Nutrition Coach2021-03-19T09:21:44+11:00

Nutrition Coach

Increase your nutrition knowledge and learn the practical skills to coach long-lasting behavioural change with this cutting-edge online nutrition course.

Interested in joining our next monthly intake? Prioritise your enquiry with us below.

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Nutrition Coach snapshot

A snapshot of our premium course in nutrition

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Who is this nutrition course for?

Anyone. You do not need to have undertaken any prior study in fitness or nutrition to enrol into this course.

The course is designed to cover fundamental nutritional and dietary advice for people interested in a healthy lifestyle; Wellness advocates; and Personal Trainers, Fitness or Health professionals who want to deepen their nutrition knowledge and professional development.

Course outcomes

Graduates will receive a certificate of completion.

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Career opportunities​​​​​​​

What this course allows you to do:

Nutrition Coach
Weight Management Consultant
Corporate Nutrition Consultant
Healthy Eating Instructor
Health and Food Coach
Nutrition Advisor
Certified Fitness Nutrition Coach™*

*You must hold a current fitness qualification to use this title.

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Entry requirements

Direct entry. No pre-requisites.

Entry requirements:
Yes. View entry requirements ↓

Course progression

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Course overview

An overview of the Nutrition Coach course

This course is centred on evidence-based nutrition and coaching psychology to get results for you and your clients. Designed to increase your nutrition knowledge and provide you with the practical skills to coach long-lasting behavioural change, our Nutrition Coach course is a unique and cutting-edge qualification packed with the latest research and practical tools to help you get ahead.

This course will help future-proof your career by adding value to your service offerings. Whether it be one-on-one nutrition consultations, group nutrition workshops, pantry reboots or meal planning sessions, you’ll gain the fundamental dietary training to help clients realise the crucial role nutrition plays in achieving weight loss and nutrition goals.

By understanding nutrition in detail, this course will give you the inside knowledge you need to plan, create and evaluate meals and menus and get effective results more quickly for you and your clients. And we all know happy clients are great referrers.

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Course fees and payment options

Flexible payment options for the Nutrition Coach course

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Course fees


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Upfront payment

You can choose to pay upfront in full OR pay a non-refundable deposit* and your remaining course fees in full prior to course commencement.

* Non-refundable deposit ​​​​​​​of $200 is subtracted from total course fees for final payment balance.

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Instalment plans

Get started with a $200 non-refundable deposit + fixed instalment schedule (Option 1 or 2) paid weekly via direct debit plan.

Instalment Schedule

Option 1: $39.58 per week x 96 weeks
Option 2: $79.17 per week x 48 weeks

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Course duration and study options

How to study the Nutrition Coach course

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Study mode


Delivery mode


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12 monthly online intakes commencing the last Monday of each month.

Course duration

52 weeks

Can be completed faster if desired within this timeframe.

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Students will be required to complete a series of online assessments for each unit of study. These assessments include multiple choice, short answer assessments, case studies and short reports. Practical aspects will be assessed through the submission of a range of videos demonstrating nutritional consultation and coaching skills.

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Scope of practice

A view of practice options available to you with the Nutrition Coach course

Scope of practice Personal Trainer
9-12 months
Nutrition Coach
Up to 12 months
3-6 years
4-8 years
4-8 years
Assist clients develop healthy eating habits, establish health goals with clients and monitor progress.          
Analyse clients’ food diaries in comparison to the Australian Dietary Guidelines          
Conduct holistic and detailed nutritional pre-screening of clients          
Advise clients how to achieve weight-loss goals though nutrition          
Write meal plans in accordance with the Australian Dietary Guidelines          
Provide face to face nutrition coaching          
Provide online nutrition coaching          
Deliver group nutrition workshops          
Prescribe specific diets to address health concerns          
Prescribe nutritional supplements to clients          
Interpret blood tests          
Work with clients with conditions such as cancer, diabetes, high cholesterol and food allergies          
Can register with Nutrition Society of Australia          
Can register with Australian Traditional Medicine Society or the Australian Natural Therapists Association          
Prescribe herbal supplements to clients          
3 month* (468 hrs) practical component in clinic setting          
6 month practical component either in a hospital, clinical or community nutrition setting          
Can provide dietary treatment for patients in hospital          
Can register with the Dietetics Association of Australia          
  Swipe left to view full table
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Course structure

Course outline and content overview for the Nutrition Coach course


This unit is about how to interpret, critique and use nutrition information and research to support healthy eating patterns.

Learning outcomes

  1. Analyse the Australian Dietary Guidelines and the Eat for Health program
  2. Identify and critique different sources of nutrition information
  3. Examine the evidence to support dietary trends and choices
  4. Analyse the impact of media on the delivery of health information

This unit is divided into 3 separate modules:

  • Module 1: Sources of nutrition information
  • Module 2: Nutrition research
  • Module 3: Selected Diets

Module 1: Sources of nutrition information

This module outlines key skills required to source credible nutrition information and apply in practice.

This module includes the following topics:

  • Sourcing and analysing information about nutrition and diets
  • The Australian Dietary Guidelines and the Eat for Health program
  • The impact of diet on disease
  • Who can call themselves a nutrition expert?
  • Understanding types of journal articles
  • Media interpretation and reporting of health information
  • Research methodology and types of research

Module 2: Nutrition research

This module discusses how to analyse and critique nutrition research, identifying bias and influences on research, update nutrition knowledge and use referral protocols.

This module includes the following topics:

  • Analysing and critiquing nutrition research
  • Bias and influences on research
  • Critiquing websites
  • The influence of companies on research outcomes
  • Referral protocols
  • Maintaining current knowledge on nutrition
  • Nutrition coaching services fee guide
  • Insurance guide for Nutrition Coaches

Module 3: Selected Diets

This module includes information on the following selected diets:

  • Low fat
  • Sugar free
  • Low cholesterol
  • Coeliac and gluten free
  • Culture specific
  • Food restrictions

As well as the following topics: Alkalinity and acidity and antioxidants


This unit develops an understanding of future directions in food, genetic research and industry developments to apply to a nutrition coaching environment.  It describes the environmental impact of food choice, the gut microbiome, and the implications for food selection and meal planning for clients.

