Tuesday, 30 June 2020

National Heat Safety Month – Men’s Journal


July is a time for sunshine, swimsuits and serious sweat sessions. It’s also a time to make sure we all stay cool, covered and safe. That’s why MISSION Instant Cooling Gear and their proathlete founders are dedicated to spreading the importance of National Heat Safety Month this July.

Co-founder Chris Valletta, former NFL player, experienced heat related illness during his college and professional football playing days — so this initiative is personal for him.

Mission is so passionate about Heat Safety they invested in The Mission Heat Safety Lab at UConn’s Korey Stringer Institute. Mission products have been tested on athletes with state-of-the-art equipment like high speed treadmills, advanced bike ergometers and a comprehensive physiological monitoring system — so you know these items are legit!

Mission Gym

“Mission and the Heat Safety Coalition has the ultimate goal of improving heat safety in the consumer and industrial settings. These cooling products are a vehicle to get there.” —Dr. Casa, CEO, Korey Stringer Institute, Professor, Department of Kinesiology, Director, Athletic Training Education.

 

SAFETY TIPS FOR SUMMER WORKOUTS

Here are some tips to stay fit, cool and most importantly safe this summer with Mission Cooling Gear.

 

TIP 1# RUNNER’S PARADISE

Don’t forget to wear a MISSION Cooling Performance Hat to block the sun and try to avoid running outside between 10 AM and 4 PM when the sun is strongest.

Mission Cooling Hat

TIP #2 BACKYARD FAMILY BOOTCAMP

Look for a shaded area where you can all get a little family fitness in! Make sure to arm the entire family with MISSION Cooling Towels. Their brushed microfiber cools instantly.

Mission Cooling Towel

TIP #3 DOG DAYS OF SUMMER

Even moderate workouts like taking your furry BFF Gaiter to stay safe for a stroll are more intense during the summer months. Rock this MISSION Gaiter to stay safe and cool. And don’t forget water for you and your pet.

Mission Cooling Gaiter

Mission Cooling Gear available at Walmart, The Home Depot, Target, CVS and Mission.com


For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!



source https://betterweightloss.info/national-heat-safety-month-mens-journal/

Eye scanner can detect molecular aging

California health officers facing protests, even death threats, over coronavirus orders

Dr. Erica Pan, the Alameda County public health officer, chats with administrative assistant, Judy Caballeros, at Pan's office in Oakland, Calif., on Thursday, June 25, 2020. Dr. Pan, like many other public health officers, has been the target of harassment by people upset about directives to curb the pandemic, such as wearing masks.

A colleague texted Dr. Erica Pan, the health officer for Alameda County, a photo of the yard sign. It showed a photo of her with the words “Financially destroyed families and businesses” and “#A–holeMD.”

“I’m getting antagonism in all sorts of ways,” said Dr. Pan, who has been trolled on social media, received threats to come to her house and been vilified on websites that rate doctors. “These things distract from the important public health work I need to do to protect the community; that’s my job. Where I get upset is if it tries to invade my personal and family life. I really don’t want my family to be dragged into this.”

She isn’t alone. Across California and the country, public health officers have become targets of protests, intimidation and even death threats from people who resent mandates to slow the spread of the coronavirus by sheltering in place, closing businesses and wearing masks.

Health officers, who are physicians appointed by elected boards of supervisors, ordinarily are low-profile civil servants. But during the extraordinary circumstances of the pandemic, by law they are the ultimate authorities behind the sweeping orders that have transformed everyday life for millions of people.

While polls show most Californians support the pandemic prevention measures, a vocal minority expresses opposition by harassing health officers.

In the Bay Area, protesters have mobilized outside the homes of health officers in Santa Clara and Contra Costa counties carrying signs such as “God hates liars.” Threats against Dr. Sara Cody, the Santa Clara County health officer, are so serious that she now has security protection. Dr. Chris Farnitano, the Contra Costa County health officer, said on a podcast that security had been stepped up around his office and home.

“Health officers and local health directors are working 80 hours a week to fight a virus,” said Kat DeBurgh, executive director of the Health Officers Association of California. “At the same time, they’re subject to some really vicious attacks, getting threatened by members of the public.”

Like many public health officers, Dr. Erica Pan, the Alameda County public health officer, has been the target of harassment by people upset about directives to curb the pandemic.

Nationwide, more than two dozen public health officers have stepped down in recent weeks, although some had planned retirements. In California eight local health officials and two state officials have resigned since the pandemic started, DeBurgh said.

On Tuesday, Dr. Pan became the ninth resignation, saying she will leave Alameda County to become state epidemiologist and deputy director overseeing the Center for Infectious Dieseases. The change is unrelated to the harassment, she said. “If anything, this will be similar in that I’ll be enforcing statewide guidances (to combat the coronavirus) so will be a public face and probably get more” targeting, she said.

Gov. Gavin Newsom addressed the badgering issue in a press briefing last Wednesday.

“Some of the health directors (are) getting attacked, getting death threats, they’re being demeaned and demoralized,” he said. “I just want to apologize to all those health directors … because all they want to do is keep you healthy and safe using data, using science. It’s not a political issue. This is not some ideological issue.”

But many protesters see the pandemic through the lens of politics and ideology.

“People who are ideologically against vaccines are expanding into this related issue and have found common allies with COVID denialists, COVID conspiracy theorists, right-wing fringe groups concerned about government overreach,”said Richard Carpiano, a professor of public policy and sociology at UC Riverside, who studies the anti-vaccination movement, which has led organizing of protests over pandemic measures. “They see this as the government overstepping its bounds.”

Some people behind the protests targeting health officers said they feel justified for that very reason, pointing to examples such as contact tracing, an initiative to interview newly infected people about others who may have been exposed to the virus.

“Isn’t it also intimidating that they’re talking about a contact-tracing army that’s going to come to our homes?” said Stefanie Fetzer, an Orange County homemaker and co-founder of Freedom Angels Foundation, an anti-vaccine group that is organizing demonstrations over coronavirus measures. “I feel threatened that they want to put me in a database and track my family’s comings and goings because of coronavirus. That, to me, is very un-American.”

Public health officers said that contact tracing is voluntary — people can refuse to give information without consequences — and noted that it generally happens by telephone.

“Contact tracing is a vital public health protection,” DeBurgh said. “Opposing contact tracing is like telling the fire department you have the right to let your house burn down regardless of the risk to your neighbors.”

Fetzer also said mask requirements are onerous. Two of her children have sensory processing issues and panic disorders that are exacerbated by wearing face masks, she said.

Fetzer defended Freedom Angels’ protests. “Our taking it to the county public health officers’ homes has been very peaceful with chalk drawing and children there,” she said. “Calling it intimidation is almost a tactic against us.”

Facebook removed three videos the group posted of its protests outside health officers’ homes, including that in Contra Costa County.

Dr. Erica Pan, the Alameda County public health officer, at her office in Oakland, Calif., on Thursday, June 25, 2020. Dr. Pan, like many other public health officers, has been the target of harassment by people upset about directives to curb the pandemic, such as wearing masks.

“While we believe in protecting people’s ability to express their views and organize peaceful protests on our platform, we have determined that these videos violate our policies so we have taken them down,” Facebook said in a statement. The issue was that the content revealed personally identifiable information, the company added.

Videos still on the group’s Facebook streams showed the protesters staying in the public right of way and interacting peacefully with police officers, but their commentaries included strident statements such as, “We will be relentless, we won’t stop, we will show up at every single house.” In Santa Clara, one protester said the presence of security guards shows “the hypocrisy just reeks” and is “really really sick.”

“Hey public health officers you’re in our cross hairs,” the group wrote on its Facebook page. “We need to start making them very uncomfortable,” one member said in a video, speaking of public health officers as well as city council members and county supervisors.

Some experts say the hostility toward health officers can be traced to the White House.

