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 needsSpecific conditions that you have identified in the client profileA 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 needsExplanation 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: Peter Parker Age: 28Gender: MaleResting Heart Rate: 80 bpmHeight: 6'4"Weight: 252 lbBody Fat Percentage: 29%Background and Goals: Peter is a 28-year-old civil servant with a 9-to-5 desk job. He is 6'4" tall and weighs 252 lb. He played football and basketball in high school and some intramural sports in college, but has not worked out or been very active since. His diet is sporadic and consists of mostly processed and prepackaged foods that are quick and easy to prepare. Peter's goals are to lose weight, tone his body, and lead a healthier lifestyle. Based on Peter's current lifestyle and existing exercise and nutrition habits, design a 12-week progressive training program to help him best achieve his goals.

You have been hired as an environmental scientist for a local firm. For your first project, you are asked to construct a food resiliency plan for your firm. Given our changing global climate, growing population, overuse and scarcity of resource, such a management plan for the production and distribution of food is crucial. The goal of this proposed plan is to reduce waste and CO2 emissions contributed by your firm.InstructionsConstruct a detailed management plan for food resiliency. Your plan should consist of three separate paragraphs, (5-7 sentences in length) and should contain the following elements:Your first paragraph should specify where and how your company will source its food given a goal year (e.g., 2030).This paragraph should consider measures to promote a fluid and organized plan for food resiliency that is realistic and achievable by the end goal (e.g., aquaponics/vertical farms sourced from local community centers to give residents access to fresh, organically grown produce).Your second paragraph should specify steps or measures that will be taken to move the firm towards this food resiliency plan.This paragraph should highlight the phasing out of foods sourced from farms that use pesticides/chemicals.Your third paragraph should discuss the potential reduction in food miles and CO2 emissions that would be achieved by the end date.This paragraph should highlight the end goal of reducing food miles and reducing CO2 emissions through sourcing food from local sources.ResourcesInternational Institute for Environment and Development This resource discusses recycling, reusing, and the combining of resources to reduce food miles and reliance upon fossil fuels in sourcing and transporting food.U.S. Climate Resilience Toolkit This resource details the steps to food resilience at the individual and community levels, including data and case studies from different regions of the world.Adolph, Barbara. Building Resilient Food Systems. (2019). International Institute for Environment and Development. Retrieved from: https://www.iied.org/building-resilient-food-systemsBuilding Food Resilience. (August 24, 2017). U.S. Climate Resilience Toolkit. Retrieved from: https://toolkit.climate.gov/topics/food/building-food-resilience