PowerLift SBL460, Руководство пользователя

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NUTRITION
Good nutrition is a diet in which foods are eaten in
proper quantities and with the needed distribution of
nutrients to maintain good health. Malnutrition, on
the other hand, is the result of a diet in which
there is an underconsumption, overconsumption, or
unbalanced consumption of nutrients that leads to
disease or an increased susceptibility to disease.
What is stated in the above definitions is the fact that
proper nutrition is essential to good health. A history of
poor nutritional choices will eventually lead to poor
health consequences.
There are many substances necessary for the proper
functioning of the body. Nutrients are the substances
that the body requires for the maintenance of health,
growth, and to repair tissues. Nutrients can be divided
into six classes: carbohydrates, fats, proteins, vitamins,
minerals and water. Carbohydrates, or "carbs", are
nutrients that are composed of carbon, hydrogen and
oxygen, and are essential sources of energy in the
body. Grains, vegetables, and fruits are excellent
sources of carbohydrates. It is recommended that
at least 55% to 60% of the total number of calories
consumed come from carbohydrates (American
Diabetes Association, Diabetes & Exercise, 1990). It is
further recommended that 10% or less of the total
calories consumed come from simple sugars like a
candy bar.
One of the many benefits of consuming foods that are
high in complex carbohydrates, such as rice, pasta,
and whole grain breads, is that they also typically
contain dietary fiber. Dietary fiber is a term used when
referring to substances found in plants that cannot be
broken down by the human digestive system. Although
fiber cannot be digested, it is important in helping to
avoid cancers of the digestive system, hemorrhoids,
constipation, and diverticular disease because it helps
food move quickly and easily through the digestive
system. It is recommended that people consume
20 to 30 grams of fiber per day (American Diabetes
Association, Diabetes & Exercise, 1990). Excellent
sources of dietary fiber are grains, vegetables,
legumes, and fruit.
Fats are an essential part of a healthy diet and serve
vital functions in the human body. Among the functions
performed by fats are temperature regulation,
protection of vital organs, distribution of some vitamins,
energy production, and formation of component parts
of cell membranes. Like carbohydrates, fats are com-
posed of carbon, hydrogen, and oxygen. However,
their chemical structure is different.
Both animals and plants provide sources of fat.
Saturated fats come primarily from animal sources
and are typically solid at room temperature. Plant
sources of saturated fats are palm oil, coconut oil,
and cocoa butter. A high intake of saturated fats is
directly related to increased cardiovascular disease.
Unsaturated fats are typically liquid at room temperature.
Corn, peanut, canola, and soybean oil are sources of
unsaturated fats. It is recommended that no more than
30% of one’s diet be composed of fats. Ten percent or
less of the total calories consumed should come from
saturated fats. One way to reduce saturated fat intake
would be to substitute margarine for butter.
Proteins are substances composed of carbon, hydrogen,
oxygen, and nitrogen. Proteins are made by combining
amino acids. Amino acids are nitrogen-containing
building blocks for proteins that can be used for energy.
Amino acids can combine in innumerable ways to form
proteins, and it is estimated that tens of thousands of
different types of proteins exist in the body. It is the
ordering of the amino acids that provides the unique
structure and function of proteins.
There are proteins in both meat products and plant
products. Animal sources of protein such as milk,
meat and eggs contain the eight essential amino
acids (amino acids that the body cannot synthesize
and therefore must be ingested). Plant sources of
protein such as beans, starchy vegetables, nuts, and
grains do not always contain all eight amino acids.
Because of this, vegetarians must consume a variety
of protein-containing foods. It is recommended that
proteins make up 10% to 15% of one’s daily calories.
This will ensure adequate protein for growth,
maintenance, and the repair of cells. Protein
requirements for adults are not as high as those
recommended for infants, children, and young adults.
Note: individuals who are training intensely will have
an increase in their protein requirements.
Vitamins are organic substances that are essential to
the normal functioning of the human body. Although
vitamins do not contain energy to be used by the body,
these substances are essential in the metabolism of
fats, carbohydrates and proteins. Because of the
critical role vitamins play, it is necessary that they exist
in proper quantities in the body.
Minerals are inorganic molecules that serve a variety
of functions in the human body. The minerals that
appear in the largest quantities (calcium, phosphorus,
potassium, sulfur, sodium, chloride, and magnesium)
are often called macrominerals. Other minerals are
also essential to normal functioning of the body, but
because they exist in smaller quantities (chromium,
iron, copper, fluoride, iodine, manganese, molybdenum,
selenium, and zinc) they are called microminerals.
A mineral that is often consumed in inadequate
amounts by Americans is calcium. Calcium is a
mineral important in the mineralization of bone,
muscle contraction, and the transmission of nerve
impulses. Osteoporosis is a disease characterized by
a decrease in the total amount of bone mineral in the
body and by a decrease in strength of the remaining
bone. This condition is most common in the elderly
but may also exist in younger people who have diets
inadequate in calcium or vitamin D or both.
Iron is another mineral that is often underconsumed
by Americans. This is especially true of women. The
oxygen-carrying properties of hemoglobin (blood)
depend on the presence of iron. Anemia is a condition
characterized by a decreased capacity to transport
oxygen in the blood, and is also common in those
lacking a sufficient amount of iron intake. Red meat
and eggs are excellent sources of iron. Additionally
spinach, lima and navy beans, and prune juice are
excellent vegetarian sources of iron.
Sodium, on the other hand, is a mineral that many
Americans over-consume. High sodium intake has
been linked with hypertension, as well as high blood
pressure. People can substantially reduce their
sodium intake by limiting consumption of processed
foods and decreasing the amount of salt added to
foods when cooking.
In conclusion...don’t forget hydration. Water is
considered an essential nutrient because of its vital
role in the normal functioning of the body. Water
contributes approximately 60% of the total body
weight and is essential in creating an environment
in which all metabolic processes occur. Water is
necessary to regulate temperature and to transport
substances throughout the body.
FOLLOW THESE BASIC NUTRITIONAL GUIDELINES
FOR GAINS IN STRENGTH AND LEAN MUSCLE MASS:
1. Choose your foods carefully. Try getting your
carbohydrates from sources such as rice,
vegetables, beans, whole grains, pasta and fruit.
Good protein sources include fish, chicken, turkey,
lean meat and low-fat or nonfat dairy products.
2. Minimize your fat intake.
3. Drink a minimum of 10 eight-ounce glasses of
water each day.
4. Eat four to six small meals a day, about three
hours apart. Small meals are more easily digested
and result in greater nutrition absorption.
5. Avoid eating junk food and fast food.
6. Time your protein intake of 40-55 grams
approximately 75 minutes after your workout.
7. Immediately following your workout, replenish
your glycogen stores with approximately
50-75 grams of carbohydrates.
For more information on nutrition visit your local
library or book store. There are many excellent books
available.
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