This unit is divided into 4 separate modules:

  • Module 1: The gut microbiome
  • Module 2: Food and the environment
  • Module 3: Food and nutrition technology
  • Module 4: Supplements and food fortification

Module 1: The gut microbiome

This module is about emerging research in the area of gut health and how it relates to overall health.

Learning outcomes:

  1. Identify anatomical parts of the digestive system
  2. Apply an understanding of the links between gut health and physical and mental health to clients
  3. Apply knowledge on how to improve gut health
  4. Analyse products designed to improve gut health such as probiotics and fermented drinks

This module includes the following topics:

  • Interest in gut health over time
  • The anatomy of the digestive system
  • The influence of diet, pharmaceuticals and food additives on gut health
  • The relationship between food, gut health and mood
  • How to improve gut health through diet
  • Probiotics and prebiotics
  • Supplements for gut health

Module 2: Food and the environment

This module is designed to familiarise students with emerging research in the area of the environmental impacts of food choice. A more sustainable diet is consistent with the Australian Dietary Guidelines and is the cornerstone of good health.

Learning outcomes:

  1. Apply knowledge on the evolution of the human diet
  2. Determine the environmental impact of food choices
  3. Evaluate the benefits of organic and biodynamic food
  4. Explain the impact of food miles and local and seasonal food
  5. Analyse new protein sources such as insects, laboratory meat, and kangaroo.
  6. Apply an understanding of ethical eating and animal welfare, such as free range eggs and organic meat
  7. Identify sources of food waste and strategies to mitigate

This module includes the following topics:

  • Environmental impact of food choice and eco footprint
  • Food and climate change
  • The planetary health diet
  • Farming methods and genetically modified organisms
  • Organic and biodynamic food
  • Food miles and food waste
  • New protein sources
  • Ethical eating

Module 3: Food and nutrition technology

This module is about future trends in food and nutrition technology.

Learning outcomes:

  1. Identify new food technologies such as food delivery services, 3D printed food, robotic chefs and digital supermarkets
  2. Incorporate food and nutrition coaching apps into practice
  3. Explain the concepts of nutrigenomics and nutrigenetics
  4. Differentiate between personalised nutrition and population based nutrition

This module includes the following topics:

  • Nutritional genomics
  • Genes and food (focus on caffeine, sugar)
  • Genes and obesity
  • Implications of new food technologies (e.g. online food shopping, home based assistants, smart fridges)
  • Apps used for food and nutrition coaching

Module 4: Supplements and food fortification

This module is about supplements, their use in Australia, effects on the body and associated risks. It also discusses mandatory and voluntary food fortification.

Learning outcomes:

  1. Interpret information on supplement use in Australia
  2. Explain supplement industry regulation
  3. Demonstrate knowledge of the history of supplements
  4. Identify common supplements, their use, and effects on the body
  5. Identify risks of supplement use
  6. Apply Food First solutions
  7. Explain the advantages and disadvantages of food fortification

This module includes the following topics:

  • Supplement use and regulation in Australia
  • The difference between a food and a supplement
  • Recommending supplements
  • Protein supplements and Branched Chain Amino Acids
  • Risks associated with dietary supplements Drug interactions
  • Mandatory and voluntary food fortification
  • Effectiveness of food fortification
  • Ethical considerations


This unit focuses on the role of nutrition in managing weight; starting with a comprehensive look at the obesity epidemic, then explaining the science of weight loss and finally how nutrition coaches can form part of the solution. The unit explores factors leading to weight gain, explains different weight loss strategies and provides an analysis of popular diets.

This unit is divided into 4 separate modules.

  • Module 1: The obesity epidemic
  • Module 2: The science of weight loss
  • Module 3: Solutions for weight loss
  • Module 4: Weight loss diets

Module 1: The obesity epidemic

This module is designed to familiarise the student with a deep insight into the obesity epidemic facing the human race.  The course examines the latest facts and figures, and discusses factors leading to the rising rates.

Learning outcomes:

  1. Examine current obesity statistics
  2. Define obesity and overweight
  3. Identify the social, health and economic implications of overweight/obesity
  4. Explain factors contributing to the global and Australian obesity epidemic and the obesogenic environment
  5. Analyse different body composition measurement protocols
  6. Identify causes of obesity
  7. Examine current policy relating to obesity

This module includes the following topics:

  • Defining overweight and obesity
    • Measuring body composition (anthropometrics, bio impedance analysis, imaging techniques (such as DEXA)
  • Factors contributing to obesity
  • The obesogenic environment
  • Health risks and economic costs of overweight and obesity
  • Policy options

Module 2: The science of weight loss

This module is designed to familiarise the student with the science of weight loss, including a discussion about energy balance, hormonal influences and psychosocial factors in relation to weight management.

Learning outcomes:

  1. Explain energy balance
  2. Demonstrate knowledge of the biology of obesity
  3. Explain the physiology of fat gain
  4. Identify and explain factors that influence weight gain

This module includes the following topics:

  • Energy balance and energy requirements
  • Components of energy expenditure
  • Fat cell development
  • The famine reaction
  • Hormonal influences on weight, appetite and satiety
  • Protein leverage hypothesis
  • Calorie counting
  • Psychosocial factors in relation to weight management
  • The role of eating behaviour on weight gain

Module 3: Solutions for weight loss

This module is designed to familiarise the student with current solutions used to assist with weight loss that align with the Australian Dietary Guidelines. A large proportion of clients seeking assistance from Nutrition Coaches will be aiming to achieve this goal, often following unsustainable and unhealthy diets to achieve progress.

