NUTRITION???

• The process by which certain components of food are

obtained & used by the body

INTRODUCTION to • Evaluation of food & drink requirements for normal

SPORTS NUTRITION body function

• Process: digestion  absorption 

SYAHRUL RIDHWAN BIN MORAZUKI transportation  cell metabolism
SPORTS SCIENCE, UTM

Nutrients Kilocalories
6 major classes • The energy stored within the chemical bonds of
Are the chemicals certain nutrients is used by the body
taken into body that  CHO
are used to produce  Protein • A calorie
energy, provide  Lipids
– the amount of energy (heat) necessary to raise the
temperature of 1g of 1°C
building blocks for new
 Vitamins
molecules, or
 Minerals • A kilocalories (kcal)
functions in other – 1000 calories & is used to express larger amounts of
 Water
chemical reactions energy supplied by foods & released through metabolism

Macronutrients (Fuel Nutrients)

• CHO, Fat & Protein
• CHO
• They are the only substances that can provide the
Protein kcal / energy energy necessary for bodily functions
Fat
• Under normal conditions:
– CHO & Fat primary fuels
• CHO & Protein 4 kcal/g
– Protein serve as the “building
• Fat 9 kcal/g blocks” to repair tissues
used as fuel when CHO
depleted or the body under stress

1
 (i) Monosaccharides
• The basic unit of CHO
• Glucose: a.k.a. dextrose @ blood sugar
– The basic unit of energy within the body & the major source of energy
for the body’s cell

CARBOHYDRATES – Consist of 6-carbon compound that forms naturally in food @ in the

body through digestion of more complex CHO

• Fructose (fruit sugar @ levulose)

– Found in fruits & honey
– The sweetest sugar
– Some fructose moves directly from the digestive tract into the blood,
but all eventually converts to glucose in the liver

• Galactose
– Found in milk

(ii) Disaccharides

• a.k.a. Double sugars

– Combination of 2 monosaccharide molecules

• All contains glucose

– Sucrose (glucose + fructose)
– Lactose (glucose + galactose)
– Maltose (glucose + glucose)

(iii) Polysaccharides (iii) Polysaccharides

- Describes the linkage of 3 to thousands of sugar molecules (B) Human/Animal Pollysaccharides
- Both plant & animal sources provide these large chain of
linked monosaccharides • Glycogen
– …is the storage of CHO in mammalian muscle & liver

(A) Plant Pollysaccharides – Glucogenesis a process to form glycogen from glucose

– Gluconeogenesis Synthesizes glucose (primarily in liver), from

• Starch other compounds (generally amino acids,
fatty acids/glycerol, pyruvate & lactate)
– The storage form of CHO in plant
– Glycogenolysis the breakdown of glycogen to glucose
• Fiber – Glycolysis an anaerobic enzymatic breakdown /
– The most abundant organic molecule, includes cellulose conversion of glucose to the simpler
compounds lactate or pyruvate, resulting in
energy stored in the form of ATP

2
 A Classifications of CHO & the Sources of Each

Major Subclasses Food Sources

Fructose Fruits & honey

Galactose Breast milk

Glucose All sugars

Simple CHO
Lactose Milk sugar

Maltose Malt sugar

Sucrose Cane / brown sugar

Starches Potatoes, rice bread

Complex CHO
Fiber Fruits, vegetables, bread

Protein
• The main roles:
– To serve as the structural unit to build and repair body
tissues
– Functioning for numerous other bodily functions
PROTEIN • Synthesis of enzymes, hormones & antibodies

• These compounds regulate body metabolism &

provide protection from disease

• Not usually a major fuel source, BUT…. why

proteins are important to the body during
starvation & prolonged exercise?

Protein (cont’d)
Protein (cont’d)
• Basic structural unit amino acids ….is needed the most during adolescent
years, when growth is rapid
• Nonessential amino acids
– The body can make the amino acids (11 amino acids); – The recommended dietary allowance (RDA)
because they are not needed in the diet
for protein is 1g of protein per kg of body
weight
• Essential amino acids
– Cannot be manufactured by the body
– 9 amino acids – they must be obtained in the diet

3
 FAT / LIPID

• … is an efficient storage form for energy

FAT / LIPID • Excess fat is stored in fat cells (adipose tissue)

• Derived from dietary sources & excess CHO &

protein

Major Class of Lipids

http://www.tutorvista.com/content/biology/biology-iii/cellular-
micromolecules/lipids.php#

4
 • Why fat should not be
totally eliminated from
our dietary intake?

TASK #1
END OF LECTURE…

Quiz…. Quiz….

2. Lipids is stored in the body at __________________.

1. Define the following:
3. Excessive CHO and protein in the body will be converted to
i. Glucose _________________.
ii. Glycogen
4. Distinguish between essential & nonessential amino acids
iii. Glycolysis
iv. Glycogenolysis 5. State three functions performed by the proteins in the body
v. Gluconeogenesis
6. Explain in details about cholesterol