Nutrition D2

A registered dietitian (RD) or RegisteredDietitian Nutritionist (RDN). Anyone can give info but these help relate mechanisms with food and how we eat.

Aproximately 90,000 in US


Work in Variety of settings:

  • Hospitals

  • Universities

  • Food service

  • consulting

  • Industry

RD need masters, 1,000+ supervised internship hrs, pass national exam board, CEUs to maintain credential.

Nutritionists: no formal education required, no hands on training, no legal protection anyone can be one, limited to general wellness.


* 6 Basic Nutrients:

  • Carbohyrdrates

  • proteins

  • fats

Micronutrients

  • vitamins

  • minerals

water


Carbohydrates: Composted of sugars

sugards are compounds made of carbon, hyrdorgen, and oxygen

Provude the body with energy

(4kcals/gram)* , found in many foods like grains fruits and veggies



Proteins:

composed of amino acids; 9 essential (body does not make) and 11 nonsessental (body does make)

  • 7 conditionallly essential: body may not produce due to stress, illness, diet restrictions for ex phenylketnuria (PKU) where your body cannot break down phenylaline which is needed to produce tyrosine (needed for neurotransmitters)


Made of carbon, hydrogen, oxygen, and nitrogen


Support nearly every physiological process:

  • Growth and repair body tissues, enzyme function, oxygen transport, structural integrity of cells, immunity DNA, messenger molecules/hormones, metabolism

  • provides 4kcals/gram

Fa\


Fats:

aka lipids

serve as concentrated 9 kcals/gram

provides structure with nerves and cell membrance

in oils butters and meats


Vitamins: Micronutrients, composted of carbon and other elements, must be obtained from diet, are essential to at least one vital process, neartly in all foods but mostly fruits and veggies

Water soluble (B vitamins and C vitamin), Fat soluble (A,D,E,K)


A lot of minerals, Major (requirements > 100 mg/day)

  • calcium

  • sodium

  • potassium

  • chloride


Minor (requirements < or real to 100 mg/day)

  • iron

  • Zinc

  • Copper

  • Iodine and others

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Labeling must include:

  • Statement of identity

  • Net contents (how much is in there)

  • Manufacturer information (where is the product from)

  • Ingredient list

  • Nutrition facts panel


Ingredients list has ingredients listed in descending order of predominance based on weight. So whatever it is most heavy in will be on top

Used to evaluate nutritional quality of foods

Used to avoid dcertyain additives or foods to which athletes could be allergic to


Nutrition labeling slide!!*


When makingf a developing athletes Nutrition plan consider health history, energy demands, total training weekly and competition time, Access to food, travel scheduele.