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Eat to Compete: Training Diet

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Eat to Compete: Training Diet – PowerPoint PPT presentation

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Title: Eat to Compete: Training Diet


1
Eat to CompeteTraining Diet
2
Energy Calories
  • Recommended intake (14-18 year olds)
  • Energy need for males
  • 2400-3200 kcal
  • Energy need for females
  • 2000-2400 kcal

3
Daily Food Group Recommendations
  • 2000 calories
  • Grains 6 oz eq
  • Vegetables 2 1/2 cups
  • Fruits 2 cups
  • Milk 3 cups
  • Meat/Beans 5 1/2 oz eq
  • 3200 calories
  • Grains 10 oz eq
  • Vegetables 4 cups
  • Fruits 2 1/2 cups
  • Milk 3 cups
  • Meat/Beans 7 oz eq

4
Eat to CompeteCarbohydrates

5
Carbohydrates
  • Preferred fuel source for muscles
  • Stored as glycogen in liver and muscle
  • readily converted to energy when needed
  • Glycogen can easily be depleted
  • Important to fuel before exercise
  • Important to restore after exercise
  • Carbohydrate needs to be eaten every day

6
Carbohydrates
  • Complex carbohydrates
  • Best source of energy before/after exercise
  • Ex. Pasta, whole grain breads and cereals
  • Simple carbohydrates (simple sugars)
  • Not preferred, but COULD be beneficial
    immediately after exercise
  • (within 15 minutes)
  • Ex. Candy, juice, soda, high sugar foods

7
Carbohydrates
  • Recommended intake 55-60 of total kcal
  • 2000 calories/day 275 g/day
  • 2400 calories/day 330 g/day
  • 3200 calories/day 440 g/day

8
How do you meet your daily need for
carbohydrate?(2000-3200 calories)
6 - 10 servings of grains 2 1/2 - 4 cups of
vegetables 2 2 1/2 cups of fruit 3 cups of
milk or milk products
9
What is a serving of grain?
  • 1 slice of whole grain bread
  • 1 tortilla
  • 1/2 cup cooked pasta or cereal
  • 1 cup of ready-to-to eat cereal
  • 1/2 hamburger roll, bagel, or English muffin
  • 3-4 plain crackers (small)
  • 1 pancake

10
What about vegetables, fruit and milk?
  • Vegetables provide 5 gm of carbohydrate per 1/2
    cup
  • Fruit provides 15 gm of carbohydrate per 1/2 cup
  • Milk provides 12 gm of carbohydrate per 1 cup

11
Total Daily Carbohydrates
  • For 2400 calories
  • Grains- 8 ounces 120 g Carbohydrates
  • Vegetables- 3 cups 15 g Carbohydrates
  • Fruit- 2 cups 30 g Carbohydrates
  • Milk- 3 cups 36 g Carbohydrates
  • TOTAL 201 g of Carbohydrates

12
Protein
  • Eat to compete

It is a hit to get fit
13
Protein
  • Important for growth, development, maintenance,
    and repair of body tissue
  • NOT a primary source of fuel for your
  • muscle performance

14
Protein
  • Eating large quantities of protein will NOT
    increase muscle mass
  • Muscle mass and strength only increases as a
    result of muscular workouts
  • Excess protein eaten is NOT stored as muscle

15
Protein
  • Recommended intakes
  • Extremely active athletes
  • 0.54-0.73 g/lb/d
  • 12-15 of total calorie intake
  • Examples of requirements (0.7 gm/lb)
  • 130 lbs 70-95 g/day
  • 155 lbs 84-113 g/day
  • 180 lbs 97-131 g/day
  • 200 lbs 108-146 g/day

16
How do you meet your daily need for
protein?(2000-3200 calories)
6 - 10 servings of grains 2 1/2 - 4 cups of
vegetables 5 1/2 - 7 oz meat or beans 3 cups of
milk or milk products
17
What is an ounce of meat or beans?
  • 1 oz lean meat, poultry or fish
  • 1 egg
  • 1 tablespoon peanut butter
  • 1/2 cup cooked dry beans
  • 1/2 oz nuts or seeds

18
What about grains, vegetables and milk?
  • Grains provide 3 grams protein per serving (1/2
    cup pasta, 1 slice bread)
  • Vegetables provide 2 grams protein per 1 cup
    uncooked vegetables
  • Milk provides 8 grams protein per 1 cup

19
Total Daily Protein
  • For 2400 calories
  • Meat and beans- 6.5 oz 45 g Protein
  • Milk- 3 cups 24 g Protein
  • Vegetables- 3 cups 9 g Protein
  • Grains- 8 ounces 12 g Protein
  • TOTAL 90 g of protein

20
Pre and Post exercise meal
Eat to compete
21
Carbohydrate Review
  • Carbohydrate is the major source of energy for
    physical performance
  • Glycogen (stored carbohydrate) is important for
    energy and can only be restored by consuming
    carbohydrates
  • Complex carbohydrates are preferred before and
    after exercise

22
Protein Review
  • Protein provides important building blocks for
    muscles and other tissues
  • Eating protein will not increase muscle
  • Protein needs are easily met with a balanced diet

23
Pre-exercise meal
  • Why is it important to eat before competition?
  • Prevents hunger during the competition
  • Provides last-minute fuel for muscles
  • What should you eat?
  • Individual preferences
  • Goal is to prevent hunger and possibly enhance
    stamina without stomach discomfort

