ESSENTIALS OF EXERCISE & SPORT NUTRITION: SCIENCE TO PRACTICE - Tapa dura

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Dr. Kreider serves as Professor and Director of the Exercise & Sport Nutrition Lab at Texas A&M University. He served as Head of the Department of Health & Kinesiology and Thomas A. and Joan Read Endowed Chair for Disadvantaged Youth (2008 to 2017) and Executive Director of the Human Clinical Research Facility (HCRF) from 2017 - 2022. Dr. Kreider is a member of the graduate faculty in the Department of Health & Kinesiology and Department of Nutrition and Food Sciences. He has conducted numerous studies on nutrition and exercise and has published four books and over 280 peer-reviewed articles and book chapters, 475 research abstracts, and 150 health and fitness-related articles. Dr. Kreider and his students have presented over 600 presentations at regional, national, and international professional conferences. Dr. Kreider is a Fellow of the American College of Sport Medicine (FACSM); an active member of the National Strength and Conditioning Association (NSCA); a co-founder, board member, and Fellow of the International Society of Sports Nutrition (FISSN); founding Editor-In-Chief of the BioMed Central - Journal of the International Society of Sports Nutrition; Fellow of the American College of Nutrition (FACN); past Board Member of the American Kinesiology Association (AKA); and, elected Fellow of the National Academy of Kinesiology (FNAK, #568). Dr. Kreider has received over 24 million dollars as a PI, Co-PI and/or consultant in internal and/or external funding to support research related to the role of exercise and nutrition on health, disease, rehabilitation, performance, and/or health disparities/equity. Dr. Kreider has received the NSCA Nutrition Achievement Award (2010), the Global Health & Pharma Sport & Nutrition Award (2017), and the ISSN Lifetime Achievement Award (2018). Dr. Kreider has been a featured speaker at numerous conferences internationally and serves as a scientific consultant for industry and national professional organizations.