This document discusses sports nutrition and provides definitions of key terms like food, nutrition supplements, calories, and drugs. It outlines the basic nutrients including macro nutrients like proteins, carbohydrates, and fats as well as micro nutrients like vitamins, minerals, essential amino acids, and essential fatty acids. It also discusses an ideal diet and sources of an ideal diet, types of foods, benefits of vegetarianism, and harmful food combinations and eating habits.
The document discusses sports nutrition and provides guidelines for nutrient intake based on activity level. For a moderately active lifestyle, guidelines recommend 2000-2600 calories per day for men and 1600-2000 calories for women, including carbohydrates, proteins, fats, vitamins, and minerals. Specific food sources and timing recommendations are provided for carbohydrates, proteins, fats, and other nutrients in relation to exercise. Supplements like creatine, caffeine, and protein are also discussed.
Physical education sports and nutrition class XII-UNIT 2 PPTKirtiSharma253
This document discusses sports nutrition and provides information about macro and micronutrients. It explains that a balanced diet contains adequate amounts of all necessary nutrients for growth and maintenance. Factors like age, gender, profession, body weight, and specific sports affect dietary needs. Macro nutrients like carbohydrates, fats, and proteins provide energy and support tissue repair, while micro nutrients like vitamins and minerals enable various metabolic processes and support bone and muscle function. Maintaining proper nutrition is important for athletes to support their training and performance.
This document provides information on sports nutrition and fitness for school-going children. It discusses the importance of a balanced diet, hydration and proper nutrition for athletic performance and recovery. Specific foods are recommended to support flexibility, coordination, strength, endurance and other components of fitness. Guidelines are provided for pre-competition, during competition and post-competition meals. Examples of training routines for various sports like kabaddi, hockey, wrestling and others are also listed.
A detailed PPT on Most important sports nutrition supplements like BCAAs (Branched chain amino acids), Proteins, Creatine, Omega 3, Glucosamine, Multivitamins, Green Tea, Caffeine, Glutamine, Nitric Oxide. You will learn information about them. A short PPT by www.sportsnu.in
Diet and sports nutrition - sports nutritionSprint College
Sports nutrition focuses on properly hydrating and fueling muscles before, during, and after exercise to optimize performance. The three key principles of sports nutrition are: 1) Staying hydrated to avoid dehydration which causes fatigue, 2) Providing sufficient carbohydrate fuel for muscles to delay fatigue, and 3) Promoting optimal recovery after exercise through rehydration and refueling of carbohydrate and protein stores. Following these principles can help athletes train harder and longer while also enhancing performance.
This document discusses sports nutrition and how to properly fuel the body for an active lifestyle. It covers the three macronutrients - carbohydrates, proteins, and fats - and their roles in fueling exercise. Carbohydrates are the primary fuel source and come in fast and slow-digesting forms. Proteins aid in recovery and muscle building. Fats provide energy and essential fatty acids. The document provides recommendations for pre, during, and post-workout meals and snacks with an emphasis on carbohydrates and protein to replenish glycogen stores and support muscle recovery.
This document discusses sports nutrition and provides definitions of key terms like food, nutrition supplements, calories, and drugs. It outlines the basic nutrients including macro nutrients like proteins, carbohydrates, and fats as well as micro nutrients like vitamins, minerals, essential amino acids, and essential fatty acids. It also discusses an ideal diet and sources of an ideal diet, types of foods, benefits of vegetarianism, and harmful food combinations and eating habits.
The document discusses sports nutrition and provides guidelines for nutrient intake based on activity level. For a moderately active lifestyle, guidelines recommend 2000-2600 calories per day for men and 1600-2000 calories for women, including carbohydrates, proteins, fats, vitamins, and minerals. Specific food sources and timing recommendations are provided for carbohydrates, proteins, fats, and other nutrients in relation to exercise. Supplements like creatine, caffeine, and protein are also discussed.
Physical education sports and nutrition class XII-UNIT 2 PPTKirtiSharma253
This document discusses sports nutrition and provides information about macro and micronutrients. It explains that a balanced diet contains adequate amounts of all necessary nutrients for growth and maintenance. Factors like age, gender, profession, body weight, and specific sports affect dietary needs. Macro nutrients like carbohydrates, fats, and proteins provide energy and support tissue repair, while micro nutrients like vitamins and minerals enable various metabolic processes and support bone and muscle function. Maintaining proper nutrition is important for athletes to support their training and performance.
This document provides information on sports nutrition and fitness for school-going children. It discusses the importance of a balanced diet, hydration and proper nutrition for athletic performance and recovery. Specific foods are recommended to support flexibility, coordination, strength, endurance and other components of fitness. Guidelines are provided for pre-competition, during competition and post-competition meals. Examples of training routines for various sports like kabaddi, hockey, wrestling and others are also listed.
