Unit 12: Sports Nutrition Unit code: H/502/5640 QCF Level 3: BTEC National Credit value: 10 Guided learning hours: 60 Aim and purpose The aim of this unit is to provide a broad understanding of the importance of nutrition and hydration to a variety of sports participants. Unit introduction The importance of good nutrition and hydration in sports has grown in popularity in recent years. The significance of a healthy balanced diet and its links to good health and improved
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developing countries (FAO‚ 2008). In Sub-Saharan Africa alone‚ 41% of under-five children are malnourished and deaths from malnutrition are increasing on daily basis in the region (FAO‚ 2008). Nutrition is the sum total of the processes involved in the intake and utilization of food substances by living organisms‚ including ingestion‚ digestion‚ absorption‚ transport and metabolism of nutrients found in food (Melvin‚ 2005). Adequate nutrition during early childhood is fundamental to the development of
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between carbohydrates and lipids‚ four grams of the first for one gram of the second. Avoidance of saturated fat. Avoidance of Trans fat. Sufficient essential amino acids to provide cellular replenishment and transport proteins; essential micronutrients such as vitamins and certain minerals. Avoiding directly poisonous and carcinogenic substances; avoiding foods contaminated by human pathogens; Avoiding chronic high doses of certain foods that are benign or beneficial in small or occasional doses
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2.8 Mental Development and Improvement in Academic Work On the topic of mental development and academic improvement‚ mention can be made of the study conducted by Simeon and Grantham-McGregor (1989) which focused on unearthing the effects the intake of breakfast produces on mental development and functioning among 90 pupils between the ages of 9 and 10 who placed on different nutritional levels. The focus of the study was to really examine the impact of the omission of breakfast on the mental development
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individually perform‚ and audio-record‚ a diet history using appropriate tools and methods. Students will then analyse the diet using Foodworks® and the Australian Guide to Healthy Eating for energy‚ fat‚ protein‚ carbohydrate‚ alcohol‚ and major micronutrients. Students will interpret the nutritional adequacy of the
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material for body tissues 3. Regulating body processes Essential Nutrients Water Macronutrients Carbohydrates Protein Fats Micronutrients Vitamins Minerals Carbohydrates Composed carbon (C)‚ hydrogen (H) & oxygen (O) - simple sugars‚ starches fibre Essential for provision of energy to cells Make up approximately 45−65% of total energy intake. Types of Carbohydrates Sugars Monosaccharides Disaccharides Dietary fibre Glycaemic Index (GI) Physiological classification
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Starvation is the most dangerous form of malnutrition. Starvation is caused in many ways. For example‚ it can be caused by fasting‚ famine‚ anorexia nervosa‚ catastrophic disease of the GI Tract. The GI tract is known to be the tubular passage of the mucus membrane and muscle extended about 8 meters from the mouth to the anus. Also‚ starvation can be caused by having a stroke or being put into a coma. Starvation and malnutrition are a death sentence. When someone is anorexic or starving‚ their body
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This program will touch on the history of swimming and a training schedule that will aid in helping swimmers reach their peak performance and avoid injury. Also outlined with be dietary factors and benefits of calcium intake. Between a training schedule and proper dietary intake students should be successful in reaching their top performance. Sports Training and Nutrition History and Program of Swimming Swimming can be enjoyed by everyone and is considered the second most popular exercise
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which have a longer shelf life. Some of the artificial ingredients used include monosodium glutamate (MSG)‚ flavors‚ preservatives‚ hydrogenated oil‚ fillers‚ and artificial sweeteners. Usually‚ consumers can prepare them quickly allowing immediate intake. Disappointingly‚ they don’t offer much in nutritional value. Most likely‚ it’s processed food if it’s wrapped in several layers of plastic‚ cardboard‚ and/or foil‚ and it didn’t exist until after 1903 when the hydrogenation process was invented.
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sugar intake. Generally‚ unhealthy eating habits can lower the nutrient concentration in the body that may affect how the brain functions. According to Griffin‚ Neblett‚ & Kissinger (n.d)‚ niacin‚ thiamin‚ cobalamin‚ magnesium‚ and calcium absorption are reduced due to overconsumption of fats and sugars. But eating healthier foods such as fruits‚ vegetables‚ and grains in replacement of unhealthy snacks can provide the body with vitamins A‚ B1‚ B2‚ B3‚ B6‚ and folate and with micronutrients such
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