GewO).
In Germany, the terms nutrition trainer and nutritionist are the same, but there is a difference to the medical profession of dietician. In Germany, nutrition trainers are allowed to support healthy people in changing their diet or advise people who want to fundamentally improve their diet.
As a nutrition trainer, you can become self-employed and either impart your knowledge on nutrition directly to customers or work with groups in lectures, workshops and seminars.
In a permanent position, for example, you will work in fitness and wellness hotels as a contact person for all questions relating to healthy and balanced nutrition.
We regularly list job advertisements from fitness studios on our Sportkarriere platform. There you can apply directly for jobs as a fitness trainer, branch manager, instructor or studio employee.
The Diploma/A-License is an extended version of the B-License training.
We recommend the B-license above all to optimize your own nutrition and to deal with the topics for a healthy life. The A-license training courses are well suited to starting a career in the respective field.
If you want to start your career as a nutrition trainer, we recommend the Diploma Nutrition Trainer course. In this course, you will learn more detailed content for professional application.
Our training courses can be paid for conveniently in installments, with no additional costs! Our team will be happy to help you with a payment plan.
If you have already completed an apprenticeship with us and are interested in a further course, the Sports Competence module will be credited to you.
If you are studying at a university, we can sometimes credit individual subjects. For example, if you have trained in the medical field, experience has shown that the subjects of anatomy and physiology can often be credited. If you have completed training with another provider of adult education (e.g. online trainer license, Vitalakademie, etc.), we will have to assess individually whether something can be credited.
Once you have booked, you will have full access to your Academy account and your learning materials. You can cancel your booking at any time within 14 days without giving a reason. This will not incur any costs for you! The (first) invoice will be sent to you by e-mail approximately 3 weeks after registration.
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