Cutting-Edge Sports Nutrition Techniques to Enhance Athletes' Performance

1. Jockey Club Elites Coaches Conference Common Nutritional Issues of Athletes and Related Measures Dr. An Nan National Institute of Sports Medicine, General Administration of Sport of China 26 October 2019 --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

2. National Team Nutrition Technology Support Team • Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China • -National level professional sports nutrition research organization • -General Administration of Sport of China’s key laboratory of sports nutrition • -National sports nutrition testing research center • -National CNAS certificationtesting laboratory • -FIMS/ACSMinternational cooperation center • ◆Main functions • Carry out national team nutrition technology support • Carry out sports nutrition related foundations and applications research • Conduct national team sports nutritionists training, stationing and management • Conduct horizontal cooperation research and sports nutrition food research and development --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

3. National Team Nutrition Technology Work Overview 国家队营养科技助力整体工作 ◆ The Nutrition Technology Support Program covers: 1) Conduct daily dietary nutrition assessments and establish athletes’ nutrition profiles; 2) Investigate the characteristics of nutritional needs of sports programs, and study and develop recommended standards for nutrient intake; 3) Develop personalized dietary nutrition solutions according to athletes’ status and health issues, and supervise the implementation of nutrition plans; 4) Carry out additional meals during trainings and food supplement plans; 5) Prepare nutrition support plans based on training cycles and competitions; 6) Prepare an annual dietary nutrition report and dietary nutrition guide; 7) Realize the optimization and standardization of dishes in athletes’ canteens, and assist the scientific catering according to the recommended standards for nutrient intake; 8) Assist canteens in producing nutritional knowledge and educational materials such as food labels and scientific catering; 9)Implement daily nutrition education, nutrition lectures and consultations for athletes; 10) Build a smart canteen and a data platform to realize the digital nutrition management of athletes.

4. The Significance of Reasonable Nutrition for Scientific Training Achieve the best training results; Enhance recovery; Maintain optimal weight and physique; Maintain a high level of competitiveness; Promote confidence in competition; Reduce the risk of injury and enhance recovery from injuries; --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

5. Recovery After Exercise – the Key to Improving Athletic Performance Exercise Rest Excess recovery • Recovery after exercise Recovery of body fluids, energy substances, injured muscle fibers, and immune functions. • The speed of recovery determines the athletic performance afterwards. • Three stages of recovery • Fast: within 30 minutes • Moderate: 30 minutes within 2hours • Slow: 2 hours  within 24hours Muscles Form Function Index Original level Time • Recovery of metabolism to the pre-training level • Recovery of heart rate, breathing and body temperature to a resting state • Hormones (cortisol, testosterone) begin to decline • Removal of lactic acid, reconstitution of glycogen, replenishment of ATP and CP. The most important is the recovery of injured muscles Recovery of the immune system functions, the supplementing of protein + CHO has a good effect. --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

6. The proportion of energy supply of three systems when running at different distances with maximum intensity Distance Phosphagen Glycolysis Aerobic oxidation (m) (%) (%) (%) 100 35.2 60.6 3.7 200 31.4 60.1 8.5 400 26.1 54.8 19.1 800 18.2 38.1 43.7 1500 15.1 11.6 73.3 3000 5.0 4.7 90.4 5000 3.3 2.8 93.910000 1.7 0.7 97.6 --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

7. Muscle Energy MetabolismsinDifferent Exercise Times and Exercise Intensities

8. Energy Metabolism Requirement for Various Sports (1)

9. Energy Metabolism Requirement for Various Sports (2)

10. Biological Energy Limiting Factors in Exercise

11. The Main Causes of Skeletal Muscle Fatigue due to Exercise • Dehydration, loss of electrolytes • Depletion of muscle energy materials • Accummulation of lactic acid • Central fatigue Hypoglycemia: supplementing sugar at 80g/h during exercise, fatigue delays by 30-60minutes --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

12. Table 1 Energy supply of aerobic and anaerobic metabolism in different track events Distance Results Aerobic energy supply (%) Anaerobic energy supply (%) Table 2: Athletes’ energy supply during marathon Energy substance Weight (g) Energy (kcal) Percentage (%) Muscle glycogen Liver glycogen Fat Total Yan Xiaojun, Wang Shan, Wang Zhuoshi. Energy Consumption and Diet Research in Training Competition of High Level Marathon Athletes. Sports Science and Technology, 2015, 36(5): 16-17 --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

