A sports nutritionist whose clients include top athletes from baseball, basketball and other sports will share her expertise with the MTSU community on Thursday, Feb. 28.
Nancy Clark will discuss “Nutrition — The Missing Link” at 7 p.m. Feb. 28 in the auditorium of MTSU’s McWherter Learning Resources Center. The event is free and open to the public.
In this “how to” workshop Clark will identify counterproductive “missing links” in the diets of active people, many of whom believe they are eating well. Participants will leave with pratical advice, so they can get the most out of their workouts. Topics will include carbohydrates, protein, engineered sports foods, weight management, and fueling before, during and after exercise.
A registered dietician who is board-certified as a specialist in sports dietetics, Clark has provided nutrition counseling for the Boston Red Sox, the Boston Celtics, Olympic figure skater Kitty Carruthers, tennis pro Tim Mayotte and PGA golfer Brad Faxon, among others.
Nancy Clark’s Sports Nutrition Guidebook has sold more than 500,000 copies. In addition, Clark pens a monthly nutrition column, “The Athlete’s Kitchen,” which is carried by more than 150 publications and websites.
Clark also is the author of Nancy Clark’s Food Guide for Marathoners: Tips for Everyday Champions, Food Guide for New Runners: Getting It Right from the Start, Cyclist’s Food Guide: Fueling for the Distance and Food Guide for Soccer: Tips from the Pros, which she co-authored with Gloria Averbuch.
Clark received her bachelor’s degree in nutrition from Simmons College in Boston and her graduate degree in nutrition with a focus on exercise physiology from Boston University.
Simmons College bestowed its Distinguished Alumna Award on Clark in 2007, and the American Dietetic Association’s practice group of nutrition entrepreneurs gave her its Outstanding Nutrition Entrepreneur Award in 2010.
Clark’s appearance is sponsored by the MTSU Exercise Science Program with support from MTSU Athletics, the dean of the College of Behavioral and Health Sciences, the Food and Nutrition Program, the MTSU Distinguished Lecture Fund and the National HealthCare Corporation.
For more information, contact Dr. Richard Farley at 615-898-5298 or firstname.lastname@example.org or Dr. Jennifer Caputo at 615-898-5547 or email@example.com.
— Gina K. Logue (firstname.lastname@example.org)