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sport nutrition 1
| Term | Definition |
|---|---|
| physical activity | Bodily movement resulting in an increase in energy expenditure above resting levels |
| exercise | Physical activity that is planned, structured, repetitive, and purposive |
| sport | competitive physical activity |
| specificity | Stresses muscle in a manner similar to the sport |
| overload | Stimulus that is of sufficient magnitude to change the body |
| macrocycle | Overall block of time that includes entire amount of training |
| mesocycle | Smaller amount –usually weeks or months |
| plyometric | Powerful explosive movements |
| RDA | recommended dietary allowance, best # we have, heavily studied, works for 97-98% of the population |
| AI | adequate intake, recommended intake based on a group of healthy people, weaker of the two |
| EAR | estimated average requirement, the average, works for 50% of people in groups |
| UL | tolerable upper intake level, the amount you can take without any adverse effects |
| carbs | 3-10 g/kg BW , 4 kcals |
| proteins | 1.2-2.0 g/kg BW , 4 kcals |
| fats | 20-35% , 9 kcals |
| alcohol | 7 kcals |
| Dietary Supplement Health and Education Act | DSHEA provides labeling guidelines, but it does not ensure safety or effectiveness. |
| subcategories of supplements | vitamins, minerals, AA botanicals herbals |
| certifications from dietary supplements | NSF, informed choice, USP |
| Case studies | |
| Epidemiological | |
| Experimental | |
| types of research studies | case studies, Epidemiological, Experimental |
| research design and methods | Control/experimental groups Randomization Placebo Double-blind Crossover design |
| causation | |
| correlation | |
| extrapolation of results | |
| aerobic | with air |
| intensity | absolute or relative difficulty of physical activity or exercise. |
| aerobic | with air |
| intensity | absolute or relative difficulty of physical activity or exercise. |
| fatigue | Decreased capacity to do mental or physical work. |
| glycogen | Storage form of glucose in the liver and muscle. |
| hypohydration | below the normal state of hydration |
| ATP | The energy source used by all cells in the body is |
| basal metabolic rate | BMR, largest amount of energy expended during the day for the average adult |
| daily value | DV, nutrition facts label uses this abbreviation |
| dietary reference intake | DRI, Standard for essential nutrients and other components of food needed by a healthy individual |
| upper limit | UL, the highest daily nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population |
| MET | Level of energy expenditure equal to that measured at rest. |
| total energy expenditure | TEE, The amount of energy that is required by the body, typically determined over the course of a 24-hour day. |
| BMR | A measure of the amount of energy per unit of time necessary to keep the body alive at complete rest. |
| Thermic effect of food | TEF, The amount of energy required by the body to digest and absorb food. |
| ergogenic | things that improve athletic performance |
| macrocycle | begins at the onset of training and includes the time leading up to a specific athletic goal |
| atrophy | A wasting or decrease in organ or tissue size |
| periodization | creation of time periods with distinct training |
| overload | An exercise stimulus that is of sufficient magnitude to cause enough stress to warrant long-term changes by the body. |
| specificity | A training principle that stresses muscles in a manner similar to which they are to perform. |
| bioenergetics | The process of converting food into biologically useful forms of energy. |
| rephosphorylation | ADP-->ATP |
| 4.184 kJ | 1 calorie |
| 4,4,9,7 | Calories per gram for carbs, protein, fats and alcohol |
| sport nutrition | The application of nutrition and exercise physiology principles to support and enhance training. |
| chemical work | ex: storage of carbohydrates by forming glycogen for later use |
| electrical work | ex: maintenance of the distribution of ions across cell membranes |
| mechanical work | force production by skeletal muscle |
| transportation work | circulation of blood throughout the body to deliver oxygen, nutrients, and other compounds to tissues |
| first law of thermodynamics | within a closed system, energy cannot be created or destroyed |
| bioenergetics | The process of converting food into biologically useful forms of energy |
| potential energy | An example is water in a reservoir behind a dam. |
| kinetic energy | An example of this is water flowing through pipelines to move turbine blades. |
| endergonic energy | An example is setting up a mousetrap. |
| exergonic energy | An example is a mousetrap is triggered and the spring snaps. |
| static | not moving |
| rate | speed |
| myosin | thick contractile protein |
| actin | thin contractile protein |
| kinetic energy | energy of motion |
| endergonic | release energy |
| exergonic | store energy |
| bioenergetics | Converting food into energy |
| the creation of ATP is an example of what type of reaction (rephosphorylation) | endergonic, absorbing energy |