Learning outcomes:

  1. Follow a structured and realistic approach to goal setting
  2. Identify how energy balance can be influenced
  3. Explain approaches to maintain a healthy weight
  4. Understand the role of surgery and pharmaceutical drugs in addressing obesity

This module includes the following topics:

  • Realistic weight loss goals
  • The role of diet in relation to health and weight management
  • Portion size and weight management
  • Keys to successful weight loss
  • Obesity surgery options
  • Medications and supplements used for weight loss
  • The role of exercise in weight management

Module 4: Weight loss diets

This module explains and critiques common weight loss diets and plans.

Learning outcomes:

  1. Explain and critique common weight loss diets and approaches
  2. Identify the impact of low fat/ low carbohydrate/high protein diets on weight loss
  3. Analyse commercial weight loss products and services

This module includes the following topics:

  • Restrictive diets and the diet cycle
  • Commercial weight loss programs
  • Meal delivery services
  • Counselling and online programs
  • Low fat vs low carbohydrate diets for weight loss
  • A comparison of the following diets to the Australian Dietary Guidelines:
    • Very low energy diet (VLED)
    • Low carbohydrate diets
    • Keto diet
    • Paleo Diet
    • Atkins Diet
    • Dukan Diet
    • The Raw Food Diet
    • Intermittent fasting
    • High protein, moderate carbohydrate diets
    • Zone diet
    • The CSIRO Total Wellbeing Diet
    • Blood Type Diet
    • Detox diets
    • Liver Cleansing Diet
    • Lemon Detox
    • Celery juice diet
    • Grapefruit diet
    • DASH Diet
    • Mediterranean diet


This unit describes the skills and knowledge required to plan, design and evaluate appropriate meals and menus based on the Australian Dietary Guidelines, and other nationally endorsed dietary recommendations. This is to be performed in consultation with other health professionals to meet the nutritional needs of individuals within client groups. Meal planning involves the selection and planning of balanced meals, adhering to menu planning principles and the development and evaluation of meal plans.

This unit is divided into 3 separate modules:

  • Module 1: Nutrients and food groups
  • Module 2: Meal planning
  • Module 3: Health conditions and diet

Module 1: Nutrients and food groups

This module explains nutrients, food groups and how to apply the Australian Dietary Guidelines in practice. Essential skills and knowledge including interpreting food labels, portion size control, identifying recommended serves, understanding macro and micronutrients and nutrient reference values and diet recording methods are outlined.

Learning outcomes:

  1. Categorise foods according to food groups, identifying key nutrients by each food group
  2. Identify recommended serves of various food groups for client group
  3. Apply the Australian Dietary Guidelines and other global guidelines when advising clients
  4. Explain macronutrients and micronutrients and the roles they play in human health
  5. Teach clients how to read food labels to maximise healthy choices
  6. Record and interpret client eating patterns using a food diary
  7. Determine the energy content of foods
  8. Consider Nutrient Reference Values when developing nutrition plans with clients.

This module includes the following topics:

  • Dietary advice and recommendations
  • Nutrition reductionism
  • Australian Dietary Guidelines and food groups
  • Recommended serves and portion size
  • Diet Recording Methods
  • Food labels
  • Macronutrients, micronutrients and Nutrient Reference Values

Module 2: Meal planning

This module details meal and menu planning essentials, including factors that influence food choice, principles of nutrition and meal planning, how to analyse a food diary, write a meal plan and evaluate meals and menus.

Learning outcomes:

  1. Plan menus according to nutrition and meal planning principles
  2. Take into consideration the influence of lifestyle factors in food choice when designing meal plans
  3. Incorporate essential cooking skills and equipment in meal plans
  4. Select food preparation and cooking methods to maintain maximum nutritional value of foods
  5. Design standardised recipes and cost recipes
  6. Identify dietary regimes associated with cultural and religious groups that may influence food choices
  7. Modify meals to meet cultural and religious needs
  8. Plan meals to minimise nutrient imbalance
  9. Evaluate meals and menus
  10. Adhere to food safety regulations when developing and preparing meals and menus

This module includes the following topics:

  • The 5 nutrition principles
  • Factors influencing food choices
  • The 6 menu planning principles
  • Creating a basic meal and menu plan
  • Cooking essentials: equipment and cooking methods
  • Dietary regimes that influence food choices
  • Planning meals to minimise nutrient imbalance
  • Food restrictions and intolerances
  • Evaluating meals and menus
  • Discerning client satisfaction with meal plans
  • Food safety and food recalls

Module 3: Health conditions and diet

This module discusses health conditions in relation to suggested dietary modifications. Key skills including; conducting a nutrition consultation, planning, modifying and evaluating meal and menu plans are outlined.

Clients presenting with the health conditions included in this module should be referred to a specialist nutritionist or dietitian, however, the information is provided so the Nutrition Coach is aware of basic nutrition treatments recommended.

Learning outcomes:

  1. Identify groups at risk of nutrient imbalance contributing to common lifestyle diseases and disorders
  2. Identify special nutritional and dietary needs for conditions encountered by the client
  3. Modify meals and menus according to client requirements
  4. Make dietary recommendations based on food diary analysis
  5. Identify and address barriers to dietary change
  6. Monitor client compliance and progress towards set goals
  7. Conduct a client consultation and develop a nutrition strategy
  8. Refer to a dietitian or other health professional where appropriate

This module includes the following topics:

  • Conditions requiring dietary modification from an allied health professional (including high blood pressure/hypertension, Type II Diabetes, , Coeliac disease, Crohn’s disease)
  • Referring to a dietitian
  • Nutrient and hydration requirements
  • Nutrition and sports performance
  • Reasons to see a Nutrition Coach and barriers to change
  • Dietary changes and making recommendations
  • Monitoring client compliance


This unit describes the skills and knowledge required to apply specific communication techniques to establish, build and maintain relationships with clients and colleagues. This unit applies specifically to a nutrition coaching environment where coaches may communicate face-to-face, in writing or using digital and social media.

