Nutrition for Fitness and Wellness - CCL

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

Details

Major Code: 
5302
Award: 
Certificate of Completion (CCL)
Total credits required: 
22
Award notes

Students must earn a grade of "C" or better in all courses within the program.

Program prerequisites
Course #Course TitleCredits
Credits:0.0
None.

At Scottsdale...

For additional information about this program, visit: 

College Tabs

Course Format

Classes are offered in a variety of formats: in-person, online, day, evening, full-time and part-time.  

Program Length

It will take a minimum of 2 semesters (~9 months) as a full-time student to complete the Nutrition for Fitness & Wellness Certificate. The Certificate can also be pursued as a part-time student.

Textbooks

The cost of Nutrition for Fitness & Wellness textbooks and supplies is approximately $1,288 and should be added to the tuition cost above. 

Program Contacts

Robert Martin III, MS, Certified Strength & Conditioning Specialist
Exercise Science, Personal Training, & Nutrition Program Director
robert.martin@scottsdalecc.edu
(480) 423-6205

Program Notes:

Set up an advising meeting by emailing or calling Robert Martin at robert.martin@scottsdalecc.eduor (480) 423-6205.

Required courses
Course #Course TitleCredits
Credits:22
EXS101Introduction to Exercise Science3
EXS125Introduction to Exercise Physiology3
EXS130Strength Fitness-Physiological Principles and Training Techniques3
 
FON100Introductory Nutrition (3) OR
FON+++++Any equivalent FON Food and Nutrition course (3)3
 
FON125Introduction to Professions in Food, Nutrition, and Dietetics1
FON210Sports Nutrition and Supplements for Physical Activity3
FON230Nutrition for Special Populations3
FON247Weight Management Science3
Competencies
  • Use current food guides and recommendations to select foods that maximize health and fitness. (FON100, FON+++++)
  • Apply current nutrition guidelines to exercise, sports, vegetarian diets, and selected stages of the life cycle. (FON100, FON+++++)
  • Identify and define the disciplines, professions and research areas encompassed by the field of exercise and wellness. (EXS101)
  • Identify dietary needs for fitness. (FON247)
  • Select and plan balanced meals. (FON247)
  • Identify and explain genetic, physiological, psychological, metabolic, and environmental influences on body weight. (FON247)
  • Apply basic and advanced nutrition principles to weight management. (FON247)
  • Explain the benefits derived from strength training. (EXS130)
  • Describe strength training physiology and kinesiology. (EXS130)
  • Use current food guides and guidelines to select foods and fluids for exercise and sports. (FON210)
  • Describe energy balance and list body fuels. (FON210)
  • Explain the types of metabolism. (FON210)
  • Differentiate between anabolic, catabolic, and energy producing supplements. (FON210)
  • Describe the management of the nutrition needs of special populations. (FON230)
  • Describe required educational preparation, training and areas of practice in nutrition and dietetics. (FON125)
  • Identify and describe the components of physical fitness. (EXS125)
  • Describe the neuromuscular, cardiorespiratory, and energy systems of the body. (EXS125)

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.