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Food Coaching 100 Hours Certificate Course


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Food Coaching 100 Hours Certificate Course

Price: £325.00Course Code: VRE110
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Food Coaching 100 Hours Certificate Course

Food Coaching Course Online: Learn how to advise others on good nutrition and healthy eating. 

Food Coaches build up a picture of their clients' needs and help them to develop a well balanced diet to achieve weight loss or weight gain goals. Acting as your clients' personal health coach, you can encourage them in their weight management challenges, by for example:suggesting clean foods for a more healthy lifestyle. Good diet is a crucial element to healthy living and so clean food, free of additives and consumed as nature intended is an excellent lifestyle approach to good nutrition.

  • What are the professional standards expected in food coaching?
  • How do you advise on appropriate diets for: Chronic Conditions such as Cancer, Diabetes and HIV-Aids? Obesity? Anorexia Nervosa? Children? Adults and Seniors? 
  • How do you manage and adapt to your clients needs?
  • How do you manage your own Food Coaching business?

This course delves deeply into these and other aspects of food coaching and is ideal for those working as, or wishing to work as:

  • Weight Loss and Weight Gain Consultants
  • Nutritional Advisers and Counsellors
  • Psychologists dealing with food based mental health issues
  • Doctors, Nurses, Social Workers etc. dealing with patients requiring special dietary requirements, or with chronic illeness
  • Life Coaches
  • Gym and Sports Coaches
  • Parents and Partners of those who need to be coached in adapting to a better diet


Learning Goals: Food Coaching VRE110
  1. To explain the scope and nature of food coaching and what is meant by a healthy diet. 
  2. To explain why food coaches should abide by a professional code, and what the legal and ethical standards are.   
  3. To understand different types of special diet for chronic conditions and their benefits to clients, as well as a range of other special diets and their impact on health.   
  4. To discuss what is meant by overeating, its health implications, and how to develop plans to control or reduce weight.  
  5. To describe what diets are considered unhealthy for a range of different body types. 
  6. To understand general nutrition requirements of adults and seniors, and to discuss possible coaching strategies for working with adults, seniors and carers  
  7. To understand general nutrition requirements of children, and to discuss possible coaching strategies for working with children and their parents or other caregivers    
  8. To explain the importance of changes in lifestyle to improve the benefit of food coaching. 
  9. To explain how the client will move on after food coaching has ended
  10. Explain how to organise, market and manage a food coaching service 


Lesson Structure: Food Coaching VRE110

1  Scope and Nature of Food Coaching 

  • Introduction
  • What is Food Coaching? 
  • Why is Food Coaching Necessary? 
  • Meeting With Clients: The Initial Interview
  • Building Rapport 
  • The Consulting Room 
  • Information Gathering 
  • Goal Setting 
  • Assessing Current Diet & Lifestyle 
  • Healthy Diet
  • Food Pyramids 
  • Food Plates 
  • Benefits of a Healthy Diet 
  • Frequency of Eating 
  • Serving Sizes 
  • Use of Supplements 

2  Professional Standards for Food Coaching 

  • Introduction
  • A Code of Ethics 
  • Ethics in Food Coaching 
  • Confidentiality 
  • Informed Consent 
  • Making Ethical Decisions 
  • A Guideline for Making Ethical Decisions 
  • What You Can and Cannot Do 
  • Keeping Records 
  • Ethics When Working as a Food Coach in a Larger Business 
  • Health and Safety 
  • Occupational Health and Safety Responsibilities 

3  Diets for Chronic Conditions

  • Introduction
  • Benefits of Special Diets 
  • Dietary Considerations for Some Chronic Conditions 
  • Cancer
  • Diabetes
  • Celiac/Coeliac Disease 
  • Autism
  • Understanding Different Types Of Special Diet
  • Dairy Free Diet 
  • Vegetarian Diets
  • Pesco-vegetarians 
  • Vegans
  • Raw Vegan Diet 
  • Macrobiotic Diet 
  • Fruitarian
  • Flexitarian

4  Overeating

  • Introduction
  • What do we mean by being overweight? 
  • Measuring Body Fat
  • Body Fat Percentage
  • Measurement Techniques 
  • Skin-fold Method 
  • Ultrasound
  • Waist to Height Ratio
  • Health Risks Of Overeating
  • Obesity
  • Secondary Complications 
  • Psychological Complications 
  • Treatment For Obesity
  • Psychological Theories Of Overeating
  • Psychological Reasons Why People Overeat
  • Binge Eating
  • Weight Loss Plans

