Chapter 2 1933 British Medical Association Basic 11 Basic 7 (1940s)(1941 RDA) Basic 4 (1950s) Food...
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Transcript of Chapter 2 1933 British Medical Association Basic 11 Basic 7 (1940s)(1941 RDA) Basic 4 (1950s) Food...
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Chapter 2 1933 British Medical Association
Basic 11 Basic 7 (1940s)(1941 RDA) Basic 4 (1950s) Food Pyramid (1990)
1990 Nutrition Labeling & Education Act 1997 DRI’s
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Chapter 2 FDA - Responsible for food
labeling USDA - Labeling of meat & poultry
(certifies foods as organic) FTC - Regulates advertising of FDA
& USDA
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Chapter 2 New Terms since 1990
Enriched-More than it had originally Fortified-Pre-processed amounts Essential-Body can’t produce-must go
to an outside source. Fat Free - less than .5gms/serving Light ( 50% less than normal)
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Chapter 2 Reduced Calorie (25% less than normal) Calorie Free - less than .5cal/serving Organic - Without pesticides Natural - “Little Processing”
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Chapter 2 CARBOHYDRATE 55-60%
Simple 15% Monosaccharide
Fructose, honey, glucose Disaccharide
Table sugars Complex 35-50%
Rice, Pasta, Beans, Starches
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CARBOHYDRATE LOADING-CLASSICAL
Day 1: exhaustive exercise to deplete CHO
Days 2-4: low CHO diet (higher protein and fat; 60-100 g of CHO), moderate training
Days 5-7: high CHO diet (400-700 g)
Competition: high CHO precompetition meal
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CARBOHYDRATE LOADING-PRACTICAL Day 1: train at around 85-90% of
maximal HR. Days 2-6: gradually taper training. Days 1-3: CHO diet of around 50%
CHO. Days 4-6: Increase diet to around
80% CHO.
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PROBLEMS WITH LOADING Classical: increased cholesterol,
more urea, gas, increased water weight, GI troubles, less effective each time.
Practical: some increased weight (1 g of glycogen has 2.7 g of water)
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POST EXERCISE CHO 50-75 g of moderate to high
glycemic CHO every 2 hours for a total of 7-10 g/kg of body weight.
Only 5% of glycogen stores are replenished per hour.
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Protein PROTEIN 10-15%
Amino Acids- 9 are essential peptides Kwashiorkor
The process of making new amino acids by shifting nitrogen groups is termed transamination.
The catabolism of protein into urea and other substances is termed deamination.
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Protein About 65% of total protein in the
body is found in muscle (12-15% of body mass)
Also found in bone, hemoglobin and myoglobin, insulin, hair, enzymes
It is also used for energy (gluconeogenesis) when carbohydrate levels are low
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Protein Anaerobic and aerobic athletes may
need more—up to 1.8 g/kg of body weight
After heavy workouts, glutamate is converted to glutamine to be carried by the blood to the liver for degradation from ammonia to urea (with the backbone helping to form glucose)
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FAT FAT
No more than 30% Saturated-No more than 10% Polyunsaturated Monounsaturated Omega 3 Fatty Acids & Omega 6 Trans Fatty Acids
To lose 1 pound of fat you must have a caloric deficit of _____ calories
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Chapter 2 Accounting for Digestive Efficiency
(Atwater) The following are derived by a bomb
calorimeter: Protein = 5.65 kcal Carbohydrate = 4.2 kcal Fat = 9.45 kcal
The coefficient of digestibility are 4,4 &9
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Micronutrients VITAMINS Fat Soluble
Stored in fat and liver, so daily intake not needed. If on a very low fat diet, may need to supplement.
A (Night Vision) Used for night vision. A precursor of vitamin A is beta carotene, which acts as an anti-oxidant. Retinol is found in milk, butter, and cheese, while beta carotene is found in green and yellow/orange veggies.
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Vitamin D (Synthesized from sun) Aids in the absorption of calcium for bones,
teeth, and muscle contraction. If deficient may develop Rickets
Vitamin E Aphrodisiac, skin, cell membranes, anti-
oxidant Vitamin K
Intestional Flora, Blood Clotting
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Too much With the fat soluble vitamins,
overdosing usually has negative side effects like diarrhea and nausea. Death is possible with too much vitamin A.
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WATER SOLUBLE VITAMINS Vitamin C and the B-complexes Act mainly as coenzymes (part of an
enzyme) in metabolism. Overdoses are rare (since excess is
excreted in urine), but some problems exist.
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Minerals 22 Major & Minor – If lacking you
may become a Pica-Eater Provide structure (bones and teeth) Maintain heart rhythm, muscle
contractility, neural conductivity, and acid-base balance.
Regulate cellular metabolism (enzymes/hormones)
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SODIUM, POTASSIUM, CHLORINE Electrolytes necessary for muscle
contraction, nerve conduction, and fluid exchanges across membranes.
Some individuals are sodium sensitive, resulting in higher blood pressures.
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IRON Traps the oxygen in hemoglobin. Hard to absorb; phenols in coffee and
tannins in tea block absorption. Ascorbic acid helps absorption of non-heme iron.
Possible “sports anemia” Ways to lose iron: bleeding, menstrual
cycle, coffee/tea Increase absorption: ascorbic acid, use
iron skillets
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Eating Disorders
Anorexia Nervosa A crippling obsession with body
size, with a relentless pursuit of thinness.
Usually begins with dieting; food restriction eventually becomes obsessive
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Anorexia Nervosa Preoccupation with being “too fat” Loss of menstrual cycle Frequent comments about body
weight or shape Significant body weight loss Body weight too low for athletic
performance
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AMENORRHEA A cessation of the menstrual cycle, or
irregular menstrual cycle (oligomenorrhea) Occurs in up to 40% of athletic population
(vs. 2-5% in normals) Interplay of physical, nutritional, genetic,
hormonal, regional fat distribution, psychological, and environmental factors.
Cessation of the menstrual cycle can lead to a decrease in estrogen, with an increased risk of osteological injury.
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BULIMIA NERVOSA Consumption of calorie dense
foods (usually late at night), followed by some method(s) of purging: Vomiting Laxatives Diuretics Compulsive exercising
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BULIMIA NERVOSA Pretty much a learned trait from
peers/television/movies Lifelong dependence possible if
laxatives used to purge
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BINGE EATING DISORDER Unlike bulimia, there is no purging. Binge eating takes place in private
with feelings of guilt, depression, or self-disgust.
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Chapter 2 Pregame meal
500 to 1000 kcal from primarily complex carbohydrates.
Percentage of body fat: 10-20% men 15-25% female
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Chapter Basal Metabolic Rate vs. Resting
Metabolic Rate Set Point Theory of Metabolism Thermic effects:
Rest = 60-75% Activity = 15-30% Food = 10%
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Chapter Assessing body composition
Circumference Ht/Wt + Frame size Skinfold Calipers
HarpendenLangSlimguide
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Chapter Futrex 5000 BIA – Bioimpedence Bod Pod DEXA Classifications of
Overweight/Obesity Overweight = BMI 25-29.9 Obesity = BMI 30 or higher
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Chapter Morbid Obesity = 100 pounds or more
over weight Hyperplasia of fat cells
Last trimester of pregnancy First year of life During Puberty Fourth time???
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