Diet in sport
1989
Paish, Wilf
Describes why and how the human body should be prepared nutritionally so that the best results may be achieved during training and competition. Explains the digestion of food, including the effects of vitamins and minerals, and discusses energy expenditure, metabolism and systems. Also reveals a number of misconceptions about food for sportsmen and women and about when, and how much, they should eat. Covers the use and abuse of drugs in sport, vitamin/mineral therapy, and special training regimes. Written for coaches, competitors, and those studing for examinations in physical educations.
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