5  Poor Nutrition Diets 

  • Introduction
  • NotEating Enough
  • Typical Case Study
  • Poor Quality Diet
  • Eating Disorders Associated With Weight Loss
  • Causes Of Eating Disorders
  • Anorexia Nervosa 
  • Bulimia Nervosa 

6  Food Coaching Adults and Seniors 

  • Introduction
  • General Dietary Requirements for Adults 
  • Case Study 
  • Pregnant women 
  • Seniors 
  • Age-related Illnesses and Nutrition 
  • General Nutrition Plans for Adults

7  Food Coaching for Children 

  • Introduction
  • Law & Ethics and Children's Food Coaching 
  • Confidentiality
  • Consent 
  • Protection for Coaches 
  • Involvement of the Parents or Caregivers 
  • Strategies for encouraging healthy eating in children 
  • Family and Friends 
  • General Nutritional Requirements of Children 
  • Food Groups – What Children Need? 
  • Developing a nutrition plan for children 
  • Nutritional Disorders In Children
  • Obesity in children 
  • Underweight Children 

8  Lifestyle Changes 

  • Introduction
  • Ways To Encourage Lifestyle Change
  • Motivational Interviewing
  • Strategies to Elicit Change 
  • Stages of MI Interview Session 
  • Lifestyle Diary 

9  Moving On

  • Introduction
  • Assessing Client Progress
  • Regular meetings/reviews (how often)
  • Changing plans as the person changes
  • Evaluation of the plan
  • Ongoing Support  

10 Managing Your Food Coaching Service 

  • Meeting Clients
  • Where to Meet Clients 
  • Own safety 
  • Importance Of Marketing
  • Websites 
  • Slideshow for Conferences, Meetings 
  • Video Demonstrations 
  • E-zine/Blog 
  • Glossy Brochures 
  • Advertising
  • Cold Calling Businesses 
  • Social Media 
  • Setting Fees



Many of us overeat from time to time, e.g. at a dinner party or social function, and it is not necessarily a problem. However, overeating can be a problem for some people particularly when it is used to derive comfort form food to overcome depression or feelings of sadness. Overeating can also be symptom of an eating disorder such as bulimia, where it is followed by episodes of purging to rid the body of the food.    

Overeating can be defined as consuming more energy than we need. If we overeat over a long period, then we have excess calories which are not burnt and it results in weight gain. 

What do we mean by being overweight?

What is considered overweight can vary across cultures. Therefore, it is difficult to have universal agreement on what is overweight. Mostly we think of being overweight as having excess body fat. However, we all need some fat for our bodies to function normally. Fat is used as an energy store and to insulate us against cold. It also plays a role in the functioning of different bodily systems such as the endocrine system (hormones), reproductive system, and immune system. 

A general definition of being overweight could be having more body fat than is considered healthy. Although being overweight is not the same as being obese, it does expose people to similar health risks albeit to a lesser degree. 

Measuring Body Fat

One of the most widely used ways of measuring body fat is through a person's body mass index, commonly referred to as BMI. The BMI is an attempt to measure body bass i.e. muscle, bone and fat.

BMI is determined using a formula based on an individual's weight and height.

Body Mass Index = Body Weight(kg) divided by Height (m2)

BMI is related to body composition. It is really a measure of how thick or thin a person is and is based on average people with average body composition. For these people a BMI of 18.5 to 25 would be considered normal. Below 18.5 is underweight and above 25 is overweight, with various categories of overweight and underweight specified as you can see in the following table.

Table: Standard BMI Categories & Values


BMI (kg/m2)




Very severely underweight



Severely underweight






Normal (healthy weight)






Obese Class I (Moderately obese)



Obese Class II (Severely obese)



Obese Class III (Very severely obese)



Using the formula above, let's say a man weighs 104 kg and is 183 cm tall. His BMI is calculated as 104 kg divided by 1.832  (= 3.349). He would have a BMI of 104/3.35 = 31 kg per m2. He would therefore be considered moderately obese.

The BMI, whilst widely used, does have its drawbacks. For instance, it is more accurate when applied to uncovering obesity levels in large populations rather than individuals. At the individual level, the BMI does not scale up well. Taller people are not simply scaled up versions of smaller people, so some taller people can end up with a BMI which is considerably higher than their actual body fat percentage. As such, if taken literally BMI scores can result in some shorter people thinking they are thinner than they are, and some taller people may thinking they are fatter than they actually are.

