Transcript Chapter 8 - Nutrition and the Athlete

Chapter 8:
Nutrition and the Athlete
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.
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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.
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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.
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Nutrition
 Food includes varying amounts of
the following categories of nutrients:
– Carbohydrates
– Proteins
– Fats
– Vitamins
– Water
– Minerals
– Fiber
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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).
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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).
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Disordered Eating (cont.)
 Bulimia is an eating disorder
characterized by binge eating and
purging followed by guilt,
depression, and self-condemnation.
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