“It’s very unfortunate that President Trump has set the tone of not supporting science and of making it OK to just lash out at other folks,” said Dr. Tomás Aragón, San Francisco health officer.

Dr. Grant Colfax, San Francisco public health director, agreed. “The response at the highest office in the land (is to ignore) data, science and facts,” he said. “That feeds into the local dynamics we’re seeing across the country.”

In the Bay Area, some incendiary language toward health officers has come from Tesla CEO Elon Musk.

Incensed over orders to keep his Fremont manufacturing plant closed, Musk called Dr. Pan “unelected & ignorant” on Twitter and said she was acting “contrary to the Governor, the President, our Constitutional freedoms & just plain common sense!” That inspired his fan base to further social media attacks on Dr. Pan, a pediatric infectious disease specialist with more than two decades of medical experience.

Tesla is filing a lawsuit against Alameda County immediately. The unelected & ignorant “Interim Health Officer” of Alameda is acting contrary to the Governor, the President, our Constitutional freedoms & just plain common sense!

— Elon Musk (@elonmusk) May 9, 2020

All California county health officers are unelected by design to “to insulate them from politics,” DeBurgh said. “You want them to be a physician, not a politician who ran for office.”

Unlike many of their colleagues, Aragón and Colfax have not been targeted. While they may get emails from people who aren’t happy, those have not crossed the line into abuse.

“It’s fortunate that in San Francisco there’s been great public support for the efforts put forward,” Colfax said. Still, “the fact that we’re now in an age when public health officers are being harassed and attacked for doing what’s right for public health is of grave concern and reflects the very challenging dynamics we’re working in right now.”

Stephen Shortell, dean emeritus of UC Berkeley’s School of Public Health, worries about whether the attacks could deter doctors from taking these critical roles and could change the nature of the jobs.

“There’s now an expanded leadership role, need for emotional resilience, ability to communicate, be more in the public eye,” Shortell said.

Widespread anger from the devastating economic impact wrought by the shutdowns has left people searching for scapegoats.

“That’s what has led to so many people breaking down or snapping from stress, and lashing out at the most visible target, the public health officers,” Shortell said. “Certain members of the public see them as the ones restricting their freedom to reopen their businesses or go about what they want to do.”

In Alameda County, Dr. Pan said she understands and empathizes with how hard it’s been for everybody to cope with the pandemic.

“I support people’s freedom to protest (such as) coming to my office or a board meeting,” she said. “There are plenty of respectful letters, emails and advocacy to elected officials.”

Her message to protesters: “Alameda County, the whole county, is my patient and I’m trying to make the best decisions I can for a large diverse (population) with a lot of competing issues and priorities. We’re open to ongoing input and feedback but want it to be in a constructive way.”

Carolyn Said is a San Francisco Chronicle staff writer. Email: csaid@sfchronicle.com Twitter: @csaid

Read More



source https://betterweightloss.info/california-health-officers-facing-protests-even-death-threats-over-coronavirus-orders/

New swine flu in China could morph to cause human pandemic, study warns

Researchers in China have discovered a new type of swine flu that is capable of triggering a pandemic, according to a study published Monday in the U.S. scientific journal PNAS. Named G4, it is genetically descended from the H1N1 strain that caused a pandemic in 2009.

It possesses “all the essential hallmarks of being highly adapted to infect humans,” say the authors, scientists at Chinese universities and China’s Center for Disease Control and Prevention.

The World Health Organization said Tuesday that it would “read carefully” the study on the new virus, with a spokesman saying the findings highlighted the importance of the world not letting “our guard down on influenza.”

The global medical community must “be vigilant and continue surveillance, even in the

coronavirus pandemic,” WHO representative Christian Lindmeier said Tuesday in Geneva.

Texas scrambles to expand ICU capacity as virus cases soar

From 2011 to 2018, researchers took 30,000 nasal swabs from pigs in slaughterhouses in 10 Chinese provinces and in a veterinary hospital, allowing them to isolate 179 swine flu viruses. The majority were of a new kind which has been dominant among pigs since 2016.

The researchers then carried out various experiments including on ferrets, which are widely used in flu studies because they experience similar symptoms to humans — principally fever, coughing and sneezing. 

G4 was observed to be highly infectious, replicating in human cells and causing more serious symptoms in ferrets than other viruses. Tests also showed that any immunity humans gain from exposure to seasonal flu does not provide protection from G4.

CHINA SUINING PIG FARMING
A masked worker checks the pigs in a hog pen in Suining, in southwest China’s Sichuan province, February 21, 2020.

Feature China/Barcroft Media/Getty


According to blood tests which showed up antibodies created by exposure to the virus, 10.4 percent of swine workers had already been infected. The tests showed that as many as 4.4 percent of the general population also appeared to have been exposed.

The virus has therefore already passed from animals to humans but there is no evidence yet that it can be passed from human to human — the scientists’ main worry.

“It is of concern that human infection of G4 virus will further human adaptation and increase the risk of a human pandemic,” the researchers wrote.

Trump administration investigating origins of the coronavirus

Asked about the virus on Tuesday, Chinese foreign ministry spokesman Zhao Lijian told a regular press briefing that China “has been paying close attention to its development” and will take all needed action to prevent its spread and any outbreaks.

The study’s authors called for urgent measures to monitor people working with pigs.

“The work comes as a salutary reminder that we are constantly at risk of new emergence of zoonotic pathogens and that farmed animals, with which humans have greater contact than with wildlife, may act as the source for important pandemic viruses,” said James Wood, head of the department of veterinary medicine at Cambridge University.

A zoonotic infection is caused by a pathogen that has jumped from a non-human animal into a human.

Read More



source https://betterweightloss.info/new-swine-flu-in-china-could-morph-to-cause-human-pandemic-study-warns/

250,000 babies may die indirectly due to COVID-19. Worst-case scenario: 1.2 million babies worldwide, study says

Regional Coronavirus Surges Force Changes in Plans Elsewhere in the U.S.

Anthony Fauci, the top-ranking infectious-disease doctor from the National Institutes of Health, said the U.S. is now recording about 40,000 new cases a day of the new coronavirus, and that “it could go up to 100,000 a day” if people continue to flout advice on social distancing and face masks.

“It could get very bad,” Dr. Fauci told a Senate committee Tuesday. “This idea of pushing back against scientific data is problematical. And congregating in bars, indoors, is bad news.”

Read More



source https://betterweightloss.info/regional-coronavirus-surges-force-changes-in-plans-elsewhere-in-the-u-s/

COVID-19 symptoms can last for weeks, months for some survivors

Candy Malina of the Lakeview East neighborhood tested positive for COVID-19 in mid-March, with a cough and flu-like illness she described as debilitating but never life-threatening or requiring emergency care.

Yet more than three months later, the 60-year-old social service agency administrator says she still suffers from lingering symptoms: hoarseness, coughing and gastric issues, along with an unrelenting fatigue that makes it difficult to function.

Since her diagnosis, she has tested negative for the virus twice. A positive serology test showed that her body is producing COVID-19 antibodies. But she does not feel recovered.

“I just passed 100 days … and I still have that intense feeling of fatigue and ‘brain fog’ every day,” said Malina, who has mild asthma but was otherwise healthy prior to the virus. “I have not been able to drive yet or walk more than a few blocks.”

Candy Malina, seen outside her Chicago home on June 10, 2020, survived her bout with the COVID-19 virus but continues to feel ill effects more than two months later.

Candy Malina, seen outside her Chicago home on June 10, 2020, survived her bout with the COVID-19 virus but continues to feel ill effects more than two months later. (Terrence Antonio James / Chicago Tribune)

She is among an emerging group of COVID-19 survivors, dubbed the “long-haulers,” who endure symptoms for weeks — even months — past the expected recovery period, mystifying physicians and scientists who are still grappling to understand the new virus.

