Summary: Sport & High Performance Dietetics

Read the summary and the most important questions on sport & high performance dietetics

• Lecture 1

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• How to measure or estimate Energy Expenditure kcal

  direct calorimetry : respiration chamber (TEE)
  indirect calorimetry : O2 consumprion,CO2 production  
  

  • ventilated hood (Rest, = +- BMR)
  • breath by breath (exercise, PA EE)
  • Weir formula (1949): REE(kcal/d) = 3.9*VO2 + 1.1*VCO2*1440

  non-calorimetric methods
  

  • double labelled water (TEE)
  • heart rate monitoring (PA EE)
  • Accelerometry (PA EE)
  • activity diary (PA EE)

• TEF energy expenditure on average(for each nutritient type)

  5-15% of total energy expenditure over 24 hours  (TEF is approx 10% of energy intake)
  
  - Fat  =         0 - 3%
  - Carbs =     5 - 10%  
  - Protein =   20 - 30%
  - alcohol =   10 - 30%

• estimating dietary intake methods

  Prosprective methods (prefered over retrospective methods)
  

  • duplicate diet 
  • diary usind weighed inventory 
  • diary using household measures 

  
  Retrospective methods (memory based methods)
  

  • 24h recall 
  • diet history 
  • food frequency questionnaire 

  
  
  errors 
  - under-reporting is very common 
  - still estimates, sometimes incomplete, may require substiture foods 

• Lecture 2 Body Composition

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• Energy Expenditure in different tissues kcal/kg (in rest) from high to low

  • heart  and kidneys 
  • brain 
  • liver 
  • skeletal muscle 
  • other tissues 
  • fat tissue      

• lower limit of body fat for health and capacity for vigorous activity

  theoretical 
  - woman : 12%
  - man : 3% 
  
  sami starvation 
  - man : 4 - 6%

• body composition techniques

  direct methods 
  

  • carcass analysis 
  • IVNAA 

  
  indirect methods 
  

  • densitometry (UWW underwater weighing; ADP bodpod-> measures volume)        standard for fat mass 
  • deuterium dilution method (zwaar water verhouding tot water)                              standard for total body mass
  • DXA (dual energy xray absorptiometry) standard for bone mass 
  • imaging techniques (CT or MRI )

  
  
  double indirect methods 
  

  • antropometry (skinfold thickness/BMI / upper arm circumference)
  • Ultrasound measurements -> muscle cross sectional area and muscle volume 
  • Bioelectical Impedance Analysis BIA -> Body water, fatfm; Bodyweight - fatfm = fatm 

• functions of protein in body

  - cell structure, growth, maintainance
  - enzymes 
  - hormones  (insulin)
  - regulator of fluid balance
  - acid-base regulator 
  - transport (hemoglobin, lipoproteins)
  - antibodies
  - energy

• what determines protein quality

  - amino acid composition 
  - digestibility (animal 90-99% or vegetable  70-90%)

• name types of fat and function of fat

  -  fosfolipiden 
  -  sterolen 
  -  Triglyceriden (95%)
  
  - energy 
  - building block of cell membranes 
  - cholesterol -> precursor for vitamin D
  - hormones
  - intake of fat-soluble vitamins (A,D,E)
  - Thermal isolation

• functions of vitamins in the body

  antioxidants 
  -  vitamin E, C, carotenoids
  
  Bone health 
  -  Vitamine D, K
  
  Coenzymes 
  -  B vitamines 
  
  Blood Clotting 
  -  vitamin K 
  
  Vision 
  -  Vitamin A