1. Presentation.
  2. Objectives.
  3. Content.
    4. MODULE 2. SPECIFIC TECHNICAL DEFENSIVE FUNDAMENTALS PRIOR TO THE COURSE

  1. Concept.
  2. Objective.
  3. Considerations.
  4. - The position of the knees.
  5. - The position of the hands and arms.
  6. - The position of the tips of the toes.
  7. - The balance of body tension.
  8. Static position of space reduction.
  9. Considerations.

  1. Concept.
  2. Objective.
  3. Types of displacement.
  4. - Frontal displacements.
  5. - Lateral displacements.
  6. - Lateral movements across the pass.
  7. - Dorsal displacements.
  8. - Lateral dorsal displacements.
    9. MODULE 3. SPECIFIC DEFENSIVE TECHNICAL FUNDAMENTALS OF BALL RECOVERY

  1. Concept.
  2. Types of non-fall blocking.
  3. - Hand-locking.
  4. - Two-stroke hand-locking.
  5. - Chest block.

  1. Concept.
  2. Types of blocking with a fall.
  3. - Front blocking at ground level.
  4. - Half-height front blockage.
  5. Blocage with drop.
  6. - Front blocking with drop.
  7. - Half-height front blockage.
  8. Lateral blocking with drop.
  9. - Lateral blocking at ground level.
  10. - Lateral mid-air or high altitude blocking without flight phase.
  11. - Lateral mid-height or high lateral blocking with flight phase.

  1. Concept.
  2. Considerations.
  3. Initial placement.
  4. The calculation of the trajectory of the ball.
  5. Displacement.
  6. - The movement in crosses into the area coming from frontal areas.
  7. - Displacements in crosses into the area coming from lateral areas.
  8. The execution of the jump.
  9. Blocking.
  10. - The position of the hands and arms.
  11. - Blocking.
  12. - The cushioning of the ball.
    13. MODULE 4. SPECIFIC TECHNICAL DEFENSIVE FUNDAMENTALS OF NON-RECOVERY OF THE BALL

  1. Concept.
  2. Objectives.
  3. Considerations.
  4. Types of diversion.
  5. The one-handed lateral deflection.
  6. - The one-handed deflection at ground level.
  7. - The one-handed deflection at medium height or high.
  8. - The deflection to a changed hand.
  9. The two-handed lateral deflection.
  10. - The two-handed deflection at half height.
  11. - The two-handed deflection at ground level.

  1. Concept.

  1. Concept.
  2. Objectives.
  3. Considerations.
  4. Types of incorporations.
  5. - Return to the natural state (return to the basic position).
  6. - Incorporation to the same side as the stretch.
  7. - Incorporation to the opposite side of the stretch (rotation on the floor).

  1. Concept.
  2. Considerations.
  3. - Initial placement.
  4. - The calculation of the trajectory of the ball.
  5. - Displacement.
  6. - Clearance.
  7. Types of fist clearance.
  8. - Clearance with a fist.
  9. - The two-fisted clearance.
  10. - Frontal clearance with two fists.

  1. Concept.
  2. Types of extension.
  3. - The front extension above the crossbar.
  4. - The lateral extension above the crossbar.
    5. MODULE 5. SPECIFIC OFFENSIVE TECHNICAL FUNDAMENTALS

  1. Concept.
  2. Consideration.
  3. Types of hand serves.
  4. - Hand kick at ground level.
  5. - Chopped hand kick.
  6. - Chopped hand serve without circular movement of the arm.
  7. - Aerial or long throw-in.

  1. Concept.
  2. Types of foot serves.
  3. - Volley serve.
  4. - Half-volley or half-volley serve.
  5. - Kick-in or with the ball in play.
    6. MODULE 6. NON-SPECIFIC TECHNICAL FUNDAMENTALS

  1. Concept.
  2. Considerations.
  3. Types of control.
  4. - Classic control.
  5. - Targeted control.
  6. - Damping control.
  7. Most common surfaces used.
  8. - Inside of the foot.
  9. - Outside of the foot.
  10. - Instep.
  11. - Thigh.
  12. - Chest.
  13. - Abdomen.
  14. - Head.

  1. Concept.
  2. Considerations.

  1. Concept.
  2. Considerations.
  3. Types of pass.
  4. - Pass with the inside.
  5. - Pass with the instep.
  6. - Pass with the inside of the instep.
  7. - Pass with the outside of the instep.

  1. Concept.
  2. Considerations.
  3. Types of clearance.
  4. - Clearance at ground level with the instep.
  5. - Clearance at ground level with the inside.
  6. - Clear off the ground with the instep.
  7. - Clear the interior at a glance.
  8. - Volley clearance with the instep.
  9. - Volley clearance with the inside.

  1. Concept.
  2. Considerations.

  1. Concept.
  2. Considerations.

  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