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Ch 1 Nutrition and exercise.

Terms in this set (27)

Nutrition
the study of how food and its components affect growth and development, metabolism, health, and disease as well as mental and physical performance.
Nutrients
substances that elicit a biochemical or physiological function in the body.
Sports Nutrition
A specialty discipline that merges nutrition and sports science research, resulting in nutrition guidelines for optimal training, performance, and recovery from exercise.
six groups of nutrients
carbohydrates, fats, proteins, vitamins, minerals, water
Macronutrients
required in large amounts in the diet. Carbohydrates, fats, and proteins
energy yielding nutrients
carbs, fats, proteins because they supply the body with energy.
Micronutrients
vitamins and minerals that are essential to the body in small amounts
AMDR
Acceptable Macronutrient Distribution Range:
a range given as a percentage of total caloric intake
AMDR for carbohydrates
45-65% of total calories
AMDR fat
20-35% of total calories
AMDR for protein
10-35% of total calories, Proteins primary function is to support cell and tissue growth maintenance and repair.
water soluble vitamins
some B vitamins and vitamin C are not stored in the body, and any excess is excreted in urine.
Fat soluble vitamins
A, D, E, K these are stored in adipose tissue
Minerals
Structural components of many body tissue, including bones, nails, and teeth.
Food label
Required by the united states food and drug administration for most food except coffee, most spices, and fresh produce.
it requires
1. The name of the product
2. The net weigh, volume, or numerical count of the package contents .
3. Ingredients by common name and in descending order by weight.
4. the name and address of the manufacturer, packer, or distributor.
5. The nutrition Facts Panel.
Daily Value (DV)
an indicator of how much of one serving of a food item contributes to a persons nutrition needs based on a 2000- calorie diet.
My plate
used for portion control for both athletes and the general population with an emphasis on variety and a colorful plate.
Exercise
purposeful physical activity that is planned, structured, and repetitive, and that improves or maintains physical fitness
Th physical activity guidelines
recommend a minimum of 150 minutes a week of moderate intensity aerobic activity or 75 minutes of vigorous-intensity aerobic physical activity.
and resistance training should be moderate of high intensity and involve all major muscle groups 2 or more days per week.
components of fitness
cardio respiratory endurance
muscular strength- the maximal force that a skeletal muscle or group of muscles can produce.
muscular endurance-the ability to preform repeated skeleton muscular contractions
flexibility- the ability to move through a joints range of motion
body composition-the makeup of tissues in the body
Principle of Specificity
training adaptations and performance improvements are specific to the type, intensity and duration of training
overload principle
the system being trained with a greater load than normal.
principle of Peridization
schedules training for a particular sport or event into smaller blocks of time
macrocycles- months
mesocycles- weeks
microcycles-days
Detraining
The loss of functional fitness that occurs when one stops fitness conditioning. first thing lost is cardiorespriatory endurance
Overreaching
decrease excessive exercise volume that results in short term performance decrements and usually occurs during periods of competition
Overtraining
Excessive frequency, volume, or intensity of training, resulting in fatigue (which is also caused by a lack of proper rest and recovery). causes long-term performance impairment that can take several weeks of months to recover from.
Scientific Method
Ask a Question
Do Background Research
Construct a Hypothesis
Test Your Hypothesis by Doing an Experiment
Analyze Your Data and Draw a Conclusion
report results
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