1991 Equity Rule limits feeding of athletes to one meal a day all athletes limited to one training meal per day provided by the school smaller schools with less money couldn t afford to feed athletes athletes burn more calories need to pay to feed themselves if not provided by the school Implication of Equity Rule off campus vs on campus affordability forced to eat cheap but unhealthy foods athletes going hungry if they could not afford to feed themselves 2014 NCAA deregulates meals for student athletes ensures all athletes get nutrition they need burden on smaller schools How many calories does the ordinary person need every day non athletes Male 18 30 2 400 2 800 Female 18 30 1 700 2 000 How many calories do our athletes need Males up to 6 000 Females up to 4 000 What is a calorie a measured unit of energy the amount of energy required to raise the temperature of 1 gram of water by 1 degree C food calories are measured in kilocalories kcal Nutrient a component of food that performs a physiological function in the body Macronutrients molecules from which your body derives energy Carbohydrates simple sugars 4 calories gram of energy Proteins amino acids 4 calories gram of energy Fats fatty acids and glycerol 9 calories gram of energy Nucleic Acids nucleotides not a significant source of energy Micronutrients include vitamins minerals and water Vitamins organic compounds that help regulate body processes Minerals play numerous physiological roles and make up many structural components of the body Water a very unique compound with unusual properties essential for sustaining life Temperature regulation Lubrication Transporting materials Solvent for numerous chemical reactions Organic Molecule contains carbon Glucose a simple carbohydrate C6H12O6 produced by photosynthetic organisms Carbohydrates had 1 2 1 ratio of CHO Carbon Can be joined by single double or triple bonds Chains can be branched Chains can form rings Has four electrons available to share or bond with other atoms When carbon gains electrons is reduced more energy will be released Breaking down organic molecules Start with reduced energy rich molecules Break high energy carbon carbon and carbon hydrogen bonds Energy is released End up with oxidized molecules with less energy value Get energy out of the reaction EXERGONIC reaction End up with low energy molecules like H2O and CO2 Building organic molecules Start with low energy oxidized molecules Build up carbon carbon and carbon hydrogen bonds Store molecules for energy as needed Put energy into the reaction ENDERGONIC reaction Saccharides Monosaccharides 1 sugar Simple carbs 1 glucose ring Disaccharides 2 bonded glucose rings Fructose glucose sucrose Polysaccharides Many bonded sugars Starch is the primary carbohydrate used by plants for energy storage Glycogen is a carbohydrate that serves as an energy source in animals Stored in liver and muscle tissue Cellulose is a complex carbon in plants serves a structural or support role Oxidation Is Losing electrons Reduction Is Gaining electrons Lipids High energy content 9 calories gram Hydrophobic will not dissolve in water Three main groups Triglycerides the fats Sterols Waxes Saturated animal fats solid fatty acid chain has all of the hydrogen atoms that it can possibly hold Unsaturated fatty acids that have at least one double bond between carbons plant derived liquid kinks up makes it hard to stack evenly makes it liquid at room temperature Trans unsaturated fats that have been partially saturated with hydrogen to extend shelf life Triglycerides 1 Glycerol bonded to 3 fatty acids Dehydration synthesis Hydrolysis Bound by dehydration removing water molecules Add water to break it down Proteins Structural proteins muscle fibers connective tissue bone and cartilage etc Transport proteins hormones cell signals hemoglobin Contractile proteins contract muscles Basic unit is an amino acid Amine group has Nitrogen in it Individual amino acids join together to form chains Peptide bonds Formed by dehydration synthesis reactions Chains form proteins Protein Structures Primary Structure the basic order of the amino acids Secondary Structure chains of amino acids form pleated sheets and twisted spirals Tertiary Structure sheets and spirals folded back on each other to form 3D masses Quarternary Structure multiple tertiary structures grouped together to form complex proteins Storing Fats Excess food molecules stored as simple sugars glycogen Short term energy storage in liver and muscle tissues Excess of that is stored as triglycerides in fat cells Use glycerides first What proportions Carbs are primary source of energy Eating schedules for athletes Before 2 3 hours High in carbohydrates Moderate in protein Familiar foods After 1 2 hours 1 2 g kg of carbohydrates 1 2 1 7 g kg of protein day Type of carbohydrate matters Avoid simple sugar loaded foods snack cake cookies Beans pasta grains Get sugars from fruits Type of fat matters Supplements Low amounts of fatty means Leaner meats like turkey fish skinless chicken Since 1994 dietary supplements in the US have gone fromfm 4 000 to 75 000