A detailed PPT on Most important sports nutrition supplements like BCAAs (Branched chain amino acids), Proteins, Creatine, Omega 3, Glucosamine, Multivitamins, Green Tea, Caffeine, Glutamine, Nitric Oxide. You will learn information about them. A short PPT by www.sportsnu.in
Diet and sports nutrition - sports nutritionSprint College
Sports nutrition focuses on properly hydrating and fueling muscles before, during, and after exercise to optimize performance. The three key principles of sports nutrition are: 1) Staying hydrated to avoid dehydration which causes fatigue, 2) Providing sufficient carbohydrate fuel for muscles to delay fatigue, and 3) Promoting optimal recovery after exercise through rehydration and refueling of carbohydrate and protein stores. Following these principles can help athletes train harder and longer while also enhancing performance.
This document discusses sports nutrition and how to properly fuel the body for an active lifestyle. It covers the three macronutrients - carbohydrates, proteins, and fats - and their roles in fueling exercise. Carbohydrates are the primary fuel source and come in fast and slow-digesting forms. Proteins aid in recovery and muscle building. Fats provide energy and essential fatty acids. The document provides recommendations for pre, during, and post-workout meals and snacks with an emphasis on carbohydrates and protein to replenish glycogen stores and support muscle recovery.
This document discusses diet and nutrition for exercise and sports performance. It covers the components of a balanced diet including carbohydrates, fats, proteins, vitamins, minerals, fiber, and water. It explains how the body converts these nutrients into energy and the importance of balancing energy intake with needs. Key factors that influence individual energy needs such as age, sex, size, lifestyle, and activity level are also reviewed.
Nutritional requirements of exercise (Macronutrients)Ramya Aravind
This document discusses the nutritional requirements of macronutrients for exercise. It states that calorie intake should support energy expenditure and maintain health. Carbohydrate intake should be 50-70% of calories for moderate to high training, with protein at 10-15% and fat at 20-30%. Adequate carbohydrate is especially important before, during, and after exercise to replenish glycogen stores and support performance. Protein requirements are modestly increased for strength and recovery. Fat provides energy for light exercise but high fat diets limit carbohydrate use.
This document provides an overview of sports nutrition, including the basics of food groups, nutrients, guidelines for a balanced diet, and fine-tuning nutrition for different types of training and sports. It discusses the contribution of carbohydrates, fats, and proteins as fuels for exercise, as well as foods high and low in carbohydrates. Recommendations are provided for carbohydrate intake before, during, and after exercise based on sport and training intensity and duration.
sports & nutrition Unit 2 physical education class 12Somveer Singh
A balanced diet with a variety of nutrients is important for health and maintaining a healthy weight. Nutrition involves taking in foods and absorbing nutrients like carbohydrates, fats, proteins, vitamins, and minerals. Carbohydrates are the main energy source and come in simple and complex forms. Fats supply over twice as much energy as proteins or carbs and are divided into saturated and unsaturated types. Proteins are essential for growth and repair and contain amino acids. Vitamins and minerals are also needed in small amounts. Sports nutrition is based on balance, variety and moderation but athletes need more carbs (70%) and protein (10-15%) due to heavy training, with dehydration and depleted muscle stores
- Proteins are made up of amino acids which are the building blocks of protein. There are 20 amino acids that can be categorized as essential or nonessential.
- High quality proteins contain all essential amino acids and are found in animal sources, while low quality proteins lack one or more essential amino acids and come from plants.
- Combining plant proteins at the same meal can create a complementary protein that contains all the essential amino acids, similar to high quality animal proteins.
This document discusses the importance of nutrition for athletic performance and provides guidelines on macronutrient and food group recommendations for athletes. It emphasizes the need for carbohydrates and protein to fuel exercise, build muscle, and aid in recovery. Guidelines are given for carbohydrate and protein intake based on sport type and intensity. The document also provides examples of meal plans and guidelines for nutrition before, during, and after training and competition.
This document discusses the importance of nutrition for athletes and provides guidelines for fueling workouts and performance. It notes that food provides energy and nutrients like carbohydrates, protein, and fat to fuel the body. For athletes, carbohydrates should make up 60% of their diet to replenish glycogen stores after exercise. Protein is important for muscle growth but should only be 10-20% of an athlete's diet. The document recommends eating meals 3-4 hours before exercise and snacks 1 hour before and within 30 minutes after to properly fuel workouts.
Nutrition is essential for health and requires adequate intake of carbohydrates, proteins, fats, vitamins, minerals, and water. The document discusses the importance of these six major nutrients and provides examples of diseases related to deficiencies or imbalances. It also discusses other essential components like antioxidants, phytochemicals, and protein-energy malnutrition. Overall, the document emphasizes the importance of a balanced diet and sufficient nutrition intake to prevent disease and support overall health and wellbeing.
This document provides an overview of sports nutrition. It defines sports nutrition as applying nutrition practices for maximal sports performance. It outlines the key objectives, content and nutrients important for athletes. The main nutrients discussed are carbohydrates, proteins, fats, vitamins, minerals and water. For each nutrient, the document defines it, recommends daily intake amounts, identifies functions and provides food sources. It also discusses energy balance, general eating recommendations and common myths about sports nutrition.