BMI also fails to recognise physical variables such as whether a person of a given height has a large, medium or small body frame. Therefore, the BMI of a person with a small frame could indicate that they are normal weight for their height whereas the reality is that they could be overweight. Similarly, a tall person with a large frame could have a BMI score which suggests they are overweight, but the reality is they are quite normal. 

Furthermore, the BMI does not distinguish between muscle and fat mass. Therefore, athletes and others who have a muscular body build could end up with a high BMI and fall into a category which is clearly untrue.

Overall, BMI provides a better estimate of obesity than body weight and it can provide a good starting point for helping to determine whether someone has a weight problem. Generally, it is more helpful when combined with other measures, like waist to height ratio or waist to hip ratio, and some common sense is used in interpreting the findings.

Body Fat Percentage

Body fat percentage (BFP) gives a much better idea of how overweight (or underweight) an individual might be compared to BMI. The body fat percentage can be regarded as a measure of a person’s fitness. It is the only body measurement which calculates a person's relative body composition without using their height or weight.

The BFP is calculated as the total mass of fat divided by the total body mass. Body fat includes both essential body fat and stored body fat.

  • Essential body fat - this is necessary to maintain life and reproductive functions.
  • Storage body fat - this is fat which is deposited in adipose tissue. Some of it serves to protect internal organs.

The percentage of fat in the body needed for healthy functioning is more than simply the essential body fat since some storage fat is needed. However, there is some disagreement about how much fat is needed. Generally speaking, essential fat is thought to be the level below which there are likely to be adverse effects on physical and physiological wellbeing. But, it is difficult to give general guidelines. Because although a particular value might be good for a person’s health it can also affect their athletic performance. 


Course Info
How Do Our Tuition Fees Compare?Full time classroom based Further Education Courses - Approx. £5,000 per year - Part-time classroom based Adult Education Courses - Approx. £7.00 per hour - N.B. classroom tuition means you learn at the pace of the class. One-to-one private tuition - from £15.00 per hour - ADL one-to-one tution fees - From £340 per 100 Hour Course = Average of £3.40 per hour - N.B. one-to-one tuition is tailored to your own individual learning availability and pace.
Course StartBegin your learning at any time.
Course Prerequisite None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.
Course Qualification (Study Option A)Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments and final evaluation per course/module to be taken.
Course Qualification (Study Option B)Certificate of Attainment from ADL - Completed written assignments only - no final evaluation.
Comparative Credits InformationUK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.
Course Duration and DeadlinesCourse hours given are a guide only. You will be encouraged to work at your own pace to learn as much as you can, with no assignment deadlines or end date by which you must complete your course by. You are in control!
Study SupportPersonal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the Moodle online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed. They will also mark and grade your assignments, plus provide constructive and helpful feedback vital to your success.
Suitability for Self Employment and Small BusinessesOur courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Doing the job right using the correct knowledge and skills, leads to repeat business and referrals to friends, family and work colleagues. Completing one or more of our courses for the service you have to offer, will give you the tools to achieve this and grow your business.
Recognition of Your Course By EmployersWe aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. If you can demonstrate that you have the level of knowledge and transferable skills necessary to an employer, you should stand out from someone who has only received a superficial understanding of what's required - Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.
Recognition of Your Course By UniversitiesAs you will see on our Testimonials page, previous students have used their qualification from us to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience. We can approach up to three universities on your behalf with details of our course before you enrol, so you will know whether it will be accepted as part of their application process. Please complete our contact form and we will begin the process.
Designing Your Own QualificationBundle up your choice of related courses to form your own qualification. Our Advanced Certificates (4 courses), Diplomas (6 courses), Advanced Diplomas (8 courses) and Higher Advanced Diplomas (12 courses), are used to differentiate between the in-depth knowledge and skills you will acquire in your chosen area of study. e.g. Advanced Certificate in Turf Care Management, which includes individual courses: Turf Care, Sports Turf Care, Turf Repair and Renovation and Turf Grasses.
How Can I Enrol?Online by selecting your study option, learning materials, plus payment option and then clicking the Enrol Now button - By contacting us for an application form - By telephoning us on 01227 789 649 (International: 0044 1227 789 649). Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.
How Can I Get a Pro-forma Invoice for my Employer?Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.

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