TY  - CHAP
M1  - Book, Section
TI  - Nutrition, Body Composition, and Weight Management
A1  - Powers, Scott K.
A1  - Howley, Edward T.
A1  - Quindry, John
PY  - 2021
T2  - Exercise Physiology: Theory and Application to Fitness and Performance, 11e
AB  - ObjectivesBy  studying  this  chapter,  you  should  be  able  to  do  the  following:Define  nutrition  and  nutrients.Discuss  the  classes  and  functions  of  nutrients.Identify  the  two  major  classes  of  carbohydrates  and  explain  the  glycemic  index.Explain  why  amino  acids  are  classified  into  two  categories  labeled  as  nonessential  and  essential  amino  acids.List  the  three  major  classes  of  lipids  and  discuss  the  major  functions  of  lipids  in  the  body.Discuss  the  importance  of  water  as  a  macronutrient.Define  vitamins  and  explain  the  criteria  for  a  compound  to  be  classified  as  a  vitamin.Identify  the  fat  and  water-soluble  vitamins.Define  and  discuss  the  following  terms:  essential  minerals,  major  minerals,  and  trace  minerals.Describe  what  is  meant  by  the  terms  Dietary  Reference  Intakes,  Estimated  Average  Requirements,  Recommended  Dietary  Allowance,  Tolerable  Upper  Intake  Levels,  Estimated  Energy  Requirement,  Daily  Value,  and  Acceptable  Macronutrient  Distribution  Ranges.Explain  the  purpose  of  the  nutritional  facts  panel  on  commercial  food  products.Identify  the  acceptable  macronutrient  distribution  ranges  for  carbohydrates,  fats,  and  proteins.Discuss  the  two  classes  of  cholesterol  in  blood  and  explain  the  role  that  each  class  plays  in  the  risk  of  developing  cardiovascular  disease.List  and  briefly  explain  the  five  major  points  contained  in  the  current  Dietary  Guidelines  for  Americans.Define  body  composition  and  discuss  the  two-compartment  model  of  body  composition.Explain  the  term  Body  Mass  Index  and  discuss  the  pros  and  cons  of  using  this  method  to  assess  overweight  and  obesity.List  and  briefly  explain  the  principles  behind  the  following  methods  of  determining  body  composition:  underwater  weighing,  displacement  plethysmography,  dual  X-ray  absorptiometry,  bioelectrical  impedance,  and  sum  of  skinfolds.  Further,  identify  which  of  these  techniques  have  the  highest  and  lowest  standard  error  of  estimate.Describe  the  range  of  percent  body  fat  that  is  considered  healthy  for  young  adult  (18–44  years)  men  and  women.Discuss  the  energy  balance  equation.  In  your  discussion,  please  identify  the  factors  that  make  up  the  energy  expenditure  side  of  the  equation.Identify  the  components  of  macronutrient  energy  storage.  Further,  please  list  and  identify  the  functions  of  the  three  types  of  adipocytes.List  and  describe  four  popular  diet  plans  (i.e.,  low  carbohydrate  diets,  low  fat  diets,  high  protein  diets,  and  nutritionally  balanced  diet  plans).Discuss  the  evidence  that  the  macronutrient  content  of  the  diet  may  not  be  the  key  to  weight  loss.Discuss  the  impact  of  low  calorie  diets  on  loss  of  fat  free  mass.  Also,  explain  how  combining  exercise  with  a  diet  program  can  reduce  the  loss  of  fat  free  mass  during  a  low  calorie  diet.List  and  discuss  the  five  steps  leading  to  healthy  percent  body  fat.  
SN  - 
PB  - McGraw Hill
CY  - New York, NY
Y2  - 2024/04/23
UR  - accessphysiotherapy.mhmedical.com/content.aspx?aid=1184123967
ER  -