This unit is divided into 3 separate modules:

  • Module 1: Digital and social media
  • Module 2: Communication in the workplace
  • Module 3: Negotiating dietary change

Module 1: Digital and social media

This module is about using digital and social media as a marketing and client communication tool. Core skills including developing a social media plan and optimising the use of digital marketing to engage clients are outlined.

Learning outcomes:

  1. Evaluate target market and preferred communication methods
  2. Utilise a variety of social media platforms including: Facebook, Instagram, Twitter, LinkedIn
  3. Develop content appropriate for social media including: video, podcast, blog
  4. Utilise email communication programs
  5. Explain the role of media and advertising in influencing body image and ethical considerations when using social media
  6. Identify essential features of a business website and how to optimise visits and call to action
  7. Develop recipes appropriate for social media
  8. Determine the most effective food styling techniques for social media
  9. Identify and experiment with popular apps used in the health and fitness industry

This module includes the following topics:

  • 7 steps to developing a social media plan
  • Social media management tools
  • Evaluating social media outcomes
    Email marketing programs
  • Website development
  • Developing recipes for social media
  • Popular apps used in the health and fitness industry

Module 2: Communication in the workplace

This module describes how to; effectively communicate with clients and colleagues using verbal and non-verbal communication techniques, document client consultations, deliver public presentations and organise and facilitate meetings whilst complying with legal and ethical responsibilities.

Learning outcomes:

  1. Identify and use appropriate communication styles and techniques including:
    • Verbal and non-verbal communication
    • Motivational interviewing & coercive approach
    • Phone skills to motivate and inspire clients
    • Collaboration and confrontation
  1. Document client consultations
  2. Practice public presentation skills including:
    • Plan and prepare a presentation
    • Deliver a presentation
    • Review the presentation
  1. Organise and facilitate meetings
  2. Comply with legal and ethical responsibilities, including privacy, confidentiality and duty of care

This module includes the following topics:

  • How we communicate
  • Effective communication
  • Motivational interviewing
  • Types of communication
  • Public presentation skills
  • Documenting client records
  • Ethical responsibilities and duty of care
  • Conflicts of interest and employee/employer rights and responsibilities

Module 3: Negotiating dietary change

This module describes the skills and knowledge required to negotiate dietary change with clients. Key aspects of communication styles and techniques are examined, alongside a detailed look at scope of practice and referrals to allied health professionals.

Learning outcomes:

  1. Negotiate dietary and lifestyle changes with clients
  2. Give and obtain feedback on adherence to dietary programs
  3. Alter communication protocol according to generational differences and communication requirements
  4. Apply emotional intelligence (EQ) and DiSC profiling when interacting with clients and colleagues
  5. Identify barriers to effective communication and resolve using appropriate communication strategies and techniques
  6. Use communication skills to avoid, defuse and resolve conflict situations with clients and colleagues
  7. Obtain feedback to understand clients’ needs
  8. Apply knowledge of scope of practice and referrals to allied health professionals

This module includes the following topics:

  • Nutrition screening
  • Client consultation
  • Designing dietary modifications
  • Strategies for increasing healthy food consumption
  • Coaching strategy
  • DISC model and emotional intelligence
  • Communicating with different generations
  • Influences and barriers to communication
  • Complaints and conflict situations
  • Working in a multi-disciplinary team
  • Scope of practice and referrals


This unit is designed to equip coaches with more advanced coaching skills, placing them in a stronger position to create meaningful and lasting change in their client’s behaviours that will ultimately lead to goal achievement and improved health. The unit will use the existing skills that a Coach has to develop a structured process to coaching and behaviour change that is underpinned by well-established psychological theories.

This unit is divided into 3 separate modules:

  • Module 1: Determinants of health
  • Module 2: Nutrition screening
  • Module 3: Coaching and behaviour change

Learning outcomes:

  1. Identify the key steps in the coaching process
  2. Describe key theories of behaviour change.
  3. Explain the impact of different learning styles on the coaching process.
  4. Determine the best methods to track behaviour change and associated outcomes.
  5. Identify influencing factors for particular health behaviours.
  6. Design behaviour change plans for a range of clients.

Module 1: Determinants of health

This module is designed to equip Coaches with the skills required to identify behaviour that impacts negatively on health and assess readiness for change.

Learning outcomes:

  1. Identify social determinants of health and specific influences on individual’s behaviour
  2. Identify environmental factors that restrain change
  3. Identify behavioural health determinants
  4. Assess motivation, commitment and confidence levels to change attitudes, beliefs and behaviour in collaboration with other team members and/or stakeholders
  5. Reinforce positive beliefs and behaviour
  6. Consider unintended consequences of desired behaviour and incorporate into the plan

This module includes the following topics:

  • Determinants of health, such as socioeconomic status, education and upbringing.
  • Factors that restrain change such as lack of knowledge, time, financial cost and lack of motivation.
  • Behavioural health determinants including exercise, diet and smoking status.

Module 2: Nutrition screening

This module outlines the key skills required for coaches to develop and implement plans for behaviour change, including nutrition screening, goal setting, food analysis and making recommendations.

Learning outcomes:

  1. Identify pro-active strategies to support behavioural change based on behaviour change models, research available
  2. Identify stakeholders or organisations for collaborative partnerships to support facilitating individual behaviour change
  3. Develop a plan in collaboration with individual and document in accordance with organisation policy and procedure
  4. Confirm individual’s agreement, understanding and participation in relation to the plan
  5. Develop and agree on an evaluation process to monitor progress with the individual

This module includes the following topics:

  • Nutrition screening
  • Food analysis
  • Stress, energy and sleep analysis
  • Initial Recommendations
  • Referrals to allied health professionals

Module 3: Coaching and behaviour change

This module details skills required to monitor and review progress of a client based on adherence to recommendations.