The document discusses nutrition for athletes before, during, and after performance. It recommends eating complex carbohydrates 3-4 hours before an event for fuel. During long events, athletes should regularly drink fluids to stay hydrated and may supplement with carbohydrates. After exercising, athletes need to replace glycogen stores and fluids by consuming carbohydrate-rich foods like fruits, vegetables, and grains within 30 minutes to an hour after finishing.
Diet and sports nutrition - macro nutrientsSprint College
Macronutrients like carbohydrates, proteins and fats provide energy and support growth. Carbohydrates are sugars, starches and fiber, and are the body's primary energy source. Proteins contain amino acids for growth and repair. Fats supply energy and support vitamin absorption. Dietary guidelines recommend obtaining about 50-60% of calories from carbohydrates, 15-20% from proteins, and 25-35% from fats, focusing on unsaturated rather than saturated fats.
The document outlines the 7 essential components of a healthy diet: carbohydrates, fats, proteins, vitamins, minerals, water, and fiber. It describes the functions of each component and why they are important to a balanced diet. Maintaining proper nutrition is key for health, fitness, and athletic performance.
This document discusses macronutrients, carbohydrates, proteins, fats, minerals, and the benefits of proper nutrition for exercise and sports. It defines carbohydrates as the #1 fuel source during exercise and discusses slow and fast digesting carbohydrates. Protein is described as our body's building blocks, and essential for recovery. While fat was once seen as the enemy, the document explains its important functions including energy storage and transporting fat soluble vitamins. Minerals from foods and drinking water are also outlined. The benefits of nutrition include increased stamina, energy, recovery and reducing injury.
The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates include sugars and starches, and provide energy. Proteins are made of amino acids and are used to build and repair tissues. Fats provide long-term energy storage and insulation. Fiber is important for digestive health. A diet high in saturated fats can increase risks of obesity, high cholesterol, and heart disease. Maintaining a balanced diet and calorie intake through nutrition and exercise can influence overall health and weight.
Athletes nutrition and optimum performancec3162739
This document discusses nutrition strategies that athletes can use to optimize performance. It explains that athletes need additional energy from foods like carbohydrates to fuel activity as well as fluids to replace sweat loss. The appropriate nutrition plan depends on factors like the sport, training schedule, and gender. The document provides guidance on nutrition before, during, and after exercise including recommendations on food types, hydration, and timing of meals and snacks.
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
The document discusses the role of nutrition in enhancing sports performance. It defines sports nutrition and outlines the close relationship between nutrition and fitness. Proper nutrition is important for peak physical performance, recovery from exercise, and building and repairing muscles. The document also discusses specific macronutrients and micronutrients required for exercise, their functions, and food sources. Maintaining proper hydration is also important for dissipating heat and transporting nutrients during physical activity.
Diet and sports nutrition - micro nutrientsSprint College
This document discusses micro nutrients including vitamins and minerals. It explains that vitamins do not provide energy but help regulate chemical processes in the body. There are 13 essential vitamins that are either fat soluble and stored in the body or water soluble and excreted. Important vitamins and their food sources and functions are described such as vitamin A for vision and skin, vitamin D for calcium absorption, and vitamin C for immune function. Minerals are also needed for life processes and building the body, with calcium and iron highlighted for bone and blood health respectively. Sodium is discussed for fluid balance but too much can increase blood pressure risk.
This document provides an overview of diet therapy for various diseases and surgical conditions. It discusses indications, contraindications and clinical implications of different diet types (e.g. clear liquid, full liquid, pureed) for diseases like diarrhea, constipation, peptic ulcers, and conditions requiring surgery of the mouth, throat, esophagus or gastrointestinal tract. Specific postoperative diets are outlined for surgeries like gastrectomy, intestinal surgery and cholecystectomy.
This document discusses diet and nutrition for exercise and sports performance. It covers the components of a balanced diet including carbohydrates, fats, proteins, vitamins, minerals, fiber, and water. It explains how the body converts these nutrients into energy and the importance of balancing energy intake with needs. Key factors that influence individual energy needs such as age, sex, size, lifestyle, and activity level are also reviewed.
Nutritional requirements of exercise (Macronutrients)Ramya Aravind
This document discusses the nutritional requirements of macronutrients for exercise. It states that calorie intake should support energy expenditure and maintain health. Carbohydrate intake should be 50-70% of calories for moderate to high training, with protein at 10-15% and fat at 20-30%. Adequate carbohydrate is especially important before, during, and after exercise to replenish glycogen stores and support performance. Protein requirements are modestly increased for strength and recovery. Fat provides energy for light exercise but high fat diets limit carbohydrate use.
