Running is one of the most natural and accessible forms of exercise, yet it’s also one of the most common sources of overuse injury. In this comprehensive course, Stephanie Hnatiuk, Registered Dietitian, Certified Personal Trainer, and Performance Running Coach, combines science, coaching experience, and clinical insight to help you understand how to keep runners healthy, efficient, and injury free. Designed for massage therapists, athletic therapists, personal trainers, physiotherapists, and other movement professionals, this course explores the key elements of running mechanics, training load, and nutrition that determine a runner’s risk of injury. Stephanie explains the biomechanics of running step by step—breaking down the walking and running gait cycles, describing how stride length, cadence, and ground contact affect impact forces, and showing how subtle differences in form can dramatically influence injury potential. Throughout the course, you’ll learn to assess and analyze a runner’s gait from multiple camera angles, recognize faulty movement patterns, and understand how anatomical variations such as hip anteversion or tibial torsion contribute to compensations and inefficiencies. Stephanie also emphasizes the vital role of strength, mobility, and balance in supporting proper running form, as well as how inadequate recovery, poor nutrition, and overtraining increase the likelihood of injury. In addition to biomechanics, the course explores the essential connection between nutrition and performance, covering energy availability, micronutrient status, and fueling strategies for endurance athletes. By understanding the interplay between training, diet, and recovery, therapists and trainers can better support their clients’ performance and long-term musculoskeletal health. By the end of the course, you’ll have the knowledge and practical tools to identify key risk factors, design corrective strategies, and apply a holistic, evidence-informed approach to helping your clients run efficiently and stay injury free.