Nutrition Interventions to Support Muscle Maintenance
Programme Date: 14 December 2023
Publication Date: 11 December 2023
Course Description:
In this course, Professor Philip Atherton will describe the role and importance of skeletal muscle for health; explain how muscle is lost in different patient groups; explain the detrimental consequences of muscle loss; review nutrition interventions to support patients in maintaining muscle; and more! Originally presented live on June 14, 2023.Course Objectives:
• Describe the role and importance of skeletal muscle for health.
• Explain how muscle is lost in different patient groups, the detrimental consequences of muscle loss and why maintaining/rebuilding muscle can improve outcomes for these patient groups.
• Review nutrition interventions to support patients in maintaining muscle and strength (e.g., β-hydroxy β-methylbutyrate (HMB), protein and vitamin D).
- Run Time: 41
Course Instructor Bio(s)
Philip J Atherton, PhD
Director, Centre of Metabolism, Ageing and Physiology (COMAP)
MRC-Versus Arthritis Centre of Excellence
University of Nottingham
Nottingham, Derby, UK
Dr Philip J. Atherton is Chair of Clinical, Metabolic, and Molecular Physiology at the University of Nottingham in the United Kingdom. He received a 1st Class BSc degree, and a higher PhD degree (in 2005) focusing upon protein metabolism, myogenic signaling, and gene expression regulation in skeletal muscle, from the University of Central Lancashire. His current research involves an expansive combining of detailed pre/clinical molecular physiology with the application of stable isotope methodologies and the integration of OMIC techniques to discover predictors of the mechanistic basis for, and how to mitigate musculoskeletal declines in aging and myriad related diseases. Atherton, with a H-index of 57 and ~15000 citations, has published ~150 peer-reviewed articles and 6 invited book chapters. He is a senior editor for Experimental Physiology, Applied Physiology, Nutrition & Metabolism, and Nutrients journals.
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