This document provides an overview of sports nutrition, including the basics of food groups, nutrients, guidelines for a balanced diet, and fine-tuning nutrition for different types of training and sports. It discusses the contribution of carbohydrates, fats, and proteins as fuels for exercise, as well as foods high and low in carbohydrates. Recommendations are provided for carbohydrate intake before, during, and after exercise based on sport and training intensity and duration.
sports & nutrition Unit 2 physical education class 12Somveer Singh
A balanced diet with a variety of nutrients is important for health and maintaining a healthy weight. Nutrition involves taking in foods and absorbing nutrients like carbohydrates, fats, proteins, vitamins, and minerals. Carbohydrates are the main energy source and come in simple and complex forms. Fats supply over twice as much energy as proteins or carbs and are divided into saturated and unsaturated types. Proteins are essential for growth and repair and contain amino acids. Vitamins and minerals are also needed in small amounts. Sports nutrition is based on balance, variety and moderation but athletes need more carbs (70%) and protein (10-15%) due to heavy training, with dehydration and depleted muscle stores
- Proteins are made up of amino acids which are the building blocks of protein. There are 20 amino acids that can be categorized as essential or nonessential.
- High quality proteins contain all essential amino acids and are found in animal sources, while low quality proteins lack one or more essential amino acids and come from plants.
- Combining plant proteins at the same meal can create a complementary protein that contains all the essential amino acids, similar to high quality animal proteins.
This document discusses the importance of nutrition for athletic performance and provides guidelines on macronutrient and food group recommendations for athletes. It emphasizes the need for carbohydrates and protein to fuel exercise, build muscle, and aid in recovery. Guidelines are given for carbohydrate and protein intake based on sport type and intensity. The document also provides examples of meal plans and guidelines for nutrition before, during, and after training and competition.
This document discusses the importance of nutrition for athletes and provides guidelines for fueling workouts and performance. It notes that food provides energy and nutrients like carbohydrates, protein, and fat to fuel the body. For athletes, carbohydrates should make up 60% of their diet to replenish glycogen stores after exercise. Protein is important for muscle growth but should only be 10-20% of an athlete's diet. The document recommends eating meals 3-4 hours before exercise and snacks 1 hour before and within 30 minutes after to properly fuel workouts.
Nutrition is essential for health and requires adequate intake of carbohydrates, proteins, fats, vitamins, minerals, and water. The document discusses the importance of these six major nutrients and provides examples of diseases related to deficiencies or imbalances. It also discusses other essential components like antioxidants, phytochemicals, and protein-energy malnutrition. Overall, the document emphasizes the importance of a balanced diet and sufficient nutrition intake to prevent disease and support overall health and wellbeing.
This document provides an overview of sports nutrition. It defines sports nutrition as applying nutrition practices for maximal sports performance. It outlines the key objectives, content and nutrients important for athletes. The main nutrients discussed are carbohydrates, proteins, fats, vitamins, minerals and water. For each nutrient, the document defines it, recommends daily intake amounts, identifies functions and provides food sources. It also discusses energy balance, general eating recommendations and common myths about sports nutrition.
The document discusses nutrition for athletes before, during, and after performance. It recommends eating complex carbohydrates 3-4 hours before an event for fuel. During long events, athletes should regularly drink fluids to stay hydrated and may supplement with carbohydrates. After exercising, athletes need to replace glycogen stores and fluids by consuming carbohydrate-rich foods like fruits, vegetables, and grains within 30 minutes to an hour after finishing.
Diet and sports nutrition - macro nutrientsSprint College
Macronutrients like carbohydrates, proteins and fats provide energy and support growth. Carbohydrates are sugars, starches and fiber, and are the body's primary energy source. Proteins contain amino acids for growth and repair. Fats supply energy and support vitamin absorption. Dietary guidelines recommend obtaining about 50-60% of calories from carbohydrates, 15-20% from proteins, and 25-35% from fats, focusing on unsaturated rather than saturated fats.
The document outlines the 7 essential components of a healthy diet: carbohydrates, fats, proteins, vitamins, minerals, water, and fiber. It describes the functions of each component and why they are important to a balanced diet. Maintaining proper nutrition is key for health, fitness, and athletic performance.
This document discusses macronutrients, carbohydrates, proteins, fats, minerals, and the benefits of proper nutrition for exercise and sports. It defines carbohydrates as the #1 fuel source during exercise and discusses slow and fast digesting carbohydrates. Protein is described as our body's building blocks, and essential for recovery. While fat was once seen as the enemy, the document explains its important functions including energy storage and transporting fat soluble vitamins. Minerals from foods and drinking water are also outlined. The benefits of nutrition include increased stamina, energy, recovery and reducing injury.
The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates include sugars and starches, and provide energy. Proteins are made of amino acids and are used to build and repair tissues. Fats provide long-term energy storage and insulation. Fiber is important for digestive health. A diet high in saturated fats can increase risks of obesity, high cholesterol, and heart disease. Maintaining a balanced diet and calorie intake through nutrition and exercise can influence overall health and weight.
Athletes nutrition and optimum performancec3162739
This document discusses nutrition strategies that athletes can use to optimize performance. It explains that athletes need additional energy from foods like carbohydrates to fuel activity as well as fluids to replace sweat loss. The appropriate nutrition plan depends on factors like the sport, training schedule, and gender. The document provides guidance on nutrition before, during, and after exercise including recommendations on food types, hydration, and timing of meals and snacks.
