INSIGHT
News, views and lessons learnt
Report suggests strong outlook for fitness jobs
Findings of a recent report by Fitness Australia indicate that if the outlook on fitness
instructor and trainer jobs are viewed as a barometer of demand for fitness services, then
the coming years are looking strong.
Fitness Australia’s Profile of the Industry Report focuses on the fitness industry
workforce, and indicates that the number of people employed as fitness instructors or
personal trainers has more than doubled over the past decade.
Commenting on the findings, outgoing CEO of Fitness Australia, Lauretta Stace,
said, ‘There are currently approximately 27,600 people employed as fitness instructors
or trainers with predictions for between another 8,000 and 15,000 job openings over a
five-year period.’
The bulk of the workforce growth took place between 2005 and 2010, while more
recently year-to-year growth has been somewhat variable.
To read the full report, go to fitness.org.au
Source: Fitness Australia
Down with sugary drinks…
Researchers from the National Institute of Health
recently reported on the role played by sugarladen drinks in the development of visceral fat
– the harmful body fat that wraps around internal
organs, including the liver, pancreas and intestines.
The six-year trial involving over 1,000 participants
found that those who consumed sugary drinks
on a daily basis experienced the highest
increase in visceral fat at 852cm3, compared
with an increase of 658cm3 for non-drinkers.
Source: Circulation
…and up with raspberries!
A review of scientific literature has found
that components in raspberries may
reduce the risk of metabolically-based
chronic diseases, including cardiovascular
disease, diabetes mellitus, obesity,
and Alzheimer’s disease.
A team from the Centre for Nutrition
Research in Illinois speculate that the berries
have anti-inflammatory, anti-oxidative
and metabolic stabilising properties
because, in addition to containing valuable
essential nutrients such as vitamin C
and fibre, they are one of the few plant
foods that contain ellagitannins and
anthocyanins in the same package.
Source: Advances in Nutrition
8 | NETWORK AUTUMN 2016