Weight Management & Consulting

Syllabus

1: Introduction

• Reasons why people want to control their weight
• Fashion
• Peer pressure
• Attractiveness
• Health
• Fitness
• Financial considerations
• Dietary misconceptions

2: The Digestive System

• Carbohydrates (starches and sugars)
• Fats
• Proteins
• Water
• Mineral salts
• Vitamins
• Roughage
• The organs of digestion
• The structure of the alimentary canal
• The stomach
• The small instestine
• The large intestine
• The pancreas
• The liver

3: Nutrition – You Are What You Eat

• The risk of being overweight
• Determining if you are overweight
• Factors which contribute to weight gain
• Reasons for overeating
• Elements of nutrition

4: Some Basic Principles Of Weight Reduction and Control Diets

• Defining the term “diet”
• A point of departure
• Dieting slows your metabolism
• Some basic concepts

5: Guidelines to Compiling Eating Programmes

• Metabolising the food intake – the digestive process
• Structure of an intestinal villus
• A cross section of the small intestine
• Bringing about a lifestyle change
• Reducing or cutting our fat in the diet
• Reducing or cutting out sugar in the diet
• Increasing the fibre in the diet

6: Food Combining and Supplements

• Defining the term “food combining”
• Taking the digestive chemistry into consideration
• Rules for food combining
• Classification of foods
• Compatible and incompatible combinations
• Fruit in our diet

7: Working with the Client in Compiling Eating Programmes

• Get to know your client
• Contra-indications
• Goal setting
• Adapting the current food diary
• Designing a progress report
• Vitamins and supplements

8: The Role of Exercise in Weight Reduction and Control

• Exercise burns fat
• “Being active helps you lose weight”
• Walking and swimming as a form of exercise
• Five cool pool moves
• Deep wading
• Stretching exercises
• Benefits of exercise
• Quality of life
• Breathing

9: Motivating the Client

• Maslow’s hierarchy of needs
• Alderfer ERC theory
• Herzberg’s two factor theory
• Setting the goal
• Monitoring your progress
• The role of the mind

10: Constipation, Food Cravings and Eating Disorders

• Constipation
• Food cravings
• Eating disorders
• Menopause related weight gain
• Mindell vitamin balanced diet
• Supplements

11: Basic Recipes and Cooking Methods

• Cooking and preparation of food
• Meat and poultry
• Fish
• Rice and pasta
• Vegetables and pulses
• Fruit
• Some basic recipes
• Soups
• Salads
• Main courses
• Sweets and desserts

12: Setting up a Weight Management Consultancy

• Business logistics of setting up a practice
• Awareness of opportunities
• Innovation
• Ability to cope with uncertainty
• Perseverance
• Knowledge and skills
• Financial considerations
• Steps in assessing a business opportunity
• Organisation of a weight management consultancy
• Logistics

For a more detailed syllabus on this course, click here

Study Hours

This is only an approximate figure and is dependant upon how much time you can dedicate to your studies and how well you grasp the learning concepts in the course material. Furthermore, at the end of each lesson there is a question paper that needs to be completed and returned to your tutor. You should allow at least 1 - 2 hours of study to complete each question paper.

The approximate amount of time required to complete the course is: 120 hrs.