BIOD35H3 Lecture Notes - Lecture 7: Dietitian, Whole Food, Avocado
5 Dec 2016
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Document Summary
Role of s registered dietician in sport: enhance athletic performance. Develop nutrition strategies to complement annual prep/comp/transition: evaluate need for/safety of dietary supplements and sport foods, nutrition counselling for dietary/medical conditions. Meal timing and balance: small frequent meals and snacks. Every 2-4 hours: balance carbohydrates and protein/fats at each meal/snack. Low blood sugar, fatigue, difficulty concentrating, altered mood: during exercise. Increased incidence of injury, impaired performance potential, reduced fine motor skills and cognition: post-exercise. Disturbance of immune system markers, inadequate/slow glycogen resynthesis. Protein - diet quality: high bioavailability, complete amino acid profile. Plant based (soy, hemp: whole foods first - protein powders lack added nutritional value. Implications of inadequate protein intake: loss of muscle mass (and other structural proteins, compromised immune function, impaired recovery, suboptimal adaptation to training stimulus. Dietary fat needs: dri: 20-35% of energy intake, roughly 1/3 from each of 3 main types of fat.
