Healthy Eating

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canfitpros Nutrition Certification

• Healthy Eating Weight Loss Coach (HWL)

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Healthy Eating Weight Loss Coach

• ICE BREAKER

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Agenda
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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

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Hydration

• How much water are YOU drinking per day?
• Hydration guidelines
• Why is hydration an important factor in weight
  loss?

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The Guiding Principles

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

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Pyramid of Integrated Nutrition
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The Wheel of Integrated Nutrition
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The Wheel of Integrated Nutrition
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Chapter 1

• The Epidemic
• Overweight, Obese and Morbid Obesity

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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

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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

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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.

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Chapter 2

• The Physiology
• of Digestion
• and
• Weight Loss

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The Journey of Food
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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

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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

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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

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Chapter 3

• Macronutrients

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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

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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

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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.

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Macronutrient Activity

• Case studies
• Highlight the immediate concerns
• Suggestions for healthier choices

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Chapter 4

• Micronutrients

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Vitamins and Minerals

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

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In Need of Micronutrients

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

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Chapter 5

• Optimizing Food
• for
• Weight Loss

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Goal Setting

• SMART GOALS
• Identify
• Coaching to create
• Creation
• Guiding to overcome obstacles in goal setting

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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

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Whats Your Take?

• DISCUSS DEBATE
• Remember the
• Wheel Pyramid of Integrated Nutrition

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Chapter 6

• Food Intake Practices

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• Reading Food Labels

• Serving size
• Energy Value
• Protein Content
• Breakdown of fat content
• Carbohydrate content
• Nutrient values
• DV how much of a certain nutrient is present
  in one serving of food (5/15 rule)
• Ingredients you want less of or in moderation
• Ingredients you want more of

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REE, AEE TEE

• Using the case study, calculate the clients
  REE/AEE/TEE.
• Goal to determine the TEE

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Eating out healthily
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Chapter 8

• Using Nutrition
• to Increase Biological Energy
• and
• Enhance Weight Loss

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Chapter 8

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

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Chapter 9

• Diet Concepts and Popular Diets

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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

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Chapter 7 and Chapter 10Factors Affecting
Weight Loss The Psychology of Weight Loss
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Transtheoretical Model of Change

1. Pre-contemplation
2. Contemplation
3. Preparation
4. Action
5. Maintenance

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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

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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?

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Activating the Fat Loss Journey

• The Flow Chart

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Supplementation

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

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Referring Out

• How do you know when to refer out?
• How to do so professionally and appropriately?
• ROLE PLAY!

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Hydration

• How much water did you drink over the duration of
  the course?
• How to motivate your clients?

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Wrap Up Game

• Bringing it altogether
• Are you ready?!

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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

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Awesome Day!

• Wrap up
• Final questions
• Thank you for coming!

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• THANK YOU!