24
Pre-exercise meal
  • The day before
  • Carbohydrate rich meals
  • Pasta, bread, brown rice, whole grains etc
  • Avoid high fat and high protein
  • Slow digestion
  • Will not provide energy for competition
  • Drink plenty of fluids

25
Fluid Recommendationsat the Pre-exercise meal
  • 14-22 fl oz 2-3 hours before
  • 6-12 fl oz within 10-15 min of
  • the activity

26
Pre-exercise meal
  • Before morning events
  • Eat a high carbohydrate dinner and bedtime snack
  • Eat a light meal in the morning to prevent hunger

27
  • Dinner2 cups spaghetti 60 g CHO 320 kcal
  • 1 cup pasta sauce 30 g CHO 125 kcal
  • 1 dinner roll plain 15 g CHO 80 kcal
  • 1 cup mixed greens 5 g CHO 25 kcal
  • 1/2 cup cooked broccoli 5 g CHO 25 kcal
  • TOTAL 115 g CHO 575 kcal
  • Snack
  • 1 cup orange juice 30 g CHO 120 kcal
  • 1 banana (small) 15 g CHO 60 kcal
  • 1 granola bar 15 g CHO 60 kcal
  • TOTAL 60 g CHO 240 kcal
  • Light breakfast
  • 1.5 cup cheerios 45 g CHO 180 kcal
  • 1 cup skim milk 12 g CHO 80 kcal
  • 1 banana 15 g CHO 60 kcal
  • TOTAL 72 g CHO 320 kcal

28
  • Before afternoon events
  • Eat a hearty breakfast and a lighter
    carbohydrate-based lunch
  • Hearty breakfast
  • 2 eggs scrambled --- 150 kcal
  • 2 slices whole wheat bread 30 g CHO 120 kcal
  • 2 tbsp peanut butter --- 135 kcal
  • 1 tbsp jam 15 g CHO 80 kcal
  • 1 cup skim milk 12 g CHO 80 kcal
  • 1/2 cup orange juice 15 g CHO 60 kcal
  • 1 banana (small) 15 g CHO 60 kcal
  • TOTAL 87 g CHO 685 kcal
  • Lighter Lunch
  • 1 cup chicken noodle soup 22 g CHO 90 kcal
  • 1 dinner roll, plain 15 g CHO 80 kcal
  • 1 cup skim milk 12 g CHO 80 kcal
  • 1 orange 15 g CHO 60 kcal
  • TOTAL 64 g CHO 310 kcal

29
  • Before evening events
  • Eat a hearty breakfast and lunch
  • Eat a light snack 1-2 hours before (if tolerated)
  • Hearty Lunch
  • Subway 6 Roasted Chicken Breast 47 g CHO 320
    kcal
  • 1 chocolate chip cookie (Subway) 30 g CHO 210
    kcal
  • 1 apple (medium) 15 g CHO 60 kcal
  • TOTAL 92 g CHO 590 kcal
  • Snack
  • 1 cup orange juice 30 g CHO 120 kcal
  • 1 banana (small) 15 g CHO 60 kcal
  • 1 granola bar 15 g CHO 60 kcal
  • TOTAL 60 g CHO 240 kcal

30
Pre-exercise meal
  • Timing
  • 4 hours consume regular food
  • Complex carbohydrates that are low fat
  • 2-3 hours liquid meals (is an option)
  • 1-2 hours high carbohydrate beverage
  • lt 1 hour water/fluid replacement beverage

31
Post-exercise meal
  • Within 15 min of exercise consume a high
    carbohydrate containing food
  • E.g. fruit, juice, low-fat milk, low-fat sports
    bar/drink
  • Within 2 hours of exercise consume
  • 100-200 gm of carbohydrate
  • In combination with protein for best glycogen
    replenishment

32
Post-exercise meal
  • Examples of 100-200 g carbohydrates
  • 3 cups of pasta/ mashed potatoes
  • 7 slices of bread/ tortilla
  • 2 cups of rice
  • 16 fl. oz. high carbohydrate drink

33
Pre- and Post-exercise meal
  • What you eat immediately before and after
    exercise is not as important as throughout the in
    and off season
  • Eat for long-term health and optimal performance

34
Conclusion
  • Pre- and post-exercise meals are essential for
    best performance and optimal health
  • Make sure you fuel your body with proper nutrition

35
  • Funded by Iowa Beef Industry Council, Midwest
    Dairy Association
  • Prepared by Ruth Litchfield, PhD, RD, LD
  • Contributions by Emily Lasley, Lindsey Metcalf,
    Andrea Seminara and Karin Westberg

36
  • . . . and justice for all
  • The U.S. Department of Agriculture (USDA)
    prohibits discrimination in all its programs and
    activities on the basis of race, color, national
    origin, gender, religion, age, disability,
    political beliefs, sexual orientation, and
    marital or family status. (Not all prohibited
    bases apply to all programs.) Many materials can
    be made available in alternative formats for ADA
    clients. To file a complaint of discrimination,
    write USDA, Office of Civil Rights, Room 326-W,
    Whitten Building, 14th and Independence Avenue,
    SW, Washington, DC 20250-9410 or call
    202-720-5964.
  • Issued in furtherance of Cooperative Extension
    work, Acts of May 8 and June 30, 1914, in
    cooperation with the U.S. Department of
    Agriculture. Stanley R. Johnson, director,
    Cooperative Extension Service, Iowa State
    University of Science and Technology, Ames, Iowa.
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