“This disease, it has many faces, and we’re just starting to scratch the surface of what convalescence is like,” said Dr. Reynold Panettieri Jr., a pulmonary critical care physician and director of the Rutgers Institute for Translational Medicine and Science at Rutgers University in New Jersey.

While many COVID-19 patients bounce back relatively quickly from mild cases — and others are asymptomatic — Panettieri said a growing number are reporting a prolonged recuperation often marked by intense fatigue. Many of these survivors are younger and without major underlying medical conditions; some were even athletes, he said.

“Even those who weren’t in the (intensive care unit) or put on a ventilator have manifested this almost chronic fatigue-like syndrome for a period of time, displaced by weeks and sometimes even months, and it’s somewhat inexplicable,” said Panettieri, who is leading a six-month study of COVID-19 in front-line hospital workers.

Along with persisting physical ailments, he said many are also experiencing heightened fear and anxiety because so much about the new virus is still unknown.

Their questions loom, unanswered: When will symptoms fade? When will the exhaustion subside? How long is the virus still shedding? Will antibodies provide protection from reinfection, and for how long?

For Malina, the most troubling thought is that her health and stamina might never return to normal. She has read about patients who survived SARS years ago but suffered abiding chronic fatigue syndrome-like symptoms, without relief.

“To function at this level long-term is just really scary,” she said. “I don’t know at what point I shifted from ‘when am I going to get better?’ to ‘what if I don’t get better?’”

One infectious disease expert from England has referred to this lengthy recovery as the “long tail.”

In a May blog post chronicling his own battle with COVID-19, Paul Garner, professor of infectious diseases at Liverpool School of Tropical Medicine, described seven weeks of poor health with symptoms that changed “like an advent calendar, every day there was a surprise, something new.”

“The illness ebbs and flows, but never goes away,” he wrote. “Health professionals, employers, partners, and people with the disease need to know that this illness can last for weeks, and the long tail is not some ‘post-viral fatigue syndrome’ — it is the disease.”

Earlier this year, as the novel coronavirus initially spread across the nation, medical experts were primarily consumed with keeping the most severely ill patients alive and handling surges at hospitals, Panettieri said. Now more physicians and scientists likely will be shifting their focus to understanding the long-term consequences of the virus, as well as what recovery looks like, he said.

The lack of definitive answers can be disheartening for survivors.

Some say their loved ones or employers have expressed disbelief at their prolonged sickness; other patients start to question whether the long-term symptoms are real and if they are the only ones suffering, he said.

“They start to doubt, is this all mental anguish or post-traumatic stress from this?” Panettieri said. “The prolonged symptoms you’re experiencing are real. You’re not alone. Others are having the same kinds of symptoms, and the scientific community is working tirelessly to try to characterize the long-term consequences.”

A Change.org petition urging leading international health organizations to revise COVID-19 guidelines to “accurately reflect recovery periods” has more than 9,000 signatures from supporters across the globe. The site includes a mosaic of images of 360 patients who had less severe cases of the virus but are reporting prolonged illness, according to the petition.

Comments posted beneath the signatures offer a glimpse at the frustrations of COVID-19 patients who don’t seem to be getting better.

“I’m signing because I have been suffering for three months with this bizarre and debilitating virus, and many people seem ignorant or dismissive of the long haul, or the long tail of COVID-19,” one person wrote.

“I’m a doctor with symptoms over eight weeks now,” another person wrote. “Please spread the word to healthcare professionals so appropriate public health decisions can follow!”

“It’s not just about not dying,” wrote a third person.

Necole Muhammad of the Roseland neighborhood tested positive for COVID-19 in mid-May but said her symptoms began weeks prior to the diagnosis.

The first thing she noticed was a strange metallic flavor in her mouth. Then she lost her sense of smell and taste. The cough and shortness of breath were moderate. Headaches felt “like a vise – someone squeezing a vise” around her head, she said.

Muhammad said she never had a fever, but the exhaustion and chills were intense.

“I can’t get warm,” she recalled telling her husband. “These shivers, it’s tripped out; I can’t fight it.”

In late May, she took another test, which came back negative. Yet weeks later, she said many symptoms persist.

Necole Muhammad, 47, walks through Palmer Park on June 25, 2020, in Chicago. Muhammad walks six days a week to reduce headaches that have been troubling her after recovering from COVID-19.

Necole Muhammad, 47, walks through Palmer Park on June 25, 2020, in Chicago. Muhammad walks six days a week to reduce headaches that have been troubling her after recovering from COVID-19. (Armando L. Sanchez / Chicago Tribune)

Her taste and smell haven’t returned to normal. The fatigue comes and goes. Walking outside twice a day seems to ease the headaches a little, she said.

“Here’s the scary part,” said Muhammad, a 47-year-old licensed clinical social worker. “You are sick and you can’t, there’s nothing really you can do about it, except try to build up your immune system.”

Dr. Meeta Shah, an emergency medicine physician and assistant professor of emergency medicine at Rush University Medical Center, calls the virus “probably the most confusing illness I’ve ever experienced before in my life.”

Shah said medical experts still have much to learn, including why some patients recuperate quickly and others have long-term complications or residual symptoms. For example, Shah recently had a young woman come in with a blood clot that turned out to be an unexpected complication from COVID-19.

“We’ve never been in the situation before,” she said. “We just don’t know what this is going to look like in six months. How are these patients going to do in six months? Are they going to continue to have straggling symptoms? Are they going to have other complications that we don’t know or anticipate? And I think that’s a lot of the research that’s starting to develop now, to figure out what do we need to worry about weeks and months from now for these patients.”

Breaking News Newsletter

As it happens

Get updates on the coronavirus pandemic and other news as it happens with our breaking email alerts

After being sick for so long, Muhammad said she’s particularly concerned about the economy reopening, with Illinois and other states around the country easing restrictions. While she’s sympathetic to small businesses owners and workers who worry about their jobs, she fears for the public health consequences, particularly in states experiencing a surge in cases, like Florida, Texas and Arizona.

It can also be frustrating to watch others flout social distancing guidelines or behave as though the pandemic is over, she said. She recalled walking with her husband recently to get some Italian ice, and seeing a group of youths congregating nearby without masks.

“It can have a serious emotional toll on the person, the level of anxiety,“ she said. “You have a different lens when someone approaches, or when someone coughs nearby.”

Muhammad added that she was healthy and exercised frequently, working as a yoga instructor, before she caught the virus. While individuals with certain underlying medical conditions are at a higher risk, according to the U.S. Centers for Disease Control and Prevention, Muhammad believes there’s a misconception that COVID-19 can sicken only the elderly and people with existing health problems.

“I just want people to understand you can’t put a face or a specific profile … on COVID-19,” she said. “It should be a wake-up call for a lot of us. This could happen to anybody.”

Read More



source https://betterweightloss.info/covid-19-symptoms-can-last-for-weeks-months-for-some-survivors/

3 people test positive for coronavirus after visiting Fifth Avenue bar in Royal Oak

Coronavirus outbreak linked to East Lansing bar tops 100, officials take emergency action

EAST LANSING, MI – Positive COVID-19 coronavirus cases traced to an East Lansing bar have climbed to 107 a week after health officials warned the public about possible exposure.

The outbreak has prompted the Ingham County Health Department to issue an emergency order to reduce restaurant capacity to 50% or no more than 75 people, whichever is fewer

Health officials first warned of the exposure site on Tuesday, June 23, when there were 14 known COVID-19 coronavirus cases associated with visits to Harper’s Restaurant and Brew Pub between June 12-20. The following day, the case total jumped to 25. The day after that, 51 cases had been identified. As of Monday, June 29, there are 107 positive cases linked to the bar.

The county’s emergency order is on top of Gov. Gretchen Whitmer’s executive order that allowed restaurants and bars to open at 50% capacity but did not impose a limit on the number of patrons. The local order affects establishments with normal capacity of 150 or more.

Violating the order is a misdemeanor punishable by up to 90 days in jail and/or a fine of up to $200.

