Nutrition as Foundation

Warm-Up:

It is often said that the pillars of well-rounded physical fitness are strength, cardiovascular and flexibility training, but at IDEA we’ve always felt that the foundation holding up those pillars is sound nutrition.

Covering this topic has long been part of IDEA’s content DNA. We continue the tradition with this, our most recent annual issue devoted to nutrition science and the art of fueling our bodies in a healthy, holistic way. Each March, in observance of National Nutrition Month, we commit extra space to this topic to encourage you to find a way to bring it to the forefront of your clients’ awareness. As you well know, you can provide the very best training methods available, but if your clients are not putting the right fuel into their bodies (or are putting in too much fuel), they will not reach their weight loss goals or become their optimum selves. Make the planning and work you put into their training count by being well-equipped to answer their myriad questions about nutrition with research-based guidance from a credible source.

Consider trying something new in the nutrition realm this year. Why not throw down a challenge this month by asking clients to keep a food diary every day in March? Reward the owner of the most complete diary with a spa service or a gift card to a healthy restaurant. Consider bringing in a dietitian to give a talk or food demo in your facility. People get really excited about food—especially if there are samples! Trade out the RD’s expertise for the referrals she will certainly get from the presentation.

In addition to our regular Food for Thought news section and an excellent update on sodium intake in the Nutrition column, there are two great nutrition features in this issue. “Fiber and Digestive Health for Active People of All Ages” by Pamela Nisevich Bede, MS, RD, covers the evolution of this macronutrient, which has impressive benefits that science continues to reveal. “Cooking Light, Chef Billy’s Way” is a fun and informative visit with Cooking Light magazine’s executive chef Billy Strynkowski. Editor in chief Sandy Todd Webster spent an afternoon at the San Diego Bay Food and Wine Festival trying to keep up with him while getting his take on trends in healthy cooking and eating. With Cooking Light’s 2 million-plus subscribers and an estimated pass-around readership of 10 million, his responsibility as America’s authority on healthy cooking is awesome.

Save the Date!

The 2011 IDEA World Fitness Convention™ is only 5 months away. Have you made your plans to join us yet? We start on Thursday, August 11, with Premier Seminars and conclude at 4:00 pm on Sunday, August 14, at the Los Angeles Convention Center. You won’t want to miss the all-star line-up of world-class presenters, who will deliver over 300 unique sessions worth up to 22 CECs. In addition, you will be able to shop more than 300 vendor partners in the Fitness and Wellness Expo Hall.

In the next few issues we will unveil some of the exciting surprises we have planned to make this an experience you won’t want to miss. Visit the event page at www.ideafit.com/world for complete details.

In good health,
Kathie and Peter Davis

For the latest research, statistics, sample classes, and more, "Like" IDEA on Facebook here.

Peter Davis, CEO

IDEA Author/Presenter
Peter Davis is the chief executive officer of IDEA Health & Fitness Association.

Kathie Davis

IDEA Author/Presenter
Kathie Davis is executive director of IDEA Health & Fitness Association in San Diego. She frequ... more less
March 2011

© 2011 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

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