Nutrition for Combat Sports

by Freddy Brown

Overview

Eating specifically is an athlete's most effective weapon in the fight for fitness. An athlete simply needs to know what types of training need what servings of carbohydrates, proteins and fats. The intensity, duration and type of training all play their part, as well as a fighter's body weight and goals. A food-lover, however, wants to know what flavours and textures will excite their senses. This book gives you culinary artistry as much as it gives you scientific knowledge and practical advice. This practical guide to an athlete's nutrition requirements when training for combat sports will be of great interest to all combat sport athletes, coaches, dietitians and sports nutritionists, and is fully illustrated with 130 colour photographs.

Product Details

ISBN-13:	9781785001543
Publisher:	Crowood Press, The
Publication date:	07/15/2016
Sold by:	Bookwire
Format:	eBook
Pages:	300
File size:	9 MB

About the Author

Freddy Brown studied Biochemistry at the University of Oxford, then went on to gain an MSc in Sport and Exercise at Manchester Metropolitan University. He also holds a Diploma in Sports Nutrition from the International Olympic Committee. He has worked as a Performance Nutritionist for some years at the English Institute of Sport and at Loughborough College.

Table of Contents

Foreword Kevin Currell 6

Introduction: Foods for Fitness and Fighting 7

1 An introduction for Specific Nutrition for Athletes 12

2 High-Intensity Training 37

3 Endurance Training: the Nutritional/Training Demands of Training for Endurance 55

4 Strength Training: the Nutritional/Training Demands of Training for Strength 78

5 Putting it all Together in a Weight-Making Strategy: Leaning-Down 'while Maintaining Muscle, and Adapting to Specific Training Sessions While Preserving Performance 92

6 Protein Recipes 123

7 Carbohydrate-Dense Recipes 156

8 All-in-One Meals: Combine Carbohydrates, Vegetables and Protein Depending on your Goals 175

9 Vegetable Sides, Salsas and Soups 191

10 Condiments and Sauces: Fat, Carbohydrate and Protein-Focused 201

References 210

Bibliography 216

Index 223