“Large crowds are difficult to control,” said Ingham County Health Officer Linda S. Vail. “By allowing no more than 75 people, restaurants and bars will be better able to enforce social distancing and the use of masks and face coverings. I strongly encourage all bars and restaurants to strictly enforce safety measures and to do all they can to help stop the spread of coronavirus in our community.”

Of the 107 people infected with the virus, 95 are primary cases, meaning they visited Harper’s during the exposure period, the health department said. The remaining 12 are secondary cases, which means they were in contact with someone who visited the bar during the exposure period.

Fifty-nine of the 95 primary cases are in Ingham County residents, the health department said. The others have residency in Clinton, Oakland, Wayne, St. Clair, Macomb, Eaton, Shiawassee, Livingston, Kalamazoo, Ottawa, Berrien and Calhoun counties.

All the people with cases linked to Harper’s are between 16 and 28 years old, the health department said. None of them have been hospitalized. Most have mild symptoms. Twenty-eight are asymptomatic, which means they don’t have symptoms but are contagious. At least 40 percent are Michigan State University (MSU) students or recent graduates.

People who visited Harper’s June 12-20 are considered exposed and have been asked to self-quarantine for 14 days since their visit, the health department said. They should also seek coronavirus testing.

During the self-quarantine, people should stay home, monitor for symptoms and distance themselves from other members of the household.

Even Harper’s patrons who test negative for the virus should continue to self-quarantine because there is a possibility of false-negative results, the health department said.

Harper’s was following safety procedures related to employees, capacity and table spacing when inspected by the health department after cases were linked to it. The bar voluntarily closed to enhance safety, including modifications to its HVAC system.

A public testing event will be held June 30 from 12-4 p.m. on the MSU campus at 846 Service Road in East Lansing. There is no cost, and no appointment is necessary. In addition, anyone wishing to be tested can contact their primary care physician or visit a no-cost testing site.

On Monday, June 29, the Michigan Department of Health and Human Services reported 236 new cases and four new deaths associated with coronavirus, pushing state totals to 63,497 known cases of COVID-19 and 5,915 deaths.

Monday’s new cases were fewer than the seven-day moving average, which has climbed to 290 new cases per day. The four new deaths were less than the seven-day average of seven deaths per day, marking a continued downward trend.

CORONAVIRUS PREVENTION TIPS

In addition to washing hands regularly and not touching your face, officials recommend practicing social distancing, assuming anyone may be carrying the virus.

Health officials say you should be staying at least 6 feet away from others and working from home, if possible.

Use disinfecting wipes or disinfecting spray cleaners on frequently-touched surfaces in your home (door handles, faucets, countertops) and carry hand sanitizer with you when you go into places like stores.

Michigan Gov. Gretchen Whitmer has also issued an executive order requiring people to wear face coverings over their mouth and nose while inside enclosed, public spaces.

READ MORE:

Tuesday, June 30: Latest developments on coronavirus in Michigan

26th annual Woodward Dream Cruise canceled

Meijer suspends cash payments at self-checkout lanes

Note to readers: if you purchase something through one of our affiliate links we may earn a commission.

Read More



source https://betterweightloss.info/coronavirus-outbreak-linked-to-east-lansing-bar-tops-100-officials-take-emergency-action/

The best DIY face mask material and fit? Quilting cotton beats bandana, new study suggests

(CNN)Wearing face masks and coverings is recommended, or in some places mandatory, in public spaces to help stop the spread of Covid-19.
But what kind of DIY face covering offers the best protection…
Read More



source https://betterweightloss.info/the-best-diy-face-mask-material-and-fit-quilting-cotton-beats-bandana-new-study-suggests/

CDC: New COVID-19 symptoms include stuffy nose, nausea, diarrhea

The Centers for Disease Control and Prevention has updated its list of COVID-19 symptoms to include stuff or runny nose, nausea or vomiting and diarrhea.

The full list includes:

  • Fever or chills
  • Cough
  • Shortness of breath or difficulty breathing
  • Fatigue
  • Muscle or body aches
  • Headache
  • New loss of taste or smell
  • Sore throat
  • Congestion or runny nose
  • Nausea or vomiting
  • Diarrhea

Symptoms appear 2 to 14 days after someone is exposed to the virus and can range from mild to severe. People will experience different symptoms, including those not on the list.

In many cases, coronavirus symptoms can be managed at home. People should seek emergency care if they experience the following:

  • Trouble breathing
  • Persistent pain or pressure in the chest
  • New confusion
  • Inability to wake or stay awake
  • Bluish lips or face

Anyone with symptoms is asked self-isolate at home to avoid spreading the virus to vulnerable populations.

Read More



source https://betterweightloss.info/cdc-new-covid-19-symptoms-include-stuffy-nose-nausea-diarrhea/

Fauci testifies before Senate as states rush to reimpose Covid-19 curbs

The top US infectious disease expert Dr Anthony Fauci said the country could see 100,000 new coronavirus cases daily unless action is taken to reverse the epidemic.

Appearing before the Senate health, education, labor and pensions committee on Tuesday, Fauci warned that the US is “going in the wrong direction” over handling the coronavirus, and said the death toll “is going to be very disturbing”.

He appeared a day after the White House insisted the outbreak had been reduced to “embers” but the principal deputy director of the Centers for Disease Control and Prevention, Dr Anne Schuchat, insisted: “This is really the beginning.”

Speaking on Capitol Hill, Fauci was asked about the increase in new cases of coronavirus – the US last week reported 40,000 in one day – and whether the pandemic was under control.

“The numbers speak for themselves,” he said. “I’m very concerned, I’m not satisfied with what’s going on, because we’re going in the wrong direction.

“Clearly we’re not in total control.”

Fauci said that without a more robust response, the daily number of cases could more than double.

“I would not be surprised if we go up to 100,000 a day if this does not turn around,” he said.

Fauci said he could not provide an estimated death toll, but said: “It is going to be very disturbing, I guarantee you that.”

The stark warning came after Schuchat told the Journal of the American Medical Association: “What we hope is that we can take it seriously and slow the transmission. We have way too much virus across the country for that right now, so it’s very discouraging.”

She added that there was “a lot of wishful thinking around the country” that the pandemic would be over by the summer.

“We are not even beginning to be over this,” Schuchat said. “There are a lot of worrisome factors about the last week or so.

“We’re not in the situation of New Zealand or Singapore or Korea, where a new case is rapidly identified and all the contacts are traced, and people are isolated who are sick, and people who are exposed are quarantined and they can keep things under control.”

Testifying before the Senate committee, Fauci said he was “quite concerned about what we are seeing evolve right now in several states” which had moved quickly in attempts to return to normal.

“They need to follow the guidelines that have been very carefully laid out with regard to [reopening] checkpoints. What we’ve seen in several states are different iterations of that, perhaps maybe in some, they’re going too quickly and skipping over some.”

The US represents 4% of the world’s population, but accounts for 25% of all cases and deaths from Covid-19. The US has recorded more than 2.5m cases, with some states seeing record rises.

On Monday, the governor of Arizona ordered bars, movie theaters, gyms and water parks to shut down for a month, weeks after reopening. Texas, Florida and California, all seeing rises in cases, have rolled back reopening efforts. Oregon and Kansas have ordered people to wear masks in public.

Responding to widely shared images of people not following guidelines – including not wearing a mask and gathering in large groups – Fauci said better messaging was required.

“What we saw were a lot of people who maybe felt because they think they are invulnerable – and we know many young people are not because they’re getting serious disease – that therefore their getting infected has nothing to do with anyone else,” he said.

“When in fact it does, because if a person gets infected they may not be symptomatic but they could pass it to someone else, who passes it to someone else, who then makes someone’s grandmother, grandfather, sick uncle or leukaemic child on chemotherapy, get sick and die.”