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
The document discusses the role of nutrition in enhancing sports performance. It defines sports nutrition and outlines the close relationship between nutrition and fitness. Proper nutrition is important for peak physical performance, recovery from exercise, and building and repairing muscles. The document also discusses specific macronutrients and micronutrients required for exercise, their functions, and food sources. Maintaining proper hydration is also important for dissipating heat and transporting nutrients during physical activity.
Diet and sports nutrition - micro nutrientsSprint College
This document discusses micro nutrients including vitamins and minerals. It explains that vitamins do not provide energy but help regulate chemical processes in the body. There are 13 essential vitamins that are either fat soluble and stored in the body or water soluble and excreted. Important vitamins and their food sources and functions are described such as vitamin A for vision and skin, vitamin D for calcium absorption, and vitamin C for immune function. Minerals are also needed for life processes and building the body, with calcium and iron highlighted for bone and blood health respectively. Sodium is discussed for fluid balance but too much can increase blood pressure risk.
This document provides an overview of diet therapy for various diseases and surgical conditions. It discusses indications, contraindications and clinical implications of different diet types (e.g. clear liquid, full liquid, pureed) for diseases like diarrhea, constipation, peptic ulcers, and conditions requiring surgery of the mouth, throat, esophagus or gastrointestinal tract. Specific postoperative diets are outlined for surgeries like gastrectomy, intestinal surgery and cholecystectomy.
Diet chart for kidney patients-kidney problems-Kidney Treatment in indiadrkarmaayurveda1
1. kidney treatment
2. Ayurvedic kidney treatment
3. kidney failure
4. kidney failure treatment
5. Kidney Treatment in india
6. kidney problems
7. chronic kidney failure
8. Kidney Disease Treatment
9. kidney treatment in ayurveda
10. ayurvedic treatment for kidney failure
11. ayurvedic treatment for kidney
12.ayurvedic treatment for choronic kidney disease
>>>karma ayurveda<<<
1. KIDNEY AND DIET KIDNEY ARE THE IMPORTANT ORGANS OF THE BODY. THESE HELP TO FLUSH OUT THE HARMFUL PRODUCTS FROM THE BODY. THESE MAKE A VERY IMPORTANT PART OF URINARY TRACT SYSTEM . karmaayurveda
2. It is advise that the patient suffering from kidney failure,must minimize the consumption of food items,which are rich in potassium, sodium and proteins. .
3. Instead,they must consume food products which are rich in anti- oxidants,vitamins,phytochemicals and flavanoids.
4. DIET IN KIDNEY FALIOUR The patients with kidney failure must pursue a strict diet regime to lead a healthy life and avoid further complications. Following is a diet chart, which the patients suffering from kidney failure must follow. .
5. FOOD PRODUCTS TO BE AVOID PULSES(rich in proteins and potassium content) ×soybeans × winged beans × black beans × white beans
6. FOOD PRODUCTS TO BE AVOID WWW.KARMAAYURVEDA.COM FRUITS BANANA ARTICHOKES KIWI POMEGRANATE ORANGE TOMATOES LEMON SQUASH ROSEMARY COCONUT RAISINS PRUNE DATES
7. FOOD PRODUCTS TO BE AVOID WWW.KARMAAYURVEDA.COM VEGETABLES SPINACH BEETROOT PATATO SWISS CHARD SWEET PATATO BRUSSELS SPROUTS MUSHROOM KALE CAULIFLOWER FRENCH BEANS BROCCOLI BEANS
8. FOOD PRODUCTS TO BE AVOID WWW.KARMAAYURVEDA.COM NON VEG MEAT FISH SALMON EGGS
9. FOOD PRODUCTS TO BE AVOID • Generally all the spices contain approximately more than 50 percent of potassium in them. • So , it is recommended to avoid much consumption of spices of any from. • Use salt in very less quality. • Don’t use tablets salts. WWW.KARMAAYURVEDA.COM SPICES
10. OTHER FOODS PRODUCTS CHEESE NAMKEEN CURD BROWN RICE PASTA GARBANZO BUTTER CHICKPEAS HONEY NON-FAT MILK POWDER NUTS AND DRY FRUITS LIKE ALMONDS CASHEW NUTS,BISCUITS OTHER FOOD PRODUCTS WWW.KARMAAYURVEDA.COM
11. FOOD PRODUCTS TO BE COMSUMED WWW.KARMAAYURVEDA.COM GREEN GRAM (MOONG DAL/DHULIMOONG) LENTIL DAL,PINK LENTIL MASOOR KI DAL NOTE-ALL IN LESS QUANTITY.