13. Table 3 Recommended energy from daily meals and intake of heat energy (AI value) according to the types of sports for athletes Figure skating, middle and long distance run, sprint (M), walking, mountaineering, archery * (M), shooting * (M), ball games (basketball, volleyball, soccer, ice hockey, water polo, baseball, hockey), swimming (short distance), ice-skating, alpine skiing, rowing, kayaking, biking (field), motorcycling, judo, boxing, throwing (F), beach volleyball (F), modern pentathlon Gymnastics # (M), martial arts, ping-pong *, badminton, sprint (F), tennis, weightlifting (< 75 kg), handball, synchronized swimming, fencing *, softball Swimming (long distance), marathon, weightlifting (> 75 kg), wrestling, road biking, rugby, cross-country skiing, throwing (M), beach volleyball (M), triathlon Diving #, high jump, shooting * (F), long jump, archery * (F), gymnastics # (F) Chinese residents balanced diet pagoda Chess and cards * Type of Sports Energy (MJ) Carbohydrates (g) Fat (g) Protein (g) Quoted from “Chinese Journal of Sports Medicine 2001, Vol. 20, No. 4, pp. 340-347”

14. A primary and fast energy source, providing 60% of the body’s energy. The main energy source inhigh-intensity and short-time exercises; The first used energy source in moderate and low intensity and long time exercises. Fast energy supply. Complete metabolism. It can supply energy by aerobic oxidation or by anaerobic glycolysis. The final product is carbon dioxide, which does not increase the acidity of the body fluid. Oxygen consumption is less than fat. When the oxygen consumption is the same, the productivity efficiency is 4 to 5% higher than that of fat. Carbohydrates Characteristics of energy supply from carbohydrates in an exercising body: --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

15. Sugar reserve is an important factor affecting durability. Sugar reserve (about 250 g of muscle glycogen, 75~90 g of liver glycogen, 5~6 g of blood sugar, with a total amount of about 300~400g). Long-time exercise can deplete the sugar reserve totally. Brain cells rely primarily on blood sugar to supply energy. After the sugar reserve is exhausted, it is easy to cause central fatigue during exercise and even hypoglycemia. Sugar Reserve --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

16. Effects of Dietary Carbohydrates Levels on Muscle Glycogen Content and Exercise Endurance Dietary typeMuscle glycogen contentTime of exercising to exhaustion (g/100g wet muscle) (min)  Mixed diet 1.73 113.6 High fat, high protein diet0.63 56.9 High carbohydrates diet 3.31 166.5 Quoted from Wilmore’s data --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

17. Supplement time: the earlier the supplement after exercise, the more beneficial to the recovery of glycogen Supplement content: monosaccharide, disaccharide, polysaccharide Supplement forms: fluid, solid Overdosage recovery method of muscle glycogen Recovery of Muscle Glycogen and Glycogen Reserve --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

18. Relationship between glycogen recovery (compensation) and training time and intensity --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

19. 46 novice marathon students Investigate the intake of energy, carbohydrates, etc. 3 days before competition and the morning of competition Judging the relationship with the competition results (time) The results of the competition are related to the carbohydrates intake of breakfast 1 day before and during the day of the competition They are independent of body mass index, gender, age, energy intake of breakfast 1 day before and during the day of the competition, and sugar supplementation during the game Conclusion: It is important to supplement carbohydrates within 24-36 hours before a competition Study of the Best Time for Carbohydrates Supplementation Wilson PB, Ingraham SJ, Lundstrom C, Rhodes G. Dietary tendencies as predictors of marathon time in novice marathoners. Int J Sport Nutr Exerc Metab. 2013; 23(2): 170-7. --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

20. High energy density, high productivity, 1g fat can produce 9kcal. Concentrated energy nutrients. It can reduce the weight of food, reduce the volume of the stomach, and reduce the oscillation of the gastrointestinal tract during exercise. An important endurance nutrient for endurance sports or low to medium intensity exercises. Provides essential fatty acids. Promotes the absorption of fat-soluble vitamins. Brings about deliciousness and satiety. Fat The functions and advantages of fat:

