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The SCJ is the professional
journal for strength coaches, personal trainers, physical therapists, athletic
trainers, and other health professionals working in the strength and conditioning
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Read the full-length article in the Journal of Strength and Condition Research
With the significant number of U.S. adults classified as overweight and/or obese, it is no wonder that the public is spending an estimated $37.1 billion per year on over-the-counter weight loss supplements (WLS). But the real question is whether these supplements work.A recent study in the Journal of Strength and Condition Research performed a randomized, double-blind, placebo-controlled study to examine what impact adding a commercially available WLS in combination with a regular exercise program and daily protein supplementation had on body composition and fitness parameters in a group of moderately-overweight, college-aged students (N=24). All subjects were tested at baseline (T1) for body composition, exercise performance, and clinical health through blood analyses and then re-evaluated at 8 weeks (T2).All subjects consumed a daily meal replacement and were instructed to ingest two daily doses of either a WLS or placebo with concomitant resistance and cardiovascular exercise performed three days per week. The study revealed improvement (p>0.05) in percentage of body fat, bench press 1-repetition maximum (1RM), and leg press 1RM in both groups over the duration of the study. However, the WLS group demonstrated improvements in fasting glucose and systolic blood pressure. The results suggest adding a thermogenic substance provides no additional benefit over fitness or body composition changes, but may favorably alter serum markers of clinical health.
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The Journal of Strength and Conditioning Research is the NSCA's scientific journal. This monthly publication prints original research information important to strength and conditioning practitioners. Many educational institutions, researchers, and professionals retain this journal as a valuable reference.