Master Level Nutrition Coach Certification

Section 1: Introduction to Holistic Wellness and Nutrition Practice 

Module 1: The Current State of Health and Nutrition 

1. Summarize the epidemiological transition from infectious to chronic diseases. 
2. Distinguish between modifiable and non-modifiable disease risk factors. 
3. Recognize the characteristics of healthy and unhealthy dietary patterns for disease prevention. 
4. Apply holistic health definitions to nutrition coaching practice.

Module 2: Wellness and the Role of Holistic Nutrition 

1. Describe how historical wellness traditions inform contemporary holistic nutrition approaches. 
2. Identify the seven dimensions of wellness and their relationship to nutrition. 
3. Implement whole-person approach when facilitating client wellness journeys in nutrition coaching. 

Module 3: Nutrition as a Profession and Scope of Practice 

1. Compare diverse roles and credentials within the nutrition professional landscape. 
2. Differentiate between activities within and outside the holistic nutrition coaching scope of practice. 
3. Utilize healthcare ethics principles when navigating professional decisions. 
4. Demonstrate best practices for maintaining professional boundaries and referring clients to appropriate healthcare providers. 

Section 2: Nutrition Science: Fueling, Healing, and Balance 

Module 4: Body Systems, Cells, and the Digestive Process 

1. Describe cellular structure and function as the foundation for nutrient utilization 
2. Map the digestive process from mechanical breakdown to nutrient absorption sites 
3. Evaluate factors that influence digestive function and nutrient bioavailability 
4. Connect digestive health to overall wellness through system integration principles 

Module 5: Holistic Nutrition Foundations 

1. Distinguish between macronutrients and micronutrients regarding their functions and energy contributions. 
2. Understand the synergistic relationships between nutrients in whole foods versus isolated supplements. 
3. Assess signs of nutritional balance and imbalance. 
4. Implement the whole foods first philosophy when supporting client nutrition strategies. 

Module 6: Carbohydrates  

1. Differentiate between simple and complex carbohydrates based on structure and function. 
2. Explain the digestion and metabolism of carbohydrates, including hormonal regulation by insulin and glucagon. 
3. Describe how carbohydrate quality and glycemic response influence energy, mood, and long-term health. 
4. Identify nutrient-dense sources of carbohydrates that support digestive and cognitive function. 

Module 7: Protein 

1. Describe protein structure and amino acid classification, including essential and non-essential amino acids. 
2. Explain the processes of protein digestion, synthesis, and breakdown in relation to energy and tissue maintenance. 
3. Discuss the roles of protein in healing, immunity, muscle function, and satiety. 
4. Compare animal and plant-based protein sources, including quality, digestibility, and balance. 

Module 8: Lipids/Fats 

1. Differentiate between types of lipids and the physiological roles of each. 
2. Explain fat digestion, metabolism, and regulation under varying energy and exercise conditions. 
3. Discuss how different fatty acids (saturated, unsaturated, trans, and essential) affect inflammation and cardiovascular health. 
4. Identify practical strategies for balancing fat intake to support brain, hormone, and heart health. 

Module 9: Vitamins 

1. Identify water-soluble and fat-soluble vitamins and describe how solubility influences absorption and storage. 
2. Summarize the major functions and food sources of key vitamins that support metabolism, immunity, and growth. 
3. Identify symptoms and health risks associated with vitamin deficiencies and toxicities. 
4. Apply a food-first approach to ensure adequate vitamin intake through diverse, balanced eating patterns.

Module 10: Minerals 

1. Distinguish between macrominerals and trace minerals based on their physiological roles and daily requirements. 
2. Explain how minerals contribute to bone health, metabolism, fluid balance, and cellular communication. 
3. Recognize common mineral deficiencies, their symptoms, and populations at higher risk. 
4. Recommend food-based strategies to promote optimal mineral intake and prevent toxicity from over-supplementation. 

Module 11: Water and Fluid Balance 

1. Describe the functions of water in the body and its distribution across fluid compartments. 
2. Explain how water balance is regulated through intake, output, and hormonal control. 
3. Identify signs and consequences of dehydration and overhydration. 
4. Estimate daily fluid needs and discuss factors that influence hydration, such as activity, environment, and health status. 

Module 12: Energy Transformation, Balance, and Metabolism 

1. Explain the basic principles of metabolism and the body’s primary energy systems. 
2. Describe the role of ATP in energy transfer and how carbohydrates, fats, and proteins contribute to energy production. 
3. Analyze factors influencing metabolic rate and total daily energy expenditure. 
4. Apply the concept of energy balance to client scenarios to support realistic and sustainable weight management strategies. 

