Author: Asker E. Jeukendrup Publisher: ISBN: 9781841262963 Category : Health & Fitness Languages : en Pages : 195
Book Description
Presents essays that offer the latest research developments and advice on sports nutrition, covering dietary supplements, burning fat, carbohydrate intake, alternative fuels, and hydration.
Author: Asker Jeukendrup Publisher: Meyer & Meyer Sport ISBN: 1841269158 Category : Cooking Languages : en Pages : 227
Book Description
This book is unique in that it is a book written by world experts in a way that can easily be understood by athletes and which can immediately result in changes that can help performance or recovery. The various chapters are written by leaders in the field who discuss the latest science and translate the scientific findings into a practical message. So it is not just theory, every chapter contains clear advice and by doing so this book bridges the gap between science and practice. After reading this book, athletes and coaches will be up to date with the latest developments, will be able to distinguish fact from fiction and will be able to make changes to their nutritional preparation that will have an impact.
Author: Jeukendrup, Asker Publisher: Human Kinetics ISBN: 1492529036 Category : Health & Fitness Languages : en Pages : 616
Book Description
Sport Nutrition, Third Edition, uses a physiological basis to provide an in-depth look at the science supporting nutrition recommendations. Students will come away with an understanding of nutrition as it relates to sport and the influence of nutrition on performance, training, and recovery.
Author: Nancy Clark Publisher: Human Kinetics ISBN: 1492583685 Category : Health & Fitness Languages : en Pages : 520
Book Description
Boost your energy, manage stress, build muscle, lose fat, and improve your performance. The best-selling nutrition guide is now better than ever! Nancy Clark’s Sports Nutrition Guidebook will help you make the right choices in cafes, convenience stores, drive-throughs, and your own kitchen. Whether you’re preparing for competition or simply eating for an active lifestyle, let this leading sports nutritionist show you how to get maximum benefit from the foods you choose and the meals you make. You’ll learn what to eat before and during exercise and events, how to refuel for optimal recovery, and how to put into use Clark’s family-friendly recipes and meal plans. You’ll find the latest research and recommendations on supplements, energy drinks, organic foods, fluid intake, popular diets, carbohydrate and protein intake, training, competition, fat reduction, and muscle gain. Whether you’re seeking advice on getting energized for exercise or improving your health and performance, Nancy Clark’s Sports Nutrition Guidebook has the answers you can trust.
Author: Biju K. Thomas Publisher: VeloPress ISBN: 1937716104 Category : Health & Fitness Languages : en Pages : 330
Book Description
The Feed Zone Cookbook offers 150 athlete-friendly recipes that are simple, delicious, and easy to prepare. When Dr. Allen Lim left the lab to work with pro cyclists, he found a peloton weary of food. For years the sport's elite athletes had been underperforming on bland fare and processed bars and gels. Science held few easy answers for nutrition in the real world, where hungry athletes must buy ingredients; make meals; and enjoy eating before, during, and after each workout, day after day. So Lim set out to make eating delicious and practical. His journey began with his mom, took him inside the kitchens of the Tour de France, and delivered him to a dinner party where he met celebrated chef Biju Thomas. Chef Biju and Dr. Lim vetted countless meals with the world’s best endurance athletes in the most demanding test kitchens. In The Feed Zone Cookbook: Fast and Flavorful Food for Athletes, Thomas and Lim share their energy-packed, wholesome recipes to make meals easy to prepare, delicious to eat, and better for performance. The Feed Zone Cookbook provides 150 delicious recipes that even the busiest athletes can prepare in less time than it takes to warm up for a workout. With simple recipes requiring just a handful of ingredients, Biju and Allen show how easy it is for athletes to prepare their own food, whether at home or on the go. The Feed Zone Cookbook strikes the perfect balance between science and practice so that athletes will change the way they think about food, replacing highly processed food substitutes with real, nourishing foods that will satisfy every athlete’s cravings. The Feed Zone Cookbook includes 150 delicious recipes illustrated with full-color photographs Breakfasts, lunches, recovery meals, dinners, snacks, desserts Dr. Allen Lim's take on the science and practice of food Portable real food snacks, including Lim’s famous rice cakes Dozens of quick-prep meals for before and after workouts Shortcuts, substitutions, and techniques to save time in the kitchen Over 100 gluten-free and vegetarian alternatives to favorite dishes
Author: Cesar Vega Publisher: Columbia University Press ISBN: 0231153457 Category : Cooking Languages : en Pages : 338
Book Description
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Author: Biju K. Thomas Publisher: VeloPress ISBN: 1937716341 Category : Sports & Recreation Languages : en Pages : 296
Book Description
