These terms are defined in Figure 1. The AI is not as scientifically strong since it is based on estimates or approximations derived from scientific research. The Dietary Reference Intakes and the reference value used for each vitamin and mineral are found on the inside gatefold of this textbook.
Values for other nutrients are found in Appendix A. The use of the term RDA has caused some confusion. For many years, the RDA was the standard, but now is one of the reference values used to compile the DRI, the current standard.
Athletes in training may wonder how the DRI apply to them since they were developed for the general population. Since the goal of the DRI is to guard against both nutrient inadequacies and excesses, athletes use the DRI to assess the adequacy of their current diets and to plan nutritious diets.
For example, there is little evidence that athletes need vitamins and minerals in amounts greater than the DRI Volpe, In such cases other standards and guidelines are used. Dietary Guidelines for Americans. The purpose of the Dietary Guidelines is to provide dietary and exercise advice to Americans over the age of two that will promote health and reduce the risk for chronic diseases.
Athletes may wonder how the Dietary Guidelines apply to them since they were developed for the general population. Most of the dietary recommendations do apply, such as getting adequate nutrients within calorie needs and eating fiber-rich fruits, vegetables, and whole grains to meet carbohydrate needs. But some of the recommendations may not apply. For example, for those athletes who lose large amounts of sodium in sweat, limiting sodium intake to 2, mg daily may be detrimental. Athletes engaged in regular training will usually easily meet and exceed the physical activity recommendations contained in the Dietary Guidelines.
However, some athletes concentrating on sports involving very specific components of fitness Training, Nutrition, and the Athlete 9 Text not available due to copyright restrictions e. The Dietary Guidelines are a good starting point for people who want to improve their health and fitness. The general nutrition principles can then be modified to fit the demands of training.
The release of the Dietary Guidelines resulted in an update in the graphic known as the Food Guide Pyramid. Now called MyPyramid, this graphic reflects the principles outlined in the Dietary Guidelines and is a food guidance system that can be used to teach consumers about basic nutrition.
MyPyramid retains the pyramid shape but adds exercise to the graphic and uses color to categorize the food groups. Although the Food Guide Pyramid was widely recognized by Americans, its messages were not always understood and were not often followed. Health, nutrition, and exercise professionals must explain the messages that are embedded in the MyPyramid graphic if this graphic is to be more successful than its predecessor in changing health behaviors.
MyPyramid is designed to convey several general messages: physical activity, variety, proportionality, moderation, gradual improvement, and personalization as shown in Figure 1. Physical activity, which was not included in the original Food Guide Pyramid, is represented by a figure climbing steps. This is symbolic of the need for daily physical activity. The colored bands represent variety, with each band depicting a different food group.
The size of the band suggests how much food should be chosen from that group in proportion to the other groups. For example, the largest band is orange, which represents grains.
The message is that grains should be the largest proportion of food in the total diet. The yellow band, which represents oils, is the smallest band. Moderation is depicted by the narrowing of the bands from Atrophy: A wasting or decrease in organ or tissue size.
Macronutrient: Any essential nutrient needed in large quantities e. Fiber: A component of food that resists digestion e. Electrolyte: A substance in solution that conducts an electrical current e. Dietary Reference Intakes DRI : Standard for essential nutrients and other components of food needed by a healthy individual. Weight Management To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended.
To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity. Physical Activity Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.
Some people may need to consult with a healthcare provider before participating in this level of activity. Achieve physical fitness by including cardiovascular conditioning, stretching exercises for flexibility, and resistance exercise or calisthenics for muscle strength and endurance.
Food Groups to Encourage Consume a sufficient amount of fruits and vegetables while staying within energy needs. Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups dark green, orange, legumes, starchy vegetables, and other vegetables several times a week. Consume three or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains.
Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products. When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low fat, or fat free.
Training, Nutrition, and the Athlete 11 Carbohydrates Choose fiber-rich fruits, vegetables, and whole grains often. Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starchcontaining foods and beverages less frequently. Sodium and Potassium Consume less than 2, mg approximately 1 tsp of salt of sodium per day. Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.
