1. Unit 1 Amy Habeck MS, RD, LDN

2. Syllabus Text – Practical Applications in Sports Nutrition Text can be found in Doc Sharing o AIM username: CH4Amy o Email: ahabeck@kaplan.edu Discussion Board Seminar – Thursday, 10:00 p.m. ET Final Project

3. Unit 1 Learning Objectives: 1.Get to know each other 2.Go over syllabus 3.Review Kaplan policies and procedures 4.Practical Applications in Sports Nutrition, Chapter 1 5.Answer your questions

4. Introductions

5. Now It’s Your Turn… Get your fingers ready… Tell us 1 interesting fact about yourself!

6. Course Outcomes By the end of the course, students will be able to: Apply the principles of exercise physiology to athletic performance. Explain the role of carbohydrate metabolism and storage in enhancing athletic performance. Describe the importance of protein anabolism and catabolism in muscle building activities. Discuss fat metabolism and fat as an alternative energy source for athletes.

7. Course Outcomes-con’t Critique common nutrient loading protocols for an athletic event. Compare popular performance enhancing supplements and drugs, as well as their regulation. Discuss regulations governing the use of commonly used performance enhancing supplements and drugs.

8. Course Policies – New Late Work Policy Late work will not be accepted unless there are clear and compelling extenuating circumstances contact your instructor immediately—prior to the assignment/exam/quiz due-date unless prevented from doing so by emergency circumstances serious personal and/or family illness/hospitalization death in the family weather-related evacuation/emergencies work emergencies issues related to active military assignment Personal computer/software/internet connectivity issues and course blocks are not considered extenuating circumstances. Documentation required for verification of extenuating circumstances. If late work submission is granted, the instructor will establish new due- dates and requirements without loss of course points.

9. Is it a Scholarly Resource? Four types of resources o Scholarly o Substantive news/general interest o Popular o Sensational Scholarly resources are o Concerned with academic study and the advancement of science http://libsys.uah.edu.kaplan.uah.edu/kaplan/resguide s/scholarly.html

10. APA Format Webliography Kaplan Writing Center Discussion Board

11. APA Format Include a title page for CLA/Final Project submissions When using APA format, follow the author-date method of in-text citation. o Nutrition Science 425 Seminar on Thursday night has been found to be fun, informative and a great way to spend your time (Student, 2010). Include a bibliography in APA format o Fink, H., Burgoon, L, & Mikesky, A. (2009). Practical Applications in Sports Nutrition. Sudbury, Massachusetts: Jones and Bartlett.

12. Projects You have 7 CLA/Final Project Installments A description of the projects is found in each Unit of the course Projects are due Tuesday 11:59 pm ET of their assigned Unit. All projects must be submitted via the drop box to ensure credit

13. Seminars A description of all seminars to be held can be found under each of the units in the course.

14. Referencing in the Discussions When you are posting to the discussion boards, please remember to reference your material! If it is not a thought that comes straight from your head, you must reference the source of your material Points will be deducted if material is not referenced If you looked it up, share with your classmates where you found it

15. Plagiarism – Don’t do it! Plagiarism - Using another person’s words, ideas, or results without giving proper credit to that person; giving the impression that it is the student’s own work Please read the syllabus regarding the specifics of plagiarism Kaplan University subscribes to a third-party plagiarism detection service, and reserves the right to check all student work to verify that it meets the guidelines of this policy Penalties for Plagiarism:  1st offense: Failure of the assignment in which the action occurred.  2nd offense: Failure of the class in which the action occurred.  3rd offense: Expulsion or permanent dismissal from the University.

16. Chapter 1 Define sports nutrition Define the basic nutrients Explain how the body produces energy Define basic nutrition terms (enriched, fortified, RDA, etc.) Identify the basic nutrition guidelines Explain how athletes can interpret information on food labels

17. NLEA What is NLEA? When was it enacted? What government agency oversees NLEA?

18. Food Labels Nutrition Labeling and Education Act of 1990 o Implemented in 1994 o Required on most food packages http://www.fda.gov FDA guidelines o Ingredient list  Listed in decreasing order of weight o Nutrition Facts panel o Nutrient content claims or health claims

19. NLEA Do you think the law is fair to food producers? o Costs o Advantages/disadvantages What affect do you think lobbyists from food producers has had on the NLEA? Have consumers been adversely effected by lobbying pressures on NLEA?

20. What are the required components of NLEA? 1. 2. 3. 4. 5. 6. 7. 8. 9.

21. Required Components Serving size and number of servings per container Calories and percentage of calories from fat Total fat and saturated fat Cholesterol Sodium Total carbohydrates, dietary fiber and sugar Protein Vitamins and minerals Daily Values footnote and calorie conversion

22. What health claims are allowed on food labels?

23. Allowed Health Claims Calcium and osteoporosis Sodium and hypertension Dietary fat and cancer Dietary saturated fat and cholesterol and the risk of coronary heart disease Fiber-containing grain products, fruits, and vegetables and cancer Fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and the risk of coronary heart disease

24. Health Claims (cont) Fruits and vegetables and cancer Folate and neural tube defects Dietary sugar alcohols and dental caries Dietary soluble fiber and coronary heart disease Soy protein and coronary heart disease Whole grain foods and coronary heart disease or cancer Plant stanols /sterols and coronary heart disease Potassium and high blood pressure/stroke

25. Confusion Do you think the nutrition label is confusing to consumers? What is the most confusing part? What are the potential concerns of misinterpreting the label in that way?

26. MyPyramid Allows personalization o Gender o Age o Physical activity http://www.MyPyramid.gov

28. Change Would you change anything about MyPyramid.gov if you could? What would you change? Why?

29. Dietary Guidelines for Americans Science-based advice for people 2 years and older o Diet o Physical activity Developed by U.S. Department of HHS and USDA Revised and published every 5 years Overall recommendation is to encourage Americans to o Eat fewer calories o Be more physically active o Make wiser food choices

30. Dietary Guidelines for Americans 9 Key Recommendations 1.Adequate Nutrition within Calorie Needs 2.Weight management 3.Physical activity 4.Food groups to encourage o 2 c fruit, 2.5 c vegetables/day o Choose a variety of fruits and vegetables o Consume 3 or more servings of whole grains per day o Consume 3 servings daily of low fat or fat free dairy

31. Dietary Guidelines for Americans 9 Key Recommendations 5. Fats o 10% from saturated fat, 300 mg chol, low trans fats o Total fat between 20 and 35% o Use low fat meats and dairy o Limit saturated fats and trans fats 6. Carbohydrate o High fiber o Little added sugars o Good oral hygiene

32. Dietary Guidelines for Americans 9 Key Recommendations 7. Sodium and potassium o Limit salt to 2300 mg/day or less o Choose and prepare foods with little salt. Eat potassium rich foods. 8. Alcohol recommendations o Moderation  1 drink per day for women  2 drinks per day for men 9. Food safety o Cleaning o Avoid cross-contamination o Adequate cooking and storage

33. Enrichment and Fortification What is the difference between enrichment and fortification?

34. Enrichment and Fortification Enrichment: added vitamins and minerals to refined products o Enriched flour o Enriched cereals Fortification: addition of a vitamin or mineral to a product in which it was not originally present o Vitamin D in milk o Iodine in salt

35. Unit 1 Quiz-You might see… Body’s main source of fuel 2005 Dietary Guidelines for Americans MyPyramid Food Guidance System recommendations

36. Farewell Thank you for your kind attention and participation! AIM username: CH4Amy Email any time - ahabeck@kaplan.edu