Food, Nutrition and Sports Performance II - The International Olympic Committee Consensus on Sports Nutrition (Paperback)

The amount, composition, and timing of food intake can profoundly affect sports performance. Good nutritional practice will help athletes train hard, recover quickly, and adapt more effectively with less risk of illness and injury. Food can contribute not only to the enjoyment of life, but also to success in sport.
In June 2003, 30 of the world's leading researchers in nutrition met at the IOC headquarters in Lausanne, Switzerland, to discuss nutrition in sports. The aim of the conference was to review the latest developments in the world of sports nutrition, to follow-up on developments since the previous conference in 1991, and to draw guidelines to help athletes and coaches to optimize their performance by using nutrition to support training.
The subjects discussed include: energy balance and body composition; the role of carbohydrates; the role of proteins and amino acids; athlete fluid and electrolyte requirements; the use of dietary supplements; and nutrition and immune function.

General

Imprint:	Routledge
Country of origin:	United Kingdom
Release date:	April 2004
First published:	2004
Editors:	Ron Maughan • Lm Burke • E. F. Coyle
Dimensions:	234 x 156 x 8mm (L x W x T)
Format:	Paperback
Pages:	256
ISBN-13:	978-0-415-33907-0
Categories:	Books > Sport & Leisure > Sports & outdoor recreation > Sports training & coaching > General Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Promotions
LSN:	0-415-33907-3
Barcode:	9780415339070

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