In this session from the 2015 NSCA Personal Trainers Conference, dietitian Dawn Weatherwax discusses how knowing a client’s body composition can help in setting nutrition and training guidelines. Weatherwax reviews nutrient timing; eating the right mix of carbs, fats, and proteins at the right times; and other important facts that may impact a client’s outcomes.
Personal trainersExercise ScienceNutritionProgram design
Nearly all fitness professionals are forced to address low back pain (LBP) to some extent, regardless of the age or population with which they work. The purpose of this article is to shed light on contemporary research surrounding LBP.
The purpose of this article is to help both personal trainers and clients with seven main concepts within exercise physiology that will improve training effectiveness and assist in explaining the body’s response to exercise.
Personal trainersExercise ScienceNutritionExercise TechniqueProgram design
Hydration, footwear, and exercise frequency are only a few of the essentials to safe participation in cardiovascular activity. Make sure to include all six essentials in your program to ensure safe participation.
May 30, 2025by Juan Gonzalez, PhD, CSCS, Jung-Il Oh, PhD, Sofia Alvarado-Valdez, Brianna Villarreal, Edgar De La Cruz, Daniela Barrera, and Nicole Trevino
The purpose of this article is to provide fitness professionals with best practices on creating a program that uses red light therapy to aid in weight loss and weight management.
Personal trainersExercise ScienceNutritionProgram design
Part 2 of this series on allostatic load theory will focus on how monitoring personnel holistically can contribute to a well-rounded health and performance model supporting the tactical athletes.
TSAC FacilitatorsExercise ScienceProgram designTesting and Evaluation
The aim of this article is to review the research into the knowledge of personal trainers, their misconceptions, and to provide evidence-based strategies to help correct any misconceptions.
The purpose of this article is to evaluate the leading mindset, behavioral, and psychological factors controlling food intake, as well as, educate professionals on how to assist with developing healthier nutrition practices.