Fauci said: “We’ve got to get that message out that we are all in this together and if we’re going to contain this, we’ve gotta contain it together.”


Anthony Fauci: ‘Anti-science, anti-vaccination feeling’ could thwart Covid effort – video

New daily cases are rising in 38 states, according to NPR’s pandemic tracker, but the White House continues its attempts to downplay the severity of Covid-19. At a briefing on Monday, press secretary Kayleigh McEnany ignored the surge.

“The people who are being infected tend to be those – as Vice-President Pence has noted – half of those testing positive are under the age of 35. This means we’re catching people in their communities,” she said.

She added: “We’re aware that there are embers that need to be put out.”

Fauci said on Sunday the US was unlikely to achieve herd immunity to the coronavirus even with a vaccine, given a third of Americans say they would not receive it.

“There is a general anti-science, anti-authority, anti-vaccine feeling among some people in this country – an alarmingly large percentage of people, relatively speaking,” Fauci said, adding that the government has “a lot of work to do” to educate people about vaccines.

Even states where the rate of new infections has decreased are rethinking plans to allow businesses to reopen. New Jersey has postponed plans to allow indoor dining, while the governor of New York, Andrew Cuomo, said he may reverse plans to allow restaurants and bars to reopen.

Broadway theaters will remain closed until January 2021, an industry group said on Monday. Theaters had planned to reopen in September.

People in the US are expected to be barred from non-essential travel to the EU when it releases a “safe list” of countries on Tuesday. Russia and Brazil, each experiencing rising coronavirus cases, are among the other countries to be excluded from the list.

Read More



source https://betterweightloss.info/fauci-testifies-before-senate-as-states-rush-to-reimpose-covid-19-curbs/

Honey Garlic Air Fryer Tofu


This Honey Garlic Air Fryer Tofu recipe is perfect for a quick, weeknight meal. Pair it with rice and vegetables or add to your favorite salad. This can also be made in the oven!

Hi friends!

I’m pretty sure this Honey Garlic Air Fryer Tofu recipe hits two firsts for the blog – first tofu recipe and first air fryer recipe! If you don’t have an air fryer, don’t leave yet! This can also be made in the oven. 

I got my air fryer for Christmas and have found several things I enjoy making in it – vegetables, wontons etc but I have just recently started branching out a little more- my son and I even made steak in the air fryer for my husband for Father’s Day! This recipe is another product of that branching out. 

I’ve experimented with tofu a bit in the past and honestly have not fallen in love with it. This recipe has me changing my feelings. I’ve found that tossing in cornstarch and putting in the air fryer has given me the texture I enjoy most. 

Honey Garlic Air Fryer Tofu

Crispy Honey Garlic Air Fryer Tofu with broccoli

After the air fryer (or oven), all you have to do is whip up a quick sauce, and saute in the pan for 3-4 minutes. The cornstarch on the tofu will help the sauce thicken right up to coat the tofu pieces and boom! Ready to eat.

Here’s how you make it:

Print

h3 {
flex: 0 0 100%; }
.tasty-recipes-equipment .tasty-link-card {
flex: 0 0 50%;
padding: 1.5rem 1rem;
text-align: center; }
@media screen and (min-width: 500px) {
.tasty-recipes-equipment .tasty-link-card {
flex: 0 0 33%; } }
.tasty-recipes-equipment .tasty-link-card p {
font-weight: bold;
font-size: 1em;
margin-bottom: 0; }
.tasty-recipes-equipment .tasty-link-card p a {
color: initial; }
.tasty-recipes-equipment .tasty-link-card span {
font-size: 0.9em; }

.tasty-recipes-rating.tasty-recipes-clip-10 {
-webkit-clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%);
clip-path: polygon(0 0, 10% 0%, 10% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-20 {
-webkit-clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%);
clip-path: polygon(0 0, 20% 0%, 20% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-30 {
-webkit-clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%);
clip-path: polygon(0 0, 30% 0%, 30% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-40 {
-webkit-clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%);
clip-path: polygon(0 0, 40% 0%, 40% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-50 {
-webkit-clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%);
clip-path: polygon(0 0, 50% 0%, 50% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-60 {
-webkit-clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%);
clip-path: polygon(0 0, 60% 0%, 60% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-70 {
-webkit-clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%);
clip-path: polygon(0 0, 70% 0%, 70% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-80 {
-webkit-clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%);
clip-path: polygon(0 0, 80% 0%, 80% 100%, 0% 100%); }

.tasty-recipes-rating.tasty-recipes-clip-90 {
-webkit-clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%);
clip-path: polygon(0 0, 90% 0%, 90% 100%, 0% 100%); }

.tasty-recipes-nutrition ul {
list-style-type: none;
margin: 0;
padding: 0; }
.tasty-recipes-nutrition ul:after {
display: block;
content: ‘ ‘;
clear: both; }

.tasty-recipes-nutrition li {
float: left;
margin-right: 1em; }

.tasty-recipes-plug {
text-align: center;
margin-bottom: 1em;
display: flex;
align-items: center;
justify-content: center; }
.tasty-recipes-plug a {
text-decoration: none;
box-shadow: none; }
.tasty-recipes-plug a img {
width: 150px;
height: auto;
margin: 5px 0 0 8px;
display: inline-block; }

@media print {
.tasty-recipes-no-print,
.tasty-recipes-no-print * {
display: none !important; } }

/* Tasty Recipes Elegant recipe card styles */

.tasty-recipes-display {
border: 0.15em solid;
border-color: #fff;
padding: 1.5em;
outline: .5em solid #f9f9f9;
background: #f9f9f9;
margin-bottom: 1em;
}

.tasty-recipes-plug {
margin-bottom: 1em;
}

.tasty-recipes-display h2 {
font-weight: 400;
text-transform: uppercase;
}

.tasty-recipes-print-button {
margin-top: 0.5em;
margin-right: 0.5em;
padding: 0.5em 1em !important;
float: right;
font-size: .8em;
font-weight: 400;
border: none;
}

.tasty-recipes-image {
border-left: 1.5em solid;
border-color: #f9f9f9;
}

.tasty-recipes-rating .rating-label {
font-size: 0.8em;
font-style: italic;
}

.tasty-recipes-rating p {
margin-bottom: 1rem;
margin-right: 0.8rem;
display: inline-block;
}

.tasty-recipes-details {
font-size: 0.8em;
}

.tasty-recipes-details ul li {
list-style-type: none;
display: inline-block;
width: 30%;
}

.tasty-recipes-description p {
font-size: .8em;
font-style: italic;
}

.tasty-recipe-ingredients h3,
.tasty-recipes-ingredients h3,
.tasty-recipe-instructions h3,
.tasty-recipes-instructions h3,
.tasty-recipes-equipment h3,
.tasty-recipes-notes h3 {
font-weight: normal;
margin-top: 0.6em;
margin-bottom: 1.2em;
text-transform: uppercase;
}

.tasty-recipe-video-embed ~ .tasty-recipes-equipment {
padding-top: 1em;
}

.tasty-recipes-notes {
margin-bottom: 1rem;
}

.tasty-recipes-notes h3 {
font-size: 1.2em;
}

.tasty-recipes-notes p,
.tasty-recipes-notes ul {
font-size: 0.8em;
}

.tasty-recipes-nutrition h3 {
font-size: 1em;
text-align: center;
margin-top: 1em;
}

.tasty-recipes-nutrition {
padding: 0.5em;
border-top: .15em solid #fff;
}

.tasty-recipes-nutrition ul {
text-align: center;
}

.tasty-recipes-nutrition ul li {
list-style-type: none;
font-size: 0.8em;
margin-left: 0;
width: 30%;
}

.tasty-recipes-keywords p {
font-size: .8em;
margin-top: 1em;
margin-bottom: 1em;
}

.tasty-recipes-entry-footer {
text-align: center;
padding-top: 1rem;
}

.tasty-recipes-entry-footer p {
margin-bottom: 0;
}

.tasty-recipes-print-view {
font-size: 11px;
}

]]>

Honey Garlic Air Fryer Tofu

Honey Garlic Air Fryer Tofu with white rice and broccoli

This Honey Garlic Air Fryer Tofu recipe is perfect for a quick, weeknight meal. Pair it with rice and vegetables or add to your favorite salad. This can also be made in the oven!