21. Disadvantages of excessive intake of fat: • Oxygen consumption is high (11% more oxygen is consumed when the same energy is produced compared to carbohydrates). • No energy is supplied during anaerobic exercise. • Fat is not easy to digest and absorb, increasing the burden on the gastrointestinal tract. • Mobilization decomposition to supply energy is slow, often becoming the main nutrient for energy supply after 1 to 2 hours of exercise or a large decline in glycogen reserves • A large amount of intake causes blood lipids to rise, increases blood viscosity, slows blood flow, weakens oxygen and carbon dioxide emissions, increases acidic metabolites, and is prone to fatigue. • Intake of a larger amount food fat can cause blood cholesterol levels to rise. --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

22. The start time of energy supply from fat: related to exercise intensity, exercise duration, training status, etc. The sooner the fat mobilization the better, the more fat mobilization the better. Speed-up phase: the mobilization phase of the body; cruise phase: the steady state of the body; the final sprint phase: the energy supply from fat gradually becomes zero. Issues about energy supply from fat --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

23. The Effect of Protein on Body Composition -Amount、Ｅnergy • Strength training, 15-25g supplementation for 4-14 weeks, reduced body fat, increased lean body mass and muscle cross-sectional area (type I and II muscle fibers). • Whether it is endurance exercise or strength or explosive exercise, when the energy intake is limited to 30-40%, the protein intake is from 0.8g  1.2-2.4g/kg/d, and the lean body mass is increased to a greater extent and maintained. • Gradually reduce energy intake by 30%, consumption by 10%, and protein intake: 0.8, 1.6 and 2.4g/kg/d, in the 0.8g/kg group, weight and lean body mass decreased the most, In the 1.6 and 2.4 g/kg groups, body weight was significantly reduced, but mainly fat (70% and 64%). • Female: Limit heat to 1600-1700kcal, CHO: Protein > 3.5 or < 1.5, the former: walking + strength training, high protein group lost more fat.

24. The Role of Protein in Metabolism • The effects of supplementation of different proteins are different and are related to the types of protein and the design of the study. • The sample population, nutritional habits, supplement amount on training and non-training days, exercise content, and the training program itself affect the effects of protein supplementation. • A diet containing protein can increase protein synthesis by 30-100%, the main decisive factor being its essential amino acid content. Fasting reduces protein synthesis and results in a negative balance of muscle protein. No supplement is provided to those with only resistance exercises, and the muscle protein exhibits a negative balance. • Muscle sensitivity to protein supplementation increased the most in the first 5-6 hours after exercise, and remained sensitive until 24 hours. A large number of studies: supplementation within 3 hours after exercise is beneficial for the continued increase in muscle protein synthesis and exercise capacity. • Meta-analysis: The total amount of protein supplementation is the key to the anabolic effect, not the timing supplement of protein. But immediately before and after power exercises are crucial moments. The effect is better to add one more time of supplement. • It seems to have a better effect after adding creatine and HMB.

25. The Role of Protein in Metabolism • Whey protein: contains more leucine and essential amino acids, has good solubility and good absorption, and produces high concentration of free blood amino acids after supplementation. • Whey Protein  the effect lasted for 10 weeks after training and fell to the control level at the 21st week. • Immediately before exercise: 35g CHO + 6g EAAs / whey protein, the muscle protein synthesis rate is higher (immediately and 1h after exercise) (Tipton etc.). • Immediately after exercise (not later): Pro-protein synthesis works best. • The peak value of key signaling proteins was maintained at 30 to 60 minutes after exercise for 3 hours and then rapidly decreased to baseline values, although blood EAAs were still at elevated levels; • The synthesis of myofibrillar and mitochondrial protein synthesis and glycogen synthesis signal pathway proteins peaked within 3 hours and were maintained for 24-72 hours. • No matter thin or fat: 20-40g per meal, 4-6 meals / day to improve body composition and physical fitness. • Immediately after training and continued supplementation subsequently (every 3-4 hours) make the supplementation work best. • To improve the positive adaptation of resistance exercise, total protein and energy intake seem to be the most important, and the supplementation times for non-athletes (before or after exercise) do not seem to be too important.

