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Flan's AS PE > Diet and Nutrition > Flashcards

Diet and Nutrition Flashcards

1
Q

What are the 7 classes of food?

A
  • Carbohydrates
  • Fibre
  • Fats
  • Proteins
  • Vitamins
  • Minerals
  • Water
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2
Q

What is a balanced diet?

A

Contains adequate amounts of the 7 food groups

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3
Q

What are carbohydrates made from?

A

Chains of glucose molecules

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4
Q

Describe short chained carbohydrates

A
  • Sugary taste

- Found in fruit, table sugar, chocolate etc

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5
Q

Describe long chained carbohydrates

A
  • Starchy
  • More complex carbohydrates
  • Bread, pasta potatoes etc
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6
Q

Where and how are carbohydrates stored in the body?

A

Stored in the liver as glycogen and when needed they are broken down into glucose to be used in respiration

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7
Q

What is the primary role of carbohydrates?

A

Energy at high intensities

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8
Q

What is glycaemic index (GI)?

A

The number of glucose molecules in the carbohydrate not only determine what it is, but how hard it is to digest and how quickly it can release its energy. The glycaemic index of food refers to how quickly it breaks down to release its energy

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9
Q

What GI do sugary carbohydrates have?

A

High GI

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10
Q

What GI do complex carbohydrates have?

A

Low GI

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11
Q

What are fats made from?

A

3 fatty acid molecules attached to one glycerol molecule (triglyceride)

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12
Q

What is the primary role of fats?

A

Energy at lower intensities

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13
Q

Describe fats compared to carbohydrates

A
  • Fats are bigger molecules than carbohydrates
  • Need more oxygen to break fats down
  • Only used at lower intensity work
  • Very energy rich (contain more than double the energy contained in carbohydrates)
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14
Q

What are the two types of fats?

A

Saturated and unsaturated

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15
Q

Describe saturated fats

A
  • Tend to be solid at room temperature
  • Found in animal products
  • Important for insulation
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16
Q

Describe unsaturated fats

A
  • Tend to be liquid at room temperature
  • Derived from vegetable products (oils)
  • Important for the transport of fat soluble vitamins
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17
Q

Explain the health risks associated with a diet high in saturated fats

A
  • Heart attacks
  • High blood pressure
  • Atherosclerosis
  • Strokes
  • Diabetes
  • Cancer
  • High LDL, Low HDL
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18
Q

What are proteins made of?

A

Amino acids

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19
Q

What do proteins provide for the body?

A
  • The ‘building blocks’ for tissue (muscles ligaments etc.)
  • Growth and repair
  • Produce enzymes, hormones and haemoglobin
  • Although not used for energy, they can be used when carbohydrate and fat stores are exhausted
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20
Q

What is hypertrophy?

A

Amino acids will be rebuilt into muscle tissue after training

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21
Q

What foods contain fibre?

A
  • Whole-wheat
  • Oats
  • Fruit
  • Vegetables
22
Q

Describe fibre

A
  • It is the indigestible carbohydrate part of plants
  • Provides no energy as we cannot break it down
  • Adds bulk to faeces
  • Reduces chance of constipation and bowel disease
  • Binds to fats and cholesterol
23
Q

What are vitamins?

A
  • Chemical compounds required in only very small amounts
  • Play a vital role in energy production and metabolism
  • Generally, all the vitamins we require can be obtained through a well-balanced diet
  • These are found largely in fresh fruit and vegetables
24
Q

What is the function of vitamin B-12?

A

Makes red blood cells and keeps nervous system healthy

25
Q

What is the importance of vitamin B-complex?

A

Release energy from food, healthy nervous system, keeps eyes and skin healthy

26
Q

What is the importance of vitamin C?

A

Making blood vessels, skin and cartilage

27
Q

What is the importance of vitamin D?

A

Bone strength

28
Q

Describe minerals

A
  • Required in small amounts but play vital roles

- Many minerals are lost through sweating during exercise and should be replaced

29
Q

What is the importance of iron?

A
  • Makes up haemoglobin and myoglobin which transport oxygen around the body and to the muscle cells
30
Q

What is the importance of calcium?

