Through this article, personal trainers should understand the extremes of the Wim Hof method, and instead encourage clients to follow scientifically-backed deep breathing and cold therapy practices to supplement a well-rounded exercise program.
This article from NSCA Coach explores how beet juice and nitrate supplements can enhance athletic performance. Learn more about nutrition and exercise physiology online at NSCA.com.
Exercise ScienceNutritionProgram designTesting and EvaluationClient Consultation|AssessmentBasic Pathophysiology and Science of Health Status or Condition, Disorder, or Disease
This article looks at the four phases of the rowing stroke: the catch, drive, finish, and recovery. A sample resistance training program that addresses all four phases is included.
This article examines how plant-based diets can effectively support athletic performance. Visit NSCA online to learn more about exercise science and nutrition research.
TSAC FacilitatorsExercise ScienceNutritionTesting and EvaluationClient Consultation|AssessmentSafetyBasic Pathophysiology and Science of Health Status or Condition, Disorder, or DiseaseProfessional Development
The purpose of this article is to emphasize the critical need for a nutrition strategy that aligns with the specific demands inherent in the sport of soccer.
This TSAC Report article highlights resilience and recovery with the performance-enhancing benefits of astaxanthin. Visit NSCA online to learn more about nutrition, resistance training, and tactical athletes
TSAC FacilitatorsExercise ScienceNutritionProgram designOrganization and AdministrationTesting and EvaluationBasic Pathophysiology and Science of Health Status or Condition, Disorder, or DiseaseProfessional Development
Although it may be possible to increase skeletal muscle levels of carnitine by combining it with relatively large amounts of carbohydrates repeatedly throughout the day, or by taking it with choline, there is limited data that shows that carnitine is a fat-burner that results in significant reductions in fat mass.