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Nutrition and Sports Performance KHE 208 (2C) By Prof. I. O. Oladipo Department of Human Kinetics, Faculty of Education, University of Ibadan, Ibadan Nigeria Edited By Prof. Grace Otinwa Department of Human Kinetics and Health Education, University of Lagos, Lagos Nigeria Nutrition and sports performance involves a study of nutrients and food needs of people especially as it applies to athletic performance. Basic food groups, importance of adequate diet in health disease and sports. Planning the athletics‘ diet, content and meals, nutritional demands during exercise and training; factors affect food selection and supplementation would be analysed and discussed. COURSE CONTENT MODULE One: Explanation Of Concepts In Nutrition And Sports Performance Unit 1. Nutrition . Nutrients . Healthy Diet . Sports Nutrition Unit 2. Food Needs of People Especially as it Applies to Athletic Performance MODULE Two: Basic food groups Unit 1. Carbohydrates Unit 2. Proteins Unit 3. Lipids (fats) Unit 4. Vitamins Unit 5. Minerals and Water MODULE Three: Importance Of Adequate Diet In Health, Disease Prevention And Sports Unit 1. Adequate Diet and Health of an Individual Unit 2. Health Problems That Can Result From Excesses Of Different Nutrients Unit 3. Health Problems That Can Result From Deficiencies Of Different Nutrients Unit 4. Adequate diet and disease prevention Unit 5.Adequate Diet for sports performance MODULE Four: Planning The Athletics‘ Diet, Content And Meals, Nutritional Demands During Exercise And Training Unit 1. Planning the Athlete‘s Diet Unit 2. Content of Diets and Meals of Athletes Unit 3. Nutritional Demands of Athletes before Competition Unit 4. Nutritional Demands of Athletes during Competition Unit 5. Nutritional Demands of Athletes after Competition MODULE Five Unit 1. Concept of Food Unit 2 Importance of Food. Unit 3. Food Selection And Factors Affecting Food Selection Unit 4. Food Supplementation Unit 5. Factors Affecting Food Supplementation MODULE 1 EXPLANATION OF CONCEPTS IN NUTRITION AND SPORTS PERFORMANCE Introduction: Good understanding of nutrition education is necessary to effectively train athlete for good performance and good health. Understanding how energy is produced and how the demand for energy during exercise drives energy utilization is critical to recommending appropriate dietary choices to replace that energy and refuel for the next exercise bout. However, for all individuals, whether physically active or inactive, a ―prudent diet‖ is recommended for general health and prevention of diseases. In this module therefore, you will study the meaning of common terms that will help to understand the concepts of this course. UNIT 1: Concept of Nutrition Introduction: This unit explains the basic concepts in Nutrition. It defines the meaning and components of nutrition, and, the various nutrients in food. Intended Learning Outcome After studying this unit, you should be able to: 1. Define nutrition in your own words 2. Explain adequate / optimum diet 3. State food nutrients 4. List three sources of food nutrient Nutrition This is the science of food values. It is relatively a new science, which evolved from chemistry and physiology. The effect of food in our body is explained in nutrition. In other words, nutrition is defined as food at work in the body. In a broader sense nutrition is defined as ―the science of food, the nutrients and other substances; their action, interaction, and balance in relationship to health and diseases, the process by which the organism ingests, digests, absorbs, transport and utilizes nutrients and dispose off their end products. In addition nutrition must be concerned with the social, economic, cultural and psychological implication of food and eating.‖ Therefore, nutrition is the sum total of the processes involved when you take in food, the way you utilized the food substances, which include ingestion, digestion, absorption, transport and utilization of nutrients found in food. You will observe that the above definition stresses the biochemical or physiological functions of the food we eat. However, it can still be interpreted in a broader sense to include a variety of psychological, sociological and economic factors influencing nutrition.
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