  • Author: Lindsay
  • Yield: serves 34 1x

Scale
1x2x3x

Ingredients

1 (14 oz) block extra firm tofu
1/3 cup cornstarch
spray oil (I use avocado oil)
3 Tbsp soy sauce
3 Tbsp rice vinegar
23 cloves minced garlic
1 tsp fresh ginger
1.5 Tbsp honey
optional: sesame seeds, green onions, sriracha

Instructions

  1. Press tofu for at least one hour. I cut the block in half to make two thinner pieces, place on a plate, top with another plate and set a heavy skillet on top.
  2. Drain excess liquid and then cut into bite-sized cubes.
  3. Place in a bowl and toss gently with cornstarch.
  4. Preheat air fryer at 375 F for 5 minutes. Place tofu in the air fryer and spray lightly with oil.
  5. Cook in air fryer for 20 minutes, shaking every 5 minutes.
  6. In a small bowl combine soy sauce, rice vinegar, garlic, ginger and honey. Taste and adjust seasoning as needed and mix well.
  7. Transfer tofu to a skillet and add sauce. Saute 3-5 minutes, stirring to coat all pieces in the sauce and let the sauce thicken.
  8. Serve with sesame seeds, sliced green onions and sriracha if desired.

Notes

If you don’t have an air fryer you can place the cornstarch coated tofu on a baking sheet, spray with oil and bake at 400 for 20-25 minutes, stirring occasionally.

Did you make this recipe?

Tag @theleangreenbean on Instagram

That’s it! So easy and a great way to try out tofu. I’ve been enjoying it over rice and veggies but I’ve also been loving it on a salad. Current fav combo is mixed greens, tofu, candied pecans, apples, red onions and crumbled feta. Yassss.

This Honey Garlic Air Fryer Tofu recipe is perfect for a quick, weeknight meal. Pair it with rice and vegetables or add to your favorite salad. This can also be made in the oven!

Enjoy!
–Lindsay–



source https://betterweightloss.info/honey-garlic-air-fryer-tofu/

Everything You Need to Know


How do you become a nutrition coach? What do nutrition coaches do? How much do nutrition coaches earn? And what certifications do you need?

In this article, you’ll find the answers to all those questions—and many more.

But, first, a little background. After all, you might be wondering: Why should you trust what we have to say about nutrition coaching?

For starters…

Our Precision Nutrition Level 1 Certification is recognized by many as the industry’s leading certification for nutrition coaches. And to date, we’ve trained nearly 100,000 health and fitness professionals on the art and science of nutrition coaching.

So get ready: We’re going to tell you everything you need to know to become a nutrition coach. You can read it all, or if you prefer, simply jump right to your most pressing questions by clicking the links below.

What is a nutrition coach?

Nutrition coaches help people build practices that lead to improved health, body composition, and/or performance.

This requires that nutrition coaches have a deep understanding of nutrition science, including:

  • The chemical makeup of macronutrients (protein, fats, and carbohydrates) and the roles they play in the body
  • Vitamins, minerals, phytonutrients (from plants), myconutrients (from fungi), and zoonutrients (from animals)
  • Calories, metabolism, and energy balance
  • Digestion
  • Water, electrolyte balance, and proper hydration
  • Energy transfer, fat storage, and muscle gain

But a nutrition coach’s job is about more than vegetables and macro ratios. 

Nutrition coaching is about people.

How they think. How they feel. How they live. Why they act the way they do.

As a nutrition coach, you work with real people and their real struggles, all within the messiness of their real lives.

In other words, effective nutrition coaching has more to do with behavior change psychology than it does with nutrition science.

Just have a look at the chart below. Every year, we ask thousands of new Precision Nutrition clients about their biggest nutrition challenges. Here’s what they say.

As a certified nutrition coach, you’re qualified to help clients deal with a variety of challenges.

“I don’t know what to eat” doesn’t even make the top 10.

In fact, year after year, people tend to have the same food frustrations, no matter what new “diet revolution” or “no-fail meal plan” comes along.

You might write that off as human nature. But we’d suggest another possibility:

Many nutrition experts and diet programs don’t focus enough on solving the real food problems that prevent people from making progress.

Nor do they help people build the fundamental skills they need to sustain any changes they make.

That’s why we don’t teach nutrition coaches to tell people to “eat better.” Plenty of people can do that.

The real job of a nutrition coach:

  • Help people build lasting habits that allow “eat better” to become easy, consistent, and automatic.
  • Support clients through the entire process, not just calculating their daily calorie needs and giving them an eating plan.

Nearly 100,000 health & fitness professionals certified

Save up to 30% on the industry’s top nutrition education program

Get a deeper understanding of nutrition, the authority to coach it, and the ability to turn that knowledge into a thriving coaching practice.

Learn More

Who do nutrition coaches help?

The types of clients vary from one nutrition coach to another. Many nutrition coaches focus on a particular niche or specialty.

Here are just a few examples:

  • Busy parents who want to improve the health of their whole family
  • Seniors who want to improve their health
  • People who find themselves marginalized or excluded from traditional health and fitness communities
  • Professional, college, and Olympic athletes who are training for a sport or competition
  • Adults who are looking to get back in shape
  • Clients looking to feel better, mentally and physically
  • Models and physique competitors who want to optimize body composition
  • Runners, para-athletes, cyclists, triathletes, powerlifters, and weekend warriors trying to perform their best

Nutrition coaches aren’t limited to just one speciality, though. The principles you learn through a good nutrition coaching certification can apply to any type of client and goal.

What do nutrition coaches do?

Nutrition coaches:

  • help people clarify their health, nutrition, and/or fitness priorities, values, and goals;
  • work with clients to identify skills, practices, and sustainable daily actions for achieving those goals; and
  • support them every step of the way.

Exactly how this looks will vary from one coach to another. Here are some of the key steps we teach nutrition coaches. It’ll give you a good idea of the many different ways nutrition coaches can work with their clients.

Step 1. Assess and gather client data.

At Precision Nutrition, we use an intake form to better understand clients, track their progress, and help them identify and clarify their goals. The data we gather includes:

  • Nutrition and lifestyle knowledge and history: previous weight loss or gain, exercise experience, awareness of healthy behaviors
  • Current nutrition and lifestyle habits: what they normally eat now, their schedule, food preferences, sleep
  • Body composition and measurements: height, weight, body girths, lean mass, body fat, bone density

Step 2: Understand the client and “build the story.”

A nutrition coach takes the information gathered in step 1 and discerns how it fits into the context of a client’s life.

For instance, let’s say someone wants to lose 20 pounds. But several other things stand in their way: a demanding job, crummy sleep, and family stress. If you simply give them a premade 1,800 calorie meal plan, they’ll probably struggle. That’s because the meal plan didn’t address any of those other key factors, which are probably more important to their eating habits than calculating calories.

By exploring a client’s priorities, motivations, and perspectives, you can get a better handle on the small everyday actions that can, over time, result in long-term success.

For example, that client with the demanding job, crummy sleep, and family stress? They may not have the energy or time to stick to a detailed meal plan right now.

In fact, giving them that plan as-is, without additional support or addressing those other more pressing life factors, may actively make clients worse. They may get distracted from developing the skills and practices that would actually help them, and they’ll probably feel like “failures” if they can’t follow the plan.

The role of the nutrition coach: Help the client identify other steps they can take to start making progress toward goals. For instance, maybe that person can eat slowly or incorporate protein at every meal, which brings us to the next step in the process.

