1. Origin and importance of eating habits
  2. New trends in eating habits
  3. Reinforcing good habits and eliminating bad habits
  4. Introduction to Nutritional Coaching

  1. Definition and Formulation of objectives in Nutritional Coaching
  2. The Coaching process
  3. Action plan elaboration

  1. Introduction: key reasons for success
  2. Goal setting
  3. Motivation
  4. Responsibility and commitment
  5. Adherence

  1. Beliefs and limiting beliefs
  2. Resistance to change
  3. Avoiding resistance
  4. Stages and processes of behavioural change

  1. First phase: establishing the coaching relationship
  2. Second phase: action planning
  3. Third phase: coaching cycle
  4. Fourth phase: evaluation and monitoring
  5. An initial coaching session

  1. Concepts: Health, disease, food and nutrition
  2. Associated concepts
  3. Classification of foodstuffs
  4. Classification of nutrients
  5. Nutrient requirements: Nutritional pyramid

  1. The importance of nutrition education
  2. Eating behaviour modification
  3. Nutritional education tools and workshops
  4. Healthy shopping
  5. Quality nutrition education

  1. Importance of interdisciplinary treatment
  2. Emotional intelligence
  3. Emotional eating and relationship with food
  4. Why do diets fail?

  1. Importance of the nutritional coach in various areas
  2. Creativity in the consultation

  1. Concept of bromatology
  2. Food concept
  3. Concept of nutrition
  4. Food concept
  5. Nutrient concept
  6. Concept of dietetics
  7. Diet concept
  8. Concept of ration
  9. Concept of dietician-nutritionist
  10. Concept of health
  11. Disease concept

  1. Classification of foodstuffs
  2. Nutrient classification
  3. Nutrient requirements: nutritional pyramid

  1. Basic concepts
  2. Anatomy and physiology of the digestive system
  3. Digestion process

  1. Cellular energy transformations
  2. Units of measurement of energy
  3. Energy needs of the healthy adult
  4. Calorific value of food

  1. Definition and generalities
  2. Ranking
  3. Functions
  4. Carbohydrate metabolism
  5. Dietary fibre

  1. Definition and generalities
  2. Functions
  3. Distribution
  4. Ranking
  5. Lipid metabolism

  1. Definition and generalities
  2. Amino acids
  3. Proteins
  4. Protein metabolism
  5. Protein requirements
  6. Protein value of food
  7. Protein-related diseases

  1. Introduction
  2. Functions
  3. Ranking
  4. Actual needs and vitamin complexes

  1. Introduction
  2. Ranking
  3. General characteristics of minerals
  4. General functions of minerals

  1. Introduction and characteristics of water
  2. Water in the human body
  3. Recommendations on water consumption
  4. Water-related disorders
  5. Water content of food
    6. MODULE 2. STUDY OF FOODSTUFFS

  1. Nutritional value of food
  2. Classification of foodstuffs
  3. Food of animal origin

  1. Food of plant origin
  2. Cereals and derivatives
  3. Vegetables
  4. Mushrooms and seaweed
  5. Legumes
  6. Fruit and nuts
  7. Vegetable fats
  8. Other foodstuffs
  9. Stimulating foods
  10. Condiments and spices

  1. Introduction
  2. Food hygiene
  3. Food quality

  1. Operations at ambient temperature
  2. Cooking operations

  1. Food preservation
  2. Classification of food preservation methods
  3. Physical methods
  4. Chemical methods
  5. Emerging technologies
  6. Tips on food procurement
  7. Responsible consumption
  8. Eating habits: origin and change

  1. Food composition tables and Nutritional Databases
  2. Recommended intakes
  3. Food labelling
    4. MODULE 3. SPORTS NUTRITION

  1. Introduction to Myology
  2. Types of Muscle Tissue
  3. Characteristics of muscle tissue
  4. The Skeletal Muscle
  5. Muscle attachments
  6. Muscle tone and strength
  7. Muscle contraction

  1. Energy utilisation by muscle
  2. Carbohydrate utilisation in exercise
  3. Fat utilisation in exercise
  4. Protein utilisation in exercise
  5. Vitamins and exercise
  6. Minerals and exercise
  7. Water and exercise

  1. Introduction to exercise physiology
  2. Physical exercise
  3. Organic adaptations in exercise
  4. Fatigue

  1. Introduction
  2. Ways of getting water into and out of the body
  3. Physical activity-related functions of water in the body
  4. Fluid and electrolyte replacement
  5. Fluid, carbohydrate and electrolyte replenishment
  6. Sports drinks
  7. Effects of hyperthermia and dehydration

