Sport Books Publisher1 Hydrogenation Processed plant oils can be high in saturated fat Tropical oils (such as palm oil and coconut oil) used in processed foods are high in saturated fats Hydrogenated fats and oils are created from unsaturated fats are used to prevent spoiling and to add texture

Sport Books Publisher2 Cholesterol Elevated intake of saturated fats may increase blood cholesterol levels Hydrogenation produces trans fatty acids that may increase blood cholesterol Increased blood cholesterol and triglyceride levels have been implicated with the development of heart disease

Sport Books Publisher3 Carbohydrates Primary source of energy (60% of daily Calories) Three groups based on the number of saccharides Monosaccharides and disaccharides are considered sugars Polysaccharides are considered starches

Sport Books Publisher4 Monosaccharides Simplest sugar Include glucose, fructose, galactose Glucose makes up the blood sugar (the brain, nervous system are fueled by glucose exclusively) Glucose found in vegetables, fruit, honey Fructose found in fruits and berries

Sport Books Publisher5 Disaccharides Two monosaccharides One monosaccharide is always glucose, e.g., lactose = glucose + galactose Many ‘hidden’ sugars in food Primary concern related to sugar consumption is dental cavities

Sport Books Publisher6 Polysaccharides Found in vegetables, fruit, grains Complex carbohydrates composed of chains of many sugars Starches often contain many vitamins, minerals, water, protein Dietary fibre is an important complex carbohydrate

Sport Books Publisher7 Carbohydrates Liver and muscles use glucose for carbohydrate storage in the form of glycogen Carbohydrates consumed in excess of storage capacity as glycogen are stored as fat An important component of the diet for athletes competing in events of long duration

Sport Books Publisher8 Vitamins Serve as coenzymes in chemical reactions ‘Organic’ because they contain carbon atoms Required in small amounts Necessary for 1.Growth 2.Reproduction 3.Health Maintenance

Sport Books Publisher9 Vitamins Two classifications, 1.Water-soluble vitamins; and 2.Fat-soluble vitamins  Based on the ability to dissolve in either water or fat tissue, respectively

Sport Books Publisher10 Water-soluble Vitamins Not stored Excess eliminated in the urine Include vitamin C and B-complex vitamins Dissolve quickly in water, so overcooking fruits and vegetables in water will result in the vitamins being lost to the water

Sport Books Publisher11 Fat-soluble Vitamins Includes vitamins A, D, E, K When taken in excess, these vitamins are stored in fat tissue Over-consumption of these vitamins (especially A and D) can result in toxicity

Sport Books Publisher12 Antioxidants Formed from vitamins Aid in preserving healthy cells When the body breaks down fats, or uses oxygen, free radicals are formed Free radicals can damage cell membranes and mutate genes Antioxidants react with free radicals to decrease their negative effects Include vitamins E, C, beta carotene (from vitamin A)

Sport Books Publisher13 Minerals Numerous functions in the body ‘Inorganic’ because they do not contain carbon atoms Necessary for 1.Structural elements (teeth, hormones, muscles) 2.Regulation of body functions (muscle contractions, blood clotting, heart function) 3.Aid in the growth and maintenance of body tissues 4.Catalytic action in energy release

Sport Books Publisher14 Minerals Macronutrients (major minerals) are found in relatively large amounts in the body Calcium Phosphorus Magnesium Sulfur Sodium Potassium Micronutrients (trace elements) are needed in small amounts Zinc Iron Copper Fluoride Iodine Selenium Approximately identified essential minerals

Sport Books Publisher15 Vitamins and Minerals Needed in small amounts Essential component to good health Consumption of too little or too much can have detrimental effects To ensure adequate intake, eat a balanced diet with variety

Sport Books Publisher16 Water Large component of our bodies and food Important for: 1. Nutrient transport 2. Waste transport 3. Digestion & absorption 4. Regulation of body temperature 5. Lubrication 6. Chemical reactions

Sport Books Publisher17 Water Body water is lost through: 1. Urine 2. Feces 3. Sweat 4. Evaporation in lungs  Excessive water loss through: 1. Illness 2. Exercise 3. Hot environment 4. Consumption of coffee, tea, alcohol

Sport Books Publisher18 Water  Need to consume approx. 1mL of water for every Calorie burned  About 8 cups of fluid per day  More if you are active or live in a warm climate  Weakness or fatigue can be a sign of dehydration

Sport Books Publisher19 Fibre  Fibre includes plant substances that cannot be digested by the body  Adds bulk to feces to facilitate elimination  A large intake of fibre can lead to intestinal gas

Sport Books Publisher20 Fibre  Rich sources include: 1. Fruit 2. Legumes 3. Oats 4. Barley  Other sources include: 1. Wheat 2. Grains 3. Vegetables 4. Whole grain foods

Sport Books Publisher21 Fibre Soluble fibre  Lowers blood cholesterol  Slows absorption of glucose Insoluble fibre  Facilitates feces elimination  Can prevent constipation, lower intestinal tract cancer