Sports Nutrition: Fats and Proteins provides a detailed introduction to sports nutrition with an emphasis on the influence of fats and proteins.

Each chapter is written by a recognized scientist with notable expertise in the area of fat or protein as it relates to exercise and sports. It

Covering the quantity and types of fats that effect performance and health, the book includes a general chapter on total fats, saturated fats, and cholesterol, as well as chapters on specific supplements including omegas-3 and -6, medium-chain triglycerides, conjugated linoleic acid, wheat germ oil, and octacosonol. It also focuses on proteins and the amounts, types, and combinations of selected supplements and their role in performance.

Well-researched articles analyze whey, soy, and casein proteins; select amino acids such as creatine, glutamine, and branched-chain; and other beneficial supplements. The book concludes with a discussion of recommended intakes of the energy-yielding nutrients and, more importantly, recommended proportions of carbohydrates to fats to proteins.

Contents

Section One

1. Introduction to Sports Nutrition: Fats and Proteins

Section Two: Fats

2. Total Fats, Saturated Fats, and Cholesterol
3. Medium-Chain Triglycerides
4. Omega-3 and Omega-6 Fatty Acids
5. Conjugated Linoleic Acid
6. Octacosanol and Wheat Germ Oil

Section Three: Proteins

7. Protein: Quantity and Quality
8. Whey, Casein, and Soy Proteins
9. Creatine
10. Glucosamine and Chondroitin Sulfate
11. Carnitine
12. ß-Hydroxy-ß-Methylbutyrate
13. Branched-Chain Amino Acids
14. Glutamine
15. Other Individual Amino Acids

Section Four: Recommended Intakes of the Energy-Yielding Nutrients

16. Recommended Proportions of Carbohydrates to Fats to Proteins in Diets

Index

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