Tournament environments are where nutrition plans either hold up – or fall apart completely. Welcome to the reality of high-performance sport! Unfamiliar food, back-to-back games, long travel days, heat, altitude, disrupted sleep, catering you didn’t choose, and athletes who are already under pressure. It’s a
HYROX has quickly become one of the fastest-growing competitive fitness formats worldwide. For practitioners, it presents an interesting challenge. Athletes are no longer preparing purely for endurance events or strength competitions – they are preparing for both. A typical HYROX race combines eight 1 km
Iron is one of those nutrients that looks simple on paper… and then humbles you the moment it shows up in practice. You’ve probably seen the scenario.A client walks in feeling flat. Training feels harder than it should. Recovery drags. Focus dips. They’re doing “all
Low energy availability (LEA) is one of those issues many dietitians recognise quickly but often find harder to clearly define in practice. An athlete presents with recurring injuries, poor recovery, changes in menstrual function or energy, or a sense that performance just isn’t adapting as
When clients struggle to build muscle, our first instinct is often to look at their nutrition strategy – protein intake, energy availability, timing, consistency. And while these are critical foundations, we’ve all worked with clients who tick those boxes… and still don’t progress. That’s because
In sport, we often talk about discipline, grind and marginal gains. But somewhere along the way, these concepts can morph into something less helpful – a culture where body size, weight, or leanness is prioritised over performance, health and autonomy. This is what we call
Creatine has long been celebrated for its role in building strength and power. But the benefits don’t stop there. Evidence also supports its use for strength and speed gains, recovery, and even in post-concussion protocols – making it one of the most versatile supplements available.
Supervision has long been a staple in fields like psychology, social work, and psychotherapy – but in dietetics, it’s only just starting to gain the recognition it truly deserves. That’s slowly changing, thanks to growing research highlighting the real and measurable benefits that professional supervision
