• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Nutrition for Sport

Extracts from this document...

Introduction

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 Polysaccharides have two basic functions, they serve for monosaccharide storage and they serve as structural components. In their monosaccharide storage capacity, polysaccharides are huge assemblies of monosaccharides. ...read more.

Middle

Vitamins Vitamin Name Function Source RDI Deficiency A Help maintain good vision, healthy skin and mucus membranes Liver, milk products and mackerel 5000 iu (International units) N/A Beta carotene Super antioxidant and is found in plants Sweet potatoes, carrots, cantaloupe, spinach and other dark leafy veg 5 to 15mg or 10000 to 25000iu Night blindness, impaired growth and dry skin B-1 (Thiamine) Converts food to energy, aids the nervous and cardiovascular system Whole meal bread and Soya beans 1.5mg N/A B-2 Helps in growth reproduction. Helps to metabolise fats, carbs and proteins. Promotes healthy skin hairs Milk, liver, kidneys, yeast, cheese, leafy green veg, fish and eggs 1.7mg N/A B-3 (Niacin) Keeps nervous system balanced, synthesis of sex hormones, thyroxide, cortisone and insulin Poultry fish, peanuts, marmite, rice, bran and wheat germ 20mg N/A B-5 (Pantothenic acid) Helps in cell building and maintaining normal growth and development of the central nervous system. Helps form hormones and antibodies Wheat germ, green veg. Whole grains, mushrooms, fish and peanut 10mg N/A B-6 (Pyridoxine) Helps in the utilization of proteins and metabolism of fats. Needed for the production of red blood cells and antibodies Wheat germ, green veg. Whole grains, mushrooms, fish marmite and peanut 2mg Anaemia, fatigue, dry or rough skin, immune system problems C (Ascorbic acid) Formation of collagen, strengthens tissues, helps in healing, fighting infection and regulates cholesterol, helps to absorb iron Most fresh fruit and veg 60mg Bleeding gums, bruise easily, dental cavities, low infection resistance and slow healing of wounds D (Calciferol) ...read more.

Conclusion

If you do not have the right diet when you are young, then you could not have the required amount of nutrients needed to keep fit and healthy. Reports have shown that children eat the same a their parents, when it is not always good for them, because the adult could be having a diet in saturated fats and this would be bad for a child, because it would make them obese. An adults diet is very different to a babies diet because an adult needs more intake of food and there food in hard foods for example roast pork with chips, whereas babies tend to have more of a liquid diet because they cant chew food like adults. Lifestyle Nowadays our diets have changed significantly over the years- today we have the largest range of foods available to us, but we are choosing to eat foods high in saturated fats and simple carbohydrates. Fast-food restaurants are flourishing because they are used so regularly by our society. As a result of the sedentary lifestyle and diet choices there is now a huge rise in obesity and other forms of ill health. (J.Chance) Sports type A marathon runners diet is very different to a boxers diet because, a marathon runner will eat a lot of carbohydrates, whereas a boxer will eat a lot more of protein for muscle bulk. The carbohydrates give the marathon runner long lasting aerobic energy, whereas a boxer needs protein to withstand long matches where they need there muscles to punch. ?? ?? ?? ?? James Parkinson - 1 - ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Food and Nutrition Coursework.

    This could be an intersting title. But this can tell me whether pople prefer to eat food fit for sprtsmen or not. Other factors that can effect whether people will eat it is preparation time. These tests will be different to other tests because they will not only show whether the person like the more healthier

  2. heal and social unit 2

    person, Do always take your friend's side, Don't let your kid always have their way, Do let them know you care, Do take interest in their activities. If you can do all of this you will have supportive relationships. People with supportive, loving relationship are more likely to feel healthier,

  1. What makes a balanced diet?

    Iron deficiency anaemia during pregnancy can increase the risk of the baby having a low birth weight and developing iron deficiency anaemia during the first year or two of life. Vitamin A - It is not recommended that they eat liver or p�t� as they may contain large amounts of vitamin A.

  2. I have been asked to produce an A4 booklet describing the components of a ...

    * From solid foods, especially fruits and vegetables. * As a by-product of chemical reactions within the body. The British Dietetic Association advises that the average adult should consume 2.5 litres of water per day. Of this, 1.8 litres - the equivalent of six to seven glasses of water per day - must be obtained directly from beverages.

  1. Nutrients are split into two main groups, the macronutrients which contains carbohydrates, fats and ...

    If some of the hydrogen atoms are missing and have been replaced by a double bond between the carbon atoms, the fatty acid is called unsaturated.

  2. Nutrients and a Healthy Diet Dietary Intake

    Lactose Intolerance Lactose intolerance is when the mucosal cells of the small intestine fail to produce lactase which is essential for the digestion of lactose. Symptoms include diarrhea, bloating, and abdominal cramps following consumption of milk or dairy products. Carbohydrates for Performance Following training & competition an athlete's glycogen stores are depleted.

  1. We all need to eat food in order to provide raw materials for growth ...

    Proteins contain Carbon, Hydrogen, Oxygen, Nitrogen and sometimes Sulphur. Protein is composed of chains of amino acids which are the building blocks of the bodies cells. The human body contains about twenty amino acids. There are two types of amino acids which are essential and non-essential.

  2. Chocolate: Behind its bad rap

    Potassium- a soft, silver-white, highly or explosively reactive metallic element that occurs in nature only in compounds. It is obtained by electrolysis of its common hydroxide and found in, or converted to, a wide variety of salts used especially in fertilizers and soaps.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work