1. Locomotor system: the skeletal system; the muscular system; the joint system
  2. Respiratory system
  3. Circulatory system: the heart; circulation; blood
  4. Nervous system
  5. Energy metabolism
  6. Concept of fatigue
  7. Classifications of fatigue
  8. Sites of onset of fatigue
  9. Mechanisms of fatigue
  10. Perception of fatigue/perception of recovery
  11. Overtraining syndrome: diagnosis, prevention and treatment
  12. Biological basis for recovery
  13. Means and methods of recovery
  14. Water balance
  15. Supplements and pharmaceuticals
  16. Thermoregulation and physical exercise
  17. Gender differences
  18. Water balance: rehydration and physical exercise

  1. Psychomotor fundamentals: body schema, spatial perception and temporal perception.
  2. Tests for measuring perceptual-motor skills. Protocols and autonomous application of the different tests.

  1. Fundamentals and assessment in the field of fitness
  2. Basis of personality
  3. Expectations of benefits in the practice of physical activities
  4. Psychological effects of fitness on health
  5. Social effects
  6. Psychosocial capacity building
  7. Psychological skills that can be developed in the field of Fitness
  8. Characteristics of the different stages of personality development in relation to participation
  9. Psycho-affective characteristics of persons belonging to special groups
  10. Importance of the physical activity technician for social welfare

  1. Pedagogical approaches to teaching
  2. Play: a different kind of learning
  3. Application to aquatic activities

  1. Introduction
  2. Aquatic fitness
  3. Methods and activities according to the concept of fitness in the aquatic learning environment

  1. Introduction
  2. Passive or static stretching
  3. Didactic variables and constraints
  4. Auxiliary material

  1. Weak and strong accents or beats
  2. Music phrases and series
  3. Adaptations of the natural rhythm
  4. Rhythmic gaps
  5. Execution rate - frequency (bits/minute)

  1. Foundations - theoretical framework
  2. Elements of programming
  3. Theory and practice of programming techniques in the field of group fitness with musical support.

  1. Audio-visual media
  2. IT resources: specific hardware and software
  3. 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).

  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. What can you do if you get injured?
  8. Common causes of training injuries
  9. Techniques used in the prevention and treatment of injuries

  1. Introduction
  2. Specific water rescue techniques
  3. Aquatic rescue in swimming pools

  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