Top 10 Google Fitness Trends 2014

Mobile Prices, Scholarships, News, Technology, Fashion

High-Intensity Interval Training (HIIT): With rising rush against time, HIIT training is destined for greatness in 2014. High-intensity interval training, involves working out as hard as you can for a short burst of time, followed by a short, less-intense period. This type of exercise training is scientifically proven to burn nine times more ugly, unwanted body fat than ordinary exercise.

Body-Weight Training: This form of fitness training involves the use of minimal equipment, which makes it an inexpensive way to exercise effectively. Body weight training is not limited to push-ups and pull-ups, but it can be much more than that. As the no. 3 position suggested last year, Body Weight Training may be a trend to watch for the future.

Educated and Experienced Fitness Professionals: Rounding out the top three biggest fitness trends for the coming year is “Educated, Certified, and Experienced Fitness Professionals. The U.S. Department of Labor Bureau of Labor Statistics continues to predict “…employment of fitness trainers and instructors is expected to grow by 24% from 2010 to 2020” ( http://www.bls.gov/oco/ocos296.htm, cited on July 20, 2013).

Strength Training: Strength Training dropped to no. 4 in this year’s survey after being at the no. 2 position for 2 years but has been a strong trend since the first year of this survey. Weight training should be included in cardiovascular and pulmonary rehabilitation or metabolic disease management programs.

Exercise and Weight loss: The combination of Exercise and Weight Loss is a trend toward incorporating all weight loss programs with a sensible exercise program. Exercise and Weight Loss has been a growing trend since the survey began. The combination of exercise and diet is essential for weight loss maintenance and can improve compliance to caloric restriction diets and in particular weight loss programs.

Personal Training: Attention has recently been paid to the education (through third-party accreditation of CAAHEP) and certification (through third-party accreditation by NCCA) of personal trainers. Although there have been some minor variations of personal training (e.g., small groups as opposed to one-on-one), respondents to this survey believe that personal trainers will continue to be an important part of the professional staff of health and fitness centers.

Fitness Programs for Older Adults: The concern for the health of aging adults has been consistently at the top of this survey, and this year is no different. Fitness Programs for Older Adults will remain a strong trend for 2014. Health and fitness professionals can take advantage of this growing population by providing age-appropriate and safe exercise programs. The highly active older adult (the athletic old) can be targeted by commercial and community-based organizations to participate in more rigorous exercise programs, including strength training and team sports.

Functional Fitness: Strength training to improve balance, coordination, force, power, and endurance and improved ability to perform activities of daily living is classified as functional fitness. Many exercise programs for the older age group are often composed of Functional Fitness activities. Functional Fitness also is used in clinical programs to imitate activities done around the home.

Group Personal Training: This trend allows the personal trainer to provide personal service to clients in a small group of two to four, offering potentially deep discounts to each member of the group. In these continuing challenging economic times when true personal income may be decreasing (and almost certainly discretionary spending), personal trainers must be more creative in the way they package personal training sessions. Training two or three people at the same time in a small group seems to make good economic sense for both the trainer and the client.

Yoga: Yoga seems to be making a comeback in 2014. Seemingly reinventing itself every year, Yoga comes in a variety of forms, including Power Yoga, Yogalates, and Bikram Yoga (the one done in hot and humid environments). Other forms of Yoga include Iyengar Yoga, Ashtanga, Vinyasa Yoga, Kripalu Yoga, Anuara Yoga, Kundalini Yoga, and Sivananda Yoga. Instructional tapes and books are abundant, as are the growing numbers of certifications for the many Yoga formats.

The survey included more than 3,815 fitness professionals around the globe who were asked to pick their predictions for 2014 fitness trends.

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Neil Smith, Ukraine Vodka Manufacturer, Explains American Liquor Trends

    PHILADELPHIA, PA, July 30, 2013 /24-7PressRelease/ -- According to Neil Smith Ukraine vodka manufacturer, there is more to America's liquor trends than first meets the eye. To illustrate his point, Smith highlights a recent article from Advertising Age, which unpacks some surprising new findings about alcohol consumption in the U.S. Smith has issued a statement to the press, commenting on the article and its findings.

"The temptation, when analyzing market trends, is always to find a simple narrative, boiling everything down to basic cause-and-effect," notes Neil Smith. "In the years following the global financial crisis, analysts have always assumed that American market trends effectively boil down to simple economics, but as this article reveals, that is not entirely true."

Advertising Age confirms this. "Last year's rise in liquor sales was largely heralded as an indicator of a recovering economy, as more consumers shelled out for premium alcohol," the article notes. "But upon closer inspection, the story is a bit more convoluted."

As it turns out, the growth in liquor sales boiled down to sales spikes for two particular kinds of beverage--including both artificially flavored drinks (including vodkas) and also small batch, authentic browns--including Irish whiskey and single malt scotch, among other products.

