Conditioning and nutrition for basketball
Characteristics of Basketball A basketball game can be played in four 12-minute quarters, or in two 20-minute halves, with a break of 10-15 minutes at half time. Since the timing clock stops when the ball is out of play, the actual time elapsed for each game is considerably more. At the elite level, basketball is fast-paced, skilled and physical. Considerable demands are placed upon anaerobic energy systems, with aerobic fitness assisting recovery between bursts of play. Training Most players at the elite level are active all year, undertaking personal training when the team does not hold official practice. At lower levels, players may have longer breaks between sessions, and find themselves at risk for weight gain and loss of fitness during this time. Training loads vary according to time of the season and the number of games played each week. Physical Characteristics Height is the most noticeable physical characteristic of basketball players. Low-medium body-fat levels are an advantage in improving agility and speed, but basketball players need to develop strength and good body positioning to withstand the contact in a game. Common Nutrition Issues Young basketball players tend to be tall with large energy needs for growth. A single game of basketball does not provide a great threat to the fuel capabilities of trained athletes. However, in many situations players
Health Education and Nutrition for Children
Shannon-Elise Stevenson Pin: 11/712249 C1 It is important that a child has a routine; they begin many aspects of healthy living, good habits and behaviour that are needed in day-to-day life. Children don’t have a lot of power in their lives and it can help to give them a logic of organization, stability and comfort. This helps to develop better behaviour and a sense of individual control, i.e. bathing and brushing their teeth as part of a morning and night time routine will create good personal hygiene and health habits. The framework for planning and implementing nutrition education programmes has been made and is based on numerous assumptions that have been set up from past experiences of nutrition education and on the altering framework for nutrition education in many other countries. This framework intends to support different discussions and ideas about concerns, approaches and processes of nutrition education programmes to try and improve this to make food healthier for children. According to Victorian Health Promotion Foundation, Australia (Galbally, 1992) ‘describes four components fundamental to planning nutrition education programmes. These four interactive components are underpinned by the nature of the food supply. The framework attempts to broaden the traditional focus of nutrition education.’ This is done by communicating with the social health for
Nutrition For Sport.
Gemma Brookhouse Nutrition For Sport In this assignment I am going to identify and detail vitamins, minerals, carbohydrates, protein and fats. I am going to identify the types of food that these nutrients are found in and the functions that these nutrients have upon the body. I will give positive and negative examples in consuming them. I will then identify an elite performer and using secondary resources I will detail their recommended nutritional requirements based upon their age, gender and sport. Once I have gathered this information I will discuss the factors that can and/or do affect the athletes nutritional intake. Finally I will analyse the relationship between diet and health within sport. Task One Nutrient Type Effect On Body Where It Is Found Vitamins Vitamins are classified into two groups, water-soluble and fat-soluble. Vitamin b and c are found in water-soluble. Water-soluble vitamins help release energy from carbohydrates, help in metabolism, they are healthy for your skin, and they assist in the production of haemoglobin and reed blood cells. Water-soluble vitamins also have a negative affect on the body. If you do not have enough water-soluble vitamins then you will be fatigued, depressed and irritable, you will get irritations and itching of your skin, cracks around your mouth, tongue and nose, weakening of your body tissues skin, gum and
An Investigation into the Various Factors Affecting Photosynthesis
An Investigation into the Various Factors Affecting Photosynthesis Aim: The aim of this investigation is to determine the factors that affect the rate of photosynthesis and what affect they have. Introduction: Photosynthesis is a chemical reaction that takes place in green plants. The reaction is endothermic and uses light energy to produce glucose. Green plants feed autotrophically, which means that they use inorganic substances to make organic ones, this is called autotrophic nutrition. The inorganic substances that they use are CO2, H2 O and minerals. Green plants use sunlight to give them energy to combine carbon dioxide with water, which produces glucose. This can be shown as the following word and symbol equations: Sunlight CARBON DIOXIDE + WATER GLUCOSE + OXYGEN Chlorophyll 6CO2 + 6H2O C6H1206 + 6O2 The word photosynthesis means light (photo) manufacture (synthesis). The plants need the suns light energy and so trap it in the chlorophyll, the pigment that makes them green. There are three factors that can limit the rate of reaction in photosynthesis and these are the light intensity, temperature and carbon dioxide levels available. Of course the amount of chlorophyll in the plant will affect the results but the same plant section will be used throughout the experiment. The temperature at which the experiment
Issues in Food and Nutrition Essay
Issues in Food and Nutrition Essay "The evolution of the human diet is of great interest to anthropologists, biologists and nutritionists alike. The evidence base each discipline utilises in their research is varied, both in nature and quality. Critically discuss the evolution of the human diet and evaluate the methodologies employed by different disciplines in developing this knowledge," Every human being has a primary purpose and is always trying to fulfil their needs and wants. This has been to satisfy the structural and functional needs providing energy and nutrients so that the body has a constant balance. The human diet is based around behavioural influences by both culture (developing world) and technological (developed world) Over the years the human diet has had many influences, improvements in treatments, experiments, and inventions these have all lead us to develop a greater knowledge of the best foods, when to eat them and how much to eat of them. Cost has always played a major role in the human diet. Evolution of the diet started with the domestication of livestock this considerably changed the supply of food. The introduction of agriculture showed that there was an interrelation between food supply and cost. When stable, balanced healthy human diets were first introduced it was in conjunction with the start of food production. This chain of production lead to
