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UA KIN 300 - Guest Speaker
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KIN 300 Lecture 17Outline of Last Lecture II. History of Fitness (continued)a. Kenneth CooperIII. Importance of Fitnessa. What is Fitness?Outline of Current Lecture IV. Guest Speaker NotesCurrent LectureKIN 300 Guest Speaker Notes  (Mike Polis registered dietitian)Sports Nutrition:- What Mike Polis does:o Cornerstone Training and Nutrition Co-Founder and Coacho Clinical dietitian o Competitive power lifter and natural bodybuilder Role as a Dietitian:- Clinician (included in the interdisciplinary team)- Educator, researcher, promoter of wellness and sustainable lifestyle, coach, personal applicationWho is a Registered Dietitian?- Completed the minimum of a Baccalaureate degree granted by a U.S. regionally accredited college or university- Completed a supervised practice program (ACEND) for the Academy of Nutrition and Dietetics- After pass exam, remitted the annual CDR and state licensure feeso Complied with the Professional Development Portfolio (PDP) recertification requirementso Continuing education credit-Supervised Practice:o Accredited Dietetic Internship Program Minimum of 1200 hoursThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.o Accredited Coordinated ProgramRD versus Nutritionist:- CDR states: “a registered Dietitian is the ONLY accredited food and nutrition professional”Career Opportunities:- Clinical dietetics- Health and wellness- Public health- School system- Teaching and education- Research and development- Sports nutrition- Fitness and healthSports Dietetics:- A growing field- Opportunities in high school, collegiate, and professional levels-What does a sports dietitian do?o Meet an athlete’s energy needs conducive to a specific sporto Optimize nutrition  optimize recovery  optimize resultso Each nutrition goal is sport specific and individualized - Goals:o Achieve and maintain appropriate lean body mass and body fat levels specific for their sporto Maximize hydration statuso Optimize recovery via nutritiono Prevent illnesso Rehabilitationo Educate athleteso Stay up to speed on NCAA regulations if applicable Nutrition Interests:- Performance-based nutrition- Wellness- Clinical dietetics- Research and education- Body composition related to training adaptations and nutrition interventionsClinical Dietetics:- Evaluate anthropometric, biochemical, clinical, and dietary history to assess patients’ nutrition status- Plan and implement appropriate dietary intervention and continue to monitoro Example: heart attack patient who can’t eat on his/her owno Must look at past medical history and take that into consideration for current situation- Enteral formula selection and nutrition support- Counseling and nutrition educationNutrition is a Science:- Dogma consumes the health, fitness, and nutrition field- My Passion: finding the truth regarding nutrition- Evidence-based approach  Become an education consumer- If it sounds to good to be true, it probably is  Question the sourceNutrition Myths and Misconceptions:- Why is there so much incorrect information out there?o Misinterpretation of informationo Anecdotal evidence versus scienceo Sound bites can’t tell the whole storyo Selling a product (vitamins, supplements, food product, cookware)- True or false: All carbohydrates are bad for you  FALSE- Complex Carbohydrates:o Found in starchy foods (most grains, wheat, rice, barley, oats), potatoes, corn, beanso Provide body with sustainable energyo Higher fiber source - Simple Carbohydrates:o Provide quick energyo With an exception to fruits and milk, most simple carbohydrates lack vitamins, minerals, and fiber- Verdict:o Carbohydrates are the preferred source of fuel for the bodyo Carbohydrates are the starches and sugar found in foodo Carbohydrates have almost half as many calories as fats- Clean Eating:o There is no operational, working definition of clean eatingo Many will refer to clean eating as healthy, wholesome foodso But why not coin in healthy eating instead of clean eating?o If you’re not eating a “clean food” then you subject yourself to a label of “eating dirty”o All foods can fit into your nutrition program (moderation and control are key!)- The Body’s Recognition of Nutrients:o Does not decipher between clean food and bad foods during digestion and absorptiono Rather, carbohydrates, proteins, and fats at the molecular levelo Whether is be 25g carbohydrate from a white potato or 25g carbohydrate from a sweet potato, your body will metabolize from the carbohydrates the same - True or False: eating like a caveman (paleo) is optimal way of eating  FALSE- Paleolithic approach = the pyramid (top fruits, veggies and nuts middle, meats bottom)o Not a balanced meal- Paleo Talking Points: (negative points)o Elimination of food groups (Carbohydrates)o Preferred source of fuelo Indirect way of cutting calorieso Altering of instilled “good” behaviorso Social and psychological eatingo Lifelong and lifestyle changes  longevity (not sustainable for most people)- Finding the Truth:o Cornerstone Training and Nutritiono To provide evidence based nutrition and training information to individualso Construct practical goals- Constructing Individualized Plans:o No cookie cutter nutrition or training approacheso Continuous monitoring, tracking, and adjusting - Our Nutrition Approach:o Flexible dieting, also known as “IIFYM” or “If It Fits Your Macros” Teaches you balance and is scientifically sound Welcomes versatility and honors personal food preferences (not completely limited; allows for a social life)o Eliminate eating disorders, help you reach your goal easier, end to cookie cutter diets- Flexible Dieting:o 80/20 rule  80% clean and 20% cheat meals/food on a daily basiso What’s sustainable?o Arbitrarily labeling foodso Clean versus Dirty eatingo Social and psychological context of eatingWhat Are Macronutrients?- Compose total caloric intake- Protein (10-15%), Carbohydrates (55-65%), Fats (25-30%)- Why do they matter?o It is the amount of each macronutrient that we eat that determines our body composition and energy balanceo Not necessarily the food but more so the composition of the foodCarbohydrates:- Highly individualized- Dependent upon the person’s total daily energy expenditure, sport,


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UA KIN 300 - Guest Speaker

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