1. © 2010 Delmar, Cengage Learning 1 © 2011 Delmar, Cengage Learning PowerPoint Presentation to Accompany

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

3. © 2010 Delmar, Cengage Learning 3 © 2011 Delmar, Cengage Learning 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 3

4. © 2010 Delmar, Cengage Learning 4 © 2011 Delmar, Cengage Learning 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 4

5. © 2010 Delmar, Cengage Learning 5 © 2011 Delmar, Cengage Learning Objectives (cont’d.) Upon completion of this chapter, you should be able to (cont’d.): –Discuss the underlying reasons for disordered eating 5

6. © 2010 Delmar, Cengage Learning 6 © 2011 Delmar, Cengage Learning 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 6

7. © 2010 Delmar, Cengage Learning 7 © 2011 Delmar, Cengage Learning 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 7

8. © 2010 Delmar, Cengage Learning 8 © 2011 Delmar, Cengage Learning Energy (cont’d.) Needed: –To maintain body functions –For active movement –For growth and repair In nutrition, energy is measured as calories 8

9. © 2010 Delmar, Cengage Learning 9 © 2011 Delmar, Cengage Learning 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 9

10. © 2010 Delmar, Cengage Learning 10 © 2011 Delmar, Cengage Learning 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 10

11. © 2010 Delmar, Cengage Learning 11 © 2011 Delmar, Cengage Learning 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 11

12. © 2010 Delmar, Cengage Learning 12 © 2011 Delmar, Cengage Learning Food Components (cont’d.) Minerals –Inorganic substances –Participate in biochemical and physiological processes necessary for proper growth, development, and health 12

13. © 2010 Delmar, Cengage Learning 13 © 2011 Delmar, Cengage Learning 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 13

14. © 2010 Delmar, Cengage Learning 14 © 2011 Delmar, Cengage Learning 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 14

15. © 2010 Delmar, Cengage Learning 15 © 2011 Delmar, Cengage Learning Food Components (cont’d.) Dietary fiber –Indigestible component of plant material –Keeps the digestive tract running smoothly Soluble fiber Insoluble fiber 15

16. © 2010 Delmar, Cengage Learning 16 © 2011 Delmar, Cengage Learning 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 16

17. © 2010 Delmar, Cengage Learning 17 © 2011 Delmar, Cengage Learning 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 17

18. © 2010 Delmar, Cengage Learning 18 © 2011 Delmar, Cengage Learning 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 18

19. © 2010 Delmar, Cengage Learning 19 © 2011 Delmar, Cengage Learning 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 19

20. © 2010 Delmar, Cengage Learning 20 © 2011 Delmar, Cengage Learning 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 20

21. © 2010 Delmar, Cengage Learning 21 © 2011 Delmar, Cengage Learning 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 21

22. © 2010 Delmar, Cengage Learning 22 © 2011 Delmar, Cengage Learning 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 22

23. © 2010 Delmar, Cengage Learning 23 © 2011 Delmar, Cengage Learning 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 23

24. © 2010 Delmar, Cengage Learning 24 © 2011 Delmar, Cengage Learning 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 24