26. The Role of Protein in Metabolism – EAAs • Key factors for increased muscle protein synthesis: circulating EAAs content, composition, and clearance. • Protein 20-40g (10–12g essential amino acids, 1–3g leucine) stimulates skeletal muscle protein synthesis, balancing essential amino acids to maximize protein synthesis. • Tipton etc.: Add 9-15g essential amino acid/whey protein before and after resistance training  Increase muscle protein synthesis for 24h (not only within 3-4 hours after exercise). • Borsheim etc.: 3-6g essential amino acids Muscle net protein doubled in a dose-response relationship. • Each time 1-3 g of leucine is necessary for stimulating protein synthesis, the larger dose the better. --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

27. Sources of Supplementing Protein • A variety of protein sources are available, but each has its own advantages and disadvantages; • The evaluation of the protein is usually based on the content of its amino acid, particularly the content of essential amino acids. • More studies have shown that leucine content and digestion and absorption rate play an important role in athletes’ ability, training, competition and recovery. • Multi-source mixtures may complement the effects of leucine, essential amino acids, bioactive peptides, antioxidants, and so on. • Studies have shown that proteins derived from eggs, whey protein, casein, beef, soybean, and whole milk have greater stimulatory effects.

28. Selected Supplement of Protein: Whey protein Casein Soy protein Egg white protein Amino acid Peptide --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

29. Table 3 Comparison between energy intake and nutrient intake by Japan Marathon runners during training Breakfast Lunch Dinner Protein Fat Carbohydrates Energy intake Reasonable intake ratio: Protein: Fat: Carbohydrates = 1:1:7 --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

30. In order to reserve muscle glycogen, the proportion of carbohydrates in food is usually reduced (42%), the proportion of fat increased (36%) 7 days before competition; and the proportion of carbohydrates increased (61%), the proportion of fat reduced (22%) 3 days before competition. Choose the food regularly eaten and liked. The amount of training is gradually reduced 1 week before competition, but the energy intake is not reduced to increase the muscle glycogen reserve. The weight may increase slightly. Food arrangement (1 week) before competition: Dong Erwei, Weng Qingzhang. Key Factors for Winning Marathon (1) – On-site Nutrition Science Guidance. China Sports Science and Technology, 2000, 36(5): 14-16

31. High carbohydrates, moderate amount of small molecular sugar, low fat, low protein, low dietary fiber, high density, easy to digest, habitual food structure Determine personalized meals Meal time (3～5 hours before competition) Drinking water or sports drink before competition If the competition is in the morning (such as 8 a.m.), either skip breakfast and take only a small amount of energy gel etc., or get up early to eat breakfast Pre-competition Meals --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

32. Supplementing drinks timely: mineral water, sports drinks, a small amount each time for many times Nutritional supplements: salt pills, energy gel, candy bars, bananas, etc., suitable for yourself Nutritional Supplements During Competition --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

33. The energy that may be consumed during the marathon: about 2400 kcal (10032 kJ) The energy produced by oxidation of 1g of sugar: 4 kcal (16.72 kJ) Glycogen reserved by an average person’s body: 303~350g, trained person 350~500g The energy produced by complete oxidation of 500g sugar is 2000 kcal (8360 kJ) The glycogen reserve is not enough for a full marathon (the muscle glycogen contained in non-working muscles has not been excluded) Therefore, extra sugar should be supplemented before and during competition. The importance of replenishing energy before and during competition (taking marathon as an example) --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

34. The sooner sugar is supplemented after competition the better. Replenishment every 1-2 hours continuously within 2 hours after competition. At this time, glucose absorption is the fastest, which is most beneficial for the synthesis of muscle glycogen. The osmotic pressure of oligosaccharide is only 1/4 of that of glucose, therefore it is easily absorbed. Due to the low sweetness, it is easily accepted. Post-competition Meals and Nutritional Supplements （1）Supplementing sugar after competition： --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

35. Post-competition Meal: Table 4 Meal Recommendations 800~1000 ml sports drink 500 ml fruit juice or fruit flavored mineral water 250 ml sugary drink 60~70 g boxed bean jelly 3 slices of fruits 1 bar of 70 g chocolate Snacks rich in nutrition: 250~350 ml meat paste or thick milk (fruit juice) Buffet 400 g fruit flavored yogurt One bowl of milk or yogurt cereal 250 g canned baked beans plus 2 slices of bread or sandwich The gastrointestinal system is ischemic after competition, and the digestive enzyme secretion function is inhibited. It is not advisable to eat too early and in large quantities. It is generally considered that you can eat after 40~50 minutes after competition.

36. Methylsulfonylmethane(MSM) β-hydroxy-β-methylbutyrate (HMB) Carnitine Astaxanthin Allicin Some other nutrients: --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

37. Sports Nutrition Helps in the Olympics • Sports nutrition has clear application effects and values, which are seen in: • Establishing nutrition goals and a protection framework for athletes • Reasonable diet guidelines for athletes are proposed based on research and practice • Developing a quantitative reference for a balanced diet for athletes • Advocating dining methods for athletes • Increasing muscle mass, reduce fat, improve body composition and promote healthy weight management • Diet and nutritional supplementing measures to improve physical reserve and recovery before competition • Undertaking research and implementation regulation of nutrition research and services during training and competition etc.