Feed Zone Portables offers 75 all-new, easy, healthy recipes for portable snacks that taste great during exercise. When Dr. Allen Lim left the lab to work with pro cyclists, he found athletes weary of processed bars and gels and the same old pasta. So Lim joined professional chef Biju Thomas to make eating delicious and practical. When the menu changed, no one could argue with the race results. Their groundbreaking Feed Zone Cookbook brought the favorite recipes of the pros to everyday athletes. In their new cookbook Feed Zone Portables, Chef Biju and Dr. Lim offer 75 all-new portable food recipes for cyclists, runners, triathletes, mountain bikers, climbers, hikers, and backpackers. Each real food recipe is simple, delicious during exercise, easy to make--and ready to go on your next ride, run, climb, hike, road trip, or sporting event. Feed Zone Portables expands on the most popular features of The Feed Zone Cookbook with more quick and easy recipes for athletes, beautiful full-color photographs of every dish, complete nutrition data, tips on why these are the best foods for athletes, and time-saving ways on how to cook real food every day. In his introduction to Feed Zone Portables, Dr. Lim shows why real food is a more easily digestible, higher-performance source of energy than prepackaged fuel products. He shows how much athletes really need to eat and drink at different exercise intensities and in cold or hot weather. Because the body burns solid and liquid foods differently, Lim defines a new approach for athletes to drink for hydration and eat real food for energy. With the recipes, ideas, and guidance in Feed Zone Portables, athletes will nourish better performance with real food and learn to prepare their own creations at home or on the go. Feed Zone Portables includes 75 all-new recipes that taste great during exercise: Rice Cakes, Two-Bite Pies, Griddle Cakes, Waffles, Baked Eggs, Sticky Bites, Rice Balls, Ride Sandwiches, Baked Cakes, and Cookies A smart introduction on how real food works better for athletes More than 50 no-fuss gluten-free recipes, including great-tasting cookies and cakes More than 50 vegetarian recipes
Author: Asker E. Jeukendrup Publisher: Human Kinetics Publishers ISBN: 9780736079624 Category : Health & Fitness Languages : en Pages : 475
Book Description
The new edition of "Sport Nutrition: An Introduction to Energy Production and Performance" presents the principles, background, and rationale for current nutrition guidelines specifically for athletes. Using a physiological basis, this text provides an in-depth look at the science behind sport nutrition. Students will come away with a comprehensive understanding of nutrition as it relates to sport and the influence of nutrition on exercise performance, training, and recovery. The chapters and the material within each chapter are sequenced in a logical order that will help instructors deliver a better course and spend less time in preparing lectures and tutorials. Instructors will also enjoy the completely new ancillaries with this edition, including an online instructor guide, test package, PowerPoint presentation package, and image bank. This text contains updated and expanded information to keep students current on the latest findings in sport nutrition: - A new chapter on training adaptations, including effects of nutrition on overtraining - New information on weight management and body composition for athletes - New research on carbohydrate and new recommendations for carbohydrate intake during training - An expanded discussion on the role of protein in strength and endurance exercise training - The latest information on exercise, nutrition, and immune function The new content complements the strong foundational information that the authors provided in the previous edition, including fuel sources for muscle and exercise metabolism, energy requirements for various sports, and a complete grounding in the macronutrients (carbohydrate, fat, and protein) and the micronutrients (vitamins and minerals). With more than 200 illustrations, new highlight boxes, and tables and sidebars throughout the text, students will be able to more easily grasp the scientific concepts presented in this text. Each chapter also includes learning objectives, key terms, and key points to help readers retain the information. The text presents not only nutrition principles but also the exercise biochemistry involved and the energy needs of athletes. Readers will better understand how supplements may be used in an athlete's diet, and they will learn how to separate fact from fallacy regarding the claims of the numerous nutritional supplements available today. More than a simple prescription of recommendations, this second edition of" Sport Nutrition" features a unique presentation that facilitates readers' understanding of the science supporting the nutrition recommendations. As a result, students will be prepared for advanced study and future careers, and professionals will gain the knowledge and confidence to provide sound advice to athletes.
Author: Frank D. Conforti Publisher: John Wiley & Sons ISBN: 1118591399 Category : Technology & Engineering Languages : en Pages : 256
Book Description
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
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Author: Asker E. Jeukendrup
Author: Asker Jeukendrup
Author: Jeukendrup, Asker
Author: Christine Rosenbloom
Author: Nancy Clark
Author: Biju K. Thomas
Author: Cesar Vega
Author: Biju K. Thomas
Author: Asker E. Jeukendrup
Author: Frank D. Conforti