Section 3: From Evidence to Everyday Nutrition Practice 

Module 13: Scientific Literacy and Evidence-Based Nutrition 

1. Explain the hierarchy of scientific research study designs. 
2. Identify hallmarks of credible versus poor-quality nutrition information sources. 
3. Recognize common research misinterpretations and conflicts of interest that can distort findings. 
4. Apply evidence-based reasoning to evaluate nutrition claims and translate findings into safe, client-relevant guidance. 

Module 14: Dietary Guidelines and Nutrient Density 

1. Summarize the purpose and common themes of major global dietary guidelines. 
2. Describe how the AFPA Holistic Nutrition Framework integrates evidence-based dietary principles with individualized coaching. 
3. Explain how nutrient density influences dietary quality, health outcomes, and satiety. 
4. Apply the concepts of Eating Well and Living Well to help clients design balanced, flexible, and sustainable eating patterns.

Module 15: Nutraceuticals, Functional Foods, and Botanicals 

1. Differentiate among nutraceuticals, functional foods, and botanicals and describe their roles in health promotion. 
2. Explain the physiological functions of key phytochemical classes (flavonoids, carotenoids, organosulfides, terpenoids, stilbenes). 
3. Evaluate the evidence and safety considerations associated with bioactive compounds in whole foods versus isolated forms. 
4. Apply a holistic, food-first approach to educate clients about incorporating functional foods and botanicals safely within their lifestyle. 

Module 16: Supplementation 

1. Define dietary supplements and describe their regulatory status under the Dietary Supplement Health and Education Act (DSHEA). 
2. Identify common types of supplements (vitamins, minerals, omega-3s, probiotics, herbs) and the evidence supporting their use. 
3. Evaluate product quality and safety using third-party testing and reputable evidence-based resources. 
4. Apply ethical and scope-appropriate strategies for discussing supplementation with clients and supporting informed decisions. 

Module 17: Evaluating Popular and Trending Diets 

1. Describe the principles, potential benefits, and risks associated with major diet trends (low-carb, intermittent fasting, plant-based, and elimination diets). 
2. Explain the relationship between major diet trends, calorie balance, and behavioral adherence. 
3. Evaluate trending diets through an evidence-based and client-centered lens. 
4. Demonstrate coaching strategies that promote autonomy, realistic expectations, and sustainable eating habits.

Section 4: Supporting Diverse Client Needs 

Module 18: Nutrition Across the Lifespan 

1. Describe how nutritional needs evolve across key life stages, including preconception, pregnancy, infancy, childhood, adolescence, adulthood, and older adulthood. 
2. Identify stage-specific nutrients and health priorities that support growth, maintenance, and prevention of chronic disease. 
3. Apply inclusive, evidence-informed coaching practices that address both universal nutrition principles and life stage–specific modifications. 

Module 19: Nutrition for Weight Management 

1. Explain the components of energy balance and the physiological, behavioral, and environmental factors influencing body weight. 
2. Describe how diet quality, macronutrient composition, and lifestyle habits affect metabolism and long-term weight regulation. 
3. Apply weight-neutral, client-centered coaching approaches that emphasize sustainable behavior change, self-efficacy, and body respect. 
4. Identify the appropriate coaching scope related to weight management medications and referrals to qualified healthcare professionals. 
5. Utilize practical tools and strategies to support clients in meal planning, movement, and mindful eating practices. 

Module 20: Nutrition for Physical Activity and Performance 

1. Explain how energy and nutrient requirements change with physical activity level, intensity, and duration.  
2. Describe the roles of carbohydrates, protein, fat, hydration, and electrolytes in supporting exercise performance and recovery.  
3. Apply principles of nutrient timing to optimize pre-, during-, and post-exercise fueling for various client goals. 
4. Evaluate the evidence and safety of common ergogenic aids and supplements while maintaining professional scope of practice. 
5. Support clients at different fitness levels through balanced, practical, and sustainable nutrition guidance. 

Module 21: Recognizing and Understanding Disordered Eating  

1. Differentiate between eating disorders, disordered eating behaviors, and healthy eating patterns. 
2. Identify the physical, behavioral, and psychological warning signs associated with disordered eating. 
3. Describe the roles and responsibilities of holistic nutrition coaches in recognizing and referring clients to qualified professionals. 
4. Apply trauma-informed, nonjudgmental communication strategies to support clients while maintaining appropriate professional boundaries.  
5. Promote flexible, balanced, and body-positive nutrition messages that foster a healthy relationship with food and self. 

