Fitness Goal Setting:
One of the most often overlooked yet crucial components of the first meeting with a new client is their individual goals or desired results from an exercise program. The client's wants must be made in conjunction with or before their needs. To what extent needs may exceed wants is situational, dependent and at the discretion of the trainer and/or the client's physician.
SMART is an acronym that you can use to guide your goal setting
To make sure your goals are clear and reachable, each one should be:
Specific: Simply stating that one wants to lose weight or "get big" is too vague and needs clarification. How much do they want to lose? Do they want to "get huge" everywhere or just certain locations? For what reason do they want this goal?
Measurable: It is of vital importance that their goals can be measured in a way that they are able to observe their progress
Achievable: Goals must be clearly described with dates for landmarks or certain levels of achievement to keep the client motivated
Realistic: Encourage the client to make realistic goals by asking, "Do you think you can achieve this?". "Are you prepared to do what is necessary to meet that goal?"
Time bound: Set goals at monthly intervals. It takes at least a few weeks to adapt to a new stimulus and observe its benefits
Types of Nutrients:
A nutrient is any substance in food that provides energy, helps the body burn another nutrient to provide energy and helps build or repair tissue.
The nutrients are classified as
Micronutrients
Macronutrients
Macro means large, which means to be consumed in large quantities. They provide energy to the body. The Macronutrients are:
Carbohydrate
Protein
Fats
Micro means small, which means to be consumed in smaller quantities for normal growth and development of the body.
The Micros are:
Vitamins and Minerals
What is Balanced Diet?
A balanced diet can be said as a proper proportion of Carbohydrates, High Quality Protein and good amount of Good quality fats, in order to function actively in our day to day activities.
One of the most important element is Gastric emptying time.
Gastric Emptying Time, (the time it takes for the stomach to empty), is normally 1 to 4 hours, depending on the amount and kinds of food eaten. When eaten alone, carbohydrates leave the stomach most rapidly (within ONE HOUR OR FASTER), followed by protein (which takes about TWO HOURS) and then fat (taking THREE TO FIVE HOURS to leave the stomach).
When combining a protein with a carbohydrate, both the protein and the fat contained in the protein (since most proteins have some fat in them) cause the carbohydrate to stay in the stomach longer (approximately three and a half to four hours). This means that the increased gastric emptying time is a good thing because a longer gastric emptying time also means a slow and controlled increase in blood glucose.
A longer gastric emptying time also means mild successive increases over time, as well as mild or slower successive decreases in blood glucose levels, caused by the extra time that it takes for food to leave your stomach. As a consequence, the onset of hunger is delayed, and cravings are less likely.
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