1st Edition

Foods, Nutrition and Sports Performance
An international Scientific Consensus organized by Mars Incorporated with International Olympic Committee patronage

ISBN 9780419178903
Published September 16, 1992 by Routledge
212 Pages

USD $170.00

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Book Description

This book includes all the papers presented at the meeting, revised to take account of all the points made during discussions, and the Consensus Statement itself. The topics covered include recommendations for optimum carbohydrate, protein, fat, total energy, fluid and electrolyte, and vitamin mineral intakes to maximise sports performance.

Table of Contents

Introduction. Foods, nutrition and sports performance: final consensus statement. Limits of energy turnover in relation to physical performance, achievement of energy balance on a daily basis. Carbohydrates and exercise. Timing and method of increased carbohydrate intake to cope with heavy training, competition and recovery. Effect of exercise on protein requirements. Importance of fat as a support nutrient for energy: metabolism of athletes. Vitamin suppplementation and physical exercise performance. Minerals: exercise performance and supplementation in athletes. Fluid and electrolyte loss and replacement in exercise. Heat - sweat - dehydration - rehydration: a praxin oriented approach. Index. Contributors: Dr J T Devlin, University of Vermont, USA. Prof C J Williams, University of Loughborough, UK. Dr E J van der Beek, Institute of CIVO, Netherlands. Prof P A Bjorntorp, University of Goteborg, Sweden. Dr F Brouns, University of Limburg, Netherlands. Dr E F Coyle, University of Texas, USA. Dr P Clarkson, University of Massachusets, USA. Dr M Hargreaves, Footscray Institute of Technology, Australia. Dr P W R Lemon, Kent State University, USA. Dr R J Maughan, University of Aberdeen, Scotland. Dr K Westerterp, University of Limburg, Netherlands.

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"This is an excellent reference book for dietitians, coaches, trainers and other health professionals....a concise, accurate summary of research regarding the relationships of nutrition and food to athletic performance" - Journal of the American Dietetic Association