January 8, 2018

What Nutrition Advice Can a Personal Trainer Give?

Trainers are often asked by their clients to talk about exercise, nutrition, supplements, and more, yet they’re often unsure of what they should and shouldn’t talk about. As a qualified trainer, you likely possess a fundamental knowledge of human anatomy and physiology. Given your choice of profession, you’ve likely committed yourself to doing what you can to help your clients improve their health, body composition, and performance.  

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Jason Williams | November 17, 2017

The Right Way to Burn Fat, Not Muscle

Knowing how to match workouts to proper fueling for maximum weight loss and muscle gain isn’t intuitive. Your clients likely have no idea how to do it. It’s up to you as a trainer to guide them through the healthy, productive, but slow and steady approach to losing weight and getting stronger. 

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Alexander Van Houten | August 30, 2017

Why Everyone Should Be Counting Sugar and How to Help Your Clients Get Started

Counting added sugars in your foods is a simple, quick way to make real and lasting impacts on health, fitness, and weight. Help your clients realize just how insidious added sugar is, where it’s lurking, and just how much they really consume in a day. If you can get your clients to count and reduce their sugar intake, they will have an easy tool for making positive, healthy changes.

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Paul Hovan Jr. | July 3, 2017

The Scary Connection Between Obesity and Cancer

Obesity is an epidemic in the U.S. and it may just become a cancer epidemic. The latest scientific research shows that carrying extra weight also carries a serious risk for cancer. The more excess weight is carried on the body, the greater the risk is. Let’s help our clients get informed and get down to a healthy weight that will minimize their risks of developing cancer.

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Ronnie Nicastro | May 23, 2017

Celiac Disease or an Irrational Fear of Gluten?

Gluten is a big nutritional buzzword these days, but do your clients really understand what it means to have to give it up? A lot of people are skimping on gluten and grains for health reasons, but for someone with celiac disease, eating gluten can actually cause serious illness. Learn more about this disease, how it’s related to gluten, and how you can help a newly-diagnosed celiac client maintain good fitness and nutrition.

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Jenevieve Roper | October 25, 2016

Are Your Clients Thinking about Going Gluten-Free?

Your client is talking about hopping on the gluten-free bandwagon. She thinks it will make her healthier and help her lose weight. Here’s the ammo you need to convince her that most people do not get any benefits from giving up gluten.

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Paul Hovan Jr. | October 6, 2016

Best FAQ’s Following “Protein Myths” Article

For the first time here at the ISSA, we’ve decided to do a follow-up article addressing the best questions we received in our comments section and on our social media platforms. We received many great responses to the “Protein Myths” article that we published not too long ago, and along with that response, more great questions surfaced that we wanted to answer in more depth.

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Christina Klein | September 19, 2016

Carbs: What You’re Skimping on Could Be Hurting You And Slowing Down Your Workout

Should you really be cutting back on carbs to achieve weight loss and muscle mass?  Ever since low-carb diets exploded onto the weight-loss scene, carbohydrates have been demonized, avoided, and targeted as a dietary evil.   But here’s the truth: we all need carbohydrates in our diets, every single day. Period.

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Paul Hovan Jr. | May 10, 2016

How Much is Too Much? Protein Myths Busted

You’ve heard that too much protein can be bad for your health, but is it true? Get the real answers, based on research.

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Christina Klein | August 24, 2015

Nutrient Timing for Bigger Muscles

Have you wondered whether people should eat before or after a workout? Maybe you have heard of nutrient timing and the anabolic window, but the theories about when and how to use it are confusing. Let's take a closer look at the science of nutrient timing.

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