Step 3: Create an action plan.

Good nutrition coaches don’t tell clients exactly what to eat or what to do. Instead, they guide and support them to automate habits.

This is what drives lasting change. For someone looking to lose weight, these habits might include:

  • Eating slowly and mindfully
  • Choosing mostly minimally-processed whole foods
  • Including lots of vegetables, especially colorful ones
  • Having lean protein at most meals
  • Eating until just physically satisfied, or what we call “80% full”

While these might sound boring or too obvious, the reality is this: Following this simple advice is not only highly effective for most people, it’s also incredibly hard. After all, how many folks do you know who are consistently doing all five habits well?

The bottom line: Nutrition science is important. But…

Mastering the art of lasting behavior change is what truly makes nutrition coaches successful and in-demand. 

For a deeper dive into our coaching method, check out these articles:

Step 4: Choose and test one action.

People don’t just wake up one day with a new habit.

They form it by consistently practicing a series of small, strategic, simple actions. For example, someone who wants to lose weight might decide to establish a habit of eating slowly, until they’re 80 percent full. To get there, however, they might start by thoroughly noticing their first few bites.

Or let’s say they want to include more veggies at every meal. Their first action might be adding lettuce to the sandwich they usually eat for lunch most days of the week.

Step 5: Observe and monitor what happens.

Once you and a client have agreed on one action to try, you’ve essentially started an experiment. You’re gathering data again, such as:

  • How consistently did your client do the assigned task?
  • How well did your client do the assigned task?
  • Did any challengers or questions come up?
  • Was there anything that went particularly well?

You’re also tracking progress, with indicators such as:

  • Body measurements
  • Lab test results
  • Sleep quality
  • Energy levels
  • Immunity
  • Confidence
  • Pain
  • GI health

Step 6: Use outcome-based decision making.

Together, you and your client look at how well they did on their assigned action.

There is no failure in experiments, only feedback that helps you determine next steps. This is known as outcome-based decision making.

Once you and your client analyze what happened, you’ll work together to choose the next task or strategic direction of the nutrition coaching program. This can include:

  • Adding a new action
  • Changing the original action
  • Shrinking the original action so it’s easier or more manageable (if the client struggled initially)
  • Making the original action more challenging (if the client found it too easy)

You’ll then repeat this cycle, helping clients solve problems, overcome limiting factors, and modify their overall plan, as needed.

Read more: Three Easy-to-Use Coaching Tools

What’s the difference between a nutrition coach and a registered dietitian?

Registered dietitians (RD) undergo more education and training than nutrition coaches do—and this extra training qualifies them to do medical nutritional therapy. They usually work in a medical or hospital setting, in conjunction with other healthcare professionals. Some RDs also work in private practice.

The following chart outlines the sdifferences between coaches and dietitians.

Nutrition Coaches Registered Dietitians
Have usually completed a certification, continuing education, or university coursework in nutrition and/or behavior coaching Have a bachelor’s degree from an accredited university
Have some background in biochemistry, physiology, and anatomy, along with other relevant subjects Must complete coursework in human physiology, nutrition science, and other sciences, finish a 900-1200 hour supervised internship, pass a comprehensive exam and, in some states, apply for a license to practice.
Not qualified to offer medical nutritional therapy (MNT), but can give clients tools and strategies that help them improve their daily eating. Qualified to offer medical nutritional therapy (MNT) for a wide array of medical conditions, through a tailored diet and close monitoring
Can work anywhere—online, over the phone, and/or in person. Often work with patients in hospitals and other clinical settings. Some work in private practice.
Help people form habits and change behaviors Prescribe specific meal plans

Registered dietitians and nutrition coaches aren’t mutually exclusive. In fact, many registered dietitians—especially those in private practice—earn nutrition coaching certifications, too. This helps them develop the coaching skills that improve their effectiveness.

What’s the difference between a nutrition coach and a nutritionist?

This depends a lot on where you live.

In some places, the terms “nutritionist” and “nutrition coach” can be synonymous—and there are little to no regulations about what kind of training someone needs to use either term.

But in other places, the title “nutritionist” is protected by law. To use that title, someone often must undergo specific training, pass a certification exam, and apply for a license. These certification and licensing requirements vary by country and by state.

In the United States, all registered dietitians are nutritionists and can market themselves as RDNs (Registered Dietitian Nutritionists). But only nutritionists who undergo the rigorous training mentioned in the previous section can call themselves dietitians.

Consult a local lawyer to find out how regulations in your area may affect what you can and cannot call yourself.

What’s the difference between a nutrition coach and a health coach?

It depends on the certifications you’re comparing, but typically, they have a lot in common.

People generally hire nutrition coaches for help with… their nutrition. And people generally go to health coaches for help with… their health.

And since health affects nutrition and nutrition affects health, there’s often a lot of overlap.

For example, sleeping too little can trigger intense food cravings that lead someone to eat more. And eating too much for dinner can interfere with sleep.

Another example: A nutrition coach might help a client with stress management—because stress can interfere with fat loss. A health coach also might help a client with stress management—because stress can interfere with energy levels or even disease risk.

In those ways, nutrition coaches are health coaches, and health coaches are nutrition coaches. The difference lies in the framing. In fact, we believe they’re so closely related that for our Precision Nutrition Level 1 Certification, we teach nutrition and lifestyle coaching.

Do any laws limit what nutrition coaches can do?

In our Level 1 certification program, we share this Code of Ethics. It lists several best practices for nutrition coaches.

In addition to using those best practices, check the laws in the area where you reside. Though the limits will vary from one location to another, in most places nutrition coaches are allowed to make general suggestions about the kind of food that’s likely to support their clients’ goals.

But depending on your state or country, there are limits to what nutrition coaches, nutritionists, and other non-registered dietitian professionals can say about nutrition. (Learn more.)

That means nutrition coaches can’t:

  • Prescribe anything in order to treat a health condition or symptom. Without medical training, coaches are legally prohibited—and, frankly, unqualified—to give that kind of advice.
  • Diagnose what’s wrong with someone.
  • Treat someone with medical nutritional therapy.

That may sound like a lot of “can’ts.” But nutrition coaches can still do a lot—becoming a key player in someone’s healthcare team. More about that in the section: “Why do people need nutrition coaches?

What kind of jobs can you get as a nutrition coach?

One option: open a private practice. This allows you to make your own hours and be your own boss while doing what you love: helping others.

For some, an online nutrition coaching practice could be the perfect career for these times. Case in point: Nutrition coaches were using video conferencing and online software to coach clients long before the 2020 pandemic.

Earning your nutrition coaching certification can allow you to market yourself as a nutrition coach, sports nutrition coach, weight loss coach, food coach, and potentially a wellness and lifestyle coach, depending on your background.

While some people choose to solely work as a nutrition coach, most who get certified combine nutrition coaching with other health and fitness roles. At Precision Nutrition, graduates of our Level 1 Certification use the nutrition coaching skills they developed in a variety of vocations, including:

  • Personal trainer
  • Strength coach
  • Group exercise instructor
  • Yoga instructor
  • Health coach
  • Physical therapist
  • Nutritionist
  • Registered dietitian
  • Doctor
  • Nurse
  • Dentist
  • Chiropractors
  • Team sport coach
  • Individual sport coach

In these cases, becoming a nutrition coach enhances your ability to help people in other disciplines.

Why do people need nutrition coaches?

Consider what happens when someone goes to the doctor and leaves with a “prescription” to eat more vegetables, stop drinking sugar-sweetened beverages, and start exercising. More than likely, their doctor will quickly explain everything in a matter of minutes.

Which often leaves them with a big question: “Okay, but how do I do that?”

For many, they’re on their own.

For help, they might turn to a knowledgeable friend, a best-selling diet book, or a YouTube video.

Here’s the deal, though: Mere knowledge doesn’t always lead to the kind of long-term changes that allow someone to improve their health.

