When you have completed this unit, you should be able
Outline the conditions associated with use of different
substrates in ATP resynthesis (1.3).
The energy used to move skeletal muscles comes from the
breakdown (the text uses the more specific
1. Identify the potential origins of fat and carbohydrate, then compare
fat and carbohydrate metabolism in terms of their advantages and
disadvantages in high performance (15.2 and F15.1).
a. Triglycerides can be found within skeletal muscle, mostly
1. Identify the goals of competition eating (12.1).
a. Nutrition strategies to reduce or delay factors that cause
fatigue or performance impairment
2. Identify the issues influencing the likelihood of fatigue during
performance resulting from nutritional
- List the goals of nutritional assessment of athletes (2.1).
an indicator of health and a way to monitor athletes
responses to training via diet
goals of nutrition assessment are to:
o identify athletes who require nutritional support to
restore or mai
1. Outline the overall goal of food and fluid consumption during
training or competition (13.1).
a. Ingestion of CHO during exercise can improve performance
b. Performance increase for drinking fluids in exercise lasting
more than 40 60 minutes
c. Part of
1. Discuss the importance of planning post-exercise food and fluid
consumption, including those factors that can interfere with optimal
recovery (14.1 and T14.1).
a. Restoration of muscle and liver glycogen stores
b. Replacement of fluid and electrolytes
1. Discuss the overall and timing-specific dietary recommendations for
athletes desiring to gain muscle mass (bulking-up) to improve sport
performance (Chapter 4 Practice Tips).
a. Spreading out protein to prevent oxidation
b. Also consuming protein and C
1. List the six categories of body functions related to athletic training
and performance, identifying the major vitamins and minerals that
contribute to each (T11.1 and T11.2).
a. Cofactors and activators for metabolism
i. Most water soluble vitamins
1. Making weightChapter 7
2. Identify the sports in which making weight is a standard practice
c. Lightweight football
d. Horse racing
3. Describe the methods commonly used to make weight (7.4 to 7.6).
a. Food restriction
1. List and give examples of the three broad functional categories of
sports foods and supplements (16.2).
a. Provide convenient and practical means of meeting nutrient
b. Contain nutrient in large quantities to treat deficiency
c. Enhance spo
1. Outline the broad training goals of athletes at the two ends of the
metabolic-demand spectrum (endurance and resistance), identifying
the desired proteins to be synthesized (4.1 and 4.3).
a. Resistance type power
i. Increase in contractile proteins