Learning outcomes:

  1. Identify the most appropriate methods of data collection for recording behaviour
  2. Collect, summarise and review data related to individual behaviour
  3. Assess changes in behaviour in collaboration with the individual involved and other experts and stakeholders in accordance with confidentiality requirements
  4. Review effectiveness of plan in collaboration with individual other experts and/or stakeholders
  5. Report results of behaviour change strategies in accordance with organisation policy and procedure

This module includes the following topics:

  • What is coaching and why is it required?
  • Key features of coaching and the coaching process
  • Assessing client values, motivation and confidence
  • Identifying the behaviours to change
  • Example nutrition behaviour change actions
  • Evaluating progress and the impact of the plan
  • Learning and coaching styles


How food is transformed into fuel for the body and powers the cells we need to live is one of the great wonders of the human body.  We are remarkably efficient at extracting energy from the food we eat. This is due in part to our ability to cook food. In fact, it is widely believed that this skill gave us the energy to develop large brains. Cooking food frees up our time. Other primates spend up to 7 hours chewing food to obtain the nutrients required. The body is complex and we are still learning about how it works.

There are 11 main systems integral to the functioning of the human body. This unit discusses one of these systems, the digestive system, including the anatomy and physiology of the digestive organs and accessory organs. The components of food; macro and micronutrients, are explored in detail alongside an exploration of how the body turns food into energy.

This unit is divided into 3 separate modules:

  • Module 1: The science of digestion
  • Module 2: Macronutrients: carbohydrates, fats, proteins
  • Module 3: Micronutrients: vitamins and minerals

Module 1: The science of digestion

This module outlines the anatomy and physiology of the digestive system,  how food is digested in the body and how energy is extracted from the food we eat.

Learning outcomes:

  1. Explain how food moves through the digestive system
  2. Identify the actions and secretions of the digestive organs
  3. Describe how food is absorbed by the body and used as fuel
  4. Explain the role of anabolic and catabolic reactions in the body

This module includes the following topics:

  • Anatomy of the digestive system
  • How food moves through the system
  • The digestive organs – function and secretion
  • Phases of digestion
  • Metabolism of carbohydrates, fats and proteins.

Module 2: Macronutrients: carbohydrates, fats, proteins

Nutrients are the chemical substances or components found in food. Essential for life, nutrients in food provide the body with energy required to function, build and repair cells, organs and tissues and regulate metabolic processes. Nutrients are classified into two groups- macronutrients and micronutrients. This module explores the macronutrients, their absorption and digestion, role and function, food sources and Recommended Daily Intake. Water is an essential nutrient, more important to life than any other of the nutrients. This module also details water needs of the body.

Learning outcomes:

  1. Explain the structure, role and function of the 3 macronutrients; carbohydrates, fats and protein.
  2. Identify food sources of the macronutrients
  3. Ascertain the recommended daily intakes (RDI) of macronutrients
  4. Describe how blood glucose levels are maintained and the concept of glycemic index
  5. Identify the role of water and how the body regulates fluid balance

This module includes the following topics:

  • The chemical structure, role and function of the macronutrients
  • Food sources of macronutrients
  • Gluten free diets and FODMAPS
  • Glycemic index
  • Saturated fat and heart disease
  • Recommended Daily Intakes
  • Protein quality and digestibility
  • Signs of protein deficiency
  • Water and dehydration

Module 3: Micronutrients: vitamins and minerals

This module outlines the micronutrients; vitamins and minerals. The functions, food sources, deficiency symptoms and recommended daily intake of each are detailed.

Micronutrients are a range of vital substances that must be present for the body to function optimally. They are named micronutrients as they are needed in tiny amounts (represented in milligrams or micrograms). Micronutrients differ from the macronutrients in that they do not provide energy and cannot be used as fuel, however they play an important role in the processes that release energy from the macronutrients.

Learning outcomes:

  1. Explain the role of the micronutrients
  2. Ascertain the recommended daily intakes (RDI) of micronutrients and deficiency symptoms
  3. Identify food sources of micronutrients
  4. Investigate the arguments for and against taking supplements

This module includes the following topics:

  • Discovery of vitamins
  • Water soluble vitamins (B group and C)
  • Fat soluble vitamins (ADEK)
  • Minerals (major and trace)


This unit describes the skills and knowledge required for coaches to assist clients understand psychological reasons behind food choices and eating patterns. The unit applies to a nutrition coaching environment where coaches are required to work with allied health professionals as appropriate.

This unit is divided into 3 separate modules:

  • Module 1: Psychology of overeating
  • Module 2: Eating disorders
  • Module 3: Emotional eating

Module 1: Psychology of overeating

This module outlines behaviours associated with overeating, causational factors leading to overeating, and dieting and mental health.

Learning outcomes:

  • Identify behaviours associated with overeating
  • Explain factors contributing to overeating
  • Explain the role of ultra-processed and hyperpalatable foods in overeating
  • Assess the role of food marketing and consumer culture on overeating
  • Explain the influence of dieting on mental health
  • Identify the impact of body image and body dissatisfaction on eating behaviour

This module includes the following topics:

  • Behaviours and factors associated with overeating
  • Social influences
  • Ultra-processed foods and overeating
  • Food marketing and consumer culture
  • Dieting and mental health
  • Body image and eating behaviour
  • Body dysmorphia

Module 2: Eating disorders

This module defines eating disorders, including statistics, causes, treatment and the role of social media in influencing eating behaviours.

Learning outcomes:

  1. Define eating disorders including Anorexia Nervosa, Bulimia Nervosa, Diabulimia and Binge eating disorder
  2. Define orthorexia, disordered eating and effects on physical and mental wellbeing
  3. Identify the role of celebrities and social media influencers on eating behaviours
  4. Refer clients to allied health professionals who specialise in eating disorders
  5. Access resources to assist clients with overeating and emotional eating

This module includes the following topics:

  • Causes of eating disorders
  • Eating disorders defined: Anorexia Nervosa, Bulimia Nervosa, Binge Eating Disorder and Other Specified Feeding or Eating Disorder (OSFED), Orthorexia
  • Treatment for eating disorders and referral to specialists
  • Celebrities, social media influencers and eating behaviours

Module 3: Emotional eating

This module outlines triggers leading to emotional eating, the biology of food regulation and solutions to address emotional eating patterns.

