ns425 u5summary
DESCRIPTION
NS425 U5 SummaryTRANSCRIPT
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PROTEINS
NS425 Sports NutritionThursday at 8pmStacey Day, MS, RD, LDN
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Define the classifications of protein and their metabolic functions.
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Protein Classification
Number of amino acids Dipeptide Tripeptide Oligopeptide
Composition Complete Incomplete
Quality High Low
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High-Quality Protein
A complete protein
Contains extra amino acids for protein synthesis
Good digestibility
Usually from animal-derived foods Photo © Mark
Adams/Superstock
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Low-Quality Protein
An incomplete protein
One or more limiting amino acids
Usually from plant-derived foods
Photos courtesy of the USDA
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Complementing Proteins
Complementing proteins are incomplete proteins that when eaten together provide a full complement of all essential amino acids.
Photo © PhotoDisc
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Discuss specific foods that contain protein and recommendation intake for athletes.
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Protein Sources
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How much protein should be consumed 4 to 24 hours before competition?
Lean protein sources 3 to 6 oz. turkey, fish, soyOr
8 to12 fl. oz. dairy Or
Complementing low-fiber plant sources
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How much protein should be consumed 0 to 4 hours before competition?
Focus should be on CHO Small amounts of protein okay —
2 to 4 oz. Lean protein sources preferable
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What about protein consumption during competition?
Protein can serve as an energy source.
Consumption during exercise questionable.
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What about protein consumption after competition?
6 to 20 grams of high-quality protein Casein Whey Soy
Essential amino acids are key. Should be consumed within 3 hours
after competition. Hydrolyzed protein sources are
absorbed more quickly.
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Discuss amino acid supplementation and its impact on performance
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Questions to Ask about Protein Supplements
What is the quantity of protein or amino acids in the product?
Is the supplement necessary?What is the cost?Will it enhance performance?Does the supplement have any harmful effects?