Product Detail
NSCA's Guide to Sport and Exercise Nutrition
Campbell, Bill I. PhD
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Book Information
Edition:
1st
Publisher:
Human Kinetics
ISBN:
0-7360-8349-9 (0736083499)
ISBN-13:
978-0-7360-8349-2 (9780736083492)
New Edition:
1-4925-9351-6
Binding:
Softcover
Copyright:
2011
Publish Date:
01/11
Weight:
1.85 Lbs.
Pages:
320
Carton Quantity:
20
Subject Class:
NUT (Nutrition)
Remarks:
A New Edition of this Title is Available
Return Policy:
Returns accepted up to 10 months provided no other recalls or return restrictions apply.
Table Of Contents:
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Contributing Authors:
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ProQuest Ebook Central:
Available in ProQuest Ebook Central™
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Class Specifications
ISSN Series:
Science of Strength and Conditioning Series
Discipline:
Biochemistry
Subject Definition:
Nutritional Physiological Phenomena; Dietary Supplements
NLM Class:
QU 145
LC Class:
TX361
Abstract:
NSCA's Guide to Sport and Exercise Nutrition provides valuable information and guidelines that address the nutrition needs for the broad range of clientele serviced by strength and conditioning professionals, personal trainers, and sport dietitians. Whether you work with fitness enthusiasts or competitive athletes, this resource will lead you through the key concepts of sport and exercise nutrition so that you can assess an individual's nutrition status and.if it falls within your scope of practice.develop customized nutrition plans. Developed by the National Strength and Conditioning Association (NSCA) and subjected to an intensive peer-review process, this authoritative resource offers the latest research and literature review from respected scientists and practitioners with expertise in nutrition, exercise, and sport performance....NSCA's Guide to Sport and Exercise Nutrition is part of the Science of Strength and Conditioning series. Developed with the expertise of the National Strength and Conditioning Association (NSCA), this series of texts provides the guidelines for converting scientific research into practical application. The series covers topics such as tests and assessments, program design, nutrition, and special populations.
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