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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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Article Archive

Rest, Recover, Repeat

March 25, 2019

For the health- and fitness-minded, discipline and behavior change are key tenets of keeping ourselves on a strong physical track. Whether it’s literally scheduling our workout time, thoughtfully planning and preparing our meals, or tracking our daily activity, we are pretty consistent about making these things happen.

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Cook and Taste the World for Health

February 19, 2019

A few weeks ago, I purged my extensive collection of cookbooks to make way for new ones. Like the 30 or so I just weeded from the mix, the new books will be learned from, splattered upon and well-loved until I’ve extracted all of their goodness.

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Meet Your IDEA Team!

January 16, 2019

This month we are delighted to introduce you to the professionals at IDEA who work tirelessly to develop continuing education, cutting-edge experiences and essential business tools to make you successful. We want to show you the faces of those whose drive and creativity bring you this magazine and the other IDEA publications you value; the incredible events you love to attend; the educational products from which you earn CECs; and the stellar inspired service of specialists dedicated to delivering whatever you need from us.

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Build a Better Club or Studio

January 16, 2019

Whether you’re the owner of a large gym, a small-studio entrepreneur, a mobile personal trainer, or a yoga or Pilates specialist, a basic tenet of keeping your edge sharp with clients is to shake things up frequently enough that they (and you!) don’t get bored. Certainly, that means changing your programming regularly, but it also means looking at your equipment with fresh eyes and considering some new tools for experimentation—all while being judicious about your budget.

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Breathing New Life Into a Yoga Journey

December 13, 2018

When I landed at IDEA over 17 years ago, I had tried yoga just a handful of times.

Roll back to 1997. We had moved from Los Angeles to San Diego, and I was working part-time, waiting for my newly minted PhD husband to get hired somewhere (please, anywhere!) as a college professor. Working just 20 hours per week, I had plenty of time to explore San Diego. I bought a gym membership at the University of California, San Diego, and spent a lot of time there, self-guided, trying all the classes and training myself based on what little I knew about movement and the body.

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Fitness Journal Reimagined

October 18, 2018

For fitness pros to stay relevant, change is a critical catalyst.

The same holds true in magazine publishing and content development. Every few years, editors and creative directors must shake things up to re-engage the reader’s attention.

In our September print issue, we phased in the first of a three-step redesign; with the November-December print issue, we find ourselves in the thick of our remodel. So please excuse our dust and ignore the jackhammering! By January, we will have completed construction.

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East Meets West

September 27, 2018

If you read this column last month, you know that our team jetted off to Shanghai just weeks after the IDEA® World Convention to host the inaugural IDEA China, August 16–18. This absolute first for a major U.S.-Chinese fitness education event was a sold-out success! Over 1,500 enthusiastic Chinese fitness professionals packed every session over 3 days to absorb the most edgy and practical fitness information available today from a faculty of 28 standout IDEA subject-matter experts.

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Change, Challenge, CHARGE!

July 10, 2018

The IDEA team has navigated through a period of exciting change over the past 18 months. Staying true to our professional values and our drive to Inspire the World to Fitness®, we have assessed each turn, innovated adroitly and charged forward. Big thinkers in all walks of life and business intuit that change equals opportunity. When we fail to welcome transition and, with it, some measured risk, we passively and perilously expose ourselves to becoming irrelevant.

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Slow-Cooker Hacks and the Internet of (Creepy) Things

March 16, 2017

Awesome job getting your act together with a slow-cooker meal for tonight! But before you congratulate yourself too much, understand that turning on your evening meal from the office may have just opened the back door to a cyber security hack on your phone—and your life.

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This Is Your Brain on the Mediterranean Diet

March 16, 2017

When it comes to the brain and aging well, size definitely matters.
A study published January 4 online in Neurology, the medical journal of the American Academy of Neurology, shows that older people who followed a Mediterranean diet retained more brain volume over a 3–year period than those who did not follow the diet as closely. Contrary to earlier studies, eating more fish and less meat was not related to changes in the brain.

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Try This Cool Ingredient! Green Almonds

March 16, 2017

The window on green almonds opens and closes almost simultaneously and is happening now. For the first few weeks of spring, you can find these fuzzy, first-harvest gems at farmers' markets or in specialty stores. Some good sleuthing can land you a batch online, so check around.

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Big Food Keeps Growing

March 16, 2017

The pace of corporate merger and acquisition in the food industry is as rapid as it is aggressive. Nearly every day, more news emerges of companies literally at the top of the food chain swallowing smaller brands into their portfolios.

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Bagging on Bagged Salad

March 15, 2017

The convenience of bagged, prewashed salad can be a big plus when it comes to getting ample servings of vegetables every day. Just when you thought you had this part figured out, in come the research party-poopers (in the best way, of course) to rain on your easy greens.
Simply put, be careful. Even though most bagged salad is washed multiple times and then carefully sealed, the potential for foodborne illness still exists, according to a study published in Applied and Environmental Microbiology (2017; 83 [1], e02416).

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Win the Meal Prep Game With “Nextovers”

March 15, 2017

Each January, the creative minds at Epicurious.com throw down the #cook90 challenge. Specifically, they guide and cajole legions of home cooks to prep three meals a day, every day, for an entire month. If you don't cook often or well, the notion of whipping up 90 squares in a month (or even a year!) may send you diving for the smartphone to ensure the UberEATS food delivery app is still in good working order.

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Question of the Month

February 17, 2017

Last year during the presidential campaign, The New York Times reported that then candidate Donald J. Trump, a junk food aficionado of sorts, has a BMI of 30 (which technically makes him obese). President Bill Clinton, now a strict vegan following his cardiovascular woes, was not always such a pious eater, nor was he svelte. He once famously ended a jog by stopping at McDonald’s for a snack. At a time when obesity-related illness is costing our healthcare system untold dollars, how important do you believe it is for the U.S.

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Black Children Are Exposed to Junk Food Ads Much More Often Than White Kids

February 17, 2017

A study reported last December by the University of Connecticut’s Rudd Center for Food Policy and Obesity found that while all kids are seeing more food ads per hour of television watching, black youth are viewing up to 49% more.
As reported in Pediatric Obesity, researchers analyzed Nielsen data from 2008 and 2012 to compare food-ad viewing rates. Although the amount of TV viewing time did not change in those years, the number of food ads seen per hour increased for white children and adolescents and rose even more for black youth.

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Serve Yourself for Health

February 17, 2017

We already know that regular physical activity is linked to overall better health. Now, research from the University of Southern California’s Marshall School of Business has shown that being more physically invested in serving ourselves food can influence behavior that might otherwise lead us to overeat.

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