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Nutrition, especially, is something, you hear all the percentages, right? Oh, it's 90% of this. It's 80% and 20% work. I don't want to get into that metric per se, but I do want to really emphasize how important it is that you're taking care of yourself in your kitchen, your kitchen, and the places that you decide to go, you are choosing wisely and really paying attention to what you're putting in your body, not just coming in here. You guys certainly kick butt. You slay it when you come in here. We need to be slaying it when we're out there, too, if we're trying to lose that extra bit of weight, get a six pack, take some extra weight off your legs, whatever your specific goal is, we can tailor a diet or plan to that, at least give you some guidelines so that you know what you're doing.
My background is fairly extensive in this area. Obviously, I have been a coach. I have worked with the elderly population. I've got an 87 and an 81 year old client right now that I still work with. I've done counseling for nutrition for my kids in swimming, be it somewhere between that 13 to 18 year old range, and then you guys, which is a big open category of that 18 to up, really until you guys kind of graduate out of here.
As far as people and subcategories that I've worked with, bodybuilders, athletes, models, actors, actresses, people that come in and needed to lose weight maybe for a role or something specific they were doing within their programming. An Olympic athlete comes through for weightlifting. They got to make weight come down for that initial weigh in. We've done those, wrestlers, so my point being whatever your goal happens to be, we can take care of that.
Whatever you decide to do, you're going to come in, you need one week minimum of food journaling already done before we come talk about it, okay? That is a thing so that I know that you are serious about doing this. Nothing more. I don't expect you to lie on it. I don't expect it to be pretty, okay? Write everything that you put in your face. Bring it to me. I want to see it, okay? It doesn't matter what it is. There are no wrong answers. You're going to turn the page on that food journal, and everything's going to be fine, right? New clean piece of paper, write down what you did that day. Don't worry about what you did the day before. Bring me that week of material. We'll talk about it.
We are going to talk about things including what you're eating, what you're drinking, how often you're eating, what your timetables are, what your schedule at work is like, your schedules for working out, how you plan to cook for yourself, how you plan to order your meals. There is a lot of stuff to cover, so that initial meeting is going to take a little bit of time. I'm going to give it at least 30 minutes probably, 15 to 30 minutes at minimum. We're going to do a weigh in. We're going to do some basic measurements for you. I can make that a little more extensive at your choosing, but at a minimum we're going to do hip and waist measurements because that's a really nice metric to kind of follow and say, "Oh, well, we lost four inches around our waist. That waist hip ratio's looking even better than it was when we started." That's just another way to kind of put a check mark under the success box there.
Obviously, your weight, though your weight on the scale is not a terribly important metric for me personally, so keep that in mind when you're coming in. Obviously, if you want a specific weight goal to be lost, we're going to do that, but keep in mind, muscle weighs something, too, right? We want that muscle. We'll get your weigh in. We'll talk a little bit about that.
First things first. You got to come in and decide that you want to do it, right? So make that choice. Come in, have a conversation with me. See where we're at. See what we can do, and let's get you on your way.