If you are a health and fitness professional (or just an eager athlete who wants to learn more about nutrition for performance), here's your chance to further your career and get CEUs from ADA, ACSM, AFAA, ACE, NATA, NSCA, and CHES.
This popular "Nutrition & Exercise Workshop: From Science to Practice" is coming to these cities:
SALT LAKE CITY Oct 28-29, 2011 Latter Day Saints Hospital
SEATTLE Nov 4-5 University Washington - Tacoma
LOS ANGELES Jan 27-28, 2012 Cal State University - Long Beach
SAN FRANCISCO Feb 10-11 San Francisco State University
PHOENIX Mar. 2-3 Arizona State University -Mesa
ONLINE as home study Every day!
We will be offering a 1.5 day program that is designed to help coaches, athletic trainers, exercise physiologists, sports nutritionists, sports medicine professionals effectively teach the nutrition message and grow their businesses. Athletes themselves are also welcome to attend and learn effective fueling strategies.
This helpful workshop offers:
• Sports nutrition updates
• Tactics to reduce aging issues
• Weight management strategies
• Effective counseling tips for:
—eating disordered athletes
You'll find answers to your questions about--
-what and when to eat for enhanced performance, lifelong health and weight control.
-how to balancing carbs, protein and sports supplements
-how to resolve weight issues and dieting gone awry.
“I was surprised to learn new information on a topic I thought I knew so well.”
--Registered dietitian/personal trainer, Seattle
See www.sportsnutritionworkshop.com for more details.
The workshop is available as a home study if you cannot attend in person.
When I was starting my career as a dietitian, celiac disease was a rare occurrence. Today, it seems like lots of athletes report they have celiac disease and need to avoid gluten, the protein in wheat that creates health problems. Data suggests about 1% of the population now has celiac. The disease is appearing in countries like Finland where it historically has been very uncommon.
While no one is certain why this is happening, one theory is we are growing wheat that has a higher gluten content (to make a better-textured bread). For some people, the higher gluten content triggers an aggressive immune response that damages the intestines and generates an inflammatory response that makes the person feels lousy. Some suffer from diarrhea, constipation, bloating, gas, or other gastro-intestinal issues. Others don’t realize they have celiac until they experience iron-deficiency anemia. (When the intestines get damaged from the inflammation, they cannot absorb iron.) Otehrs have stress fractures, due to poor calcium-absorption.
If you have digestion issues and suspect celiac, do NOT go on a gluten-free diet without first talking to your doctor and getting a blood test to rule-out celiac. Otherwise, the absence of gluten in your diet will alter the test results. Skipping the blood test means you might miss out on other problems, like Crohn’s disease, ulcer, or colon cancer.
If you know that eating a gluten-free diet is best for your body, take solace in the fact that fruits, vegetables, beans, lean protein, lowfat dairy foods (milk, yogurt, cheese) are all naturally gluten-free, as are rice, potato, sweet potato, and corn. You might want to try gluten-free products, such as brown rice pasta. There are many options in today’s supermarket, but be cautious: “gluten free” does not always mean “healthier”!