nutritionist certification and glute specialist certification.

Discuss the physical components that contribute to the shape and structure of the glutes. Why is training the glutes important for most people? What populations benefit the most from targeted training of the glutes?
**Requirements: answers must be in your own words, 250-word minimum

Define and discuss the benefits of activation exercises. Why are they important and when should they be performed?
**Requirements: answers must be in your own words, 250-word minimum

Describe the scope of practice of a glute specialist. What are professional and ethical considerations that a glute specialist must consider?
**Requirements: answers must be in your own words, 250-word minimum

Compare the factors that contribute to anterior, posterior, and lateral pelvic tilts. For each type of pelvic tilt, list three exercises that can be used to correct the dysfunction.
**Requirements: answers must be in your own words, 250-word minimum

Describe the major principles of program design. How can these principles be followed to create a periodized training program?
**Requirements: answers must be in your own words, 250-word minimum

A 48-year-old, sedentary, overweight male with low back and knee pain inquires about your personal training services. What steps would you take to convert the individual into a client?
Next, assume the individual becomes a client. Design a 4-week training program for client accounting for all training variables. Be sure to provide an explanation as to why your training program is appropriate for the client

These are glute specialist question

Discuss the importance of goal-setting for nutritional clients. Explain the various types of goals nutrition coaches should be concerned with, providing brief examples of each. Finally, discuss the seven steps involved in the goal-setting process.

Explain the Glycemic Index (GI) and how it impacts the digestion of carbohydrates within the human body. Your answer should include information regarding the different types of sugar, the breakdown of carbohydrate for energy, and the role of fiber.

Provide a brief description of the three macronutrients: carbohydrate, protein, and fat. Explain the role of each macronutrient and provide the recommended dietary allowances for each.

Describe the process of converting adenosine tri-phosphate (ATP) into energy within the human body.

Provide a brief description of each of the eleven organ systems within the human body, discussing the various components of each and their function within the human body.

Your new client is familiar with the Food Pyramid, the previous graphic representation of the Dietary Guidelines, but unfamiliar with the current MyPlate tool. Describe the differences between the two tools, and why the switch was made.

These are fitness nutritionist questions