Kinesiology 3339A/B Lecture Notes - Lecture 2: Questionnaire, Food Composition Data, Food Records

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Definitions:
1. Nutrition: intake and utilization of food (ingestion, digestion, absorption, transport and metabolism)
2. Food: contains/ provides nutrients
3. Nutrient: substance that you much consume to prevent disease or to maintain health (certain AAs,
vitamins, minerals. Etc.
4. Macronutrients: needed in gram or hundreds of gram quantities (CHO, fat protein)
5. Micronutrients: needed in mg or ug quantities (vitamins, minerals)
Roles of Nutrients:
- Provide energy
- Promote growth/development
- Regulate metabolism
- Humans need more than 40 nutrients or health-related problems can result
o I.e. osteoporosis, diabetes, heart disease, various cancers, eye problems, etc.
o Many of these diseases are related to a low intake of fruits and vegetables
Screening of Athletes:
1. Medical check up
2. Muscular-skeletal screening
3. Physiological testing
4. Psychological testing
5. Nutritional testing
o Data most informative when compared with previous measures: (need to know to check
the record for recommendations)
Dietary evaluation
Biochemical testing of blood and/or urine
Body composition analysis
Clinical assessment of appearance/well-being
How is Diet Assessed?
Retrospective techniques:
1. A dietary history (last several weeks) or recall (last 24 hrs) techniques
o Skilled interview asks athlete to describe usual food/drink intake (use of food models to
help determine serving sizes)
o Last 24 hours is quick but last several weeks are more representative of usual intake
2. Food frequency questionnaire:
o Check list of foods consumed (amount and frequency)
o Quick and easy
- Limitations to both of these: all dependent on athletesmemory and often inaccurate (invalid) as
individuals can’t recall, judge portion sizes poorly, and/or alter their habits in attempt to please
investigator
Prospective Techniques:
1. Analysis of duplicate meals most accurate but expensive
2. Food records best practical option
o Weighed vs. estimated usually 3-7day analysis (sometimes over several weeks)
o Use food composition data base (computerized)
- Limitations:
o Duplicate meal analysis costly, need lab equipment
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Document Summary

Definitions: nutrition: intake and utilization of food (ingestion, digestion, absorption, transport and metabolism, food: contains/ provides nutrients, nutrient: substance that you much consume to prevent disease or to maintain health (certain aas, vitamins, minerals. Etc: macronutrients: needed in gram or hundreds of gram quantities (cho, fat protein, micronutrients: needed in mg or ug quantities (vitamins, minerals) Humans need more than 40 nutrients or health-related problems can result. I. e. osteoporosis, diabetes, heart disease, various cancers, eye problems, etc: many of these diseases are related to a low intake of fruits and vegetables. Limitations to both of these: all dependent on athletes" memory and often inaccurate (invalid) as individuals can"t recall, judge portion sizes poorly, and/or alter their habits in attempt to please investigator. Prospective techniques: analysis of duplicate meals most accurate but expensive, food records best practical option, weighed vs. estimated usually 3-7day analysis (sometimes over several weeks, use food composition data base (computerized)

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