Sports Nutrition: From Lab to Kitchen

by Asker Jeukendrup

Overview

Sports Nutrition: From Lab to Kitchen is written by leaders in the field who discuss the latest science and translate the scientific findings into a practical message. This book bridges the gap between science and practice.

Product Details

ISBN-13:	9781841262963
Publisher:	Meyer & Meyer Sport
Publication date:	04/28/2010
Pages:	195
Product dimensions:	6.40(w) x 9.30(h) x 0.60(d)
Age Range:	18 Years

About the Author

Asker Jeukendrup is a Professor of Exercise Metabolism at the university of Birmingham. He is the director of the Human Performance Laboratory, heading the Exercise Metabolism Research Group and the Exercise and Nutrition theme within the Center for Obesity Research. Asker has published over 150 papers and book chapters in his career and has published four books, including a textbook on Sports Nutrition.

Table of Contents

Authors 7

Chapter 01 The history of sports nutrition Bengt Saltin Asker Jeukendrup 9

Chapter 02 What is the optimal composition of an athlete's diet? Liz Broad Greg Cox 14

Chapter 03 The optimal pre-competition meal Asker Jeukendrup 19

Chapter 04 Carbohydrate intake during exercise Asker Jeukendrup 25

Chapter 05 Hydration: What is new? Asker Jeukendrup 31

Chapter 06 Fat burning Asker Jeukendrup 38

Chapter 07 Nutrition for recovery Louise Burke 48

Chapter 08 Nutrition, Sleep and recovery Shona Halson 54

Chapter 09 Building muscle Stuart Phillips Mark Tarnopolsky 62

Chapter 10 Train low-compete high Keith Baar 66

Chapter 11 Optimizing training adaptations by manipulating protein Kevin Tipton 71

Chapter 12 Alternative fuels Asker Jeukendrup 80

Chapter 13 Dietary supplements Hans Braun 86

Chapter 14 Risks associated with dietry supplement use Ronhald Maughan 92

Chapter 15 Nutrition and immune function Michael Gleeson 98

Chapter 16 Supplements to boost immune function David Nieman 105

Chapter 17 Sport nutrition for women Brent Ruby 111

Chapter 18 Nutrition, the brain and prolonged exercise Romain Meeusen Phil Watson 117

Chapter 19 Weight management Asker Jeukendrup 123

Chapter 20 Protein and weight loss Samuel Mettler Kevin Tipton 129

Chapter 21 Nutrition-and exercise-associated gastrointestinal problems Beate Pfeiffer 135

Chapter 22 Marathon running John Hawley 140

Chapter 23 Nutrition for middle distance running Trent Stellingwerff 145

Chapter 24 Swimming Louise Burke 152

Chapter 25 Triathlon Asker Jeukendrup 160

Chapter 26 Adventure racing and ultra marathons Mark Tarnopolsky 166

Chapter 27 Team sports Stuart Phillips 173

Chapter 28 The Future: Individualizing nutrition & hydration Trent Stellingwerff 178

References 185

Photo & Illustration Credits 195