12. FOOD PRODUCTS TO BE COMSUMED FRUITS FOOD PRODUCTS TO BE COMSUMED APPLE PAPAYA GUAVA APRICOTS BLACK BERRIES IN LESS QUANTITY(WITHOUT SEEDS ) WWW.KARMAAYURVEDA.COM
13. VEGETABLES FOOD PRODUCTS TO BE CONSUMED WWW.KARMAAYURVEDA.COM RIDGEGUARD ONION PUMPKIN BOTTLE GROUD ROUND GOURD RADISH BELLPEPPER CARROT CAPSICUM TURNIP GARLIC PEAS (BOIL BEFORE USE ) GARLIC GINGER NOTE-SOAK ALL THE VEGETABLES OVERMIGHT IN WATER AND THROW THE SAME WATER ALSO BOIL IN WATER BEFORE COOKING AND THROUGH THAT WATER PREFER FILTERED WATER FOR WASHING AND COOKING VEGETABLES.
This document provides dietary guidelines for patients with kidney failure. It advises minimizing foods high in potassium, sodium, and proteins, such as many fruits, vegetables, pulses, meat, and spices. Instead, it recommends consuming foods rich in antioxidants, vitamins, phytochemicals and flavonoids, such as apples, papayas, onions, carrots, milk and wheat. A strict diet is important for kidney patients to avoid complications and maintain health. Following these guidelines can help manage kidney failure.
This document provides dietary guidelines and recommendations for hemodialysis patients. It discusses controlling intake of phosphorus, potassium, sodium, protein, and fluids. It lists foods to limit and include for each nutrient. It also provides grocery shopping lists, fast food nutrition facts, tips for dining out, and holiday food suggestions while on a renal diet. The goal is to help patients feel better and avoid complications by following a diet tailored to their renal needs and individual factors.
Chronic kidney disease is defined as kidney damage or reduced kidney function (glomerular filtration rate below 60 mL/min/1.73m2) lasting at least 3 months. It is a progressive condition that leads to complete kidney failure if left untreated. Common causes include diabetes, hypertension, and cardiovascular disease. Symptoms are often nonspecific until late stages and include fatigue, pruritis, and neurological problems. Treatment focuses on slowing progression through blood pressure control and managing complications like anemia, bone disease, and fluid and electrolyte imbalances. Dialysis or kidney transplantation are required once kidney function has declined sufficiently.
The document provides an overview of the four aspects of sports history that will be studied: popular recreation, 19th century public schools, rational recreation, and state elementary education. It lists key terms related to these aspects and five sports/activities that will be studied through time: football, cricket, tennis, rowing, and association football. The document also includes a timeline with important dates in the history of these sports.
This document contains summaries of 14 notable sports figures and sporting events:
1. The Ashes cricket series between England and Australia since 1882.
2. American swimmer Gertrude Ederle, the first woman to swim the English Channel in 1926.
3. American sprinter Jesse Owens' victories at the 1936 Berlin Olympics.
4. English cricketer W.G. Grace, considered one of the greatest players.
5. American swimmer Mark Spitz who won 7 gold medals at the 1972 Olympics.
6. English tennis player Fred Perry, the last British Wimbledon men's champion in 1936.
7. The 1968 Black Power salute by American athletes Tommie
The document provides an analysis of shot putt technique, asking whether the partner uses their fingertips on the shot, keeps the shot tucked into their chin, and points their elbow out. It then has the rater provide a rating from 1 to 5 on strength for each of the partner's throws.
Performance enhancing drugs like anabolic steroids, human growth hormone, erythropoietin, beta blockers, stimulants, and diuretics can provide advantages like increased muscle and strength, faster recovery, steady hands, and endurance, but often have serious health risks. Side effects range from acne and baldness to heart problems, stroke, seizures, and even death in rare cases. While some seek to gain a competitive edge, these substances are banned and dangerous.
The document discusses various types of deviance in sport including relative deviance, positive deviance, and negative deviance. It also examines causes of deviance such as lack of training and crowd mentality. The concept of a "contract to compete" is introduced which refers to an agreement by performers to play fairly and allow opportunities for others to demonstrate their skills. Forms of violence and hooliganism in sport are then analyzed as well as efforts to combat hooliganism. The use and implications of performance enhancing drugs is covered along with methods for fighting drug use in sport. Finally, the relationship between sport, performers, officials, and the law is briefly outlined.
1. There are four main energy systems that produce ATP in the body: ATP-PC system, lactic acid system, aerobic system, and high-intensity system.
2. The ATP-PC system produces ATP quickly through phosphocreatine breakdown and is used for intense bursts under 10 seconds.
3. The lactic acid system produces ATP through anaerobic glycolysis but also produces lactic acid, limiting its duration to 1-2 minutes.
4. The aerobic system produces the most ATP over long durations through aerobic breakdown of carbohydrates and fats in the mitochondria.
The document discusses the relationship between sport, media, and sponsorship, noting how they rely on each other through television rights, advertising, and promotion. It examines the reasons for and benefits of sponsorship for various groups, as well as some disadvantages, and how technology, commercialization, and the media have changed and impacted sports over time.
This document describes 5 different performance curves: linear, positive acceleration, negative acceleration, S-shaped, and plateau. Each curve represents how athletic performance in a sport can improve with increased trials or training over time. For example, a sprinter may see positive acceleration curve gains, while a weightlifter's progress could plateau.