Section 5: The Holistic Nutrition Coaching Process 

Module 22: Foundations of Behavior Change in Nutrition 

1. Describe key health behavior theories and models that inform nutrition-related change, including the Transtheoretical Model and Self-Determination Theory. 
2. Explain how intrinsic motivation, habit formation, and neuroplasticity influence lasting behavior change. 
3. Apply evidence-based strategies to help clients progress through stages of change and strengthen self-determined motivation.  
4. Identify opportunities to build supportive habits that align with clients’ values, goals, and readiness for change. 

Module 23: Motivational Interviewing and Goal Setting 

1. Define Motivational Interviewing (MI) and describe the “Spirit of MI.”  
2. Apply the four MI processes—engaging, focusing, evoking, and planning—to facilitate client-centered conversations. 
3. Explain how to use the OARS skills (open-ended questions, affirmations, reflections, summaries) to strengthen rapport and evoke change talk. 
4. Integrate goal-setting frameworks such as SMART goals or “experiments” to translate motivation into action. 

Module 24: Holistic Health Assessment and Client Monitoring 

1. Describe the key components of a comprehensive holistic assessment that integrates dietary, anthropometric, lifestyle, and readiness domains. 
2. Explain the purpose of an initial assessment and of ongoing progress monitoring to support sustainable habit development and goal achievement. 
3. Apply data collected from assessments to promote client ownership, self-reflection, and accountability. 

Module 25: Culturally Affirming Coaching Conversations 

1. Define inclusive and culturally affirming coaching presence and explain its importance in effective client relationships. 
2. Recognize how cultural identity, lived experience, and social context influence food choices, wellness beliefs, and behavior change. 
3. Demonstrate skills and language that invite, honor, and affirm all aspects of client identity within coaching conversations. 
4. Apply practical strategies to address assumptions, reduce bias, and foster trust, belonging, and collaboration in diverse coaching contexts. 

Section 6: Lifestyle Integration and Holistic Eating Practices 

Module 26: Understanding Food Labels 

1. Identify and interpret key components of food labels, including serving size, calories, and nutrient content. 
2. Explain the significance of % Daily Value and how it relates to nutrient needs and dietary guidelines. 
3. Recognize common types of health and nutrient claims, distinguishing between regulated and potentially misleading marketing terms. 
4. Encourage label literacy with clients as a foundation for building confidence and autonomy in everyday eating decisions. 

Module 27: Adapting Recipes and Cooking techniques 

1. Describe the benefits of home cooking for health, self-efficacy, and sustainable habit change. 
2. Apply core principles of recipe modification to improve nutrient quality, flavor, and satisfaction. 
3. Select cooking methods that enhance nutrient retention and reduce unnecessary fat, sugar, and sodium. 
4. Integrate fiber-rich ingredients, global seasonings, and plant-based swaps to support balanced eating patterns. 
5. Support clients in developing meal planning, food prep, and cooking confidence through simple, flexible approaches. 

Module 28: Seasonal, Local, and Sustainable Eating  

1. Explain the principles of sustainable food systems and their connection to health, community, and the environment. 
2. Describe the benefits of plant-forward, seasonal, and locally sourced eating patterns for both wellness and sustainability. 
3. Evaluate common misconceptions about organic foods and genetically modified organisms (GMOs). 
4. Identify practical strategies for reducing food waste and improving food purchasing and storage habits. 
5. Apply coaching approaches that help clients make small, achievable changes toward more sustainable food choices. 

Module 29: Mindful and Intuitive Eating Practices 

1. Define mindful and intuitive eating and differentiate between the two approaches. 
2. Recognize physical, emotional, and environmental cues that influence hunger, fullness, and satisfaction. 
3. Apply coaching strategies to help clients build nonjudgmental awareness and reconnect with internal body cues. 
4. Discuss how spiritual, cultural, and community food traditions enrich holistic eating practices. 
5. Support clients in fostering a balanced, compassionate relationship with food that promotes long-term well-being. 

Section 7: Building a Career in Holistic Nutrition Coaching  

Module 30: Setting up a Holistic Nutrition Coaching Business 

1. Describe the essential legal, financial, and structural foundations for launching a holistic nutrition coaching business.   
2. Identify key documents and policies that ensure client safety, privacy, and professional compliance.  
3. Explain the client onboarding process, from intake and informed consent to ongoing recordkeeping and confidentiality. 
4. Evaluate the role of AI and digital tools in improving operational efficiency while maintaining ethical practice standards. 
5. Apply business planning strategies that align with holistic values and long-term sustainability. 

