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Center for Curriculum and Transfer Articulation
Nutrition for Fitness and Wellness
Major: 5302
First Term: 2012 Spring    Final Term: 2013 Fall
Award: CCL
Total Credits: 21
CIPS Code: 19.0501
Initiating College: Glendale Community College
Program Availability: Shared by: GC, MC, SC
Occupational Area: Human Services / Family and Consumer Science
Instructional Council: Nutrition (63)
GPA: 2.00

Detailed Program Information

Description: The Certificate of Completion (CCL) in Nutrition for Fitness and Wellness program is designed to provide personal trainers and other nutrition paraprofessionals 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

Program Notes:
+ indicates course has prerequisites and/or corequisites.
Students must earn a grade of "C" or better in all courses within the program.

Required Courses
 Credits: 21
Students must complete Required Courses in Block One before enrolling in Block Two courses.
FON100 may not be taken for credit if credit has been earned in FON100AA and/or FON100AC.
Block One
 EXS112Professional Applications of Fitness Principles3
 FON100Introductory Nutrition (3) OR 
 FON100AAIntroductory Nutrition I (2) AND 
+FON100ACIntroductory Nutrition II (1) OR 
 Equivalent FON course3
 FON247Weight Management Theory3
Block Two
 EXS125Introduction to Exercise Physiology3
 EXS130Strength Fitness-Physiological Principles and Training Techniques3
 FON210Sports Nutrition and Supplements for Physical Activity3
 FON230Nutrition for Special Populations3

Program Competencies
1.Use current food guides and recommendations to select foods that maximize health and fitness. (FON100, FON100AA)
2.Apply current nutrition guidelines to exercise, sports, vegetarian diets, and selected stages of the life cycle. (FON100, FON100AC)
3.Identify dietary needs for fitness. (FON247)
4.Select and plan balanced meals. (FON247)
5.Identify and explain genetic, physiological, psychological, metabolic, and environmental influences on body weight. (FON247)
6.Apply basic and advanced nutrition principles to weight management. (FON247)
7.Explain the benefits derived from strength training. (EXS130)
8.Describe strength training physiology and kinesiology. (EXS130)
9.Use current food guides and guidelines to select foods and fluids for exercise and sports. (FON210)
10.Describe energy balance and list body fuels. (FON210)
11.Explain the types of metabolism. (FON210)
12.Differentiate between anabolic, catabolic, and energy producing supplements. (FON210)
13.Describe the management of the nutrition needs of special populations. (FON230)
14.Describe the benefits and the significance of participation in a lifetime fitness and wellness program. (EXS112)
15.Identify and describe the components of physical fitness. (EXS125)
16.Describe the neuromuscular, cardiorespiratory, and energy systems of the body. (EXS125)

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.