Power Point Presentation to Accompany 2011 Delmar Cengage

Power. Point Presentation to Accompany © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning

Chapter 8 Nutrition and the Athlete © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 2

Objectives • Upon completion of this chapter, you should be able to: – Explain how good nutritional habits lead to increased athletic performance and good health – Discuss the relationship of energy to food – Describe the seven food components and their importance to nutrition © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 33

Objectives (cont’d. ) • Upon completion of this chapter, you should be able to (cont’d. ): – Explain the importance of vitamins and minerals to a sound diet – Compare and contrast the four food pyramids outlined in the chapter – Define nutritional quackery – Discuss proper weight control © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 44

Objectives (cont’d. ) • Upon completion of this chapter, you should be able to (cont’d. ): – Discuss the underlying reasons for disordered eating © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 55

Nutrition • Process by which a living organism assimilates food and uses it for growth and for replacement of tissues • Field of science or study that deals with food and nourishment • Proper nutrition can reduce likelihood of injury and increase performance © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 66

Energy • Power used to do work or to produce heat or light • Cannot be created or destroyed, but it can be changed from one form to another – Solar energy – Photosynthesis © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 77

Energy (cont’d. ) • Needed: – To maintain body functions – For active movement – For growth and repair • In nutrition, energy is measured as calories © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 88

Food Components • Carbohydrates – Primary source of fuel (glucose) for energy • Simple carbohydrates (sugars) • Complex carbohydrates (starches) • Proteins – Body’s main structural elements – Found in every cell and tissue © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 99

Food Components (cont’d. ) • Fats – Dietary fat • • Carrier of fat-soluble vitamins Provides certain essential fatty acids Important source of energy Used interchangeably with protein and carbohydrates – Fatty acids • Saturated, monounsaturated, polyunsaturated, and trans fatty acids © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1010

Food Components (cont’d. ) • Vitamins – Complex organic substances the body needs in small amounts • Measured in milligrams (mg) or micrograms (mcg) – Fat-soluble • Meats, liver, dairy products, eggs, and leafy green vegetables – Water-soluble • Whole grain cereals, leafy green vegetables, fruits, and legumes © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1111

Food Components (cont’d. ) • Minerals – Inorganic substances – Participate in biochemical and physiological processes necessary for proper growth, development, and health © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1212

Food Components (cont’d. ) • Water – Most important, often neglected, nutrient – Kidneys play an important role in conserving and excreting water – On average, the body will lose approximately seven glasses of water each day • To maintain proper hydration, drink six to eight glasses of fluids each day, more when active © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1313

Food Components (cont’d. ) • Sports drinks – Contain sugar, minerals (e. g. , potassium and sodium), and water – Can help with long, hard workouts exceeding one hour © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1414

Food Components (cont’d. ) • Dietary fiber – Indigestible component of plant material – Keeps the digestive tract running smoothly • Soluble fiber • Insoluble fiber © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1515

Daily Values • Helps consumers use food label information in diet planning • Daily Reference Values are based on the number of calories consumed per day – 2, 000 calories has been established as the reference © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1616

Food Guide Pyramid • Six groups in the USDA food pyramid: – Breads, cereals, rice, and pasta – Vegetables – Fruit – Meat, poultry, and fish – Milk products – Fats, oils, and sweets © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1717

Nutritional Quackery • Many seek out “magic” supplements to give them an edge • Nutritional quackery is successful because it plays on emotions and misinformation • Many supplements are developed and sold without supporting scientific research © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1818

Making the Weight • Proper weight management enhances good health and athletic performance – Gaining weight • Increase lean body mass – Losing weight • Restricted calorie intake • Exercise • Both © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 1919

Disordered Eating • Extreme expressions of food and weight issues experienced by many individuals – Include: • Anorexia nervosa and manorexia • Bulimia nervosa • Binge eating – Female athlete triad • Disordered eating, amenorrhea, and osteoporosis © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 2020

Special Diets • Pregame meals limit protein intake and concentrate on carbohydrates – Example: • 1 to 2 cups pasta with 1 1/2 cups tomato meat sauce • Bread • Milk (low-fat or skim) • Orange juice • Oatmeal raisin cookie • Water © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 2121

Calculating “Ideal’ Weight for Athletes • Body mass index (BMI) is a reliable indicator of total body fat • Limitations: – May overestimate body fat in athletes and others who have a muscular build – May underestimate body fat in older persons and others who have lost muscle mass © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 2222

Calculating “Ideal’ Weight for Athletes (cont’d. ) • To determine BMI: – Divide weight in pounds by height in inches – Divide again by height in inches – Multiply by 703 © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 2323

Conclusion • Proper nutrition reduces the likelihood of injury and allows higher performance levels • Disordered eating is an extreme expression of food and weight issues • As athletes become aware of the nutritional components of their diet, they face fewer problems © 2011 Delmar, Cengage Learning © 2010 Delmar, Cengage Learning 2424