Nancy Clark's Sports Nutrition Guidebook-6th Edition
Author: Nancy Clark
In Nancy Clark’s Sports Nutrition Guidebook, you’ll get real-world advice from an internationally respected and trusted sports nutritionist. You’ll find the latest research and information on what to eat before, during, and after exercise; sport drinks and energy foods; popular trends like keto and gluten-free diets; when and how much carbohydrate to eat; meal patterns that fit your training schedule; sustainability; and digestive issues. You’ll learn practical tips regarding vegan, diabetic, gluten-free, low-FODMAP, and bariatric diets. You’ll also find help for athletes with anorexia and binge-eating disorders. You'll learn how to resolve confusion about what to on a daily basis so you can make healthy and informed dietary decisions for yourself and your busy family.
Clark's practical suggestions for eating on the go will help you make good choices in any restaurant, café, drive-through, or convenience store. Learn what to eat before and during exercise and events, how to refuel for optimal recovery, and what athletes need to know about relative energy deficiency in sport (RED-S). With 89 family-friendly recipes, you’ll find plenty of meals to fuel performance that you can make right in your own kitchen.
Whether you’re preparing for competition or simply fueling your active lifestyle, Nancy Clark’s Sports Nutrition Guidebook will show you how to get maximum benefit from the foods you choose and the meals you make. Why settle for your current athletic level when a good fueling program can help you perform even better?
Earn continuing education credits/units! A continuing education course and exam that uses this book is also available. It may be purchased separately or as part of a package that includes all the course materials and exam.
AudienceAthletes and active individuals as well as personal trainers, sport nutritionists, dietitians, and other physical activity professionals.
Chapter 1. Building a High-Energy Eating Plan
Chapter 2. Eating to Stay Healthy for the Long Run
Chapter 3. Breakfast: The Key to a Successful Sports Diet
Chapter 4. Lunch and Dinner: At Home, on the Run, and on the Road
Chapter 5. Between Meals: Snacking for Health and Sustained Energy
Chapter 6. Carbohydrate: Simplifying a Complex Topic
Chapter 7. Protein: Building and Repairing Muscles
Chapter 8. Fluids: Replacing Sweat Losses to Maintain Performance
Part II. The Science of Eating and Exercise
Chapter 9. Fueling Before Exercise
Chapter 10. Fueling During and After Exercise
Chapter 11. Supplements, Performance Enhancers, and Engineered Sports Foods
Chapter 12. Nutrition and Active Women
Chapter 13. Athlete-Specific Nutrition Advice
Part III. Balancing Weight and Activity
Chapter 14. Assessing Your Body: Fat, Fit, or Fine?
Chapter 15. Gaining Weight the Healthy Way
Chapter 16. Losing Weight Without Starving
Chapter 17. Dieting Gone Awry: Eating Disorders and Food Obsessions
Part IV. Winning Recipes for Peak Performance
Chapter 18. Breads and Breakfasts
Chapter 19. Pasta, Rice, and Potatoes
Chapter 20. Vegetables and Salads
Chapter 21. Chicken and Turkey
Chapter 22. Fish and Seafood
Chapter 23. Beef and Pork
Chapter 24. Beans and Tofu
Chapter 25. Beverages and Smoothies
Chapter 26. Snacks and Desserts
Appendix A. For More Information
Appendix B. Selected References
Protein and the vegetarian
Why carbohydrates are important for active people
All ancillaries are free to adopting instructors through HKPropel.Instructor guide. Features lecture-related resources that can be easily applied to a typical 16-week semester framework. These resources include chapter objectives and summaries, lecture aids, website recommendations, discussion topics, and activities.
Chapter quizzes. Contains ready-made quizzes (9-10 questions each) to assess student comprehension of the most important concepts in each chapter.
Image bank. Includes all of the figures, illustrations, and tables from the text, sorted by chapter. The images can be used to develop customized presentations based on specific course requirements.