  1. Concept
  2. Lipid-type ergogenic aids and related substances
  3. Protein-type ergogenic aids, amino acids and other nitrogenous substances
  4. Vitamins and minerals
  5. Bicarbonate and other tampons
  6. Other ergogenic aids
  7. Doping

  1. Introduction
  2. Caloric expenditure
  3. Carbohydrates
  4. Fats
  5. Proteins
  6. Nutritional guidelines for hypertrophy training:

  1. Physical activity in childhood
  2. Physical activity in adolescence
  3. Physical activity in adulthood
  4. Physical activity in old age

  1. General Concepts
  2. Achieving and maintaining health

  1. Introduction
  2. Basic functions of the personal trainer
  3. Areas of personal trainer development
  4. Customer profiles
  5. Professional ethics of the personal trainer
  6. Keys to success for personal trainers

  1. Morphology
  2. Physiology
  3. Division of the skeleton
  4. Bone development
  5. Bone system
  6. Joints and movement

  1. Introduction to Myology
  2. Types of Muscle Tissue
  3. Characteristics of muscle tissue
  4. The Skeletal Muscle
  5. Muscle attachments
  6. Muscle tone and strength
  7. Muscle contraction

  1. Energy system
  2. Adenosine Triphosphate (ATP)
  3. Types of energy sources
  4. Alactic anaerobic system or phosphagen system
  5. Anaerobic lactic anaerobic system or anaerobic glycolysis
  6. Aerobic or oxidative system

  1. Physical exercise
  2. Organic Adaptations in Exercise
  3. Energy metabolism during exercise. Fatigue

  1. Energy utilisation by muscle
  2. Carbohydrate utilisation in exercise
  3. Fat utilisation in exercise
  4. Protein utilisation in exercise
  5. Vitamins and exercise
  6. Minerals and exercise
  7. Water and exercise

  1. Introduction
  2. Caloric expenditure
  3. Carbohydrates
  4. Fats
  5. Proteins
  6. Nutritional guidelines for hypertrophy training

  1. Introduction to training
  2. Theories explaining the phenomena of adaptation of the organism to stresses
  3. Factors involved in physical training
  4. Measurement and assessment of physical fitness
  5. Heating and cooling
  6. Relaxation and breathing techniques
  7. Flexibility training
  8. Cardiovascular or aerobic training
  9. Muscle training
  10. Strength training
  11. De-training
  12. Hygiene behaviour in training

  1. Introduction to sports injuries
  2. Definition
  3. Prevention
  4. Treatment
  5. Frequent sports injuries
  6. What should you do if you get injured while exercising?
  7. Common causes of training injuries
  8. Techniques used in the prevention and treatment of injuries

  1. General principles of first aid
  2. Assistance
  3. Resuscitation techniques. Basic CPR
  4. State of Shock
  5. Injuries and bleeding
  6. Burns
  7. Electrocution
  8. Fractures and contusions
  9. Intoxication
  10. Sunshine
  11. What NOT to do in first aid

  1. Feeding
  2. - Classification of foodstuffs
  3. Energy value of food
  4. Nutrition
  5. - Classification of nutrients
  6. - Nutritional pyramid
  7. Food supplements
  8. Vitamins and mineral salts
  9. Dietary supplements

  1. Concept of diet and its classification
  2. Balanced diet
  3. - Daily recommendations for nutrient intake
  4. - Requirements for a balanced diet
  5. - Mediterranean diet
  6. Dietetic products
  7. Nutrition and dieting myths

  1. Baby feeding
  2. - Natural and artificial breastfeeding
  3. - Nutritional needs in the first year of life
  4. Childhood nutrition
  5. - Preschool Child (1- 3 Years)
  6. - Children 4-6 Years
  7. - School Child 7- 12 Years
  8. - Decalogue to encourage healthy eating habits in children
  9. Nutrition in Adolescence
  10. - The Puberal Stretch
  11. - Adolescents: Healthy Living Tips
  12. Nutrition in adulthood
  13. - Diet in menopause
  14. Nutrition in old age

  1. General aspects of obesity and overweight
  2. - Epidemiology
  3. - Adipose tissue
  4. Causes of overweight and obesity
  5. Pathophysiology of obesity
  6. - Physiology of appetite and satiety
  7. - Neurophysiological basis of eating behaviour
  8. Types of overweight and obesity