Learning outcomes:

  1. Determine emotional eating triggers
  2. Explain the biology of food regulation, satiety and addiction
  3. Identify hormones that influence overeating and weight gain
  4. Identify the relationship between food and mood
  5. Encourage and practice mindful and intuitive eating
  6. Discuss solutions to overeating with clients
  7. Support clients to develop a healthy relationship with food

This module includes the following topics:

  • Food regulation and satiety and appetite regulation
  • Food addiction and food craving
  • Emotional eating triggers
  • Solutions to address emotional eating
  • Change the food environment and create new habits
  • Food and mood


This unit describes the skills and knowledge required for coaches to develop their own goals, and their own professional development plan, manage work priorities and set goals. The unit applies to a nutrition coaching environment where coaches are required to work with allied health professionals as appropriate.

This unit is divided into 2 separate modules:

  • Module 1: Goal setting for success
  • Module 2: Professional Development

Module 1

Learning outcomes:

  1. Create personal work goals
  2. Identify and develop new skills to achieve and maintain a competitive edge
  3. Demonstrate effective time management skills

This module includes the following topics:

  • Personal work planning
  • Maintain industry currency
  • Goal setting
  • Stress and stress management
  • Time management

Module 2

Learning outcomes:

  1. Assess personal knowledge and skills to determine professional development needs, priorities and plans
  2. Seek feedback from employees, clients and colleagues and use this feedback to identify and develop ways to improve competence
  3. Network with nutrition and allied health professionals to enhance personal knowledge, skills and work relationships
  4. Create a Professional Development Plan

This module includes the following topics:

  • Assess your knowledge
  • Seek feedback
  • Participate in networks
  • Learning Styles
  • Professional development planning


This unit discusses nutrition for sports performance and designing and analysing an athlete’s diet. This unit will look at a range of different sports and the nutritional requirements of each type of athlete.

The unit is divided into 2 modules:

Module 1: Nutrition education for athletes
Module 2: Design an athlete’s diet

Module 1: Nutrition education for athletes

Learning outcomes:

  1. Assess athlete’s information needs in relation to nutrition for peak performance in relevant sporting activity.
  2. Identify support personnel and resources available to assist athletes with nutritional issues.
  3. Identify nutritional practices to enhance peak performance in the sporting activity.
  4. Present information to athletes in a style appropriate to the needs of the athletes and the coaching setting.

This module includes the following topics:

  • The principles of sports nutrition
  • The components of an athlete’s diet
  • The nutritional demands of different sports; endurance, power, field-based, racket
  • Analysing the athlete’s diet
  • Using the Australian Dietary Guidelines with athletes
  • Evaluating the impact of nutritional practices

Module 2: Design an Athlete’s Diet

Learning outcomes

  1. Identify sources of information on a range of dietary strategies for the appropriate sport.
  2. Compare the identified dietary strategies and their effects on sporting performance.
  3. Select dietary strategies appropriate to the relevant sport.
  4. Design an eating plan that satisfies the athlete’s training needs and addresses nutritional and physiological requirements.
  5. Assess effectiveness of eating plan in optimising performance and modify as required.

This module includes the following topics:

  • Screening process
  • Designing an athlete’s diet
  • Types of athletes: endurance, power, field sport, racket
  • Gaining weight athlete
  • The vegetarian athlete
  • Supplementation
  • Athletes and Fad Dieting


This unit will review current health promotion initiatives, including both government and non-government programs. We’ll look at how to conduct successful health and nutrition education and behaviour change programs, how to create support materials for clients. This unit is divided into 2 modules:

Module 1: Health promotion initiatives
Module 2: Conduct health promotion activities

Module 1: Health promotion initiatives

Learning outcomes

  • Define health promotion and explain how it contributes to decreased risk factors and prevention of chronic disease
  • Identify current and emerging knowledge of health promotion
  • Source and access information on nutrition and health promotion information, including government, intergovernmental and non-governmental initiatives
  • Identify health promotion strategies including; social marketing, mass communication, workforce initiatives, healthy settings, public policy, environmental approaches

Module 2: Conduct health promotion and education

Learning outcomes

  • Locate relevant available promotion and prevention resources.
  • Define most appropriate methods for information dissemination to target population
  • Conduct health promotion and education activities that directly affect reduction of risk factors and prevention of chronic disease
  • Develop health promotion materials (e.g. using social media and video content) to support clients to improve health status
  • Deliver health promotion activities to a variety of clients of differing ages and with various needs.


Online coaching is becoming more popular and broadens the reach of your services. In this unit, we’ll cover nutrition coaching apps, how to engage and track your clients online and advanced nutrition coaching skills.The unit is divided into 2 modules:

Module 1: Online nutrition consultations
Module 2: Nutrition coaching apps and software

Module 12.1: Online nutrition consultations

Coaching clients online offers great opportunities for the Nutrition Coach, including access to clients across the country. Telehealth, ehealth and mhealth (mobile health) are set to increase in coming years. Coaches who embrace new technologies and consultation modes will be well placed to offer extended services to clients. This module discusses the online coaching framework, including nutrition screening and consultations, building rapport, goal setting, food diary analysis and making dietary recommendations.
Learning outcomes:

  1. Onboard clients
  2. Perform nutritional screening of clients
  3. Gather, record and organise information in a way which can be interpreted readily by other professionals
  4. Perform a basic dietary intake analysis
  5. Discuss and negotiate dietary and behavioural/lifestyle changes with clients
  6. Plan a follow up consultation with clients
  7. Monitor and evaluate dietary recommendations

This module includes the following topics:

  • Online coaching framework
  • Build rapport
  • Preparing for the Consultation
  • Nutrition screening
  • Mental preparation
  • Goal setting
  • Effective note taking
  • Food intake analysis
  • Calorie and macro counting

Module 12.2: Nutrition coaching apps and software

Many apps and software programs are available for coaches to assist with client relationship management, nutrition planning, nutritional analysis and client bookings and payments. Finding the right app or software solution involves some testing and trialling to determine which ones have the required features.
Using the latest technology will help you attract more clients and improve client relationships, so it’s important to choose the app or software that is most appropriate for your needs.