| enzymes | catalyze reactions, proteins to lower the energy required for the reaction to occur, work at warmer temps |
| factors that influence enzymatic activity | temp, pH |
| energy systems | creatine phosphate, anaerobic glycolysis, oxidative phosphorylation |
| joule | scientific unit of measure of energy |
| direct calorimetry | research change in heat in energy expenditure |
| indirect calorimetry | Measures changes in oxygen consumption and/or carbon dioxide production 1 liter of oxygen = 5 kcals |
| doubly labeled water (DLW) | measurement of energy expenditure over a longer period of time using radioactive labeled hydrogen and oxygen. |
| whole room calorimeter | direct calorimetry, measured temperature change in the room, used for research |
| indirect calorimetry | Measures relationship between oxygen consumption, carbon dioxide production, and energy expenditure |
| components of total energy expenditure | physical activity, thermic effect of food, resting metabolism |
| RMR estimates | BMR |
| influences on resting metabolic rate | gender, genetics, age, height, thyroid hormones, starvation, amount of fat free tissue, exercise, environmental temp, ascending to high altitude, caffeine |
| thermic effect of food | TEF, Energy required for the digestion and absorption of food Estimated to be 10% of total caloric intake for the day Proteins increase TEF more than carbohydrates Effect of TEF on RMR is very small |
| Daily Reference Intakes were developed for | the general population |
| The needs of athletes are generally _____ from those of the general population for energy | different |
| General nutrition guidelines limiting weight loss for the athlete to the phase of active recovery is an example | the principle of periodization |
| A competitive long-distance runner will most likely need to _______ caloric intake during specific training | increase |
| The Dietary Supplement Health and Education Act of 1994 established | a definition of dietary supplements |
| Which of the following supplements marketed to athletes are legal, effective and safe? | creatine |
| A research study design that reduces bias and strengthens study results is a | randomized double blind placebo control trial |
| Recommendations to athletes should be based upon the | cumulative body of high quality scientific literature |
| Epidemiological studies involve ________ numbers of subjects and can be used to determine ________ between variables | Large; associations |
| A person who defines herself/himself as a "nutritionist" | has not necessarily met any specific educational or licensure requirements. |
| Has not necessarily met any specific educational or licensure requirements | is intended to prevent, treat, or cure a disease or disorder |
| The field of sports nutrition is ________ with practitioners who ________ | in its infancy; have several methods of certification available |
| Aerobic exercise is considered best for those athletes engaging in | endurance activities |
| Standardization refers to the ________ dietary supplements and was mandated in ________ | amount of the active ingredient in; 2007 |
| Which type of research design can establish causality? | Experimental |
| ________ can be converted to glycogen, which is an example of ________ energy | Carbs; proteins |
| Food provides energy to the body in the form of ________, which can be ________. | Calories; stored or used for immediate energy |
| Conversion of foods into energy is ________ with much of the energy expended as ________ | Inefficient; heat |
| In nutrition science, the unit of measurement for energy expenditure is expressed in terms of the production of | thermal energy |
| Of the energy nutrients, fat yields the ________ amount of energy at ________ kcals/gram | Greatest; 9.0 |
| A simplified resting metabolic rate formula requires one to convert one's weight into _____ and determine the _____ used per hour. | Kg; calories |
| Which of the following is associated with a lower resting metabolic rate? | Starvation |
| Taller people generally have a ________ resting metabolic rate than shorter people because they have ________ | Higher; more surface area resulting in greater heat production |
| One possible strategy of increasing resting metabolic rate is: | building muscle mass |
| The largest proportion of total energy expenditure is ________, while the proportion that is most easily changed is ________ | Resting metabolic rate; physical activity |
| The process of indirect calorimetry estimates energy expenditure by measuring the amount of ________ consumed and ________ produced. | Oxygen; carbon dioxide |
| A reliable and valid method of measuring energy expenditure up to a three week period of time is: | the doubly labeled water technique |
| ATP in ________ is used to produce force and is replaced relatively ________. | Muscle tissue; rapidly |
| The rephosphorylation of ATP from ADP is an example of: | an endergonic reaction |
| ATP is the common energy source for muscle and | all other cells of the body |
Created by:
molaplante