NTFD 2420 Principles of Nutrition Science
Nutrition for Physical Activity and Food Safety
Smolin, LA and Grosvenor, MB. Nutrition: Science and Applications. 3rded. Hoboken, NJ: John Wiley & Sons; 2013.
Purpose: To think critically about the nutritional requirements for physical activity and protection of the food supply
Learning Outcomes: To apply knowledge of the role of environment, food, and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups.
Answer the following question using information found in chapters 13 and 17 of your text.
1. What types of athletes may benefit from slightly increased intake of protein? Why? (5 pts.)
2. How does hydration status affect athletic performance? What precautions should be taken by an athlete who is exercising in hot weather? Describe how dehydration can affect cool-weather athletes, such as skiers and biathletes. (5 pts.)
3. When should an athlete eat after competition? What are good choices for a post-competition meal? Why is this re-feeding period important? (5 pts.)
4. Mitchell wants to build up his muscles. He works our regularly at the gym and eats a very high protein diet, along with drinking protein supplement drinks. Do you think the protein contributes to increased muscle mass? Why or why not? (5 pts.)
5. How often, and for how long, should Americans engage in moderate aerobic activity per week? What are the short and long-term benefits of regular moderate aerobic activity? (5 pts.)
6. What areas of food safety does the Food and Drug Administration (FDA) oversee? (5 pts.)
7. Give an example of how cross-contamination can occur in your kitchen. (5 pts.)
8. Terry packs lunches every weekday for his children to take to school. Although his children buy cold milk at school, there are no facilities to keep lunches refrigerated. What types of food are potentially hazardous in the lunches? What steps might Terry take to ensure the safety of the lunches? (5 pts.)
9. Identify the primary causes of food-borne illness in the United States and why some individuals are more susceptible to toxicity from food than others. How can people reduce the risk of food-borne illness? (5 pts.)
10. How does the USDA define an “organic food”? What advantages are there to purchasing these foods? Do organic foods contain more nutrients than non-organic foods? Why or why not? (5 pts.)