38. Nutrition goals of an athelete Ensure the health and reserve physical fitness Fight fatigue during exercise, adapt to the environment, improve training effects Eliminate fatigue after exercise, accelerate physical and functional recovery Healthy and energetic Effective trainings Guaranteed recovery Nutrition Goals of an Athelete Significances: to ensure the health of athletes, improve the quality of training, and achieve the best competitive state. --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

39. Nutrition Protection System Framework Wise eating (eat well) Scientific catering: reasonable combination, culinary science Scientific dining: choice of food, have meals on time Food safety: fresh and hygienic, reliable sources Scientific nutrition(supplement well) Anti-doping management(manage well) Effective interaction --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

40. Reasonable Dietary Guidelines for Athletes Food diversity – meeting nutritional balance The energy distribution of three meals per day and additional meals is arranged according to the tasks of training or competition – to meet the needs of physical recovery and to achieve a balanced diet Eat more vegetables, fruits, potatoes, dairy and their products, beans and their products – to meet the nutritional requirements of vitamins and minerals Meat intake should be moderate, eat more seafood – to meet the demand for high quality protein Eliminate or limit fried food, eat less fat and animal fat, do not use too much vegetable oil in cooking – to meet the needs of weight and body composition control Pay attention to hydration and strengthen the control of nutrient supplements in rehydration fluids – to meet the needs of water and salt balance Eat food that is clean, that has not turned bad and uncontaminated food – to meet the needs of food hygiene and safety. --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

41. Quantitative reference of a developed balanced diet for athletes 41

42. Advocated Athletes' Dining Method • Principle: pay attention to the balance between eating and exercise • Method: instead of increasing the intake per meal, increase the number of meals, increase the nutrient density of food, or use nutritional supplementsto balance nutrient intake with exercise consumptionto achieve a balance between eating and exercise. Such as • Three meals+ additional meals • Three meals + sports nutritional supplements • Three meals + additional meals + sports nutritional supplements

43. The goals of scientific nutrition ① Nutrition that meets the needs of energy reserve and promotes recovery ② Nutrition that fights fatigue during exercise and promotes recovery ③ Nutrition that improves body functions under the monitoring and guidance of indicators ④ Nutrition that meets physiological needs in weight management ⑤ Nutrition that strengthens body functions in special training environments ⑥ Nutrition that prevents and cure injury and for the rehabilitation process And many more On the basis of a rational diet++ One of the main duties of the National Team Dietitians --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

44. Smart Canteen and Nutrition Management ◆ Structure: Digital kitchen Digital kitchen Nutrition management Dishes measurement analysis Smart measurement dining table Nutrition intake recommendation Nutrient calculation Food nutrition label Athletes training and functional status Standardized dishes Nutrition intake calculation Precise nutritional catering Smart canteen management platform --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

45. Smart Canteen and Nutrition Management Standardized dishes: 1. Record the ingredients, cut and weigh the restaurant dishes one by one; 2. Apply the “Dietary Nutrition Analysis Software” for nutrient analysis; 3. Optimize, screen and standardize current dishes; 4. Enter into the system and make a nutrition label for the dishes. Dishes of Shougang Canteen Cooking Method Energy Fat Protein Carbohydrates Serial No. Dish Name Label Steam Stir-fry Stir-fry Stew Stir-fry Stir-fry Stir-fry Fry Stir-fry Decoct Stir-fry Stew Fry Stir-fry Steam Steam Bake Stir-fry Pearl ballsDried pork belly Twice-cooked pork Braised Pork with chestnuts Scrambled eggs with three peppers Chicken wings with spiced salt Stir-fried pork Pork knuckles with peanuts Crispy fried chicken wings Western Hunan bandit chicken wings Tofu pudding with mushrooms Sichuan-flavored duckling Orleans duck nuggets Eggs with shallots PorkPork Pork Pork Egg Chicken Pork Duck Pork Egg Pork Pork Chicken Duck Bean products Duck Duck Egg --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