This module outlines nine popular nutrition coaching apps coaches can use to provide online nutrition coaching services to clients.

Learning outcomes:

  1. Choose appropriate apps for coaching requirements
  2. Analyse advantages and disadvantages of different programs
  3. Review popular online nutrition, fitness and health programs

This module includes the following topics:

  • Apps for food analysis and nutrition coaching
  • Analysis of popular apps
  • Nutrition software programs
  • Wearable health trackers
  • Payment apps
  • Consultation apps
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Frequently asked questions

Can I analyse a diet diary?2020-03-06T15:06:38+11:00

Yes, you will learn how to analyse your Personal Training clients’ diets and how to suggest changes and make recommendations.

Can I get CECs?2021-05-04T14:24:56+10:00

Yes, a number of units within this course have been awarded CECs by Fitness Australia, FIAFitnation’s registration partner. A total of 27 CECs can be obtained upon completion of this course.


Unit CECs awarded
Evidence Based Nutrition 2
Food and the Environment 6
The Gut Microbiome 3
The Science of Weight Loss 4
The Obesity Epidemic 2
Professional Development Planning 2
Coaching and Motivation 5
The Psychology of Overeating 1
Eating Disorders 2
Can I pathway to a degree in nutrition?2020-08-26T10:31:38+10:00

This course provides credit into higher education qualifications. Students who complete the Nutrition Coach course would be eligible for 10 credit points towards the following degrees:

Bachelor of Health Science (Nutritional and Dietetic Medicine) ↗
Bachelor of Health Science (Naturopathy) ↗
Bachelor of Complementary Medicine ↗

The subjects you would gain credit for are:

NMDF121: Foundations of Human Nutrition
NMDM121: Medicinal Food Science
SOCF111: Foundations of Communication & Counselling

If you have also completed the Diploma of Fitness or the Certificates III & IV in Fitness, you would also be granted credit for BIOH111: Human Biological Science 1.

Can I prescribe supplements?2020-03-06T15:07:03+11:00

No. To prescribe nutritional supplements, you need to hold a Bachelor’s degree, for example, the Bachelor of Health Science (Nutritional and Dietetic Medicine) at FIAFitnation’s sister college, Endeavour College of Natural Health.

Can I write meal plans?2020-03-06T15:06:19+11:00

Yes, the course includes units on planning, evaluating and modifying meal plans for your personal training clients. You will have the opportunity to practice writing meal plans for yourself, your family and friends as part of your assessment.

Do I need to buy a textbook for the course?2020-03-06T15:01:29+11:00

Yes, the prescribed textbook is Understanding Nutrition, 4th Edition.
This book is available in hardcopy or as an e-book. There is also a recommended reading list outlining reference books, textbooks, blogs and websites that may be useful for your studies.

Do I need to do a written exam?2020-03-06T15:03:37+11:00

There are no formal written exams for this course. Assessments are all online and take the form of short answer responses, blogs, social media posts, case studies or videos demonstrating your understanding of the learning material.

How do I apply for Recognised Prior Learning (RPL)?2020-03-06T15:03:59+11:00

RPL recognises any of your prior knowledge and experience and measures it against the Unit of Competency or Unit of Study that you are enrolled in. If successful in your application, you may not need to complete all of a training program as you already possess some of the competencies within the Nutrition Coach course. To apply for RPL, email with details of the Unit requested.

How do I connect with other students?2020-03-06T15:05:17+11:00

We have an active private Facebook page where students interact with each other, ask questions and find out how graduates are using their qualifications in the field. Job opportunities and latest research findings are also posted here and students can message their support team and tutors as well.

How does online learning work?2020-03-06T14:58:47+11:00

With online learning, you’re the boss. You get your course content, submit your assessments and receive your grades through our online learning platform. So you have the flexibility to study wherever you are; on a train, in a café, at home, the choice is yours. You can fit in study around your life – in between clients, before work or when the kids are asleep. Think of the platform as your online campus, it has everything you need, but is more convenient.

How does the Nutrition Coach course complement my Personal Training business?2020-03-06T14:57:03+11:00

As a Personal Trainer, you’ll know you can’t work off a bad diet – and that’s why being able to talk about nutrition with clients is so important. With this course, you can offer much more than the average PT and stand out from the crowd. In addition to prescribing client exercise programs, you can diversify and offer premium services; one-on-one nutrition consultations, group nutrition workshops, pantry reboots, online coaching and meal planning sessions. You’ll gain the fundamental dietary training to help clients appreciate the crucial role nutrition plays in achieving weight loss and fitness goals. With your expanded knowledge, you can attract new clients and keep current clients for longer. This qualification will help future proof your career by allowing you to add value to your service offerings.

With so many people looking to their Personal Trainers as partners when it comes to meeting their health and fitness goals, becoming qualified to provide dietary advice is a natural extension for trainers that makes good business sense.

How long does it take to complete the course?2020-03-06T15:02:35+11:00

You have a timeframe of up to 12 months to complete the course, however you may finish sooner, some students finish within 8 months.

How many hours do I need to study per week?2020-03-06T15:03:01+11:00

10-13 hours per week.

