How Jerry Clark Lost 75 Pounds Driving a Truck

For 34 years, Jerry Clark spent his days behind the wheel of a semi-truck, navigating America's highways while his health quietly deteriorated. The sedentary nature of long-haul driving, combined with roadside meals, led him to gain more than 50 pounds and develop physical imbalances.

Today, at 58 years old, Clark has achieved what many thought impossible for someone in his profession. He has lost 75 pounds in just 12 months, regained his energy, and transformed his relationship with food—all while continuing to drive 600-mile overnight routes.

His story offers a powerful testament to the idea that meaningful health transformation doesn't require a desk job or perfect circumstances. It requires commitment, smart strategies, and a willingness to change.

When Clark left the Army at age 24, he weighed approximately 250 pounds. The transition to civilian life as a truck driver marked the beginning of a decades-long battle with his weight. "A truck driver is the worst job in the world for health," Clark has said.

The challenges were built into the job itself. Clark and his wife once logged 8,000 miles per week together, driving nearly three full cross-country trips every seven days. Sustenance came from whatever was available along the route.

We eat at the greasy spoons. Everything is grease, or fried.

Years of this lifestyle created more than just weight gain. Clark developed noticeable physical imbalances—a stronger left leg from operating the clutch and a more developed right arm from gripping the steering wheel for half the day. By the time he reached his mid-50s, his weight had climbed to 306 pounds.

The turning point came about 18 months ago when Clark's employer offered free nutrition coaching through Virta Health, a program designed to reverse type 2 diabetes. Though Clark didn't have diabetes himself, he was approved to participate.

The program's low-carb approach aligned with recent federal nutrition guidelines, which emphasize:

• Skipping ultra-processed foods
• Eliminating added sugars
• Prioritizing animal protein
• Including healthy fats

Clark embraced the changes wholeheartedly. He swapped fried chicken for roasted, increased his vegetable intake dramatically, and stopped worrying about consuming healthy fats from sources like nuts, fish, and lean proteins.

The results were rapid and profound. Within a year, he had lost 75 pounds—weighing less than when he left the Army in his twenties. More importantly, he felt a renewed sense of vitality that extended beyond the truck cab into his hobbies, including wood carving.

Clark's success stems from simple, repeatable habits that work within the constraints of his job. His approach proves that healthy eating doesn't require perfection—just preparation.

Meal Preparation is Key

On his overnight routes from North Carolina to West Virginia, Clark brings his own meals. "I'll pack a chicken breast and some broccoli, and then at around midnight when I get to a truck stop, I'll pull in and pop it in a microwave, and I'm pretty happy," he explains.

He shops the perimeter of grocery stores, avoiding the processed foods that dominate the center aisles. "Most of the crap is in the middle," he notes.

Portion Control Made Simple

For someone who admits, "I am an over eater—that's my biggest problem," Clark found an elegant solution. His coach taught him to use his hand as a measuring tool:

• Palm of hand (without fingers) = ~7 ounces of protein
• Use this visual guide for lunch and dinner portions

Redefining Taste Preferences

Clark discovered that cravings change with consistent choices. After about a month of eating whole foods, his palate shifted. He now craves vegetables and finds store-bought sweets too sugary. "Food itself tastes good as long as you change your taste buds," he says.

Perhaps the most overlooked aspect of Clark's transformation is his emphasis on community and accountability. He openly shares his strategies with family and friends, creating a network of mutual support.

The Power of Partnership

Clark's son used his father's techniques to lose over 100 pounds. A trucking buddy shed 80 pounds after adopting Clark's methods. They maintain daily check-ins.

We talk every night: 'Hey man, what'd you eat today? Did you work out?'

Even his wife, seeing his results, has expressed interest in joining the program.

Sacred Time for Health

Clark treats his workouts as non-negotiable appointments. He exercises six days a week, alternating between running and weightlifting, and has established a firm boundary.

"I told my wife: one hour a day, I don't want anybody to bother me. No phone calls, no 'honey, you got to fix the toilet, mow the grass.'"

He frames it simply: "An hour out of a day? Come on. That's nothing. Give it to yourself and then make it work."

Clark's journey highlights several truths about sustainable weight loss that apply far beyond trucking. First, quality matters more than dietary dogma. While Virta uses a low-carb approach, nutrition experts agree that avoiding processed foods and added sugar benefits nearly everyone.

Second, accountability drives success. The structured coaching model Clark used provides personalized guidance that keeps people on track when motivation wavers.

Third, progress isn't always linear. When Clark began weightlifting, the scale stalled, but his coach helped him focus on more meaningful metrics: smaller waist circumference and increased muscle mass.

Finally, age and occupation are not excuses. At 58, with a career that demands hours of daily sitting, Clark has achieved a physique many younger, more active people struggle to reach. He's even working toward a six-pack.

"I look pretty dang-on good right now for a 58-year-old guy," Clark says with pride. "My journey's not over, but I am getting there."