The big-picture trend in all American food consumption--not just liquors--is toward all-natural, organic products, the article notes, which might initially seem to contradict this move toward artificially flavored vodkas. With that said, Advertising Age reveals that more than 40 percent of all U.S. products have flavored variants, beyond the traditional incarnations. "In vodka, which accounts for a third of all liquor sold in the U.S., 177 products launched in 2012 and 122 of those were flavored, accounting for nearly 1 million cases," the article continues. "According to Technomic's recently released Special Trends in Adult Beverages Report, nearly a quarter of all vodka consumed in 2011 was flavored."

As for specific drivers of the flavored vodka craze, Advertising Age suggests that many Americans are seeking to cut sweets from their diets, eliminating desserts and sodas--but perhaps finding some room for the sugary stuff in their cocktails.

The article also suggests that many Americans find appeal in the "scientific advancement" and wondrous new horizons symbolized by new vodka flavors. "Sure, it's a chemical compound likely more complex than most insect repellents, but is a liquid that tastes like cookies or candy or watermelon ... and that's magic."

"It is certainly a mostly-American phenomenon, with flavored vodkas not having nearly this kind of traction in other parts of the world, least of all Russia," notes Neil Smith Ukraine vodka producer. "While my management teams in Russia and Ukraine monitor this growing trend, my business sticks to its cultural routes, opting to produce subtle, non-sickly-sweet, flavor-infused vodkas. For our customers, the main priority is subtle well-integrated flavor. A great example is our Birch Bud vodka, Brunki."

Neil Smith, Ukraine vodka manufacturer, is currently the owner of the mighty Eastern Beverage Company.

ABOUT:

Neil Smith Ukraine vodka manufacturer, owns Eastern Beverage Company. Made up of both CVC in Ukraine and Russian Vodka Holding in Russia, the organization produces over 100 million liters of vodka per year. The Medoff brand is one of the most notable of the company's products, and it has won numerous awards for its unique, smooth flavor due to the filtering process, which takes place over honey. In addition to Medoff, Eastern Beverage Company produces Mernaya and Brunki brands, which are filtered over milk and aromatized birch bud respectively. Neil Smith, who graduated from Cambridge University, is also a chartered accountant.

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Marnie Zahn-Resnick Applauds Cake Decorating Trends

    PHILADELPHIA, PA, August 08, 2013 /24-7PressRelease/ -- Businesswoman and baker Marnie Zahn-Resnick is quick to praise a recent article in the Huffington Post revealing creative cake decorating trends. The article aims to encourage new bakers in perfecting the art of cake decorating, declaring that while it may have a "reputation of being more than a little tricky," there are many decorating tricks that are easy to master, impressing even the most critical foodies.

The founder of Annie Pies Bakery, Marnie Zahn-Resnick comments on the challenge bakers face to achieve beautiful cake decorating. "Cake decorating is an art form unto itself," she said. "Even the simplest looking cakes are most likely the result of serious planning and a steady hand. The level of skill depends on the cake shape - and it's all about choosing the right icing."

The article mentions an Australia-based food blogger's favorite: "The Sprinkled Frosting Cake," noting that "it's festive. It's fun. And it requires zero extra effort." Among other favorites was the "Chocolate Drizzle," a cake that requires no skill at all, other than the ability to get a little messy. Zahn-Resnick, comments on the process of selecting the perfect icing. "Depending on the complexity of the design and decorations, different icing works better than others. Learning the art of cake decorating really comes down to the icing and figuring out what works. Rolled fondant, for example, is made out of a dough-like consistency that goes better with firm, textured cakes."

She continues to describe buttercream, a sweet, buttery taste with a thin-to-stiff consistency. "Buttercream is best used to create a smooth finish, creating borders or writing and making flowers," she said. Royal is an icing that is commonly used for making flowers and decorating cookies, as well as gingerbread houses due to its fast-drying consistency. According to Zahn-Resnick, whipped icing is a light, vanilla flavor with a velvety consistency. "Whipped icing is what bakers use to create smooth, fluffy toppings as well as borders, piping and writing," she said.

Not only is selecting the right icing essential in producing a visually stunning cake, establishing the right consistency is also a determining factor. "Thin icing is primarily used for writing or creating vines and leaves," she said.

"Using thinner icing is best when you need steadier lines or when you're attaching letters. Medium icing is often used when icing the whole cake and stiff icing is mostly used when decorations have to stand up on the cake. Stiff icing creates that 'pop up' effect that's really fun."

The article mentions an impressive, seemingly difficult cake decorating trick: "The 'ruffle treatment' on your cake will impress everybody. It definitely wows us every time we come across it - and we know how easy it is to do." Marnie Zahn-Resnick encourages frustrated beginners to master the "rosy cake secret," a swirling finish that is easy to make - even with a shaky hand.

ABOUT:

Marnie Zahn-Resnick founded Annie Pies Bakery in 1991, which she grew into a successful business and then sold to David's Cookies. She is passionate about baking and has earned prestigious recognition for her designs through multiple shows on The Food Network. She currently works as the Florida territory manager of the company and continues to expand the Annie's Euro Bakery line.

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