How much can I charge as a Nutrition Coach?2020-06-04T12:55:55+10:00


As a rough guide, this is what our graduates can generally charge for Nutrition Coach Services

Initial nutrition consultation (1hr) $110-$130
Subsequent nutrition consultations (30mins) $60
Personal training (1hr) if also hold a Cert IV in Fitness $80-$90
Social cooking classes (2hr) $100 pp
Private Shopping Tours (1hr) $90
Nutrition workshops (1hr) $40pp
Nutrition seminars run once a month: free to advertise business (30mins) 
Is the course accredited by ASQA?2020-09-08T11:54:44+10:00

The course is not accredited by the Australian Skills Quality Authority (ASQA), however units within the course are well recognised in the industry by the professional body, Fitness Australia and receive a total of 24 CECs. The course is designed to equip you with a very specific knowledge and skillset that no other course can provide. This also means the course includes all the content you’re interested in and not the boring stuff.

What can I call myself when I graduate?2020-03-06T14:57:58+11:00

You can use the title Certified Fitness Nutritional Coach™ when promoting your new expanded service offering.

What can I do when I graduate?2020-03-06T14:58:22+11:00

Our graduates are in hot demand – why pay a Personal Trainer when there’s the option of a Certified Fitness Nutrition Coach TM who can cover both exercise and nutrition and get better results? Graduates can offer one-on-one nutrition consultations for Personal Training clients, write meal plans and also deliver nutrition workshops for groups, cooking skills, shopping tours, pantry clean-ups and online Nutrition Coaching to complement training programs – the sky is really the limit.

What can I do with this course?2020-03-06T15:00:28+11:00
  • Provide face to face Nutrition coaching
  • Conduct online Nutrition coaching
  • Work in a holistic wellness centre
  • Offer a meal and menu planning service
  • Develop recipes
  • Work on a health retreat
  • Run group nutrition workshops
  • Design recipe boxes/books
  • Run corporate health wellbeing programs
  • Write health and nutrition blogs
What insurance can I get with this course?2020-11-05T12:27:47+11:00

We’ve got your back. Insurance is essential in the fitness industry and you need to be covered for all the additional nutrition services you can offer.
That’s why we’ve organised with Marsh Advantage to offer graduates insurance for both fitness and nutrition qualifications.

You can also obtain insurance with AON.

Generally, insurance costs around $200 per year.

What is the difference between this course and a Bachelor in Nutrition?2020-03-06T15:07:51+11:00

The program is at a level which allows you to work autonomously, and in collaboration with other allied health professionals. This course is designed to fast track your career in nutrition and wellness. After completing this course, you can undertake more advanced qualifications at an undergraduate (Bachelor) level. In degree programs in nutrition or dietetics, students would usually study advanced topics such human physiology, biochemistry, genetics, health conditions and diseases related to poor nutrition and the impact on health. A Bachelor degree allows graduates to prescribe supplements, request pathology tests, identify contraindications associated with drug-nutrient interactions and to register as a Nutritionist.

What support will I get while studying?2020-03-06T15:04:54+11:00

When you enrol in the Nutrition Coach course, you’ll be joining a whole community of staff and students who can offer support when you need it. You’re not alone – you will be allocated a personal Online Tutor who is available via phone, email or for a face to face appointment. Your Tutor will guide you through your studies and answer any questions you have. The Student Support Team will get you started in the course and will also be there to assist throughout the entire time you’re studying with us. When you graduate, the support keeps going – we offer assistance with job placement, networking and online coaching opportunities and careers advice.

What will I learn in the course?2020-03-06T14:59:26+11:00

This unique course combines content from a range of disciplines; nutrition, psychology, coaching, health, business and communications. The course is jam packed with interactive learning materials focusing on meal planning, food labelling, digital and social media, behaviour change, food marketing, cooking skills with celebrity chefs, analysing food diaries, macro and micronutrients, latest nutrition research, environmental impact of food choices, organic foods, portion sizes, marketing your business online and weight management research. Staying on top of current food and nutrition trends is important – you need to be one step ahead of your clients! The course will also teach you how to critically analyse trends and diets, such as keto, paleo, very low energy diets, gluten free, vegetarian, paleo diets and intermittent fasting.

Who will be my teachers – do they know their stuff?2020-03-06T15:07:25+11:00

The team behind the development and teaching of the course is super qualified. We have nutritionists and chefs, physiotherapists, exercise physiologists and scientists and sports nutritionists who are continually developing the course to ensure you receive cutting edge and industry leading information.

Why was the course devised by FIAFitnation in the first instance?2020-03-06T14:57:28+11:00

There is no other qualification in Australia like this – based on the most current scientific evidence, designed specifically for Personal Trainers to help their clients smash goals by focusing on nutrition, not only exercise. We know the combination of the two is crucial to getting results, and that’s why we’ve created this course – to help Personal Trainers like you get client results

Will I learn how to do online Nutrition Coaching?2020-08-26T15:30:36+10:00
Yes, there is an entire unit dedicated to Online Nutrition Coaching, where you’ll be introduced to the latest technology, nutrition coaching software and apps to maximise this side of your business.

Entry requirements

For entry into the Nutrition Coach course you need to meet the following requirements:

  • If under the age of 18 years, must be turning 18 within 6 months of acceptance into this course and have written consent of a parent or guardian.
  • Provide a copy of a Senior Secondary Certificate of Education (i.e. a Year 12 qualification); OR
  • Achieve an Exit Level 3 score and working at level 4 within the Australian Core Skills Framework assessments in literacy and numeracy, which will show that you have the capability to be successful in the course. This is done through two short online assessments as a part of your enrolment process.

Enrol online

We offer a convenient online enrolment form for direct enrolment into the Nutrition Coach course.

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Submit your enquiry now for one of our Career Consultants to get in touch with you  and answer your questions.

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Know your study commitments

Prior to commencing your study with us, please ensure you understand our intake & census dates, fee schedules, entry requirements and terms & conditions of study.

Please note this course is not a nationally recognised qualification within the Australian Qualifications Framework.

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Get access to FIAFitnation’s course guide which details all the information you need to know about us, our courses, how to enrol and more…

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