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Essay / Research Paper Abstract
A 5 page research essay exploring the role of nutrition in athletic performance. Discussion includes the value as well as potential detrimental effects of fat and carbohydrate loading, hydration, vitamins and minerals. Suggestions given regarding intake of these elements. Bibliography includes 6 references.
Page Count:
5 pages (~225 words per page)
File: D0_Athletes.rtf
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Unformatted sample text from the term paper:
needed to make specific recommendations to athletes they were working with. What is an appropriate diet for each type of athlete?
Will "fat loading" or "carbohydrate loading" really help individuals involved in endurance athletics? Not according to Dr. Michael Sherman, a health professor at Ohio State University. Sherman said that studies
have shown that when both fat and carbohydrates are available in the body, muscles will use the fat for needed energy during "high intensity exercise." The body will keep the
carbohydrates in storage as long as possible because these are the primary fuel for energy. However, when athletes practice "fat loading" believing they can train their bodies to use the
fat more effectively, they are going to be disappointed. They will probably only gain weight by eating more fats. According to Sherman and Nancy Clark, a nutritionist, trained athletes should
limit their fat to 30% or less of the daily caloric intake.i The best trained athletes in the world are the Olympians, yet,
even some of these highly-skilled athletes found they were not getting the proper nutrition. For example, some members of the U.S. Womens Soccer Team learned after consulting with Kris Clark,
a nutritional expert, had taken the "carbohydrate loading" to heart and were obtaining more than 70% of their calories from pasta and other starches. The excess reduced their required amounts
of protein and other nutrients. When they added lean meats, eggs and milk back into their diets, they gained the B-complex vitamins, manganese and zinc needed to prevent anemia
and to rebuild muscle tissues. All members of the team began eating at least five servings of vegetables and four servings of fruit a day. The dietary changes gave the
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