Question

Training Program: Design a full 12-week periodized training program for the client described in the Client Profile. Be very specific as you design the training program. This is an opportunity for you to demonstrate your full comprehension of the information and concepts discussed throughout the course. List the types of exercise, duration, sets, reps, rest intervals, and so on.

Include the following in your case study submission:

A description of your professional responsibilities as discussed in the stages of the drawing-in process (Unit 12)

Discussion of any fitness tests, methods of evaluation, and data collection used to assess and evaluate the client's needs

Specific conditions that you have identified in the client profile

A fully detailed 12-week comprehensive and periodized training program including specific exercises, sets, repetitions, suggested rest times, etc. Use an integrated approach in your program recommendations.

Specific and detailed nutritional strategies and an explanation as to how the strategies will assist the client in meeting energy needs

Explanation for your chosen assessment, programming, and nutritional recommendations. (Be sure to reference course concepts when discussing rationale for your recommendations.

Keep in mind that a client should be able to take your program and put it into practice without having to contact you to clarify what you intended by your recommendations or to explain parts of your program.

Don't forget your explanation for WHY you listed and recommended what you did. Reference the concepts and theories covered in the course. Be sure to address why the program and exercises recommended are appropriate for the specific client given the client's history, current abilities, and intended goal(s). For example: if you are developing a program for a beginner client without any resistance training experience, explain how your program addresses the lack of experience, initial need for foundational development, process by which you would safely progress the client, etc. Tying your program to course concepts is a critical component of your case study.

Review the Client Profile below.

Client Profile: Clark Kent

Age: 17

Gender: Male

Resting Heart Rate: 55 bpm

Height: 5'11"

Weight: 165 lb

Body Fat Percentage: 15%

Background and Goals: Clark is a junior in high school and is eager to gain some muscle mass and strength before his final football season next year. He knows very little about nutrition and his diet consists primarily of processed foods (i.e., fast food, cafeteria food, etc.). He eats two or three meals per day on average. Clark's training regimen has been sporadic and inconsistent recently, so he is coming to you for help. He is anxious to be at his best by the start of his senior season, which is three months away.

Answer 1

Diet for junior high school athletes.[ for 12 weeks]

             Morning wake up ; 6:00a.m

                  * Start day with at least 10 ounces of water and increase amount daily which help to improve your energy. because body consis of 60 to 70 percentage of water and our internal organs need water to function properly. so lack of water in diet result in deficiencies and weakness during training.

            Breakfast ; 7:30a.m [after musle strenthening exercies like weight lifting,push up,sit up,squats,resistance bands]

                      * Two egg whites and one whole egg.

                       * 20 ounces of water'

                       * Half cup of oatmeal with one cup of blueberries.

          Mid morning snack ; 11a.m [after food ball practice]

                       * Half cup low fat cottege cheese and half cup fresh fruit.

   * 20 ounces of water.

   Lunch ; 1.30am

   * Grilled chicken breast.

   * Medium baked potato.

   * Half cup spinach.

   * 20 ounces of water.

Before practice[ 45 minutes]

   * 20 ounces of water and peanut butter crackers.

                     * 30 ounces of gatorade and one bannana.

        Dinner; 7.30 p.m

                      * Brown rice [one cup].

                      * Grilled salmon[10 ounces].

* Steamed broccoli[one cup].

* 20 ounces of water.

Before bed time ; 10.30 p.m

* 12 ounces of low fat milk.