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Transcript
Chapter 6 Nutrition and Weight Management Six Classes of Nutrients • • • • • • 3 Carbohydrates Fats Proteins Vitamins Minerals Water A Healthy Diet • Follow 2 principles: – Eat a variety of foods – Eat in moderation 4 Carbohydrates • Glucose – Principle energy source – Stored in liver as glycogen • Glycogen – Glycogen not used is stored as fat 5 Glucose song! 2 Types of CHO’s Simple • Glucose • Fructose • Galactose • maltose Complex • Starches: – – – – – – Bread Cereal Rice Beans Pasta vegetables Athletes and CHO’s • CHO’s help maintain stamina and high energy • Modified carbo consumption – Eat at least 800 mg of cho’s daily for 3 days before high energy sport activity (ADA) • Liquid cho’s supplementation – Consume 8 oz of 5% cho every 15 minutes during activity. http://www.thedailyshow.com/video/index.jhtml?videoI d=147519&title=daily/colbert-whats-for-dinner Protein • Required for tissue repair and growth • Necessary: – Hormones – Enzymes – Blood plasma transport • Not a good source of energy • Amino acids – 9 essential (cannot be produced by body) 9 Athletes and Protein • Takes a lot longer to digest • May contain high fat content Fats (lipids) and Cholesterol • most concentrated form of energy • 1 gram of fat = 9 calories supplied – Calories = unit in which energy is measured • Good for healthy skin and hair, insulation, store fat soluble vitamins 11 2 Types of Fat Saturated • Contribute to cholesterol production – Leads to atherosclerosis • Solid at room temperature – Butter…. • From animal product Unsaturated • Found in plants • Liquid at room temperature – Corn oil – Canola oil Cholesterol http://video.msn.com/video.aspx?mkt=en-US&vid=12b382d9-dc58-4ea9-87b18c14581e800b Good?! • Sheaths of axons • HDL (high density lipoprotein) – Monounsaturated fats: • • • • Canola/corn oil Avocados Nuts Olive oil Bad! • LDL (low density lipoprotein) – Animal products Athletes and Fat • Big supply of energy • Most fat is subcutaneous (under skin) – Restriction of fat intake will make body “hoard” fat and get energy from lean muscle. • ADA recommends 30% of total energy from fat in your daily diet. Dietary Fiber • Dietary fiber: “roughage” – Reduces blood cholesterol level – Can prevent constipation and other colon disorders • Fiber should not be a part of the pre-exercise meal as the colon can get very active during sports activity 15 Vitamins Water soluble • Consumed in form of supplements • Vitamin C and B complex Fat soluble • A, D, E, K • Stored in the fat and liver • To much has toxic effects • Not necessary for athlete to take extra vitamins if they eat balanced meals 16 Minerals • Examples: – Calcium and phosphorus: build bones and teeth – Magnesium: nerve and muscle function – Sodium: electrolyte: regulates muscle contraction – Chloride: transports electrical charges – Iron: formation of hemoglobin – Zinc: maintains senses 17 Water • Essential to life • Functions: – Controls body temperature – Energy production – Elimination of metabolic waste product • Dehydration – Impairs athletic performance and increases the risk of heat-related illness 18 U.S. Department of Agriculture’s Dietary Guidelines for Americans • Eat a variety of foods • Healthiest method of maintaining a healthy body weight – Balance calories consumed to amount of calories burned through daily activities 19 U.S. Department of Agriculture’s Dietary Guidelines for Americans • Physical activity is vital for both weight control and good health • Choose a diet low in saturated fats and cholesterol • Choose a diet moderate in sugar and sodium 20 Weight Gain and Loss Loss • Calorie reduction 500 – 1000 per day • Increase physical activity • Behavior therapy • Should not exceed 2 lbs – 1 lb of fat = 3500 calories • Consumption should not fall below 1500 cal. Gain • ½ to 1 lb per week • 1 lb muscle = 2500 additional calories • Increase caloric intake by 350/day • Increase weight training MyPlate http://www.youtube.com/watch?v=u7PJU8ssNeE&feature=related Reading A Food Label • The lists of ingredients on a food label are listed in descending order or dominance and weight • Each package must identify the serving size of that food item • Each package must identify the quantities of specified nutrients and food constituents for one serving Reading A Food Label • Conversion: – 1 gram of fat = 9 calories – 1 gram of protein = 4 calories – 1 gram of carbohydrates = 4 calories • 5-20 Rule – “Bad Nutrients” = 5% or less • Fat, saturated fat, cholesterol, sodium – “Good Nutrients” = 20% or higher • Fiber, minerals, Vitamins Reading a Food Label Lets do #1 together • Serving Size • Number of Calories in 1 serving • Number of Total Calories from Fat – Total Fat X 9 • Number of Total Calories from CHOs – Total CHOs X 4 • Number of Total Calories from Proteins – Total Protein X 4 • Total Number of Calories in entire package – Servings/container X total calories