Nutrition and Sports Performance
What is nutrition? What is diet? The process by which living organisms obtain food and use it for growth, metabolism and repair. A diet that contains adequate amounts of all the necessary nutrients required for a living organism for growth and activity. What is Micronutrients? Types of food which is required in trace amounts by living organism which is needed for the human diet. What is Macronutrients? Types of food which is required in relatively large amount’s by living organism which is needed for the human diet. What is Carbohydrates? What is health? Is a large group of organic compounds occurring in foods which include sugars, starch and cellulose. It is broken down to release energy in the body. Is the state of being free from illness or injury. What is protein? Is a large dietary component which has long chains of amino acids and essential part of living organisms. Examples foods of protein are fish. What is Fat? Fat is a nutrient, it is crucial for body function it supplies living organisms with energy and makes it possible for other nutrients to do their jobs, e.g. of fats are fish, oil and lard. There are two types of fats which are saturated and unsaturated. What is Fibre? Is naturally found in plant-based foods such as whole grains, vegetables and they play an integral role in the digestive system where there are two types which are
Nutrition for Fitness, Health and Exercise
Unit Title: Nutrition for Fitness, Health and Exercise Unit Number: DT4W34 Assessment Number: 3 Outcome Number: 3 Assessment Type: Assignment (Approx 1000-1500 words) Discuss the contribution of nutrition to fitness, health and exercise Stipulated Date:___________________________________________ Hand in Date:____________________________________________ INTRODUCTION Nutrition is a key aspect of a sports performer's health and well being. This reports aim is to discuss the contribution of nutrition to fitness, health and exercise. "The athlete who wants to optimize exercise performance needs to follow good nutrition and hydration" (ACS,ADA and DC 2000) How Food Energy Is Used And Stored? Used The energy from the nutrient has to be harvested through the energy rich compound ATP which is Adenosine Triphosphate. This is referred to as the "energy currency". The body has to form molecules of ATP from the nutrients so that the ATP can then be broken down and used for energy. By breaking down ATP it allows for the energy needed for muscular contraction to be released. There are 3 ways this could be achieved: * Creatine Phosphate System * Anaerobic System * Aerobic System Creatine Phosphate If you work for 10 seconds at a high intensity work it breaks down the Creatine Phosphate to get the energy Anaerobic System The anaerobic system uses no oxygen, you work
nutrition and wound healing work based learning
INTRODUCTION Nutrition is recognised as an important factor in wound healing (WHO, 1990). The National Health Service (NHS) Plan, The NHS Cancer Plan and The National Service Frameworks (NSF) for Coronary Heart Disease, Diabetes and Older People, all highlight diet and nutrition as key areas for action in health improvement (DoH, 2003). Within today's society many people have had a wound at some time, for example a graze, a cut, a surgical incision, burns or scalds, and these usually heal in a few days with a simple covering to keep them clean (York University , 2006). Not all wounds, however, heal easily; some take months, while others may become infected, or heal over leaving unsightly scarring. Wound healing can be delayed, or even prevented, unless essential nutrients are provided in the patient's diet. (Casey, 2003). Nutritional support is fundamental to patient care and needs vary on an individual patient basis. Therefore, nutritional assessment is vital to provide a baseline to work from. A good nutritional assessment involves a multidisciplinary approach including medical, nursing and dietetic staff (Johnstone et al, 2005). From the perspective of a General Practice Nurse (GPN) it was considered that they may be ideally suited to act as facilitator to aid nutritional assessment and education of those in the practice population with wounds. This portfolio sets out
Photosynthesis Investigation
Photosynthesis By Alun Tweedale Introduction Photosynthesis occurs only in the presence of light, and takes place in the chloroplasts of green plant cells. Photosynthesis can be defined as the production of simple sugars (glucose) from carbon dioxide and water, which then release sugar and oxygen. Belo is the chemical equation for photosynthesis: light 6CO2 + 6H2O C6H12O6 + 6O2 Photosynthesis will only take place in the presence of chlorophyll. All plants need light in order to photosynthesise (this is proven in many times in experiments) and so without light the plant would die. The light intensity affects the rate of photosynthesis is because as light, falls on the chloroplasts in each leaf and is trapped by the chlorophyll. This makes the energy available for chemical reactions in the plant. Which means as the amount of (sun)light (Light from the bulb) falls on the plant, more energy is absorbed, so more energy is available for the chemical reactions and so the quicker the rate of photosynthesis can occur. I have discovered that there are four ways in which the rate of Photosynthesis can change: . Light Intensity 2. Carbon Dioxide availability 3. Water availability 4. Temperature In our experiment we will use the amount of Oxygen produced because we can measure this easily and that it is a by-product of photosynthesis. Aim The aim is to find out
Nutrition for Sport
Nutrition for Sport Carbohydrates The main function of carbohydrates is to provide the body with short energy storage. A secondary function is the halfway-term energy storage. Other carbohydrates are implicated as structural components in cells, for instance cellulose which is originate in the cell walls of plants. The main function of carbohydrates is to provide the body with energy. It does this in the form of glucose. It also helps with your brain to function properly; it also helps the nervous system and the red blood cells for the body's energy. The sources for carbohydrates are found in Breads, cereal grains, pasta, rice, fruit, vegetables, milk and sugar. Carbohydrates are broken down into different sections; these are monosaccharides, disaccharides and polysaccharides. Monosaccharide The three common sugars found in monosaccharides shame the same molecular formula C6H12O6. Because of their six atoms these are called Hexose. Glucose- "Blood sugar", the immediate source of energy for cellular respiration. Galactose- a sugar in milk and yogurt. Fructose- a sugar found in honey. Disaccharides Three common disaccharides: Sucrose- Common table sugar Lactose- Major Sugar in milk Maltose- Product of starch digestion A process called condensation can join two monosaccharides together. Hydrolysis is the reverse of the reaction (add water). Polysaccharides
