One of the most rewarding news stories I reported in the digital version of this publication in 2014 was about IDEA member Brent Gallagher, MSS, owner and coach at West U Fitness in Houston. He embodies today what I think the fitness industry will look like in a few short years in terms of exercise know-how blending with common sense about food and nutrition. To me, this is the holy grail of physical balance, and Gallagher gets it.

In a bold move, this entrepreneur challenged the status quo of fitness facility offerings by installing a demonstration kitchen in his studio and by building substantial programming around it. It has been hugely successful in creating client community and igniting lively discussion and action around food.

Gallagher regularly brings together clients, chefs, dietitians, local farmers and restaurateurs to cook, learn and break bread together. A nice side benefit, though never his primary objective, has been added revenue.

“For our industry to create a lasting legacy, it’s time we address the root of the problem with old-school wisdom for living a fit and healthy life,” Gallagher says. “To truly transform our lives, we don’t need another workout program or crazy diet; we simply need to implement what matters most: teaching people how to prepare and eat real, whole food . . . again.”

At IDEA, we continue to get great feedback from you about our advanced coverage of food and nutrition topics. We are firm believers that fit bodies are built in the kitchen first. With that in mind, we have created our third annual special supplement of IDEA Food and Nutrition Tips as a toolbox that we hope will get you more hands-on in the kitchen, either yourself and with your family or clients. We hope this year’s topics spark some desire to take action on at least one front that you
think could benefit those you train.

Here’s what you’ll find in this issue: Have you ever worked with a supermarket dietitian, or for that matter did you even know you could find a dietitian in a supermarket? Learn how to leverage this resource to reinforce what you’re teaching clients about food. Are you considering leading a healthy cooking class at your facility? Look for some great ideas on how to do this
successfully without a lot of fuss or expense. On the dieting front, get the scoop on the biggest myths your clients confront daily. We have excerpted a chapter from renowned obesity physician Yoni Freedhoff’s new book, The Diet Fix: Why Diets Fail and How to Make Yours Work (Crown 2014), to show you how ingrained these myths are in our culture. Finally, learn more about
common diet slip-ups that your clients may be committing without even knowing it. The articles are expertly written by nutrition professionals at the apex of their field. We hope you’ll find a practical game plan with action items you can use to help apparently healthy clients navigate their everyday food and nutrition hurdles.

Please let us know if you find this supplement useful and if you have ideas for other “how to” articles we could add to your food and nutrition toolbox. In the meantime, if you haven’t signed up to receive your free, bimonthly digital copy of IDEA Food and Nutrition Tips, please do so at

From the IDEA offices to your studio or facility, we wish you a very warm and festive holiday season.

To a healthy and happy 2015,

Sandy Todd Webster, Editor in Chief
[email protected]; @fitnesseditor; @fitfoodeditor

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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