Key learnings
The module’s key learnings are:
- The contribution of carbohydrates, fats and proteins that make up our energy balance will differ day to day, depending on individual targets and activity levels.
- Consuming a range of fruits, vegetables and grains will help to ensure micronutrients requirements are met and support a healthy balanced diet.
- Glycogen stores are limited, highlighting the importance of topping up stores if exercising at high intensities or for long durations (>80mins) if the aim is to maximise performance.
- A food first approach should be adopted where practically possible.
Written by Michael Naylor
Downloadable Resources
Introduction to Sports Nutrition Fundamentals – An expert refresher for sports nutritionists
An overview of energy, nutrient and fluid requirements that exercisers need in order to optimise their performance and achieve their athletic goals.
- Filename
- GetPRO Professional_Nutrition Fundamentals_Expert Refresher2.pdf
- Size
- 197 KB
- Format
- application/pdf
Introduction to sports nutrition fundamentals – PowerPoint Presentation
Download this slide presentation to remind athletes of key sports nutrition principles including the role of nutrition in supporting health and performance goals, energy and macronutrient requirements for athletes, and the importance of hydration.
- Filename
- GetPRO Professional Introduction to sports nutrition fundamentals PPT.pdf
- Size
- 3 MB
- Format
- application/pdf
Sports nutrition fundamentals – Infographic
Nutrition can support an individual’s overall health and performance; make sure your audience remembers the sports nutrition fundamentals with this infographic.
- Filename
- GetPRO Nutrition Fundamentals Infographic.pdf
- Size
- 587 KB
- Format
- application/pdf
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Disclaimer: This information is intended for Health and/or Nutrition Professionals working within the field of sport and performance nutrition, including sports nutritionists, dietitians, sports scientists, coaches, athletic trainers and others who have professional training in nutrition and human physiology.