Alcoholic Beverages Those who choose to drink alcoholic beverages should do so sensibly and in moderation—defined as the consumption of up to one drink per day for women and up to two drinks per day for men. Alcoholic beverage should not be consumed by some individuals, including those who cannot restrict their alcohol intake, women of childbearing age who may become pregnant, pregnant and lactating women, children and adolescents, individuals taking medications that can interact with alcohol, and those with specific medical conditions.
Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination, such as driving or operating machinery. Meat and poultry should not be washed or rinsed. Department of Agriculture and U. The foods at the bottom of each group except oils represent those foods with little solid fat or sugar. As the band narrows, the foods in that group contain more fat and sugar. The slogan is steps to a healthier you, a phrase that suggests that improvement will be gradual.
Finally, the pyramid may be personalized by going to the website, MyPyramid. Without viewing additional materials, consumers receive only the general messages depicted by the MyPyramid graphic.
A miniposter, shown in Figure 1. By going to the MyPyramid. They can also download one of 12 worksheets that best matches their caloric needs, ranging from 1, to 3, calories www.
The amount of food suggested from each food group for each of the 12 calorie levels can be found in Appendix C. It is hoped that these tools will help consumers to better understand and follow the messages of the MyPyramid graphic. Other Meal Planning Systems. MyPyramid groups together foods that are similar in macronutrient content.
There are three groups—carbohydrate, meat and meat substitutes, and fat—with the carbohydrate and meat groups containing several subgroups. However, foods are broadly categorized according to macronutrient content and there can be substantial Micronutrient: Any essential nutrient needed in small quantities; vitamins and minerals. The starch list contains whole wheat and white bread, foods with equivalent amounts of carbohydrates, proteins, and fats.
However, whole wheat bread is a nutritionally superior food to white bread because of the fiber and trace mineral contents. Additionally, each food listed does not have the same portion size. On the fat exchange list, the portion size for avocado is 2 tablespoons while the portion size for oil is considerably smaller, 1 teaspoon. Another method that some athletes use is carbohydrate counting.
The amount of carbohydrates needed daily is determined and then distributed throughout the day in meals and snacks. Although carbohydrate intake is emphasized to ensure adequate muscle glycogen for training, it is part of a larger plan that considers daily energy calorie , protein, fat, and alcohol intakes.
Training, Nutrition, and the Athlete Figure 1. Over time, athletes typically want more precise information about the nutrient content of food and this leads to use of nutrient analysis software, such as the dietary analysis program that accompanies this textbook.
They are especially useful for athletes who are just learning about nutrition and for recreational athletes who engage in little training. Athletes need to understand and apply general nutrition principles before making modifications to reflect their training and sport-specific nutrient demands.
Ultimately, sports nutrition recommendations are fine-tuned and are as precise as possible to closely meet the demands of training and competition and reflect the needs of the individual athlete.
Here is a brief overview of some key sports nutrition recommendations American Dietetic Association et al. Energy: An adequate amount of energy is needed to support training.
Appropriate amounts of food should be consumed daily to avoid long-term energy deficits or excesses. Adjustments to energy intake for the purpose of attaining a body weight or body composition goal should be made slowly and started early enough in the training mesocycle so as not to interfere with training or performance.
Carbohydrates: An intake of 5 to 10 grams g of carbohydrates per kilogram kg of body weight per day is recommended. The daily amount needed depends on the sport, type of training, gender, and need for carbohydrate loading.
Timing is also important and recommendations for carbohydrate intake before, during, and after exercise are made. The use of the glycemic index GI may assist athletes in fine-tuning their carbohydrate intake. Proteins: An intake of 1. This recommendation assumes that energy intake is adequate. The daily amount of proteins needed depends on the sport and type of training. Timing of protein intake is also important. For example, postexercise protein ingestion aids in muscle protein resynthesis.
Fats: After determining carbohydrate and protein needs, the remainder of the energy intake is typically from fats, although adult athletes may include a small amount of alcohol. Trained athletes generally consume 1. Extremely low-fat diets can be detrimental to health and performance.
Vitamins and minerals: Athletes should meet the DRI for all vitamins and minerals. The DRI can be met if energy intake is adequate and foods consumed are nutrient dense i. Fluid: Athletes should balance fluid intake with fluid loss. A number of factors must be considered, including the sweat rate of the athlete and environmental conditions such as temperature, humidity, and altitude.
