Jeff Rothschild is a Registered Dietitian (RD) with a Master’s degree in Nutritional Science. He works with a variety of people including professional tennis players, triathletes, cyclists, boxers, and a number of touring musicians at TriFit in Santa Monica, CA, and also teaches college sports nutrition at CSU Los Angeles.
Jeff is driven in his work, and focused on getting results for his clients. He follows a methodical and steadfast approach to nutrition, prioritizing the questions of ‘who are you and what are your goals’ during the decision-making and counseling process to achieve quality results. This includes an evidence-based approach to nutrition, practicing concepts developed over time instead of using untested or unproven ideas. This allows everyone from elite athletes to sedentary individuals to get the most out of sessions, create customized plans, and achieve the greatest and longest-lasting positive changes.
Jeff dedicates 5-10 hours per week to reading nutrition research in order to stay on top of the latest findings and continue growing his base of knowledge. His main areas of interest are sports nutrition, meal timing, intermittent fasting, and circadian rhythms. He has co-authored multiple scientific research papers that have been published in peer-reviewed nutrition and food science journals, served as a reviewer in the peer-review process for journals, and has presented his research at national nutrition conferences. He is also an NSCA Certified Strength and Conditioning Specialist (CSCS), and has spent five years as the assistant tennis coach at CSU Los Angeles. Jeff helped the Golden Eagles earn national Top-25 rankings each of those years, and was a two-time winner of Assistant Coach of the Year for the West Region by the Intercollegiate Tennis Association. Beyond nutrition and coaching, Jeff competes in triathlon and is currently training for Ironman Canada.
“My practice is built by word of mouth due to a great success rate and by creating lasting and positive changes”
Rothschild, J., Rosentrater, K. A., Onwulata, C., Singh, M., Menutti, L., Jambazian, P., & Omary, M. B. 2015. “Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free, gluten‐free cakes.” International Journal of Food Science & Technology 50 (8):1873-1881.
Rothschild J, Lagakos W. 2015. “Implications of Enteral and Parenteral Feeding Times: Considering a Circadian Picture.” JPEN 39(3):266-270.
Rothschild J, Hoddy K, Jambazian P, Varady K. 2014. “Time-restricted feeding and metabolic disease risk: A review of human and animal studies.” Nutrition Reviews 72(5):308-318.
Omary MB, Fong C, Rothschild J & Finney P. 2012. “Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review.” Cereal Chemistry 89(1):1-14.