Nutrition guides

These guides introduce the subjects taught in The Science of Nutrition. They are written for fitness professionals who need a clear explanation before they discuss food with a client. They are background reading. They are not a meal plan, and they do not earn continuing-education credit.

Nothing here replaces a registered dietitian or a physician. If a client has a medical condition, an eating disorder, or a question about supplements and lab work, refer them on.

• Separating nutrition science from marketing claims — how to read a headline before you repeat it.
• Calories and the energy nutrients — what a calorie is, and how carbohydrate, protein, fat, and alcohol differ.
• Carbohydrates, glycogen, and training — digestion, storage, blood glucose, fiber, and sweeteners.
• Protein quality and daily protein — amino acids, nitrogen, and why “more” is not always the useful answer.
• Dietary fats — triglycerides, essential fatty acids, and how fats travel in the blood.
• Water and micronutrients — fluid needs, vitamins, and minerals, without a supplement pitch.

Read them in order if you are new to the subject. The first guide is about how to judge a claim. The next four follow the energy nutrients the course teaches: calories, carbohydrates, protein, and fats. The last guide is water, vitamins, and minerals. Each guide ends with a link back to the course page.

When you want the full outline, the price, and the credit list, open the course page. Enrollment is by phone, from the contact page. Credit rules are on the continuing education page, and the devices that can open a lesson are on course requirements.