Unit 1 Amy Habeck MS, RD, LDN

1. Unit 1 Amy Habeck MS, RD, LDN

2. Text – Practical Applications in Sports Nutrition • Text can be found in Doc Sharing • AIM username: CH4Amy • Email: ahabeck@kaplan.edu • Discussion Board • Seminar – Thursday, 10:00 p.m. ET • Final Project Syllabus

3. Unit 1 Learning Objectives: • Get to know each other • Go over syllabus • Review Kaplan policies and procedures • Practical Applications in Sports Nutrition, Chapter 1 • Answer your questions

4. Introductions

5. Get your fingers ready… Tell us 1 interesting fact about yourself! Now It’s Your Turn…

6. By the end of the course, students will be able to: • Apply the principles of exercise physiology to athletic performance. • Explain the role of carbohydrate metabolism and storage in enhancing athletic performance. • Describe the importance of protein anabolism and catabolism in muscle building activities.  • Discuss fat metabolism and fat as an alternative energy source for athletes. Course Outcomes

7. Critique common nutrient loading protocols for an athletic event. • Compare popular performance enhancing supplements and drugs, as well as their regulation.  • Discuss regulations governing the use of commonly used performance enhancing supplements and drugs. Course Outcomes-con’t

8. Late work will not be accepted unless there are clear and compelling extenuatingcircumstances • contact your instructor immediately—prior to the assignment/exam/quiz due-date unless prevented from doing so by emergency circumstances • serious personal and/or family illness/hospitalization • death in the family • weather-related evacuation/emergencies • work emergencies • issues related to active military assignment • Personal computer/software/internet connectivity issues and course blocks are not considered extenuating circumstances. • Documentation required for verification of extenuating circumstances. • If late work submission is granted, the instructor will establish new due-dates and requirements without loss of course points.   Course Policies – NewLate Work Policy

9. Four types of resources • Scholarly • Substantive news/general interest • Popular • Sensational • Scholarly resources are • Concerned with academic study and the advancement of science • http://libsys.uah.edu.kaplan.uah.edu/kaplan/resguides/scholarly.html Is it a Scholarly Resource?

10. Webliography • Kaplan Writing Center • Discussion Board APA Format

11. Include a title page for CLA/Final Project submissions • When using APA format, follow the author-date method of in-text citation. • Nutrition Science 425 Seminar on Thursday night has been found to be fun, informative and a great way to spend your time (Student, 2010). • Include a bibliography in APA format • Fink, H., Burgoon, L, & Mikesky, A. (2009). Practical Applications in Sports Nutrition. Sudbury, Massachusetts: Jones and Bartlett. APA Format

12. You have 7 CLA/Final Project Installments • A description of the projects is found in each Unit of the course • Projects are due Tuesday 11:59 pm ET of their assigned Unit. • All projects must be submitted via the drop box to ensure credit Projects

13. A description of all seminars to be held can be found under each of the units in the course. Seminars

14. When you are posting to the discussion boards, please remember to reference your material! • If it is not a thought that comes straight from your head, you must reference the source of your material • Points will be deducted if material is not referenced • If you looked it up, share with your classmates where you found it Referencing in the Discussions

15. Plagiarism - Using another person’s words, ideas, or results without giving proper credit to that person; giving the impression that it is the student’s own work • Please read the syllabus regarding the specifics of plagiarism • Kaplan University subscribes to a third-party plagiarism detection service, and reserves the right to check all student work to verify that it meets the guidelines of this policy • Penalties for Plagiarism: • 1st offense: Failure of the assignment in which the action occurred. • 2nd offense: Failure of the class in which the action occurred. • 3rd offense: Expulsion or permanent dismissal from the University. Plagiarism – Don’t do it!