This document provides a table for classifying various skills along continua from gross motor skills to fine motor skills. It asks the reader to place 10 different skills - such as a basketball lay-up shot, throwing a dart, a spin bowler's wrist action in cricket, and a gymnast's beam routine - into one of the continua columns and provide a justification for each decision. The goal is to determine whether each example involves larger or smaller muscle movements and place them on the appropriate point of the motor skills spectrum.
Muscles contract in different ways to move and stabilize the body. Prime movers or agonists are muscles that cause joints to bend or flex, while antagonists cause joints to straighten or extend and hold positions. Fixators work with agonists to maintain body position for movement, and synergists shorten to aid joint motion along with agonists. Isometric contractions occur when muscle length stays the same against resistance. During concentric contractions muscles shorten to move joints, like in bicep curls, while eccentric contractions lengthen under load, such as when lowering a weight.
We provide feedback to help improve performance, give guidance on how to do better next time, and recognize achievements. The appropriate type of feedback depends on the situation, with beginners benefitting most from continuous, intrinsic feedback while competitors may need terminal, extrinsic feedback or positive reinforcement of success. Feedback after a loss should be negative but aim to boost motivation rather than criticize ability.
This document discusses role models in sports. It defines a role model as someone others look up to and aspire to emulate. Good role models compete fairly, inspire others, perform well, set trends, shape attitudes, and are accessible representatives. However, role models also face pressure from media scrutiny, targeting, commercial interests, and expectations to promote their sport. Bad role models demonstrate drug abuse, aggression, cheating, misplaced loyalties, and misconduct outside of sports like drugs, adultery, and avoiding accountability. Specific poor examples mentioned include the Twickenham blood gate scandal, John Terry's racism, the Pakistani cricket team controversies, and Paul Gascoigne's addictions. Role models can positively influence both athletic performance and
Procedures promote health and safety in sports environments by establishing guidelines for staff training, risk assessment, emergency response, and facility maintenance. Examples of important procedures include staff training programs, risk assessments, emergency operation protocols for injuries or hazards, and regular safety inspections of facilities. Maintaining up-to-date procedures, providing staff training, and conducting risk assessments helps ensure the safety of participants and employees.
This document provides a checklist for editing and checking work. It outlines 7 criteria for evaluating procedures, including defining procedures, including 3 procedures, describing and explaining the procedures with details, and including examples. It also lists 6 criteria for evaluating the layout, such as using simple slides with plain backgrounds, the same font and boxes, putting information in the notes section rather than on slides, and checking spelling and grammar.
The document outlines the key responsibilities of employers and employees under the UK's Health and Safety at Work Act from 1974. It describes how the main aims of the act are to protect the health, safety and welfare of workers. Employers are responsible for providing a safe work environment and equipment, training, and managing health and safety. Employees must take reasonable care of their own and others' health and safety, cooperate with employers, and not misuse equipment. Inspectors can enforce the law by issuing notices or prosecuting those not complying with regulations.
This document outlines a risk assessment template for activities. It includes columns to list the activity, date, location and staff involved. It also includes columns to identify hazards, associated risks, control measures to mitigate risks, and a severity and likelihood rating of any risks. The template is used to plan for safety and identify risks for activities.
2. Aims and Objectives
• Be aware of what constitutes a balanced diet and
food types in terms of the nutrients required.
• Be aware of the proportions of food that should
be consumed to ensure a balanced diet.
• Consider some of the problems that can occur
through an incorrect diet.
• Consider how diet is linked to levels of activity
and the correct time to eat food in relation to
performing
• Be aware of special diets that particular
performers might consider using
4. Function: Most readily form of energy for everyday
living.
Examples: bread, pasta, rice, potatoes, cakes, beer,
sweets, fruit.
For the athlete: Source of energy when muscles
require it. Athletes training hard use carbohydrates
quickly, so diet should be high in carbohydrates.
Extras: Stored in the liver and muscles as glycogen.
Excess carbohydrates are converted to fat.
Carbohydrates
(Sugars and Starch)
Carbohydrates
(Sugars and Starch)
Carbohydrates
(Sugars and Starch)
5. Proteins
Function: Builds body muscle, repairs tissue, enzymes
and hormones.
Examples: Red meat, fish, nuts, eggs, poultry (birds)
For the athlete: Essential after injury to help repair
and build muscle and other body tissue. Sports that
require strength and muscle bulk need to eat extra
protein.
Extras: Broken down in the body into amino acids.
Excess protein is converted to fat.
6. Fats
Function: Provides energy to the body
Examples: Milk, cheese, butter, oils, chocolate, fatty
meats, soya beans.
For the athlete: Increases size and weight of the body.
Important for athletes who benefit from extra bulk such
as shot putters. Unnecessary weight can hinder
performance.
Are released for energy when there is a lack of
carbohydrate stores.
Extras: should make up 1/3 or less of our daily intake.
Made up of saturated, polyunsaturated and
monounsaturated fatty acids. High levels of fat intake
can lead to high cholesterol levels.
