chapter 8: nutrition and the athlete. copyright ©2004 by thomson delmar learning. all rights...

Chapter 8:

Nutrition and the Athlete

Copyright ©2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED. 2

Nutrition

Nutrition is the process by which a living organism assimilates food and uses it for growth and replacement of tissues.

Proper nutrition can reduce the likelihood of injury and allow athletes to perform at a higher level.


Energy

Energy is provided to the body through food and is measured in food calories. Each food calorie is actually 1,000 chemical calories, otherwise known as a kilocalorie.

A chemical calorie is defined as the energy needed to raise one gram of water from 14.5°C to 15.5°C.


Energy (cont.)

The number of food calories (kilocalories) varies with the type of food:– Carbohydrates and proteins each

provide 4 food calories per gram.– Fats provide 9 food calories per gram.– Alcohol has 7 food calories per gram.


Nutrition

Food includes varying amounts of the following categories of nutrients:

– Water– Minerals– Fiber

– Carbohydrates– Proteins– Fats– Vitamins


Carbohydrates

The prefix carbo refers to the presence of carbon. The hydrate suffix refers to water, indicating not only the presence of hydrogen and oxygen, but also that the ratio of hydrogen to oxygen in a carbohydrate is the same as in water (2 hydrogens to 1 oxygen; thus water’s chemical formula H2O).


Proteins

Proteins are essential nutrients that include nitrogen in addition to carbon, hydrogen, and oxygen (plus a few other trace elements).

The basic building block of all proteins is the amino acid, which can be connected end-to-end to form long chains (the protein).


Fats

Fats, like carbohydrates, are composed of carbon, hydrogen, and oxygen, though in different proportions.

Fats provide energy, insulation that prevents heat loss, and a way to get fat-soluble vitamins into the body tissues.


Vitamins

Vitamins are complex organic molecules that the body needs in small amounts to assist with the many chemical reactions that occur within body cells.


Minerals

Minerals are inorganic substances that participate in many of the body’s chemical reactions, sometimes along with vitamins.

Minerals also make up important structural components of the body, such as the part of the skeleton responsible for bone hardness.


Water

Water is important as a transportation medium inside and outside of the body’s cells.

Water’s characteristic as a good solvent allows many chemicals to exist in the body in dissolved form.


Water (cont.)

The evaporation of water from body surfaces is an important cooling mechanism for the body.

The sensation of thirst often lags behind the body’s need for water, especially in children, the elderly, athletes, and persons who are ill.


Fiber

Fiber is an indigestible component of plants that is important to proper body functioning.

Because it is not digestible, fiber provides the intestines with the bulk necessary to move food along the digestive tract. This helps prevent constipation by making it easier for the intestines to eliminate waste.


Body Mass Index

The body mass index (BMI) is a medical standard used to define obesity.

BMI = Weight (lb) Height (in) Height (in) x 703

Compare results to Table 8-6.


Disordered Eating

The female athlete triad consists of disordered eating, amenorrhea, and osteoporosis.

Anorexia nervosa is a psychological disorder characterized by an abnormal fear of becoming obese.


Disordered Eating (cont.)

Bulimia is an eating disorder characterized by binge eating and purging followed by guilt, depression, and self-condemnation.

chapter 8: nutrition and the athlete. copyright ©2004 by thomson delmar learning. all rights...

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