In addition to the above recommendations, there are a number of other critical areas that involve diet. Attaining and maintaining a body composition that enhances performance is important.
Some athletes focus on scale weight since weight may be a sport participation criterion, but attaining a particular weight should be done in a healthy manner. Disordered eating i. Athletes need a tremendous amount of information about dietary supplements, since the decision to use them should be based on safety, effectiveness, potency, purity, legality, and ethics. Proper food and beverage intake before, during, and after exercise can enhance training and performance while improper intake can be detrimental.
All of these issues are covered in depth in the chapters of this text. With so many details to consider, some athletes find that they begin to follow a rigid daily diet. The key is to meet nutrient needs and support training and performance while maintaining dietary flexibility. Athletes need to keep their diet in perspective: Food is needed to fuel the body and the soul see Keeping It in Perspective. Adhering to a very rigid eating plan can lead to social isolation and can be a sign of compulsive behavior, both of which can create problems for athletes.
Some find themselves eating the same foods every day and the joy of eating is diminished. The key is to have a flexible eating plan that is nutritious and includes a variety of foods. Flexibility usually results in short-term over- and under-eating, but long-term weight stability, proper nutrition, and enjoyment of eating. Flexible eating is not the same as unplanned eating. Sports nutrition is complicated and the failure to plan a nutritious diet often results in poor nutrient intake, Training, Nutrition, and the Athlete 15 which may hamper performance and undermine longterm health.
But eating according to a rigid schedule is a problem, too. Food is for fuel and fun, and athletes must find the right balance. Athletes typically have as many questions about dietary supplements as they have about diet. Supplementation is a complicated topic and athletes as well as the professionals who work with them, need correct, unbiased information before making any decisions.
Regulation of dietary supplements in the United States is minimal. In fact, dietary supplements could contain banned substances that may result in disqualification, suspension, or other penalties for athletes. The safety and effectiveness of most dietary supplements have not been scientifically tested, although a few supplements, such as creatine, have been widely studied.
This section provides an introduction to the topic of dietary supplements. Specific supplements will be discussed in later chapters.
Dietary Supplement Health and Education Act. This legislation also provides labeling guidelines but does not ensure safety or effectiveness. In mid , quality standards were mandated by the FDA. It also places supplements that have very different functions and safety profiles in the same category. For example, prior to , botanicals and herbs were considered neither a food nor a drug; the passage of the DSHEA classified them as dietary supplements Dunford, Dietary supplements line the shelves in grocery and drug stores in the United States.
Vitamins, minerals, and amino acids are all nutrients that are also found in food. Most of these compounds have an established standard for how much is needed by humans i. The index is based on scores up to Fats: One of the six classes of nutrients; most often found in food as three fatty acids attached to glycerol i.
Nutrient dense: A food containing a relatively high amount of nutrients compared to the caloric content. Disordered eating: A deviation from normal eating but not as severe as an eating disorder. Eating disorders: A substantial deviation from normal eating, which meets established diagnostic criteria e. To support such training, diet planning becomes very important because food provides the fuel and nutrients that are needed to train hard.
Endurance and ultraendurance athletes must carefully plan their food and beverage intake before, during, and after training and competition or they risk running out of fuel and becoming hypohydrated. This need for constant, nutritious food and drink sometimes means that athletes get very rigid about their dietary intake. Rigid meal planning might meet the scientific requirements of nutrition, but it falls short when it comes to the art of eating, which also involves pleasure and enjoyment.
In other words, sometimes athletes need to eat food just for fun. Herbal supplements should also be scrutinized for evidence of safety, effectiveness, purity, and potency, and comparisons should be made to over-the-counter and prescription medications if the supplement is being used as an alternative medication. Clearly, a process involving critical thinking is needed to make wise supplement decisions Dunford, When this certification appears on a dietary supplement it means that it is produced using good manufacturing practices.
Botanicals are typically compounds that have been extracted from foods and concentrated. These supplements have a link to both food i. For example, garlic contains allicin, a biologically active ingredient that may influence blood cholesterol concentration, and garlic supplements are sold as a concentrated source of allicin.