A
  • Component of bones

- Facilitates muscle contractions and nerve transmissions

31
Q

What is the importance of sodium?

A

Electrolyte which controls water balance within cells

32
Q

What are the effects of dehydration>

A
  • Water lost from the blood plasma makes the blood more viscous
  • Consequently stroke volume decreases
  • So heart rate has to compensate by increasing (CV drift)
  • The body becomes less able to sweat
  • Body temperature increases and performer may overheat
  • Electrolytes lost causing cramp
  • Oxygen transported less efficiently
  • Headaches/dizziness
33
Q

How should a performer be hydrated 2 hours before an event?

A

Drinking 400-600ml

34
Q

How should you be hydrated during an event?

A
  • Roughly 1 litre every hour

- Consuming drinks containing electrolytes will preserve sodium levels and will help reduce dehydration

35
Q

How should you be hydrated post-exercise?

A
  • Drinking steadily for 1-2 hours after exercise, depending on activity
  • Drinks containing sodium will stimulate thirst and assist the absorption of carbohydrates from the small intestine
36
Q

Who would benefit the most using glycogen loading?

A
  • Endurance athletes e.g. marathon runners, 10,000m runners
37
Q

What are the positive effects of using glycogen loading?

A
  • Increased glycogen storage
  • Delays fatigue
  • Increased endurance capacity
  • Increased glycogen storage in muscles
38
Q

What are the negative effects of glycogen loading?

A

During the carbo loading phase:

  • Water retention (bloating)
  • Heavy legs
  • Affects digestion
  • Weight increase

During the depletion phase:

  • Irritability
  • Can alter training through a lack of energy
39
Q

Who would benefit the most using caffeine?

A
  • Endurance athletes
40
Q

What are the positive effects of caffeine?

A
  • Stimulant which increases mental alertness
  • Reduces effects of fatigue
  • Improves mobilization of fats so improves endurance
  • Improves reaction time - can respond quicker to aspects on the track/pitch
41
Q

What are the negative effects of caffeine?

A
  • Raise of blood pressure
  • Insomnia
  • Dehydration
  • Loss of fine control
  • Against the rules of most sports in large quantities
42
Q

Who would benefit the most using creatine?

A
  • Sprinters
  • Throwers
  • Jumpers
43
Q

What are the positive effects of using creatine?

A
  • Able to perform maximally for longer
  • Increases the amount of energy supplied from ATP-PC system
  • Improves muscles mass
44
Q

What are the negative effects of using creatine?

A
  • Water retention
  • Vomiting
  • Diarrhoea
  • Mixed evidence to show positive benefits
  • Hinders aerobic performance
45
Q

Who would benefit the most from using sodium bicarbonate?

A
  • 400m runner
46
Q

What are the positive effects of using sodium bicarbonate?

A
  • Increases buffering of lactate so reduces acidity of blood
  • Delays OBLA (fatigue)
  • Enables performer to maintain intensity for a longer duration
47
Q

What are the negative effects of using sodium bicarbonate?

A
  • May cause vomiting, pain, cramping, bloating
48
Q

What is the aim of glycogen loading?

A
  • Raise muscle glycogen stores above their normal resting levels (supercompensation)
49
Q

What activities would benefit most from glycogen loading?

A
  • Low anaerobic and high aerobic activities
50
Q

Describe the two parts to glycogen loading?

A

Depletion:
- Prolonged exercise to reduce levels of liver and muscle glycogen stores - at least 7 days before event

Repletion:

  • A high carbohydrate diet in the period (3-4 days) before event
  • Combined with light exercise or rest
  • Also suitable for activities lasting 15-20 mins
  • With a 2 day carbohydrate diet beforehand
51
Q

In some circumstances, glycogen loading is very difficult for some elite performers, describe how it is possible for them to boost their carbohydrates the day before an event?

A
  • Day before perform short (3 mins) high intensity exercise e.g. on an exercise bike
  • The capillaries in the muscles widen and the ‘carb window opens’
  • High carbohydrate intake within 20 mins
  • As blood flow to muscles has increased, carbohydrates are transported directly to the working muscles and stored more readily

Flan's AS PE (25 decks)

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