16. Define sports nutrition • Define the basic nutrients • Explain how the body produces energy • Define basic nutrition terms (enriched, fortified, RDA, etc.) • Identify the basic nutrition guidelines • Explain how athletes can interpret information on food labels Chapter 1

17. What is NLEA? • When was it enacted? • What government agency oversees NLEA? NLEA

18. Nutrition Labeling and Education Act of 1990 • Implemented in 1994 • Required on most food packages • http://www.fda.gov • FDA guidelines • Ingredient list • Listed in decreasing order of weight • Nutrition Facts panel • Nutrient content claims or health claims Food Labels

19. Do you think the law is fair to food producers? • Costs • Advantages/disadvantages • What affect do you think lobbyists from food producers has had on the NLEA? • Have consumers been adversely effected by lobbying pressures on NLEA? NLEA

20. 1. • 2. • 3. • 4. • 5. • 6. • 7. • 8. • 9. What are the required components of NLEA?

21. Serving size and number of servings per container • Calories and percentage of calories from fat • Total fat and saturated fat • Cholesterol • Sodium • Total carbohydrates, dietary fiber and sugar • Protein • Vitamins and minerals • Daily Values footnote and calorie conversion Required Components

22. What health claims are allowed on food labels?

23. Calcium and osteoporosis • Sodium and hypertension • Dietary fat and cancer • Dietary saturated fat and cholesterol and the risk of coronary heart disease • Fiber-containing grain products, fruits, and vegetables and cancer • Fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and the risk of coronary heart disease Allowed Health Claims

24. Fruits and vegetables and cancer • Folate and neural tube defects • Dietary sugar alcohols and dental caries • Dietary soluble fiber and coronary heart disease • Soy protein and coronary heart disease • Whole grain foods and coronary heart disease or cancer • Plant stanols /sterols and coronary heart disease • Potassium and high blood pressure/stroke Health Claims (cont)

25. Do you think the nutrition label is confusing to consumers? • What is the most confusing part? • What are the potential concerns of misinterpreting the label in that way? Confusion

26. Allows personalization • Gender • Age • Physical activity • http://www.MyPyramid.gov MyPyramid

28. Would you change anything about MyPyramid.gov if you could? • What would you change? • Why? Change

29. Science-based advice for people 2 years and older • Diet • Physical activity • Developed by U.S. Department of HHS and USDA • Revised and published every 5 years • Overall recommendation is to encourage Americans to • Eat fewer calories • Be more physically active • Make wiser food choices Dietary Guidelines for Americans

30. Dietary Guidelines for Americans9 Key Recommendations • Adequate Nutrition within Calorie Needs • Weight management • Physical activity • Food groups to encourage • 2 c fruit, 2.5 c vegetables/day • Choose a variety of fruits and vegetables • Consume 3 or more servings of whole grains per day • Consume 3 servings daily of low fat or fat free dairy

31. 5. Fats • 10% from saturated fat, 300 mg chol, low trans fats • Total fat between 20 and 35% • Use low fat meats and dairy • Limit saturated fats and trans fats • 6. Carbohydrate • High fiber • Little added sugars • Good oral hygiene Dietary Guidelines for Americans9 Key Recommendations

32. 7. Sodium and potassium • Limit salt to 2300 mg/day or less • Choose and prepare foods with little salt. Eat potassium rich foods. • 8. Alcohol recommendations • Moderation • 1 drink per day for women • 2 drinks per day for men • 9. Food safety • Cleaning • Avoid cross-contamination • Adequate cooking and storage Dietary Guidelines for Americans9 Key Recommendations

33. What is the difference between enrichment and fortification? Enrichment and Fortification

34. Enrichment: added vitamins and minerals to refined products • Enriched flour • Enriched cereals • Fortification: addition of a vitamin or mineral to a product in which it was not originally present • Vitamin D in milk • Iodine in salt Enrichment and Fortification

35. Body’s main source of fuel • 2005 Dietary Guidelines for Americans • MyPyramid Food Guidance System recommendations Unit 1 Quiz-You might see…

36. Thank you for your kind attention and participation! • AIM username: CH4Amy • Email any time - ahabeck@kaplan.edu Farewell