The majority of the most widely used herbal supplements in the United States e. In fact, these herbal products are typically being used as alternative medications. These three subcategories can be useful when evaluating dietary supplements. Since vitamins, minerals, and amino acids are found in foods that the athlete currently consumes, a logical first step is to evaluate current dietary intake to determine if any nutrient deficiencies exist.
Botanical supplements raise more questions because the amount may be greater than that obtained from the diet. Potency and Purity of Active Ingredients. Until mid, the DSHEA did not require the amount of an active ingredient in a dietary supplement to be standardized, or the use of good manufacturing practices, so quality ranged from excellent to poor.
Gurley, Gardner, and Hubbard tested the ephedrine ephedra content of 20 dietary supplements and compared it to the amount listed on the label. Half of the supplements varied by more than 20 percent, including one that contained none and one that contained percent of the amount stated. Botanical and herbal supplements need standardization because the amount of active ingredient in the herb or plant varies substantially, depending on the harvest and manufacturing conditions.
In the same study, the authors detected five dietary supplements that contained norpseudoephedrine, a controlled substance i. Some dietary supplements do contain substances banned by sports governing bodies, and athletes are subject to disqualification even if the banned substances are not listed on the label and were consumed unintentionally. Under this program, dietary supplement manufacturers can be certified by an independent testing organization, NSF International, and players can be confident that the labels are accurate and the dietary supplements do not contain any banned substances such as anabolic steroids, androstenedione, and ephedra www.
Quackery is the practice of making false claims about health-related products, and some dietary supplements fall under this category. Many dietary supplements are sold using multilevel marketing MLM , and unscrupulous distributors may exaggerate their value because they will be financially rewarded if sales increase. Consumers can reduce their risk for being a victim of quackery by critically evaluating products before purchasing them.
One method for evaluating dietary supplements is shown in the Spotlight on Supplements: Evaluating Dietary Supplements feature. Ancient Roman athletes were encouraged to eat meat before competing. One ancient Greek athlete is reported to have eaten dried figs to enhance training. There are reports that marathon runners in the Olympics drank cognac brandy to improve performance Grandjean, The teenage running phenomenon, Mary Decker Slaney , surprised the sports world in the s when she reported that she ate a plate of spaghetti noodles the night before a race.
Such practices may be suggested to athletes because of their real or perceived benefits by individuals who excelled in their sports. Obviously, some of these practices, such as drinking alcohol during a marathon, are no longer recommended, but others, such as a high-carbohydrate meal the night before a competition, have stood the test of time.
Today, sports nutrition recommendations are evidence based. Evidence-based practice is the review and use of scientific research to determine the most effective outcome. In other words, it requires critical thinking.
Judging Information Gathering Information Subjective information: product information and claims found in brochures, advertisements, or on websites. Objective information: 1 ingredients and amount dose found on the label assume that this is correct information, but in some cases it may not be , 2 physiological and biochemical roles of active ingredients can be found in physiology, exercise physiology, or biochemistry books , 3 peer-reviewed research articles, and 4 banned substance list from the appropriate sports governing body.
Weighing Information Objective information is more credible than subjective information. Consider the strength of the body of scientific literature. Note when information is consistent from several objective sources. Be cautious of information obtained only from subjective sources such as advertising.
The primary goals of an 17 Questions that need to be answered include: 1. Is it legal and ethical? Content is organized in a logical sequence, with each chapter building upon the information previously presented. In part I, the reader is provided with an overview of the role nutrition plays in overall well-being throughout a person's life. Part II focuses on each macronutrient and its role in health and disease, as well as dietary recommendations that support health and an active lifestyle.
The role of micronutrients in health and performance is covered in part III. Part IV provides information on the application of nutrition to sport, exercise, and health. Instructors will find a full suite of ancillaries that will be helpful in their teaching. The instructor guide and presentation package plus image bank will help in preparing for class, while the test package and chapter quizzes will help assess student learning.
