Nutrition - Body Solid G9S Assembly Instructions Manual

NUTRITION

Good nutrition is a diet in which foods are eaten in
proper quantities and with the needed distribution of
nutrients to maintain good health. Malnutrition, on the
other hand, is the result of a diet in which there is an
underconsumption, overconsumption, or unbalanced
consumption of nutrients that leads to disease or an
increased susceptibility to disease. What is stated in
the above definitions is the fact that proper nutrition is
essential to good health. A history of poor nutritional
choices will eventually lead to poor health conse-
quences.
There are many substances necessary for the proper
functioning of the body. Nutrients are the substances
that the body requires for the maintenance of health,
growth, and to repair tissues. Nutrients can be divided
into six classes: carbohydrates, fats, proteins, vitamins,
minerals and water. Carbohydrates, or "carbs", are
nutrients that are composed of carbon, hydrogen and
oxygen, and are essential sources of energy in the
body. Grains, vegetables, and fruits are excellent
sources of carbohydrates. It is recommended that at
least 55% to 60% of the total number of calories con-
sumed come from carbohydrates (American Diabetes
Association, Diabetes & Exercise, 1990). It is further
recommended that 10% or less of the total calories
consumed come from simple sugars like a candy bar.
One of the many benefits of consuming foods that are
high in complex carbohydrates, such as rice, pasta,
and whole grain breads, is that they also typically con-
tain dietary fiber. Dietary fiber is a term used when
referring to substances found in plants that cannot be
broken down by the human digestive system. Although
fiber cannot be digested, it is important in helping to
avoid cancers of the digestive system, hemorrhoids,
constipation, and diverticular disease because it helps
food move quickly and easily through the digestive sys-
tem. It is recommended that people consume 20 to 30
grams of fiber per day (American Diabetes Association,
Diabetes & Exercise, 1990). Excellent sources of
dietary fiber are grains, vegetables, legumes, and fruit.
Fats are an essential part of a healthy diet and serve
vital functions in the human body. Among the functions
performed by fats are temperature regulation, protec-
tion of vital organs, distribution of some vitamins,
energy production, and formation of component parts
of cell membranes. Like carbohydrates, fats are
composed of carbon, hydrogen, and oxygen. However,
their chemical structure is different.
Both animals and plants provide sources of fat.
Saturated fats come primarily from animal sources and
are typically solid at room temperature. Plant sources of
saturated fats are palm oil, coconut oil, and cocoa
butter. A high intake of saturated fats is directly related
to increased cardiovascular disease. Unsaturated fats
are typically liquid at room temperature. Corn, peanut,
canola, and soybean oil are sources of unsaturated
fats. It is recommended that no more than 30% of one's
diet be composed of fats. Ten percent or less of the
total calories consumed should come from saturated
fats. One way to reduce saturated fat intake would be
to substitute margarine for butter.
Proteins are substances composed of carbon, hydrogen,
oxygen, and nitrogen. Proteins are made by combining
amino acids. Amino acids are nitrogen-containing build-
ing blocks for proteins that can be used for energy.
Amino acids can combine in innumerable ways to form
proteins, and it is estimated that tens of thousands of
different types of proteins exist in the body. It is the
ordering of the amino acids that provides the unique
structure and function of proteins.
There are proteins in both meat products and plant
products. Animal sources of protein such as milk, meat
and eggs contain the eight essential amino acids
(amino acids that the body cannot synthesize and
therefore must be ingested). Plant sources of protein
such as beans, starchy vegetables, nuts, and grains do
not always contain all eight amino acids. Because of
this, vegetarians must consume a variety of protein-
containing foods. It is recommended that proteins
make up 10% to 15% of one's daily calories. This will
ensure adequate protein for growth, maintenance, and
the repair of cells. Protein requirements for adults are
not as high as those recommended for infants,
children, and young adults. Note: individuals who are
training intensely will have an increase in their protein
requirements.
Vitamins are organic substances that are essential to
the normal functioning of the human body. Although
vitamins do not contain energy to be used by the body,
these substances are essential in the metabolism of
fats, carbohydrates and proteins. Because of the
critical role vitamins play, it is necessary that they exist
in proper quantities in the body.
Minerals are inorganic molecules that serve a variety of
functions in the human body. The minerals that appear
in the largest quantities (calcium, phosphorus, potassi-
um, sulfur, sodium, chloride, and magnesium) are often
called macrominerals. Other minerals are also essential
to normal functioning of the body, but because they
exist in smaller quantities (chromium, iron, copper, fluo-
ride, iodine, manganese, molybdenum, selenium, and
zinc) they are called microminerals.
A mineral that is often consumed in inadequate
amounts by Americans is calcium. Calcium is a
mineral important in the mineralization of bone, muscle
contraction, and the transmission of nerve impulses.
Osteoporosis is a disease characterized by a decrease
in the total amount of bone mineral in the body and by
a decrease in strength of the remaining bone. This
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condition is most common in the elderly but may also
exist in younger people who have diets inadequate in
calcium or vitamin D or both.
Iron is another mineral that is often underconsumed by
Americans. This is especially true of women. The
oxygen-carrying properties of hemoglobin (blood)
depend on the presence of iron. Anemia is a condition
characterized by a decreased capacity to transport
oxygen in the blood, and is also common in those
lacking a sufficient amount of iron intake. Red meat and
eggs are excellent sources of iron. Additionally
spinach, lima and navy beans, and prune juice are
excellent vegetarian sources of iron.
Sodium, on the other hand, is a mineral that many
Americans over-consume. High sodium intake has been
linked with hypertension, as well as high blood pressure.
People can substantially reduce their sodium intake by
limiting consumption of processed foods and decreas-
ing the amount of salt added to foods when cooking.
In conclusion...don't forget hydration. Water is consid-
ered an essential nutrient because of its vital role in the
normal functioning of the body. Water contributes
approximately 60% of the total body weight and is
essential in creating an environment in which all
metabolic processes occur. Water is necessary to reg-
ulate temperature and to transport substances through-
out the body.
FOLLOW THESE BASIC NUTRITIONAL GUIDELINES
FOR GAINS IN STRENGTH AND LEAN MUSCLE MASS:
1. Choose your foods carefully. Try getting your
carbohydrates from sources such as rice,
vegetables, beans, whole grains, pasta and fruit.
Good protein sources include fish, chicken, turkey,
lean meat and low-fat or nonfat dairy products.
2. Minimize your fat intake.
3. Drink a minimum of 10 eight-ounce glasses of
water each day.
4. Eat four to six small meals a day, about three
hours apart. Small meals are more easily digested
and result in greater nutrition absorption.
5. Avoid eating junk food and fast food.
6. Time your protein intake of 40-55 grams
approximately 75 minutes after your workout.
7. Immediately following your workout, replenish
your glycogen stores with approximately
50-75 grams of carbohydrates.
For more information on nutrition visit your local library
or book store. There are many excellent books avail-
able.