Healthy Eating & Weight Loss Coach (HWL)

canfitpro’s Nutrition Certification

ICE BREAKER

Healthy Eating & Weight Loss Coach

Agenda

Welcome: Program Overview

●Fundamentals of Nutrition (FON)●Series of online webinars & two quizzes

●Healthy Eating & Weight Loss Coach (HWL)●eManual / Online Course●In-Class Course●Online Exam

●Expectations of students

Hydration

How much water are YOU drinking per day?

• Hydration guidelines:

• Why is hydration an important factor in weight loss?

The Guiding Principles

Making better choices more often Weight loss Everyone is unique Creating a healthy/healthier lifestyle

Pyramid of Integrated Nutrition

The Wheel of Integrated Nutrition

The Wheel of Integrated Nutrition

Chapter 1

The Epidemic:

Overweight, Obese and Morbid Obesity

Is there a demand for weight loss?

• Are we fatter than we think? (the statistics)

• Understanding “fat”

• Understanding & identifying disordered eating

• The demand /need for weight loss

Standards of Practise

• Evaluate client needs in nutrition, based on the counseling foundations in the HWL program

• Provide general fat (weight) loss education based on the canfitpro food pyramid

Standards of Practise Continued

• Refer a client to a qualified nutrition professional should they require specific information on dietary requirements, vitamins, minerals or other supplements or any other aspects of wellness.

• Promote the benefits of regular physical activity for weight loss, a balanced lifestyle in combination with a healthy diet.

Chapter 2

The Physiology of Digestion

and Weight Loss

The Journey of Food

Digestion and Absorption of Fat• Minimal digestion in mouth, esophagus and stomach.• Fully digested in small intestine with hormones and

enzymes.• Emulsified via bile, bile produced in liver.• Converted into monoglycerides, glycerol and free fatty

acids.• Glycerol and short- and medium – chained absorbed into

blood stream, longer chains enter the lymphatic system.• 1 gram of dietary fat = 9 kilocalories

Digestion and Absorption of Carbohydrates

• Digestion begins in the mouth with saliva and salivary amylase.

• In the stomach amylase removed via stomach acid.• Presence of fiber slows process down.• In small intestine enzymes breakdown disaccharide

molecules.• Fiber is digested in the large intestine.• Monosaccharides are absorbed through the intestinal wall

into the blood stream, converted into glucose by liver.• 1 gram of carbohydrates = 4 kilocalories

Digestion and Absorption of Protein• Very little digestion occurs until protein reaches the

stomach.• Hydrochloric acid begins to detangle & denature protein

bonds preparing for further digestion in small intestine.• In small intestine broken down into peptides, amino acids &

chains.• Amino acids absorbed through the intestinal wall into blood

stream.• 1 gram of protein = 4 kilocalories

Chapter 3

Macronutrients

Fats• Essential for health, required for cell formation, transporting vitamins A,D,E &

K, feeling of fullness, hormone function, protects organs, necessary for nerve transmission.

• Efficient fuel source.• Types of fat

●Saturated Fats●Conjugated linoleic acids (CLAs)

●Monounsaturated Fatty Acids (MUFAs)●Omega - 9

●Polyunsaturated Fatty Acids (PUFAs)●Omega – 3, Omega – 6,

• Should make up between 20 - 40% total daily calories

Carbohydrates

• Highly processed, moderately processed, whole, naturally occurring, unprocessed, high fiber, simple, complex etc

• Provide vital energy to bodily tissues and organs.• Fiber found in whole-food carbohydrate sources.• Potential harmful effects of processed carbohydrates.• Glycemic load• Should make up 25 – 55% of total daily calories

Protein• Second largest percentage of bodily material 45%.• Needed for growth and repair, bodily function and energy.• Made of 21 amino acids.

●9 Essential must be obtained from diet●12 Non-essential are produced by the body

• Essential in losing excess body fat.●Muscle sparing●Satiating●Manages blood sugar and insulin.●Less likely stored as fat

• Should make up between 25 – 35% total daily calories.

Macronutrient Activity

Case studies

Highlight the immediate concerns

Suggestions for healthier choices

Chapter 4

Micronutrients

Vitamins and Minerals

• What is RDA? • Fat-soluble• Water-soluble• Phytonutrients

In Need of Micronutrients

Case study:

Which micronutrients are most beneficial Why How to introduce to case study diet

Chapter 5

Optimizing Food for

Weight Loss

Goal Setting

• SMART GOALS●Identify●Coaching to create●Creation

• Guiding to overcome obstacles in goal setting

Improve Your Eating Goals

Evaluate, Assess & Guide:• Assess the mock Healthy Eating &

Exercise Balance Evaluation Form• You are to come up with SMART goal(s) from your

analysis of the Evaluation Form and the description of the mock client (provided on the form)

• Refer to the Pyramid and the Wheel

What’s Your Take?

DISCUSS & DEBATE

Remember the: Wheel & Pyramid of Integrated Nutrition

Chapter 6

Food Intake Practices

Reading Food Labels:

1.Serving size2.Energy Value3.Protein Content4.Breakdown of fat content5.Carbohydrate content6.Nutrient values7.% DV = how much of a certain nutrient is present in one serving of food (5/15 rule)8.Ingredients you want less of or in moderation9.Ingredients you want more of

REE, AEE & TEE

Using the case study, calculate the client’s REE/AEE/TEE.

Goal: to determine the TEE

Eating out… healthily

Chapter 8

Using Nutrition to Increase Biological Energy

and Enhance Weight Loss

Chapter 8

• Nutrition for high intensity• Nutrition for moderate intensity• Nutrition for lower intensity

Chapter 9

Diet Concepts and Popular Diets

Activity

Give one pro and one con for each of the following:

Macronutrient focused diets Alkaline diet Hormone diet Food group excluding diets Crash diets Detoxification diets

Chapter 7 and Chapter 10

Factors Affecting Weight Loss

&

The Psychology of Weight Loss

Transtheoretical Model of Change

1. Pre-contemplation2. Contemplation3. Preparation4. Action5. Maintenance

Activity: The Client Intake

• In groups of 3 (1 client, 1 coach, 1 observer), identify what stage of change a client is in by assessing the case study and the evaluation form provided to you

• Assist the client in creating a SMART goal using the SMART Goal Template Form

Coaching for Healthy Habits

Stay in your groups of three: The Workplace Travel Eating Out

How to advise a client to eat healthy and to continue losing weight?

Activating the Fat Loss Journey

The Flow Chart

Supplementation

What classifies as a “supplement”? Can you recommend supplements to clients? Can you be held liable? How to appropriately handle the topic ofsupplementation when working with a client?

Referring Out

How do you know when to refer out?

How to do so professionally and appropriately?

ROLE PLAY!

Hydration

How much water did you drink over the duration of the course?

How to motivate your clients?

Wrap Up Game

Bringing it altogether…

Are you ready?!

HWL Online Exam: 3 hrs• Section One: multiple choice, true false, matching • Section Two: short answer based on a case study

• STUDY & PREPARE (review the online course, eManual, practice role playing)

• Must complete exam within 6 months of the in-class course

• Ask your PRO TRAINER if you have any questions or concerns

Awesome Day!

●Wrap up

●Final questions

●Thank you for coming!

THANK YOU!