 Module 31: Structuring Nutrition Programs and Services 

1. Design nutrition coaching programs and service models tailored to client goals, readiness, and engagement level.   
2. Identify an ideal client profile and niche that aligns with personal expertise, scope of practice, and business vision.  
3. Consider tiered service offerings and pricing strategies that balance accessibility, profitability, and value.  
4. Implement systems for client progress tracking, feedback collection, and program refinement. 
5. Apply ethical and client-centered practices to sustain long-term relationships and business growth. 

Module 32: Advancing Your Career Through Continuing Education 

1. Assess personal strengths, interests, and growth opportunities within the holistic nutrition field. 
2. Explain the purpose and requirements of continuing education for certification renewal and professional advancement. 
3. Identify credible continuing education sources, professional organizations, and networking opportunities. 
4. Develop a personalized professional development plan with short- and long-term career goals. 
5. Apply lifelong learning and networking strategies to expand professional reach, credibility, and impact. 

Section 8: Putting it All Together and Preparing for the Final Exam 

Module 33: Capstone Project 

Module 34: Study Guide, Key Terms, and Practice Exam 

Module 35: Final Exam 

Module 1: What is Health Coaching?

• Credentialing for coaches
• The scope of practice for health coaches

Module 2: Coaching Structure

• Setting up a coaching program
• The early coaching process
• Conducting routine ongoing sessions
• Wrapping up a coaching program

Module 3: Coaching Process

• Creating a healthy coaching relationship
• Health behavior change theory
• Motivational interviewing for coaches
• Coaching in action. Watch real health coaches conduct coaching sessions.

Module 4: Whole Person Health

• Non-communicable diseases
• Physical activity and exercise
• Nutrition
• Sleep
• Stress
• Holistic health and wellness

Module 5: Ethics and Legal Considerations of Health Coaching

• Professional conduct
• Ethical guidelines
• Legal recommendations for coaches

Module 1: Introduction to Gut Health Nutrition

• What is Gut Health?
• Why is Gut Health Important?
• An Introduction to a Functional Approach to Gut Health
• The Impact of Genetics and Health Behaviors on Gut Health
• How Does Diet Impact Gut Health?

Module 2: Gastrointestinal Anatomy and Physiology

• The Digestive System
• Brain to Stomach
• Small and Large Intestines
• Accessory Organs

Module 3: The Human Gut Microbiome

• Symbiosis
• Prebiotics and Probiotics from Food and Supplements
• Dysbiosis

Module 4: Inflammation, Stress, and The Gut-Brain Connection

• The Enteric Nervous System
• Immunity and Inflammation
• Stress

Module 5: The Impact of Nutrition on Gut Health

• The Impact of Key Nutrients on the Gut
• The DIGIN Model and the 5 Rs
• Eating Principles and Healing Dietary Protocols
• Therapeutic Elimination Diets
• Restorative Foods for Healing

Module 6: Nutritional Healing Options for Digestive Health Imbalances

Nutritional Strategies for Faulty Digestion with Symptoms in:

• The Mouth
• The Esophagus and Stomach
• The Liver
• The Pancreas
• The Gallbladder
• The Small Intestine
• The Colon

Module 7: Lifestyle Strategies and Approaches for Optimal Gut Health

• Wellness as a Lifestyle
• Eating Principles for Health and Wellness
• Balancing Life Stress
• Cleansing and Detoxification

Module 8: Special Topics in Gut Health

• Food Allergies, Intolerances, and Sensitivities
• Psychobiotics and Mental Health
• Athletes and Sports Nutrition
• Anti-Nutrients
• Social and Environmental Factors
• The Gut Health of Children

Module 1: The Science of Obesity 

You will learn about the issues related to weight, the physiology of obesity, and how weight affects well-being. Topics include: 

• The obesity epidemic and global trends 
• The implications of weight on overall health and its relationship to cardiovascular disease, respiratory conditions, cancer, and dementia, among others 
• An in-depth examination of diabetes and obesity 
• The physiological mechanisms involved in the development and maintenance of obesity, including factors such as metabolism, hormonal regulation, and adipose tissue function 
• Body composition, BMI, and waist circumference as tools for assessing health 
• Adiposity and how it differs from obesity 
• Metabolism and energy balance 
• Weight loss after pregnancy 
• The latest on weight loss medications 
• Weight loss surgery 
• The psychosocial aspects of food consumption 
• Our built environment’s influence on our relationship to food and activity 
• Health disparities that contribute to weight gain 
• Healthy weight for children 
• Eating disorders and disordered eating with a spotlight on orthorexia 
• The relationship between weight status and mental health and the potential effects on self-esteem, body image, and overall well-being 
• Weight’s influences on quality of life and the physical and emotional burdens associated with weight-related concerns 

