This class will sift through the confusion that’s associated with nutrition and weight loss and get right to the “meat and potatoes,” answering the basic question: “What do I make for dinner?”
Doug Scott, BS, CSCS, is the Director of Strength and Conditioning at The Pingry School in Basking Ridge, New Jersey. At Pingry, he designs workouts for both male and female student athletes who compete on a variety of varsity and junior varsity athletic teams. In addition, Doug teaches an introductory fitness and nutrition course. He has written a number of fitness-related articles and chapters and speaks at various workshops and clinics. Doug is accredited as a Certified Strength and Conditioning Specialist® by the National Strength and Conditioning Association and as a Nutrition Coach by Precision Nutrition. A triathlete, he completed the Lake Placid Ironman in the summer of 2018.
- Fri Apr 19, 2024 at 12:00pm