Question

You are a summer intern for a large, reputable sports beverage company. The company is the primary sponsor of an Olympic-distance triathlon in August in Iowa. The company will have a huge exhibit booth at the prerace meal the night before the race, and before, during, and after the event on race day. Your responsibility as an intern is to create a sports nutrition table display to be the centerpiece of the company’s main exhibit area. Describe in detail what the table set-up will look like, the information and activities you will have available for participants, and the main emphasis of your educational message for this athlete population.

Answer 1

Athletes participate in different physical activity requiring strength, power and speed to accomplish the task. To do so needs energy from a source and that source should be equally balanced all vital element. Athlete need protein for building & repairing muscles. Carbs serve as fuel to they body as well hydration is essentially to regulate heat and sweat loss to perform.

As protein is the key source here are the

PROTEIN FOR ATHLETE:

2 small eggs
300 ml cow’s milk
20 g skim milk powder
30 g cheese
200 g yoghurt
35-50 g meat, fish or chicken
4 slices bread
90 g breakfast cereal
2 cups cooked pasta or 3 cups rice
400 ml soy milk
60 g nuts or seeds
120 g tofu or soy meat
150 g legumes or lentils
200 g baked beans
150 ml fruit smoothie or liquid
meal supplement

As carbs also plays a role

CARBOHYDRATE FOR ATHLETE:

Breakfast cereal with milk
Fruit with flavoured yoghurt
Fruit smoothie or liquid meal supplement
Sandwich with meat and salad filling
Stir-fry with rice or noodles.

HYDRATION:

Calculations:
Sweat loss (litres) = Body weight before exercise (kg) - Body weight after exercise (kg) + fluid consumed
during exercise (litres).
To convert to a sweat rate per hour, divide by the exercise time in minutes and multiply by 60 .
2.2 pounds equals 1.0 kg and converts to a volume of 1.0 litre or 1,000 ml or 34 ounces.

VITAMINS AND MINERAL:

White – e.g. cauliflowers, bananas, onions, potatoes.
Green – e.g. broccoli, lettuce, green apples and grapes.
Blue/purple – e.g blueberries, plums, purple grapes, raisins.
Orange/Yellow – e.g. carrots, apricots, peaches, oranges, cantaloupe, mangoes.
Red – e.g. tomatoes, watermelon, cherries, berries, red apples, red peppers.