Saturday, May 12, 2012

Nutritional Advice for Healthy, Hungry Runners & Athletes

Nutritional Advice for Healthy, Hungry Runners

Why eggs are one of the best foods for athletes

Got a dozen or a pint of egg white on hand? As an athlete you should. Routinely eating eggs affords you amazing health benefits. Here are five reasons to crack open one.

1.       To Slim Down

In study, dieters who had eggs/egg whites for breakfast achieved a 60 percent greater weight loss compared to those who had begun their day with a calorie-equivalent bagel or a bowl of cereal. Researchers theorized the quality protein in the eggs (13 percent of the Daily Value) helps control appetite. What’s more, the egg protein is easy for your body to absorb, which makes it a good muscle-repair food after a long run or intense workout.

2.      To Protect (Yes, Protect) Your Heart

Numerous studies have debunked the link between eggs and heart disease. In fact, research shows that eating several eggs a week result in cholesterol particles that are less likely to spell cardiac troubles. What’s more, a unique protein found in the egg yolks blocks platelets (the cell responsible for blood clots) from clumping together inside blood vessels, thereby minimizing heart-attack risk.  

3.      To Fight Inflammation

Whole eggs are one of the best sources of the nutrient choline (one large 30 percent of your daily value, most in the yolk). Besides having a key role in the brain health, choline helps keep the body’s circulatory system of compounds that would otherwise cause inflammation, which can lead to disorders ranging from muscle swelling after a hard workout to diabetes and Alzheimer’s clear disease.

4.      To Maintain Bone Strength

Eggs are one of the few natural sources of bone-building vitamin D. One egg supplies 10 percent of’ the Daily Value. Brands like Eggland’s Best, Whole Foods have double the amount.
5.       To Keep Your Vision Sharp

Yolks contain the pigment lutein, which helps prevent age-related macular degeneration (a leading form of blindness). And while spinach and other greens contain higher amounts of lutein, eggs provide a more absorbable form.

By Liz Applegate, Ph.D., Runners Magazine April 2012 Edition

Sunday, May 6, 2012

What is Nutrition? Why is Nutrition Important?

Nutrition, nourishment, energy, or ailment, is the supply of materials – food – required by organisms and cells to stay alive. In science and human medicine, nutrition is the science or practice of consuming and utilizing foods.

In hospitals, nutrition may refer to the food requirements of patients, including nutritional solutions delivered via an IV (intravenous) or IG (intragastric) tube.

Nutrition science studies how the body breaks food down (catabolism), and repairs and creates cells and tissue (anabolism) – catabolism and anabolism = metabolism. Nutritional science also examines how the body responds to food. In other words, “nutritional science investigates the metabolic and physiological responses of the body to diet.”

As molecular biology, biochemistry and genetics advance, nutrition has become more focused on the steps of biochemical sequences through which substances inside us and other living organisms and transformed from one form to another – metabolism and metabolic pathways.

Nutrition also focuses on how diseases, conditions and problems can be prevented or lessened with a healthy diet. Nutrition also involves identifying how certain diseases, conditions or problems may be caused by dietary factors, such as poor diet (malnutrition), food allergies, metabolic diseases, etc.

The difference between a dietician and nutritionist

A dietician studies dietetics, while a nutritionist studies nutrition. The two terms are often interchangeable, however they are not, 100% identical.

Dietetics: the interpretation and communication of the science of nutrition so that people can make informed and practical choices about food and lifestyle, in both health and disease. Part of a dietician’s course includes both hospital and community settings. The majority of dieticians work in health care, education and research, while a much smaller portion also work in the food industry.

Nutrition: the study of nutrients in food, how the body uses the nutrients, and the relationship between diet, health and disease. Major food manufacturers employ nutritionist and food scientists. Nutritionist may also work in journalism, education and research. Many nutritionists work in the field of food science and technology. Exercise Nutritionist work in the field of Exercise, Fitness and Sports. Nutritionist are a great source to use for developing a recommended Meal Plan based on your lifestyle and the foods you love.

There is a lot of overlap between what a nutritionist and dieticians do and studied. Some nutritionists work in the healthcare industry, some dieticians work in the food industry, but a higher percentage of nutritionist work in the fitness, food science and technology industry.

For more information of a recommended Meal Plan to fit your lifestyle - Contact or 1.800.613.7103.

Physical Exercise Nutritionist

I am a Physical Exercise Nutritionist. Journal Entry to allow you to understand why I do what I do and to help you understand how I can help you.

Consultations are $155.00 for the first visit and each reoccurring appointment is $55.00. Each appointment must be cancelled 12hours in advance to avoid cancellation fee.

Please contact me at to for an appointment 1.800.616.7103 and/or for more informaton.