Lectures/Workshops

Nutrition for Professionals

Nutrition for Professionals is a two day seminar taught at different locations throughout the country (see Schedule).

Are your clients not able to lose weight even after exercising two to three hours a day?
Are you confused about the role of supplements in fat utilization, muscle hypertrophy, and energy production?
Are you unsure of what constitutes adequate protein intake necessary to build muscle?
Are you frustrated because you can't seem to help your clients achieve their weight loss goals?
Have you been told that nutrition education is beyond your scope of practice?

The Nutrition for Professionals course has been specifically designed to provide answers to these and many other questions facing fitness and allied health professionals, as well as educators and athletic trainers. You can provide nutrition services safely and professionally, while still adhering to all state licensure laws and the American Dietetic Association guidelines. Upon completion, you will be able to calculate total energy nutrient expenditure, make recommendations for essential nutrient intakes (including appropriate amounts of carbohydrates, proteins, and fats necessary to build muscle and burn fat.) You will also be given the tools necessary to differentiate between sound scientific nutrition and marketing schemes.

Cost: The cost for this course is $299 and includes CEC’s for one organization (an additional $10 charge for additional organizations). There is an additional charge for the required text for the course. See Registration Form for complete details.

Certification: Upon completion of the course, students have the option to take advantage of the Nutrition Specialist Certification program. The certification is separate from the course, and requires completing and passing the certification exam (take home, open book exam). See certification for details.

Course Details

Program Theme: The theme of this program is to provide sound, scientific, and life saving nutrition information to professionals—nurses, physical therapists, physicians, and hospital ancillary staff, educators, as well as fitness professionals. These professionals can then disseminate this information to patients, clients, and students. These professionals provide the link between the scientific research community and the general public.

Contact Hours: 18 hours of instruction: 17 CEC’s for NATABOC; 1.8 CEC’s for ACE, NSCA; 18 CEC’s for ACSM, AFAA, ADA, and YMCA; NASM 1.8 (.9 for each day for a total of 1.8).

Program Goals: The main goal of this program is to educate professionals in the science of nutrition and its role in health and weight management and to provide tools for professionals to differentiate between sound nutrition and marketing schemes. A secondary goal is to encourage all fitness professionals to incorporate sound nutrition into their programs through discussion of a professional scope of practice and adherence to all state licensure laws.

Program Objectives:
1. Students will be able to: discuss digestion, absorption, roles and utilization of essential nutrients; discuss energy nutrient utilization during rest, exercise, fasting, illness, and stress. (4 hours)
2. Students will be able to: discuss the Dietary Reference Intakes for the essential nutrients in relation to the latest scientific information; discuss the 1994 Dietary Supplement and Health Education Act (DSHEA) and its effect on supplement usage today. (2 hours)
3. Students will be able to: discuss laws regarding marketing of supplements versus drugs; view several videos on supplements from varied sources; discuss integrity in science and, through group discussion, develop skills to discern bias and unethical practices in the media and scientific journals. (3 hours).
4. Students will be able to: discuss the importance of body composition versus scale weight; calculate body composition measures (Body Mass Index, Waist to Hip ratio, Percent body fat), total energy expenditure, and analyze food intakes through case studies; discuss ranges of energy nutrient intake for optimal health and performance.; interpret the effects of exercise, stress, smoking, and drinking and their implications in health and weight management. (4 hours).
5. Students will be able to: summarize the data on the futility of diets, diet fads, etc.; explain new labeling laws and analyze food labels. Demonstrate diet analysis software; discuss a proposed scope of practice and how to incorporate nutrition while adhering to all state licensure laws and American Dietetic Association guidelines. (3 hours).
6. Students will be able to: summarize the many influences that prevent individuals from being successful in health and weight management, outline obstacles to success and discuss methods for incorporating motivational techniques; discuss differing nutrient needs for special populations (aging, obesity, eating disorders, etc.) (2.0 hours).

Home Contact Us Continuing Education Courses Certification Find a Lifestyle Coach Member Center Facility Owners Publications & Products