Module 2: Nutrition and Weight Loss 

This module focuses on nutrition’s role in weight loss and how to build sustainable habits. Topics include: 

• Energy intake and output and its relationship to weight management 
• Key nutritional concepts, including macronutrients (proteins, lipids, and carbohydrates) and micronutrients (vitamins and minerals) and their roles in supporting weight loss 
• How a nutrient-rich diet supports healthy bodily function and protects against disease. Foods that contribute to a nutrient-rich diet are also discussed 
• An evaluation of common dietary approaches for weight loss and health based on evidence related to their effectiveness in weight loss and promoting overall health 
• The gut microbiome’s role in optimal health and how an unbalanced microbiome can affect weight management and a range of physical and mental health issues 
• Food allergies, intolerances, and sensitivities 
• Food restrictions, preferences, and protocols related to health, religion, culture, and geographic region 
• Common obstacles many people face in maintaining a healthy diet and developing strategies to overcome challenges 
• The importance of a holistic approach to nutrition, considering not only weight loss but also overall well-being 
• Cleansing and detoxification practices 
• The essential need for proper hydration 
• Exploring clients’ unhealthy beliefs about nutrition and strategies to help clients address these 
• How to help clients reframe slips and setbacks to view them as learning opportunities 
• Eating mindfully and coping with cravings 
• An interview with a chef: Tips for cooking, ingredients, tools and more 
• The meal planning process, including how to help clients discover their obstacles to eating healthy meals at home 
• Helping clients expand their food variety to ensure proper nutrition 

Module 3: Exercise, Physical Activity, and Weight Loss 

This module focuses on physical activity and its relation to physical and mental health and weight management. Topics include: 

• Activity terminology 
• The benefits of physical activity for weight loss and reducing the risk of chronic disease 
• Physical activity and resistance training guidelines 
• How physical activity affects mental health by lowering stress, anxiety, and depression and enhancing mood and overall well-being, among other mental health benefits 
• An in-depth examination of the relationship between stress and physical activity 
• Tips for incorporating the benefits of exercise into your coaching practice 
• Exercise’s importance in weight loss, exploring how movement influences metabolism, energy expenditure, and overall health 
• Easy ways to add more activity to your day 
• Barriers to physical activity and regular exercise and how to help clients overcome these 
• The importance of rest and recovery 
• Setting goals to track physical activity behavior 

 Module 4: Coaching Strategies with Clients Who Want to Lose Weight 

This module focuses on behavior change strategies you can use to support clients with their weight loss journey. Topics include: 

• Fundamental coaching skills, including active listening, empathy, and effective feedback tailored specifically for clients with weight loss goals 
• An examination of behavior change theories, including how to apply them and constructs to guide clients through the weight loss process effectively 
• Motivational interviewing techniques as they relate specifically to clients seeking weight loss 
• How to incorporate the “Spirit of MI” to foster an empathetic and nonjudgemental atmosphere where clients feel empowered to discover their own reasons for change 
• Behavior transformation 
• Self-efficacy and how to help clients build theirs by exploring their strengths, skills, and accomplishments 
• An exploration of “Change Talk” and how to identify your clients’ motivation, commitment, and readiness for behavior change 
• The difference between intrinsic and extrinsic motivation and how coaches can foster intrinsic motivation in their clients 
• Strategies for effectively addressing common challenges and client resistance during the weight loss journey 
• The importance of setting behavioral versus outcome goals and how to help clients build sustainable, behavioral goals  
• SMART goals: What they are and how to use them 
• Helping clients identify discrepancies between their current behavior and future goals 
• Fostering cultural sensitivity and adaptability in coaching approaches 

 Module 5: Sustainability and Long-Term Success 

All coaching programs must come to an end, and this module discusses how to equip clients with the tools to continue their progress and set themselves up for a healthier future. Topics include: 

• Working collaboratively with clients to ensure they can carry forward their successes beyond the coaching relationship 
• How to prepare clients to work independently on their behavior goals 
• Ways to help clients create a maintenance plan that will build success 
• The components of the final coaching session, from co-creating a maintenance plan to celebration 
• Fostering resilience and coping skills with clients throughout the coaching process 
• An interview that explores one coach’s successful and sustainable weight loss 
• The seven dimensions of health and wellness beyond weight 
• How to help clients see beyond “What Now?” after achieving their goals