PPT On Sports Nutrition

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Sports Nutrition Presentation Transcript:
1.Sports nutrition

2.Introduction
The study and practice of nutrition and diet as it relates to athletic performance.
The type and quantity of fluid and food taken by an athlete.
Deals with nutrients such as vitamins, minerals, supplements and organic substances

3.Promoting Athletic  Success.
Influencing product development and promoting the growth of the sports nutrition market.
Sports nutrition goes beyond sports bars and sports drinks.
Athletes need to nourish themselves properly for maximum results.

4.Symptoms of fatigue, cramping muscles, depression, mood swings, and restless leg syndrome.
Body Fat %? measuring the thickness of certain skin folds on the body.
Optimal for Professional Athletes
                                                          5-10% of body fat
5.Carbohydrates
 Benefit the most from the amount of carbohydrates stored in the body.
Moderate exercise: carbs ?40 to 50 %energy.
Beneficial for the athlete to use the energy source requiring the least amount of oxygen per kilocalorie produced.
       work Intensity              Carbs Utilization

6.Body stores a limited amount of carbohydrate in the muscles and liver.
Event = 90 min= glycogen stored is enough.
Sugar eaten before an event may hinder performance because it triggers a surge of insulin.
The insulin causes a sharp drop in blood sugar level in about 30 minutes.

7.Water is needed to absorb the sugar into the cells.
Athletes should start any event hydrated and replace as much lost fluid as possible by drinking chilled liquids at frequent intervals during the event. Chilled fluids are absorbed faster and help lower body temperature.

8.Provides body fuel.
Using fat as fuel depends on the event's duration and the athlete's condition.
Trained athletes use fat for energy more quickly than untrained athletes.
Consumption of fat should not fall below 15 % of total energy intake.
The rate of fat metabolism may be accelerated by ingesting caffeine prior to and during endurance performance.

9. Exercise may increase an athlete's need for protein, depending on the type and frequency of exercise. Extra protein consumed is stored as fat.
Sports Anaemia:
     May appear in the early stages of training with intakes of less than 1 gram/kg of body weight per day of high quality protein.
Excess protein can deprive the athlete of more efficient fuel and can lead to dehydration.

10.Vitamins and Minerals
Vitamins
Thiamin, riboflavin and niacin (B vitamins)
Energy
Some female athletes may lack riboflavin, so ensuring adequate consumption of riboflavin-rich food is important, like milk.
Milk products not only increase the riboflavin level but also provide protein and calcium.

11.Fat-Soluble Vitamins
     Stores excess fat-soluble vitamins A, D, E and K. Excessive amounts of fat-soluble vitamins may have toxic effects.
Minerals
 Exercise affects the body's supply of sodium,  potassium, iron and calcium.
 Sweating during exercise increases the concentration of salt in the body.
 Consuming salt tablets after competition and workouts is not advised as this will remove water from your cells, causing weak muscles.

12.Female athletes who train heavily have a high incidence of amenorrhea, the absence of regular, monthly periods, and thus conserve iron stores.
To avoid this problem, eat fruits, vegetables, whole grain breads and cereals..
Calcium
Important in bone health and muscle function.
Choosing low-fat dairy products, provide the best source of calcium.

13.Good sodium guidelines
Avoid excessive amounts of sodium in the diet.
Beverages containing sodium after endurance events may be helpful.
Pottasium
Eating potassium-rich foods such as oranges, bananas and potatoes throughout training and after competition supplies necessary potassium.
Iron
. Female athletes and athletes between 13 and 19 years old may have inadequate supplies of iron due to menstruation and strenuous exercise.