Chapter 1 The Bottom Line - Guiding Nutrition Principles for the Athlete

Edit Answers
12345678910111213141516171819202122
Across
  1. 3. relative energy deficiency in sport
  2. 6. Food labels have been updated and now include this in addition to total sugars
  3. 7. These athletes may be at risk for inadequate intakes of energy, protein, fat, and key micronutrients such as iron, calcium, etc.
  4. 9. Condition of poor health resulting from inadequate, excessive, or imbalanced intake of nutrients or poor absorption of nutrients
  5. 12. Ingredients on a nutrition label are listed by ___________ from greatest to least
  6. 15. Nutrients required in large amounts; carbohydrates, lipids, and proteins
  7. 16. The ideal hydration beverage should contain what is being lost/used during exercise; including carbohydrates, water, and ______________
  8. 17. Nutrients required in small amounts; vitamins and minerals
  9. 19. Foods that, for the calories delivered, have a high concentration of nutrients
  10. 20. Physical activity that is performed for the purpose of improving muscle, heath, skeletal, and lung fitness
  11. 21. Myth: going on a severe caloric ____________ will make you less obese. In fact, caloric ______________ is likely to result in a greater loss of metabolic mass than fat mass, increasing relative body fatness and risk of obesity
  12. 22. Maintaining a healthy weight by consuming enough calories from food to meet energy needs and by being physically active.
Down
  1. 1. Ideally, vitamins and minerals should be consumed through the appropriate intake of a wide variety of foods. _____________ should only be considered if the individual has been tested and diagnosed as having a specific vitamin or mineral deficiency.
  2. 2. Any body movement that requires more energy above rest
  3. 4. Weighing too much for your height
  4. 5. Nutrient responsible for developing new tissue and maintaining existing tissue
  5. 8. Most health ____________ occur with at least 150 minutes per week of moderate-intensity physical activity
  6. 10. The major ____________ categories include vitamins, minerals, carbohydrates, lipids, proteins, dietary fiber, and water.
  7. 11. It is a myth that carbohydrates will make you fat. Not all carbohydrates are the same. Vegetables, fruits, and whole grains are examples of carbohydrates that are likely to reduce the risk of obesity and contain ________________ that is important for glycemic control and gut health
  8. 13. Having too much body fat
  9. 14. Number of food allergies required by the FDA to be listed on nutrition labels
  10. 18. Biologic science focusing on nutrients consumed involving growth, tissue metabolism and repair, and health