- Locomotor system: the skeletal system; the muscular system; the joint system
- Respiratory system
- Circulatory system: the heart; circulation; blood
- Nervous system
- Energy metabolism
- Concept of fatigue
- Classifications of fatigue
- Sites of onset of fatigue
- Mechanisms of fatigue
- Perception of fatigue/perception of recovery
- Overtraining syndrome: diagnosis, prevention and treatment
- Biological basis for recovery
- Means and methods of recovery
- Water balance
- Supplements and pharmaceuticals
- Thermoregulation and physical exercise
- Gender differences
- Water balance: rehydration and physical exercise
- Psychomotor fundamentals: body schema, spatial perception and temporal perception.
- Tests for measuring perceptual-motor skills. Protocols and autonomous application of the different tests.
- Fundamentals and assessment in the field of fitness
- Basis of personality
- Expectations of benefits in the practice of physical activities
- Psychological effects of fitness on health
- Social effects
- Psychosocial capacity building
- Psychological skills that can be developed in the field of Fitness
- Characteristics of the different stages of personality development in relation to participation
- Psycho-affective characteristics of persons belonging to special groups
- Importance of the physical activity technician for social welfare
- Pedagogical approaches to teaching
- Play: a different kind of learning
- Application to aquatic activities
- Introduction
- Aquatic fitness
- Methods and activities according to the concept of fitness in the aquatic learning environment
- Introduction
- Passive or static stretching
- Didactic variables and constraints
- Auxiliary material
- Weak and strong accents or beats
- Music phrases and series
- Adaptations of the natural rhythm
- Rhythmic gaps
- Execution rate - frequency (bits/minute)
- Foundations - theoretical framework
- Elements of programming
- Theory and practice of programming techniques in the field of group fitness with musical support.
- Audio-visual media
- IT resources: specific hardware and software
- Graphical and written representation: standard forms for choreographic transcription with recording of number of counts, leading leg, lower body (exercise or step used), displacement, direction and upper body (arm pattern).
- Introduction to sports injuries
- Definition
- Prevention
- Treatment
- Frequent sports injuries
- What should you do if you get injured while exercising?
- What can you do if you get injured?
- Common causes of training injuries
- Techniques used in the prevention and treatment of injuries
- Introduction
- Specific water rescue techniques
- Aquatic rescue in swimming pools
- Concept of bromatology
- Food concept
- Concept of nutrition
- Food concept
- Nutrient concept
- Concept of dietetics
- Diet concept
- Concept of ration
- Concept of dietician-nutritionist
- Concept of health
- Disease concept
- Classification of foodstuffs
- Nutrient classification
- Nutrient requirements: nutritional pyramid
- Basic concepts
- Anatomy and physiology of the digestive system
- Digestion process
- Cellular energy transformations
- Units of measurement of energy
- Energy needs of the healthy adult
- Calorific value of food
- Definition and generalities
- Ranking
- Functions
- Carbohydrate metabolism
- Dietary fibre
- Definition and generalities
- Functions
- Distribution
- Ranking
- Lipid metabolism
- Definition and generalities
- Amino acids
- Proteins
- Protein metabolism
- Protein requirements
- Protein value of food
- Protein-related diseases
- Introduction
- Functions
- Ranking
- Actual needs and vitamin complexes
- Introduction
- Ranking
- General characteristics of minerals
- General functions of minerals
- Introduction and characteristics of water
- Water in the human body
- Recommendations on water consumption
- Water-related disorders
- Water content of food MODULE 2. STUDY OF FOODSTUFFS
- Nutritional value of food
- Classification of foodstuffs
- Food of animal origin
- Food of plant origin
- Cereals and derivatives
- Vegetables
- Mushrooms and seaweed
- Legumes
- Fruit and nuts
- Vegetable fats
- Other foodstuffs
- Stimulating foods
- Condiments and spices
- Introduction
- Food hygiene
- Food quality
- Operations at ambient temperature
- Cooking operations
- Food preservation
- Classification of food preservation methods
- Physical methods
- Chemical methods
- Emerging technologies
- Tips on food procurement
- Responsible consumption
- Eating habits: origin and change
- Food composition tables and Nutritional Databases
- Recommended intakes
- Food labelling MODULE 3. SPORTS NUTRITION
- Introduction to Myology
- Types of Muscle Tissue
- Characteristics of muscle tissue
- The Skeletal Muscle
- Muscle attachments
- Muscle tone and strength
- Muscle contraction
- Energy utilisation by muscle
- Carbohydrate utilisation in exercise
- Fat utilisation in exercise
- Protein utilisation in exercise
- Vitamins and exercise
- Minerals and exercise
- Water and exercise
- Introduction to exercise physiology
- Physical exercise
- Organic adaptations in exercise
- Fatigue
- Introduction
- Ways of getting water into and out of the body
- Physical activity-related functions of water in the body
- Fluid and electrolyte replacement
- Fluid, carbohydrate and electrolyte replenishment
- Sports drinks
- Effects of hyperthermia and dehydration
- Concept
- Lipid-type ergogenic aids and related substances
- Protein-type ergogenic aids, amino acids and other nitrogenous substances
- Vitamins and minerals
- Bicarbonate and other tampons
- Other ergogenic aids
- Doping
- Introduction
- Caloric expenditure
- Carbohydrates
- Fats
- Proteins
- Nutritional guidelines for hypertrophy training:
- Physical activity in childhood
- Physical activity in adolescence
- Physical activity in adulthood
- Physical activity in old age
