Center for Curriculum and Transfer Articulation
Major: 5302
First Term: 2014 Spring   
Award: CCL  
Total Credits: 22
CIP Code: 31.0501

Occupational Area: Human Services
Instructional Council: Nutrition (63)
GPA: 2.0
SOC Code: 39-9031.00


Description: The Certificate of Completion (CCL) in Nutrition for Fitness and Wellness program is designed to provide personal trainers with a foundational nutrition background, in non-clinical settings. Students acquire the knowledge and skills to work in a general community setting, with a focus on improving well-being and healthy lifestyles.


Consumer Program Costs and Career Information: GC, MC, SC

Suggested Course Plan Sequenced by Semester



Required Courses
EXS101 Introduction to Exercise Science 3
EXS125 Introduction to Exercise Physiology 3
EXS130 Strength Fitness-Physiological Principles and Training Techniques 3

FON100 Introductory Nutrition (3) OR
FON+++++ Any equivalent FON Food and Nutrition course (3) 3

FON125 Introduction to Professions in Food, Nutrition, and Dietetics 1
+ FON210 Sports Nutrition and Supplements for Physical Activity 3
+ FON230 Nutrition for Special Populations 3
+ FON247 Weight Management Science 3
Credits: 22

Program Competencies
1. Use current food guides and recommendations to select foods that maximize health and fitness. (FON100, FON+++++)
2. Apply current nutrition guidelines to exercise, sports, vegetarian diets, and selected stages of the life cycle. (FON100, FON+++++)
3. Identify and define the disciplines, professions and research areas encompassed by the field of exercise and wellness. (EXS101)
4. Identify dietary needs for fitness. (FON247)
5. Select and plan balanced meals. (FON247)
6. Identify and explain genetic, physiological, psychological, metabolic, and environmental influences on body weight. (FON247)
7. Apply basic and advanced nutrition principles to weight management. (FON247)
8. Explain the benefits derived from strength training. (EXS130)
9. Describe strength training physiology and kinesiology. (EXS130)
10. Use current food guides and guidelines to select foods and fluids for exercise and sports. (FON210)
11. Describe energy balance and list body fuels. (FON210)
12. Explain the types of metabolism. (FON210)
13. Differentiate between anabolic, catabolic, and energy producing supplements. (FON210)
14. Describe the management of the nutrition needs of special populations. (FON230)
15. Describe required educational preparation, training and areas of practice in nutrition and dietetics. (FON125)
16. Identify and describe the components of physical fitness. (EXS125)
17. Describe the neuromuscular, cardiorespiratory, and energy systems of the body. (EXS125)
Last Updated: December 10, 2013

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.





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