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This course explains how the body digests food, metabolizes the nutrients contained in the food, and stores some of the nutrients for future use. This course also explores how exercise and training affect these processes. It is packaged with the electronic text Exercise Nutrition 2.0, delivered as a pdf within the course.
To an athlete, it’s pizza, but to an athlete’s body, it’s carbohydrate, fat, protein, vitamins, minerals, and water. Food is the vehicle by which most nutrients are delivered to the body. Exercise Nutrition 2.0 explains how the body digests food, metabolizes the nutrients contained in the food, and stores some of the nutrients for future use. This course also explores how exercise and training affect these processes. This interactive online course requires approximately six hours of online study as well as reading the text, also titled Exercise Nutrition 2.0, delivered as a pdf within the course.
In this course you will assume the role of a newly hired fitness trainer starting your six-day orientation at a company called Fitness, Inc. During your orientation, the head trainer at Fitness, Inc. will introduce you to nutrition concepts you'll need to be familiar with in order to do your job well. She will also refer you to Fitness, Inc.’s registered dietitian, who will present activities that help you apply the concepts you'll be learning. You will meet five clients: a bodybuilder, a collegiate rower, a triathlete, a recreational soccer player, and a new fitness client. You’ll work with each client to choose the proper nutrients to fuel their exercise and keep them hydrated, discuss the effects of vitamins and minerals on their training, and resolve other issues.
As you work though your first six days on the job at Fitness, Inc., you will refer often to the electronic text included in the course. Chapter 1 of the text contains three sections, each of which is devoted to the nutrients that provide energy: carbohydrate, fat, and protein. Each section begins with a description of the nutrient and describes digestion, absorption, and metabolism. Chapter 2 covers three other classes of nutrients: vitamins, minerals, and water. The text uses a unique systems approach to illustrate the critical role that these nutrients play in the musculoskeletal, cardiovascular, and thermoregulatory systems to give readers a practical, functional perspective of this topic. A glossary and a list of additional recommended readings round out the text.
The following are new features of Exercise Nutrition 2.0:
Improved course functionality and visual appearance
Completely updated references and recommended readings
New section on daily caloric needs
New section on advantages and disadvantages of using dietary supplements
Updated information on timing, intake, and recommended amounts of carbohydrate, protein, and fat
Updated research covering nutrition for strength and power and ultra endurance athletes, the effects of antioxidants on the cardiovascular system, and planning for individual hydration needs
This course is ideal for those looking for a practical, interactive, and engaging introduction to or review of exercise nutrition.
Online distance education course for health and fitness instructors, fitness club and program administrators, personal trainers, cardiopulmonary specialists, strength and conditioning coaches, and sport nutrition and sports medicine specialists. Supplemental course for introductory-level nutrition courses in an exercise physiology, athletic training, kinesiology, or physical education curriculum.
American College of Sports Medicine
American Council on Exercise
British Columbia Recreation and Parks Association
Canadian Kinesiology Alliance
8 Secondary Points
Certified Professional Trainers Network
Fitness New Brunswick
HK Certificate of Completion
National Athletic Trainers Association
National Council on Strength & Fitness
National Federation of Professional Trainers
Ontario Society for Health and Fitness
Physical Activity Australia
Provincial Fitness Unit
Saskatchewan Kinesiology and Exercise Science Association