PLEASE NOTE: The text Gold Medal Nutrition, Fifth Edition, is required for successful completion of this course but is not included with this version. Purchase this version only if you already own the text.
The Gold Medal Nutrition Online Course is a practical resource for fitness professionals and sports dietitians who want to keep up with the changing world of sports nutrition—but don’t have a lot of time. The course coincides with the text Gold Medal Nutrition, Fifth Edition, which covers topics such as key minerals needed for peak performance, explains the physiology behind fuel intake and hydration, and details how to control body fat stores and gain muscle. The text also includes new chapters on vegetarian diets and nutrition for specific sports to help professionals advising a variety of athletes.
Ideal for reaccreditation and continuing education, the online course helps professionals work their way through the content in Gold Medal Nutrition, Fifth Edition. The course contains an introduction and preview for each chapter of the book so that learners can target their readings and reinforce important points. At the end of the course, learners may assess their knowledge of the material with a 50-question timed test.
Featuring information on building endurance and energy using the ideal mix of nutrients and maximizing performance with smart food preparation and purchasing, the Gold Medal Nutrition Online Course will arm professionals with knowledge to help athletes gain a competitive edge in any sport.
Part I: Sports Nutrition Principles for Athletes Chapter 1. Nutrition and Fuel Systems for Sports Chapter 2. Protein for Growth and Maintenance Chapter 3. Carbohydrate for Energy Chapter 4. Calcium, Iron and Vitamins for Health and Performance Chapter 5. Liquids for Hydration, Cooling, and Energy
Part II. Practical Sports Nutrition for Athletes Chapter 6. Digestion and Timing of Meals and Snacks Chapter 7. Eating and Drinking Before, During, and After Sport Chapter 8. Nutritional Supplements Chapter 9. Food Choices for the Athlete’s Kitchen Chapter 10. Vegetarian Athletes Chapter 11. Restaurant and Road Trip Meals
Part III. Weight Management for Athletes Chapter 12. Muscle and Weight Gain Strategies Chapter 13. Fat Burning and Weight Loss Strategies Chapter 14. Nutrition for Specific Sports
Appendix: Nutrient Food Values
Fitness professionals, personal trainers, and sports dietitians.
Glenn Cardwell is a qualified sports dietitian and accredited practising dietitian with more than 30 years of experience. He has advised athletes from the junior ranks through elite levels, and he has run courses for fitness leaders and personal trainers since 1986. As one of the first sports dietitians in Australia, he has lectured in sports nutrition at Edith Cowan University.
In 1986 Cardwell helped to establish Sports Dietitians Australia, a professional body of sports dietitians, and served as their newsletter editor for a decade. He was the sports nutrition adviser to the West Coast Eagles (Australian Football League) for 14 seasons and established a sports nutrition program with the Western Force (Super 15 rugby team). He has written many articles on sports nutrition for magazines and professional newsletters.
In 2002, Cardwell accompanied Australian fast bowler Brett Lee to Chicago to study his sweat composition and losses. In 2003, Cardwell was made a life member of Nutrition Australia for services to nutrition education, and in 2008 he received an Outstanding Contribution Award from the Dietitians Association of Australia. In 2011 he was awarded life membership to Sports Dietitians Australia.
Approved CE Credits
AEA (Aquatic Exercise Association)
BCRPA (British Columbia Recreation and Parks Association)
CPTN (Certified Professional Trainers Network)
FA (American Senior Fitness Association)
HKUSA (HK-DSWF Certificate of Completion )
NCSF (National Council on Strength & Fitness)
NFPT (National Federation of Professional Trainers)