Students and professionals alike will benefit from the broad coverage found in Nutrition for Sport, Exercise, and Health. Armed with accessible, research-based application, readers will have the tools they need to improve athletic performance, exercise outcomes, and general well-being. Now widely adopted on courses throughout the world, the prestigious Nutrition Society Textbook series provides students with the scientific basics in nutrition in the context of a systems and disease approach rather than on a nutrient by nutrient basis.
In addition books provide a means to enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times.
This NS Textbook on Sport and Exercise Nutrition has been written to cover the latest information on the science and practice of sport and exercise nutrition. The textbook in essence can be divided into three distinct but integrated parts: Part 1: covers the key components of the science that supports the practice of sport and exercise nutrition including comprehensive reviews on: nutrients both in general and as exercise fuels; exercise physiology; hydration, micronutrients; and supplements.
The unique format of this textbook is that it breaks down nutrition support into training specific as opposed to the traditional sport specific support. This reflects the majority of current sport and exercise requirements of the need to undertake concurrent training and therefore facilitating targeted nutrition support to the different training components through the various macro and micro training cycles.
Part 3: explores some of the practical issues encountered in working in the sport and exercise nutrition field and includes key sport related topics such as: disability sport; weight management; eating disorders; bone and gut health; immunity; injury; travel; and special populations and situations. All those working in the field of nutrition and related health sciences.
This title is directed primarily towards health care professionals outside of the United States. It addresses the key issues relating to sport and exercise nutrition by employing a critical review perspective. In this book, Don Mclaren has bought together many of the key issues in the field, written by recognised experts, to provide an outstanding sports nutrition treatise. The chapters focus on the key areas endemic to any sports nutrition programme. Practical Sports Nutrition provides detailed, sport-specific advice that enables you to approach individual athletes and teams with an understanding of their sport and unique nutritional needs.
Publisher's Note: Products purchased from 3rd Party sellers are not guaranteed by the Publisher for quality, authenticity, or access to any online entitlements included with the product. New from the American College of Sports Medicine! This clear and highly applied overview of exercise nutrition illustrates difficult concepts using real-world examples and case studies that allow students to put learning into practice.
Well-known author Dan Benardot draws on his vast experience as an instructor, scientist, and practitioner to craft an engaging and factual resource that makes the nutrition of exercise science accessible. Written at a level appropriate for both exercise science majors and non-majors, this practical book is packed with helpful in-text learning aids and stunning visuals that bring concepts to life.
Finally, cutting-edge findings on nutrient timing based on the type, intensity, and duration of activity will help you understand how to recommend the correct nutrients at the ideal time to achieve optimal performance results. In addition to presenting research relating to sport and exercise nutrition, each chapter includes a professional application section that will help you make the connection between the literature and its practical implementation.
Sidebars emphasize important topics, and reproducible forms consisting of a food log, brief athlete nutrition assessment, and goal-setting questionnaire can be copied and shared with your clients. A running glossary keeps key terms at your fingertips, and extensive references within the text offer starting points for your continued study and professional enrichment.
Each client and athlete requires a customized diet tailored to the frequency, intensity, duration, and specificity of the training and demands of the sport or activity.
Developed with the expertise of the National Strength and Conditioning Association NSCA , this series of texts provides the guidelines for converting scientific research into practical application.
The series covers topics such as tests and assessments, program design, nutrition, and special populations. We all want to look and feel good.
We also want to perform well whether it's in the weight room, in sports, or at work. Research has shown exercise, proper nutrition, and adequate recovery affect health and human performance. However, there's lot of conflicting and confusing information regarding exercise and nutrition.
Richard B. Kreider offers an up-to-date assessment of the science and practice of exercise and sport nutrition. Kreider, who has conducted extensive research on the subject and has consulted with numerous teams, coaches, and athletes for more than thirty years, brings a scientific and applied perspective to discussing the latest research and how it can be used to optimize performance.
It is well understood that proper nutrition has a significant impact on sports performance. All of the essential nutrients must be supplied in the right amounts and at the right times for an athlete to achieve optimal health and performance.
