Practical Nutrition for Sports Medicine and Fitness Professionals concentrates on the use of regular dietary means of improving performance and arms professionals with the knowledge to help clients achieve their goals through proper nutrition.
Practical Nutrition for Sports Medicine and Fitness Professionals concentrates on the use of regular dietary means of improving performance nutrition. Working in tandem with the e-book Practical Nutrition for Sports Medicine and Fitness Professionals, this course arms sports medicine and fitness professionals with the knowledge to help clients achieve their goals through proper nutrition.
In this online course, developer Lisa Burgoon, a registered dietitian and boar- certified specialist in sport dietetics, presents practical advice on sport nutrition for athletic trainers, physical therapists, and other fitness professionals who work with athletes, coaches, parents, and fitness clients. The course covers guidelines on intake of calories, carbohydrate, protein, fat, and hydration for active individuals. It also covers meal planning and the sport drinks, bars, gels, and supplements available in today’s market. The course concludes with recommendations for educating, screening, and referring clients, guided by an understanding of the practitioner’s scope of practice.
Course activities guide participants through practical applications of corresponding information included in the companion text. Embedded links and tools direct participants to online resources that will keep them abreast of changes in dietary regulations and help them educate their clients. Participants also will analyze the diets of several virtual clients and use research-based information to recommend changes in nutrition—including changes related to dietary supplements.
Upon completion of Practical Nutrition for Sports Medicine and Fitness Professionals, participants will be able to navigate the USDA’s MyPlate recommendations, interpret food labels, answer questions regarding weight loss, and distinguish fact from fiction regarding sport nutrition claims. The course and accompanying e-book provide the ideal resource for any fitness professional looking to use nutrition as a tool to help clients perform better.
Course Outline Part I: Nutrition Standards, Patterns, and Trends for Sport Performance Unit 1: Nutrition Standards and Guidelines
Dietary Reference Intakes
Unit 2: Dietary Patterns for Macronutrients, Micronutrients, and Fluid Intake
Carbohydrate and Glycemic Response
Recommendations on Carbohydrate, Protein, and Fat for Athletes
Recommendations on Hydration for Athletes
Diets: Benefits and Risks
Part II: Practical Guidelines for Food and Fluid Choices Unit 3: Meal Planning
Helping Athletes Plan Diets
Unit 4: Sport Beverages, Bars, and Gels
Recommendations on Sport Beverages, Bars, and Gels for Athletes
Unit 5: Assessing Dietary Supplements
Regulations of Dietary Supplements
Assessing Dietary Supplements
Recommendations on Dietary Supplement for Athletes
Part III: Professional Practice Unit 6: Educating and Referring Clients
Scope of Practice
Nutrition Screening and Referral
Course Text Table of Contents
Part I. Nutrition Standards, Patterns, and Trends for Sport Performance Chapter 1. Nutrition Standards and Guidelines Chapter 2. Dietary Patterns for Macronutrients, Micronutrients, and Fluid Intake
Part II. Practical Guidelines for Food and Fluid Choices Chapter 3. Meal Planning Chapter 4. Sport Beverages, Bars, and Gels: How Do You Choose? Chapter 5. Dietary Supplements
Part III. Professional Practice Chapter 6. Scope of Practice Chapter 7. Nutrition Screening, Assessment, and the Referral Process
Appendix: Exchange Lists for Meal Planning
Continuing education resource for certified athletic trainers, fitness professionals, and physical therapists; online course for undergraduate kinesiology students.
Certified Professional Trainers Network
Council on Professional Standards for Kinesiotherapy
Fitness New Brunswick
Ontario Society for Health and Fitness
Saskatchewan Kinesiology and Exercise Science Association