The amount, composition, and timing of food intake can profoundly affect sports performance. Good nutritional practice will help athletes train hard, recover quickly, and adapt more effectively with less risk of illness and injury. Food can contribute not only to the enjoyment of life, but also to success in sport.
In June 2003, 30 of the world's leading researchers in nutrition met at the IOC headquarters in Lausanne, Switzerland, to discuss nutrition in sports. The aim of the conference was to review the latest developments in the world of sports nutrition, to follow-up on developments since the previous conference in 1991, and to draw guidelines to help athletes and coaches to optimize their performance by using nutrition to support training.
The subjects discussed include: energy balance and body composition; the role of carbohydrates; the role of proteins and amino acids; athlete fluid and electrolyte requirements; the use of dietary supplements; and nutrition and immune function.
|Energy balance and body composition in sports and exercise||p. 1|
|Carbohydrates and fat for training and recovery||p. 24|
|Pre-exercise carbohydrate and fat ingestion : effects on metabolism and performance||p. 50|
|Fluid and fuel intake during exercise||p. 63|
|Fluid and electrolyte needs for preparation and recovery from training and competition||p. 92|
|Protein and amino acids for athletes||p. 104|
|Dietary antioxidants and exercise||p. 130|
|Dietary supplements||p. 153|
|Exercise, nutrition and immune function||p. 186|
|Nutritional strategies to influence adaptations to training||p. 204|
|Protein and amino acid requirements of athletes||p. 229|
|Exertional hyponatraemia||p. 231|
|Table of Contents provided by Blackwell. All Rights Reserved.|
Number Of Pages: 256
Published: 22nd April 2004
Publisher: Taylor & Francis Ltd
Country of Publication: GB
Dimensions (cm): 23.5 x 15.9 x 1.45
Weight (kg): 0.39
Edition Number: 1