14.1 - The Basics of Sport Nutrition (Terms)

Nutrients

Components in food that provide energy and support bodily functions, divided into macronutrients and micronutrients.

Macronutrients

Nutrients like carbohydrates, proteins, and fats that supply energy for daily activities and exercise.

Micronutrients

Include vitamins and minerals, aiding in energy transfer and tissue synthesis without providing energy directly.

Carbohydrates

Macronutrient providing 4 Calories per gram, a primary energy source for the body.

Proteins

Macronutrient providing 4 Calories per gram, essential for body tissue and cellular functions.

Fats

Macronutrient providing 9 Calories per gram, a concentrated energy source.

Vitamins

Micronutrients regulating metabolic reactions and supporting bodily functions.

Minerals

Micronutrients aiding in energy production and essential for bone, protein, and blood formation.

Simple Carbohydrates

Quickly digested sugars causing rapid blood sugar spikes, found in foods like table sugar and soft drinks.

Complex Carbohydrates

Slowly digested starches providing sustained energy and essential nutrients.

Glycemic Index

Measure indicating how foods affect blood sugar levels based on carbohydrate digestion rate.

Empty Calories

Calories from refined sugars lacking essential nutrients like vitamins, minerals, and fiber.

Proteins

Essential nutrients serving as building blocks for body tissues and involved in various bodily functions.

Amino Acids

Building blocks of proteins, essential for body functions and tissue repair.

Essential Amino Acids

Nine amino acids required from diet for protein synthesis.

Non-Essential Amino Acids

Eleven amino acids produced by the body, not required in the diet.

Dietary Fat

Important for health, categorized into unsaturated (good) and saturated/trans (bad) fats.

Unsaturated Fats

Includes mono-unsaturated and polyunsaturated fats, considered healthy fats.

Saturated Fats

Found in animal products, associated with heart disease risk when consumed in excess.

Trans Fats

Unhealthy fats formed through hydrogenation, linked to heart disease and should be limited in the diet.