  1. Comorbidities and risks of overweight and obesity
  2. Metabolic syndrome
  3. - Causes of metabolic syndrome
  4. Diabetes mellitus type II
  5. - Classification of diabetes
  6. The hypoventilation-obesity syndrome
  7. Obstructive Sleep Apnoea Syndrome (OSA)
  8. - Causes and risk factors for sleep apnoea
  9. High blood pressure
  10. - Causes of high blood pressure
  11. Cardiovascular disease
  12. Neoplasms
  13. - Breast neoplasia
  14. - Endometrial neoplasia
  15. - Liver neoplasia

  1. Interview with the patient
  2. Dietary assessment
  3. - Techniques for assessing food consumption
  4. Anthropometric assessment
  5. - Instruments used to carry out anthropometric measurements
  6. - Anthropometric measurements
  7. Biochemical evaluation
  8. - Parameters to be assessed

  1. Dietary intervention
  2. - Low calorie diets
  3. - Diet planning
  4. Meal replacements
  5. - Nutritional characteristics
  6. - Scientific evidence on the use of meal replacements for diets
  7. Surgical intervention
  8. - Dietary and dietary guidelines in bariatric surgery
  9. Therapeutic food education
  10. - Contents of food education programmes
  11. Physical exercise in the treatment of obesity

  1. Prevention
  2. - Levels of prevention
  3. Adequate setting of recommended intakes
  4. Food education
  5. Physical activity and exercise in obesity prevention
  6. Healthy lifestyle
  7. - NAOS Strategy

  1. Psychology and obesity
  2. Psychological problems in obesity
  3. - Distorted body image
  4. - Food control
  5. - Anxiety
  6. - Depression
  7. Psychological assessment of the obese patient
  8. - Psychological evaluation
  9. - Family assessment
  10. Psychological care guidelines
  11. - Individual Psychotherapy
  12. - Group therapy
  13. - Pharmacotherapy

  1. Childhood obesity
  2. - Factors that increase the likelihood of obesity
  3. Child nutrition
  4. - Children's nutritional pyramid
  5. - Eating rhythms during the day
  6. Importance of nutrition in childhood
  7. - The role of school in nutrition
  8. Weekly meal plan

  1. What are social skills?
  2. Active listening
  3. What is non-verbal communication?
  4. Components of non-verbal communication

  1. Concept of health
  2. Emotional aspects involved in the disease
  3. Motivation
  4. Frustration and conflict
  5. Mental health and psychotherapy

  1. Introduction
  2. Levels, principles and functions of interpersonal communication
  3. Interpersonal communication classes
  4. Psychological problems in patient-health professional communication
  5. Communication styles between healthcare staff and patients
  6. Barriers to communication in the hospital setting

  1. Introduction
  2. The attitudes necessary for professional-patient dialogue
  3. Keys to understanding health information

  1. Body Language
  2. The importance of good observation for proper communication

  1. Vertical communication
  2. Horizontal communication
  3. Difficulties in communicating bad news
  4. Buckman protocol: protocol for communicating bad news

  1. The nature of aggression
  2. Environmental conditioning
  3. Assessment of aggressive behaviour
  4. Legal action

  1. Introduction
  2. Work experience and quality of life
  3. Applying EI to working life
  4. EI and career success
  5. Setting appropriate targets

  1. Skills acquisition: learning
  2. Competitiveness
  3. The job
  4. Work culture
  5. Burnout at work

  1. Introduction: What is Neurolinguistic Programming?
  2. Levels of work
  3. Planning

  1. Organisations seen from EI's point of view
  2. Benefits of using EI in business
  3. HR with IE
  4. Time management
  5. Team management
  6. Meeting management

  1. Introduction: the working environment
  2. Communication
  3. Creativity
  4. Motivation
  5. Learning to delegate
  6. Decision-making

  1. Introduction
  2. Leadership and Emotional Intelligence
  3. Developing effective leaders
  4. Management of self and others and achievement orientation
  5. Influence
  6. Empowerment

  1. The importance of teams in today's organisations
  2. Models explaining team effectiveness
  3. Team composition, resources and tasks
  4. Processes in teams

  1. Emotional Intelligence in work teams
  2. Emotional Intelligence Development Programmes

  1. Training programme
  2. Team development techniques

  1. Introduction. Historical background to stress
  2. Basic Concepts
  3. Triggers and causes of stress
  4. Types of stress
  5. Symptoms of stress
  6. Consequences of stress