7. Vitamins
Function: general health of vision, skin condition, forming
of red blood cells and blood clotting, good condition of
bones and teeth.
Fat soluble
A, D, K, E
Water soluble
B, C
For the athlete: General health is important to be able to
perform well. Vitamin B is used more when training hard
so need to be replenished.
Extras: Deficiencies include Night blindness (A), Rickets
– softening of bones (D), scurvy – bleeding gums (C).
9. Minerals
Calcium: helps with the growth of bones. e.g. milk, cheese
and cereals.
Iron: formation of red blood cells, carrying oxygen around
the body. e.g. red meat, liver and green veg.
Iodine: formation of hormones. e.g. milk and saltwater
fish.
Sodium: regulates bodily fluids. e.g. fast foods, crisps.
For the athlete: increase efficiency of carrying oxygen
to the muscles – prevents fatigue, blood clotting, bone and
muscle strengthening – aiding recovery after injury.
Extras: excessive sodium leads to high blood pressure
10. Fibre
Function: helps to keep the digestive system
functioning properly – prevents constipation, helps to
reduce cholesterol – keeping the heart healthy.
Examples: Leaves, seed cases, cereals and whole
grains.
For the athlete: Less cholesterol makes the heart
more efficient. Body retains less waste.
11. Water
Function: chemical reactions in the body, prevents
overheating
Examples: Fluids and food
For the athlete: allows the blood to flow more easily
around the body therefore will increase oxygen
reaching the working muscles when exercising. This
will also increase nutrient transport, heat control,
and waste removal.
Extras: we need to replenish water that is lost
through urine, sweat and condensation as we breathe.
12. 4.1 – Food Diary
• Keep a food diary over a 7 day period between
now and next lesson, to check how balanced
your diet actually is.
• RESEARCH TASK:
– Find out about diseases that can be caused by
incorrect diet.
– Malnutrition
– Obesity
– Anorexia
14. Dietary Imbalances
• Malnutrition – This is a physical weakness resulting
from insufficient food or an unbalanced diet.
• Obesity – This is a condition of being extremely fat or
overweight, which frequently results in health
problems
• Anorexia – This is an eating disorder primarily
occurring in girls and women, related to the fear of
gaining weight, self starvation and a distorted body
image.
15. Key Terms
Nutrients – The substances that make up food
Dehydration – The rapid loss of water from
the body
Body Image – A Personal concept of your own
physical appearance.
16. 4.2 – Specific Diets
• The main purpose of any diet is that it must be
balanced.
• A Balanced Diet
• An athlete on occasions may need to adjust
their diet depending on their sporting activity.
17. Levels of Participation
• Eating food is necessary to provide the body
with energy.
• Eating the correct food will ensure that you
are also able to maintain the correct body
weight for your particular needs.
• Energy is still needed even at rest.
BASAL METABOLIC RATE
• The number of CALORIES you take in need to
balance.
18. Key Terms
• BMR – The minimum rate of energy required
to keep all of the life processes of the body
maintained when it is at rest.
• Calorie – A unit that measures heat or energy
production in the body.
• Glycogen – The form of carbohydrate, which is
converted into glucose as needed by the body
to satisfy its energy needs
19. When to Eat?
Before an activity – do not eat too close to
performing. Try to wait about two hours after
eating.
During an activity – Generally you should not
eat during an activity but something light and
in small quantity, such as a banana would be
fine.
After activity – You should try to leave the
same two hour gap.
20. Liquids
• Liquids may need to be taken before, during
and after the activity to avoid dehydration,
but do not take in too much liquid
immediately after finishing as this can result in
discomfort.
21. Carbohydrate Loading
• Endurance athletes will benefit from this,
mainly marathon runners.
• Need to eat plenty of starch rich foods such as
rice and pasta in the week leading up to the
activity.
• The starch increases the amount of glycogen
in the muscles which can delay tiredness as it
is a slow release form of energy.
22. High Protein Diets
• Often used by body builders as a means of
building muscle and losing fat.
• Extra protein alone does not build muscle
alone and it can be very difficult to digest.
24. Questions
1. Which of the following food groups is not
essential for a healthy diet?
A. Fruit and Veg
B. Food and drinks high in fat and/or sugar
C. Bread, rice, potatoes, pasta and other starchy foods
D. Meat, fish, eggs, beans and other non dairy sources of
protein
2. What are nutients?
25. 3. Name the two types of carbohydrate and give an
example of each one.
4. What are the main benefits of fat as a food
source?
5. What are proteins also commonly known as?
6. What is the main source of essential vitamins?
7. In which types of food are the minerals mainly
found?
8. Why is it essential to maintain levels of
fluids/water?
9. What is obesity and how is it caused?
10.What is meant by basal metabolic rate?
26. 11.What is a calorie?
12.What is the time period during which you
should not eat both before and after
exercise?
13.What is meant by carbohydrate loading and
which types of performer would be likely to
make use of it?
14.Who might decide to use a high profile
protein diet? What possible problems could
be caused by following this?