Personal Trainers are not dietitians
When training a client, improvements in body composition, strength, and athletic performance rely heavily on what happens in the gym. But results are also influenced by what the client does outside—especially when it comes to nutrition. A client’s diet can either slow or accelerate their progress, which is why personal trainers often begin offering nutrition advice. This advice may range from general tips on meal timing to detailed macronutrient breakdowns. While the intention is to help, it’s easy for trainers to unknowingly overstep their professional boundaries.
The client-trainer relationship is built on trust. Out of thousands of available trainers, this person has chosen one to guide them toward becoming stronger and healthier. That trust amplifies the impact of a trainer’s words. Whether the trainer realizes it or not, what they say carries weight. And clients may not always speak up—especially when something said affects them negatively. In some cases, well-meaning advice can trigger or worsen disordered eating behaviors, especially in young or impressionable clients.
This is why it’s essential for trainers to know exactly where their scope of practice ends. If a client is assessed as healthy with no signs of disordered eating, providing general nutrition education is appropriate. But if a client begins to show warning signs—such as obsessive food tracking, body image concerns, or erratic eating behavior—the trainer must stop giving advice and refer the client to a qualified medical or nutrition professional.
For instance, I cannot tell a client to eat 8 ounces of chicken breast, 200 grams of rice, and 1 tablespoon of olive oil. That would be prescribing a meal plan, which is outside my legal scope. What I can do is share general recommendations from recognized organizations. For example, per the National Strength and Conditioning Association, strength athletes may benefit from 1.4–1.8 grams of protein per kilogram of bodyweight, 3–5 grams of carbohydrates per kilogram, and dietary fat making up 20–30% of total calories. I can also refer the client to a registered dietitian if they need more specific guidance.
Nutrition is a powerful tool, but it must be approached with care. Trainers should prioritize their client’s well-being—not just the physical outcome they want to see. A personal trainer isn’t a registered dietitian, and shouldn’t act like one.
