Personal Trainer and Holistic Nutrition Coach Bundle

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.

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. 

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. 

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. 

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. 

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. 

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. 

Module 33: Capstone Project 

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

Module 35: Final Exam 

Chapter 1: Today’s Health, Wellness, and Fitness Industries 

1. Overview of the Health and Fitness Industry 
2. Health and Avoidance of Disease 
3. Physical Activity Guidelines and Recommendations 

Chapter 2: The Business of Personal Training 

1. The Profession of Personal Training  
2. Training Experience: You and Your Client  

Chapter 3: Structure and Function of the Nervous, Skeletal, and Muscular Systems 

1. Nervous System Structure and Function 
2. Skeletal System Structure and Function 
3. Muscular System Structure and Function

Chapter 4: The Cardiorespiratory System 

1. The Cardiovascular System 
2. The Respiratory System 

Chapter 5: Bioenergetics and Exercise Metabolism 

1. Nutrients as Fuel
2. Energy Systems
3. Exercise Influence on Substrate Utilization
4. Energy Expenditure and NEAT 

Chapter 6: Moving the Body 

1. Human Movement Science 
2. Introduction to Biomechanics 
3. Functional Anatomy
4. Mobility, Motor Control, and Stability 
5. Movement Patterns and Sequences

Chapter 7: Resistance Training Adaptations

1. Principles of Adaptation
2. Acute vs. Chronic Training Adaptations to Resistance Training
3. Physiological Factors Influencing Adaptation 
4. Overtraining and Detraining

Chapter 8: Aerobic Endurance Training Adaptations

1. Principles of Adaptation 
2. Acute vs. Chronic Responses to Aerobic Exercise
3. Key Factors Influencing Adaptation 
4. Overtraining and Detraining 

Chapter 9: Initial Consultation, Movement Screenings, and Fitness Testing

1. Considerations for Initial Consultation
2. Movement Screening and Observation
3. Fitness Testing
4. Wearable Technology and Recommendations

Chapter 10: Nutrition in Personal Training

1. Nutrition and the Personal Trainer’s Scope of Practice
2. Nutrition and Hydration Basics
3. Energy Intake and Expenditure
4. Nutrition and Well-Being
5. Nutrition for Performance

Chapter 11: Integrated Training Principles and the AFPA Training Model

1. Functional Movement Training Principles
2. Introduction to Integrated Training and the AFPA Training Model

Chapter 12: Flexibility Training

1. The Role of Flexibility in the Human Movement System
2. The Science Behind Flexibility Training
3. Flexibility Training Techniques

Chapter 13: Bodyweight and Balance Training

1. Bodyweight Training
2. Bodyweight Training Exercises
3. Balance and Locomotion Training
4. Balance and Locomotion Training Exercises

Chapter 14: Core Training

1. Core Anatomy and Function
2. Core Training Guidelines
3. Core Training Exercises
4. Integrating Core Training Exercises

Chapter 15: Cardiorespiratory Training

1. Introduction to Cardiorespiratory Training
2. Cardiorespiratory Training Guidelines and Coaching Considerations

Chapter 16: Resistance Training

1. Introduction to Resistance Training
2. Resistance Training Guidelines
3. Spotting Resistance Training Exercises
4. Resistance Training Tools
5. Resistance Training Exercises

Chapter 17: Plyometric Training

1. Introduction to Plyometric Training
2. Plyometric Training Guidelines and Coaching Considerations
3. Plyometric Training Exercises
4. Integrated Plyometric Training

Chapter 18: Training for Speed, Agility, and Quickness

1. Introduction to Speed, Agility, and Quickness Training
2. Speed, Agility, and Quickness Training Guidelines
3. Speed, Agility, and Quickness Training Exercises
4. Integrating Speed, Agility, and Quickness Training

Chapter 19: Coaching Exercise and the Art of Cueing

1. Observation and Feedback Strategy
2. Recommended Cues for Body Position and Movement

Chapter 20: Program Design for Resistance Training

1. Introduction to Program Design for Resistance Training
2. Sample Programs for Targeted Outcomes

Chapter 21: Program Design for Cardiorespiratory Fitness Training

1. Specificity of Training
2. Components of Aerobic Endurance Training
3. Progression and Regression Considerations
4. Types of Cardiorespiratory Training
5. Sample Training Plans

Chapter 22: Clients With Unique Needs

1. Life Cycle Ages and Stages
2. Obesity and Metabolic Conditions
3. Cardiovascular and Respiratory Conditions
4. Orthopedic, Injury, and Rehabilitation Concerns
5. Athletes and Program Design Considerations

Chapter 23: Safety, Risk Management, and Legal Issues

1. Safety and Injury Prevention
2. Risk Management and Legal Issues

Chapter 24: Building Your Personal Training Business

1. Personal Branding, Marketing, and Making Sales
2. Building the Client Experience and Retention

Chapter 25: Factoring in Growth Levers and Career Planning in Personal Training

1. Growth Levers for Your Personal Training Business
2. Charting Your Career Path