In addition, when devising eating strategies that will help athletes meet their goals, sports nutritionists must take account of personal preferences, social and cultural issues, and a whole range of other factors. This latest volume in the Encyclopaedia of Sports Medicine series, published by Wiley in partnership with the Medical Commission of the International Olympic Committee, Sports Nutrition covers this dynamic field in unparalleled depth and breadth, from the scientific underpinnings of nutritional science to the development of practical nutritional programs for athletes in a range of sports.
Whether you work with fitness enthusiasts or competitive athletes, this resource will lead you through the key concepts of sport and exercise nutrition allowing you to assess an individual's nutrition status and develop customised nutrition plans. NSCA's Guide to Sport and Exercise Nutrition provides valuable information and guidelines that address the nutrition needs for the broad range of clientele serviced by strength and conditioning professionals, personal trainers, and sport dietitians.
The third edition of Nutrition in Exercise and Sport has been updated and expanded to include the latest developments in the field. Part II focuses on each macronutrient and its role in health and disease, as well as dietary recommendations that support health and an active lifestyle. The role of micronutrients in health and performance is covered in part III. Part IV provides information on the application of nutrition to sport, exercise, and health.
Instructors will find a full suite of ancillaries that will be helpful in their teaching. The instructor guide and presentation package plus image bank will help in preparing for class, while the test package and chapter quizzes will help assess student learning. Students and professionals alike will benefit from the broad coverage found in Nutrition for Sport, Exercise, and Health. Armed with accessible, research-based application, readers will have the tools they need to improve athletic performance, exercise outcomes, and general well-being.
Nutrition for Sport, Exercise, and Health blends nutrition and exercise theory with practical applications to provide students and professionals with a comprehensive introduction to the field. Food and drink choicesbefore, during and after training and competition havea direct impact on health, body mass and composition, nutrientavailability and recovery time, and anoptimal diet can significantly improve exerciseperformance.
Nutrition for Sport and Exerciseoutlines the fundamental principles of nutrition inrelation to sport and exercise and then applies these principlesthrough practical tools such as food and nutrient lists, recipesand menu options.
Equipping the reader tosuccessfully implement dietary changes, this is an invaluableresource for athletes, sports physicians and undergraduate studentsof nutrition and sport and exercise science courses. Special Features Dedicated chapters on the impact and relevance of specific nutrients and food groups Includes recipes and menu options Covers the area of sport and exercise nutrition with anevidence-based approach Concise and accessible, combining theory and practice.
Nutrition for Sport and Exercise, Second Edition gives you a wealth of information and guidance to design effective nutrition programs for athletic clients and promote lifelong health through proper nutrition. This one-volume resource covers a broad range of topics in diet and exercise and ends the confusion about proper nutrition for active people of every age. This powerful guide, using new research, gives you the facts and strategies to assess athletes' nutritional requirements and to use diet to improve performance and enhance overall health.
Now widely adopted on courses throughout the world, the prestigious Nutrition Society Textbook series provides students with the scientific basics in nutrition in the context of a systems and disease approach rather than on a nutrient by nutrient basis. In addition books provide a means to enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times.
This NS Textbook on Sport and Exercise Nutrition has been written to cover the latest information on the science and practice of sport and exercise nutrition.
The textbook in essence can be divided into three distinct but integrated parts: Part 1: covers the key components of the science that supports the practice of sport and exercise nutrition including comprehensive reviews on: nutrients both in general and as exercise fuels; exercise physiology; hydration, micronutrients; and supplements. The unique format of this textbook is that it breaks down nutrition support into training specific as opposed to the traditional sport specific support.
This reflects the majority of current sport and exercise requirements of the need to undertake concurrent training and therefore facilitating targeted nutrition support to the different training components through the various macro and micro training cycles.
Part 3: explores some of the practical issues encountered in working in the sport and exercise nutrition field and includes key sport related topics such as: disability sport; weight management; eating disorders; bone and gut health; immunity; injury; travel; and special populations and situations.
Home Nutrition And Sport. Nutrition for Sport and Exercise. Andrew Doyle. Meyer,Janice Thompson. Nutrition for Sport and Exercise by Jacqueline R. Berning,Suzanne Nelson Steen. Nutrition for Sport and Exercise by Anonim.
Nutrition in Sport by Georg Neumann. Advanced Sports Nutrition by Dan Benardot.
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