2.  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. Proper rest Diet Sleep habits

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 Mg+

5.  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. Spaghetti Potatoes Lasagna Cereals Grain products Milk Honey Sugar. Complex Carbs Simple Carbs

7.  Carbs Glucose Glycogen  Exercise : Glycogen Glucose Energy Ability to sustain prolonged vigorous exercise ∞ initial levels of muscle glycogen  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. Broken Stored as

8. Dinner 3 cups spaghetti46697 1 cup tomato sauce with mushrooms 89 5 19 1 2 tablespoons Parmesan cheese 450 4 slices French bread40678 1 slice angel food cake 16136 1/4 cup sliced strawberries 133 1/2 cup ice cream13316 Snack 16 ounces grape juice33083 6 fig cookies38681 TOTAL3236613 (75% of total calories) Table 1: Sample menu of a high carbohydrate diet. Food itemCalories Grams carbohydrate Breakfast 8 ounces orange juice 12028 1 cup oatmeal13223 1 medium banana10126 8 ounces low-fat milk 10212 1 slice whole wheat toast 6012 1 tablespoon jelly5715 Lunch 2-ounce slice ham1040 1 ounce Swiss cheese 1051 2 slices whole wheat bread 12025 1 leaf lettuce10 1 slice tomato31 8 ounces apple juice 11630 8 ounces skim milk 8512 2 cookies9614

9.  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.

10. Table 2: Recommendations for hydration. Day beforeDrink fluids frequently Pre-event meal2-3 cups water 2 hours before2-2 1/2 cups water 1/2 hour before2 cups water Every 10-15 minutes during the event1/2 cup cool (45-55 degrees) water After event2 cups fluid for each pound lost Next dayDrink fluids frequently (it may take 36 hours to rehydrate completely).

11.  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.

12.  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.

13.  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.

14.  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.

15.  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.

16. 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.