Clinical Sports Nutrition 5e is a cornerstone of the Sports Medicine series offered by McGraw-Hill Education. This complete practical and clinical reference provides the latest sports nutrition information, drawing on scientific research from around the globe. All chapters have been substantially revised and updated with contributions from leading academics, physicians and sports dietitians in Australia, Canada, the United States and the United Kingdom. In addition there are seven new commentaries: a molecular view of exercise; female athlete triad and energy availability; measuring energy availability; treating low energy availability; vegetarian eating; antioxidant supplementation and exercise; and, fluid guidelines. This respected reference work is an invaluable asset for students and instructors in the discipline of sports nutrition, and is also essential reading for elite athletes, sports professionals and trainers who need to keep their knowledge current.
Chapter 1: Physiology of sports Commentary: The molecular view of exercise Chapter 2: Dietary assessment of athletes Commentary: Monitoring in the digital age Chapter 3: Physique assessment Chapter 4: Protein needs of athletes Chapter 5: Energy requirements and energy availability Commentary: Female athlete triad and low energy availability Commentary: Measuring energy availability Chapter 6: Weight loss Chapter 7: Weight making Chapter 8: Disordered eating Commentary: Refeeding FAT Chapter 9: Bone Health, Calcium, Vit D and Vit K Chapter 10: Iron Commentary : Vegetarian eating Chapter 11: Micronutrients, antioxidants, and phytochemicals Chapter 12: Pre-competition Chapter 13: Competition fluid and fuel Commentary: Fluid guidelines Chapter 14: Recovery Chapter 15: Supplements Chapter 16: Periodisation of nutrition Chapter 17: Children and adolescents Chapter 18: Masters and veterans Chapter 19: Diabetes Chapter 20: Allergies and intolerances Commentary: Other gut issues in sport Chapter 21: Athletes with disabilities Commentary: Other clinical issues Chapter 22: Illness and injury Chapter 23: Travel Chapter 24: Heat and altitude Chapter 25: Catering