Imagine, for example, that you want to be more productive. So you decide to start getting up at 3 a.m.

Now, anyone can set their alarm and get up at 3 a.m.—once.

Most of us have done it to catch a flight. But getting up at 3 a.m. every single day, when you’re used to sleeping until 7? Well, that’s a whole different story.

Lots of things in your life might have to change because of it.

It’s the same with nutrition. To implement new, lasting habits, people need help creating routines and strategies. And without that help, they tend to struggle. Even if they eat a few veggies and give up soda for a while, they eventually have a bad day. And then another bad day. And then another.

And then they stop trying.

This presents a huge opportunity for nutrition coaches.

Think about a nutrition coach’s job in two parts: There’s knowing what to tell people, of course. This is the SCIENCE of nutrition.

But the other component? Helping people consistently take action, to the point where they can actually change long term.

This is the ART of nutrition coaching, and it’s even more important than the nutrition science.

When nutrition coaches lean into that art, they can help their clients…

  • Take a big goal, like weight loss, and break it down into smaller, more digestible steps.
  • Overcome limiting factors like a junk-food-loving family, intense cravings for sweets, or that dead-tired feeling that makes people decide to order take out rather than cook.
  • Learn to grocery shop, meal prep, and cook, not just follow a pre-made nutrition plan that may not match their personal preferences.
  • Tune into their own physical signs of hunger and fullness, not just count calories and macros.
  • Figure out how to prioritize and practice helpful lifestyle behaviors like exercise, stress management, and quality sleep.
  • Understand why their hunger strikes so fiercely at a certain time of day—as well as how to alter their meals so they provide more staying power

We could have added dozens more bullets above. But we’re hoping you get the idea. Nutrition coaches aren’t better or worse than registered dietitians or doctors. They merely fill a different and incredibly important role. Doctors and registered dietitians diagnose, treat, and educate patients. Nutrition coaches help people actually do what their healthcare team recommends—on a regular basis, for as long as it takes.

Why do people become nutrition coaches?

We’ve trained nearly 100,000 people to become nutrition coaches.

Many have used our Level 1 and Level 2 certifications to deepen their understanding of nutrition, making their first major steps toward becoming health and fitness professionals.

Some are still in another career, as they work toward becoming more established as a nutrition coach.

Others already work in the health and fitness fields—as personal trainers, Pilates or yoga instructors, chiropractors, mental health professionals, massage therapists—and they hope to use their nutrition coaching certification to catapult their careers to the next level.

Or perhaps, as physicians or registered dietitians, they’re already helping a ton of people—but they know they could be even more effective if they learned coaching skills.

Still other people look to nutrition coaching as a side hustle that they can do from home and online. And we could list many more reasons people decide to become nutrition coaches.

But all of those reasons? They really all boil down to just one.

People decide to become nutrition coaches because they want to change lives for the better.

They know that people are frustrated with…

  • Trying diet after diet and not seeing real results
  • Struggling to “just” put their doctor’s advice into practice
  • Bodies that seem to betray them at every turn

They want to help others—and they know they can help. That’s what a nutrition coach does.

How much money does a nutrition coach make?

Obviously it varies—based on many different factors: education, experience, and client load, to name a few.

But, based on our survey of 1,000 nutrition coaches:  

  • The median hourly rate for nutrition coaching is $65 per hour. In other words, half the coaches we surveyed make less than $65 per hour. Half make more.
  • Some high earners are able to charge $10 to $15 an hour more than the median rate.
  • Some super earners are charging double the median rate—$130 per hour or more.

For very successful Precision Nutrition coaches, $100 to $200 per monthly client is attainable. Some of these well-established coaches work with as many as 50 to 100 clients or more at any one time. (We’ll let you do the math.)

However, these rates vary based on experience, location, and offerings (such as one-on-one vs. group coaching).

Plus, total income also depends on many additional factors, including your levels of interest and motivation, the time you can commit, and the results you can deliver.

How do I become a nutrition coach? What credentials do I need?

If you’re going to talk about nutrition, you really need to know what you’re talking about.

But you probably guessed that part.

You also need to know about coaching, psychology, and behavior change.

While there isn’t one particular certification, it’s best to seek out a training program that:

  • Is rigorous and well-respected
  • Covers nutrition science, biochemistry, physiology, anatomy, and other related topics.
  • Is client-centered
  • Based on the “whole person” approach to a healthy lifestyle
  • Continuously reviewed and updated per the latest findings with real clients and in peer-reviewed research.
  • Includes coaching techniques and change psychology. Because understanding the science of nutrition won’t get you very far if you lack the foundational coaching skills needed to communicate and guide your clients toward change behaviors that’ll actually stick.

When deciding on a program, look for one that will do more than simply give you a certification that you can put on your wall and add to your title. You want one that not only teaches you about nutrition but also sets you up to start coaching, with confidence, on the day you graduate.

We’re obviously biased, but we believe the Precision Nutrition Level 1 Certification is the best place to start. That’s because our program checks all of those boxes, teaching you both the science and the art of nutrition coaching.

By the end of the self-paced course, coaches understand cell metabolism, the GI tract, energy balance, macro and micronutrients, fluid balance, and the importance of stress management and sleep quality.

Plus, they know how to use that knowledge to inspire their clients to make consistent changes to what, how much, and how they eat, as well as how they move, sleep, and recover.

We could go on and on about the many benefits of a PN certification. But, like we said, we’re biased.

So how about this? If you’re interested in learning more hop on over to our Level 1 certification page.

And no matter where you ultimately learn how to become a nutrition coach, we’re rooting for you.

If you’re a coach, or you want to be…

Learning how to coach clients, patients, friends, or family members through healthy eating and lifestyle changes—in a way that’s personalized for their unique body, goals, preferences, and lifestlye—is both an art and a science.

If you’d like to learn more about both, consider the Precision Nutrition Level 1 Certification. The next group kicks off shortly.

What’s it all about?

The Precision Nutrition Level 1 Certification is the world’s most respected nutrition education program. It gives you the knowledge, systems, and tools you need to really understand how food influences a person’s health and fitness. Plus the ability to turn that knowledge into a thriving coaching practice.

Developed over 15 years, and proven with over 100,000 clients and patients, the Level 1 curriculum stands alone as the authority on the science of nutrition and the art of coaching.

Whether you’re already mid-career, or just starting out, the Level 1 Certification is your springboard to a deeper understanding of nutrition, the authority to coach it, and the ability to turn what you know into results.

[Of course, if you’re already a student or graduate of the Level 1 Certification, check out our Level 2 Certification Master Class. It’s an exclusive, year-long mentorship designed for elite professionals looking to master the art of coaching and be part of the top 1% of health and fitness coaches in the world.]

Interested? Add your name to the presale list. You’ll save up to 30% and secure your spot 24 hours before everyone else.

We’ll be opening up spots in our next Precision Nutrition Level 1 Certification on Wednesday, October 7th, 2020.

If you want to find out more, we’ve set up the following presale list, which gives you two advantages.

  • Pay less than everyone else. We like to reward people who are eager to boost their credentials and are ready to commit to getting the education they need. So we’re offering a discount of up to 30% off the general price when you sign up for the presale list.
  • Sign up 24 hours before the general public and increase your chances of getting a spot. We only open the certification program twice per year. Due to high demand, spots in the program are limited and have historically sold out in a matter of hours. But when you sign up for the presale list, we’ll give you the opportunity to register a full 24 hours before anyone else.

If you’re ready for a deeper understanding of nutrition, the authority to coach it, and the ability to turn what you know into results… this is your chance to see what the world’s top professional nutrition coaching system can do for you.



source https://betterweightloss.info/everything-you-need-to-know/

28 Unimaginable Culinary Nourishment Well being And Wellness Coaches

There’s a riches of information supplied regarding meals, wellness, nourishment, weight-reduction plan plan in addition to dishes– and li...