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*,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,For Young People,Professor Dr.Jin BQ,Dept.of Food Science&Nutrition,NJNU,Sports Nutrition,For Young PeopleSports Nutriti,1,Introduction,Peoples divided into tow crowds,A Residents,B Athletes,Sport means activity increasing,For ours health,IntroductionPeoples divided in,2,In recent 20 years,Decrease of health quality continuousely,Evaluating indexes for normal peoples,Results:Residents in countryside better,than those in city,Students healthis for our attention more,In recent 20 yearsDecrease of,3,1,Property,Activity increase with more exhausting,Up to limited level in athletes,2 N Requirement,2.1 Energy:18.4MJ/d,CP:EE:CH,2,O=1:1:4,2.2 Protein:1.5-2.5g/kgBW,2.3 Mineral,1 Property,4,CH,2,O：Directly supply energy,Fat Less utilization than CH,2,O about 10-20%,Protein being acid meterials,CH2O：Directly supply energy,5,3,Dietary guidline for sport,-High Level of CH,2,O,-Low level of fat,-Suitable level protein,-Enough water drinking,-Suitable dietary amount,-Familiar foods,-Good sanitation,3 Dietary guidline for sport,6,4 Sport nutrition,eg,Students in the university/college,4.1 GE:,3000-6000kcal/d,4.2 Ratio of Energy:,Carb:Prot:Fat=4：1：1,4 Sport nutritioneg Students,7,4.3 Important of CH,2,O,CH,2,O in,Dietary Menu,is very important,55-60%,9-10g/kg BW,such as cereals,fruits and vegetables,CH,2,O,be divided into,：,Keeping blood glucose level,Especially after sports,Supporting enough energy to brain and heart,4.3 Important of CH2O CH2O,8,Sutable level in diet:,25-30/DRIs,Causes,高脂肪食物胃停留时间长,脂肪转换成能量所时间长,脂肪分解代谢为不完全氧化,氧化-酮体:,乙酰乙酸、-羟丁酸、丙酮,Poor sport level,4.4 Lipids,Sutable level in diet:25-,9,4.5 Protein,E/prot：,15%/DRIs，,1.5-2.5g/kg BW,50%from better prot.,Less prot.:,Body prot.Exhausted,Body status not keeping,Over prot.:,More acid meterials in body,Muscle be tired easily,Poor sport level,4.5 ProteinE/prot：15%/DRIs，,10,4.6 Water,Content：,60%;Free&Bound water,Dehydrated:,2-3%，thirsty,5-10%,poor sport level,20%，being death,Drinking：,200ml,30min before activity,100ml in the middle time,Suitable amount after activity,4.6 WaterContent：60%;Free,11,Attentions for drinking,l,1.5-2.0 L/d,l,Drinking water before,feeling thirsty,l,Cool water is easier to be absorbed than hot W,l,Cool water can low body temperatuer,Run in longer distance,l,1,00ml before 2hs one by one,l,100ml before 10-15min,l,100ml in the middle,10-15min/once,l,500ml after one by one,Attentions for drinking,12,4.7 Minerals,Exhausted,：,Nutrients lost much(Vit.Mine),More acids in the body,More water lost from sweat,Supplying：,Keeping the balance of water,minerials,acid/alkali,Vit.,CH,2,O&E,4.7 MineralsExhausted：Nutrient,13,l,NaCl:3040g/d,l,K:1.5g/d,Adjusting athletes temperature for heat-resistant,K,+,richer in orange,tomato,watermelon,et al,l,Ca：10002000mg/d,Acids(lactose,urine)produced in the body,to be salt,Intake less NaCl,l,Fe：2025mg/d,RBC/Hb-O&CO,2,l,Zn&Se：,Suiltable amount,Taking part in metabolism as assistant,Effect increasing,lNaCl:3040g/d,14,4.8 Vitamins,l,Vit.E：1015IU/d,rich in various foods as-,l,Vit.C：Enough,200300mg/once drinker berfor 30min,l,Vit.Bcom：Supplying B,1,、B,2,et al,4.8 VitaminslVit.E：1015IU/d,15,Ration Principle,Balance,High level of CH,2,O,Color,flavor,5 meals or more,Ration PrincipleBalance,16,5 Dietary direction,5.1 Breakfast:,Exchange for each other as follows,5.1.1 CH,2,O:rice/wheat-,5.1.2 Milk/soya-milk-,5.1.3 Fruits,5.1.4 Meat/egg/fish/chicken-,5.1.5 Vegetables-,5.2 Snack,5.2.1 Apple+bread or biscuit,5.2.2 Milk/soya milk/water/juice,5 Dietary direction5.1 Breakfa,17,5.3 Lunch&supper,Principle as,Breakfast,5.3 Lunch&supperPrinciple as,18,6 Schedule,a.Before sport 4hs:Large,b.Before sport 3hs:Middle,c.Before sport 2hs:Less,d.Before sport 1h:Litter,6 Schedulea.Before sport 4hs:,19,
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