Transcript Healthy Eating & Weight Loss Coach (HWL) canfitpro`s

canfitpro’s Nutrition Certification
Healthy Eating & Weight Loss Coach
(HWL)
Healthy Eating & Weight Loss Coach
ICE BREAKER
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
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•
•
•
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.
2.
3.
4.
5.
6.
7.
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)
8. Ingredients you want less of or
in moderation
9. 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:
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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.
2.
3.
4.
5.
Pre-contemplation
Contemplation
Preparation
Action
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 of
supplementation 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!