Ns425 unit 1 summary

360 views

Published on

Published in: Health & Medicine, Business
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
360
On SlideShare
0
From Embeds
0
Number of Embeds
4
Actions
Shares
0
Downloads
3
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide
  • You should know the difference between these two.
  • Ns425 unit 1 summary

    1. 1. Unit 1 Summary<br />Seminars, Thursdays at 8 pm, EST<br />sday2@kaplan.edu<br />AIM: staceydayRD<br />
    2. 2. Define Sports Nutrition<br />A specialization within the nutrition field<br />Requires knowledge of both nutrition and exercise science<br />Goes beyond general health and wellness<br />Sports nutrition involves:<br />Providing energy for physical activity and/or competition<br />Providing nutrients for repair, recovery, and adaptation to physical training<br />Designing practical dietary strategies to achieve above goals<br />
    3. 3. What are the basic nutrients?<br />Macronutrients<br />Carbohydrates<br />Proteins<br />Fats<br />Micronutrients<br />Vitamins<br />Minerals<br />Water<br />Photo © Photos.com<br />
    4. 4. How does the body produce energy?<br />Carbohydrates, fats, and proteins are metabolized.<br />Energy is released.<br />Adenosine triphosphate (ATP) is formed.<br />ATP is the “direct” source of energy for muscle activity.<br />
    5. 5. Define Basic Nutrition Terms<br />Dietary Reference Intake (DRIs)<br />RDA (Reference Dietary Intake<br />EAR (Estimated Average Intake Requirement)<br />UL (Tolerable Upper Limit)<br />
    6. 6. Enrichment and Fortification<br />Enrichment<br />Fortification<br />Added vitamins and minerals to refined products<br />Enriched flour<br />Enriched cereals<br />Addition of a vitamin or mineral to a product in which it was not originally present<br />Vitamin D in milk<br />Iodine in salt<br />
    7. 7. Identify the basic Nutrition Guidelines<br />Food Guide Pyramid<br />Dietary Guidelines <br />for Americans<br />
    8. 8. Explain how athletes can interpret information on the food label<br />

    ×