46. Smart Canteen and Nutrition Management ◆ Taking meals with smart measurement: 1. Enter the athletes’ personal information and establish a nutrition account; 2. Take meals and log in to the personal nutrition account through face recognition 3. Automatically weigh and record the intake values of various nutrients when taking the dishes; 4. The nutrition intake information of the current meal and for the whole day is entered into the system, which can be used for real-time inquiry and analysis. --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

47. Smart Canteen and Nutrition Management ◆ Nutrition intake recommendation: 1. Monitor, record, and analyze the characteristics of energy consumption in different sports, different training and stages in competition; 2. Establish recommended standards for energy and nutrient intake for different sports, different training and stages in competition. Table 5 Energy balance and sleep recovery efficiency of National team athletes Energy consumption Energy balance (intake-consumption) Lie-down time Lie-down time Energy intake Name Gender F M F M M F M M M TIAN Ruining HOU Kaibo LI Qishi SHEN Hanyang LIU Yiming ZHAO Xin CHEN Jiawen SUN Jiazhao MAO Tianze --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

48. Smart Canteen and Nutrition Management ◆ Metabolism characteristics analysis: Maximal fat oxidation rates Name: ID: Age: Gender: Test time: Operator: MA Yicong, MA Weight: Height: Operator: Lean body weight: Body surface area: Body mass index: 23 years M Loan Plan: Maximum oxygen intake (M) 1. Monitor, record, and analyze the athletes' body composition index, and formulate the weight management (increase muscle and fat reduction) target according to training and competition needs; 2. Use exercise gas metabolism analysis and multi-omics index technology to monitor athletes' nutrition-related metabolism characteristics. Ambient conditions Temperature: 25.3℃ Air pressure: 1014 mbar cardiopulmonary functions testing equipment: Training equipment: Time chart Fat (g/h) Heart rate (1/min) Parameter setting Maximal fat oxidation rate: Average time: Unit g/h sec Value 21 30 Unit Value Parameter setting Fat Heart rate Oxygen intake/kg METS Carbohydrates Protein % Carbohydrates % PRO % Fat oxidation rate WR Overall efficiency Time Created on: --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

49. Smart Canteen and Nutrition Management ◆ Personalized precised catering: Athlete’s nutrition profile 1. Basic information Name Team Gender Date of birth Height cm Team A M 1. By combining sports nutrition recommendation standards, training load, function status, personal information, etc., team dietitians will give personalized catering plans and suggestions according to the restaurant’s menu of the day; 2. Record the athletes' nutrition profiles in the data system. 2. Test index Weight kg Weight change kg Muscle weight kg Fat weight kg Percentage of body fat Basal metabolic rate Body composition Physio-biochemical characteristics Hemoglobin testosterone cortisol (illegible) (illegible) Other indicators 3. Training details Energy consumption in training Item Duration h Intensity Impulse Total energy consumption Average energy consumption Moderate-high Special training Fitness training Low-high Total 4. Dietary nutrition details Carbohydrates intake Protein intake Fat intake Energy intake Total energy intake and three-meal energy intake details Percentage of Top 3 Energy Sources Carbohydrates Fat Protein 5. Nutritional supplement details (illegible) Additional meal Nutrient 1 Nutrient 2 Nutrient 3 Nutrient 4 6. This week’s nutritional work summary • Athletes are currently in low-intensity training period, and the recommended energy intake is 4185 kcal, while the actual intake is 3024 kcal, as a result of negative energy balance. • According to the suggested values of three-meal energy source proportion, athlete’s three-meal intake is more reasonable, which is better for training, recovery and sleep support. • Current carbohydrates intake of the athlete is relatively low, and that of protein is relatively high. 7. Next week’s nutritional work summary • Athletes are currently in low-intensity training period, and the recommended energy intake is 4185 kcal, while the actual intake is 3024 kcal, as a result of negative energy balance. • According to the suggested values of three-meal energy source proportion, athlete’s three-meal intake is more reasonable, which is better for training, recovery and sleep support. • Current carbohydrates intake of the athlete is relatively low, and that of protein is relatively high. The optimal proportion of three-meal energy source functions is Dietitian --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China

50. Smart Canteen and Nutrition Management 3.5 智慧餐厅与营养管理 ◆ Summary    1. Scientific real-time nutritional assessment    2. Intelligent nutrition catering and meals    3. Personalized precise nutrition catering    4. Digital comprehensive nutrition management --- Sports Nutrition Research Center, National Institute of Sports Medicine, General Administration of Sport of China