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NUTRITION

Environmental Conditions, Hydration, and Fluid Content

In my previous post, I outlined how hot and humid climates increase the rate of dehydration during exercise, as well as at rest. Although replenishment and maintenance of fluid balance is integral in maintaining homeostasis, content of fluids are of equal importance. During moderate to intense exercise, carbohydrates become a primary contributor to energy production […]

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Environmental Conditions, Sweating, and Hydration

Post-rehabilitation (PR) clients require diligent and scrupulous program design. This population is often deconditioned, consequently decreasing the margin of error and increasing the risk of re-injury. Thus, training requires a sound pragmatic and theoretical approach. Conscientiousness of my clients’ training environment is also part of risk management. I would like to explore the concepts of […]

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Low Glycemic Index Foods, Blood Lipid Profiles, and Cardiovascular Disease

Cardiovascular disease is a prevalent condition in Western society. Research suggests that carbohydrates, especially refined sources, are associated with the aforementioned malady in addition to obesity, insulin resistance, and type 2 diabetes (Pereira, Almeida, Alfenas, & Cassia, 2014). As high as 50% of total daily calories come from refined carbohydrates in the standard American diet, […]

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Managing Celiac Disease / Gluten Sensitivity With Gluten-Free Diets

Celiac disease (CD) can be defined as an inherited autoimmune disease estimated to affect 1 out of every 133 asymptomatic people (Gaillard, 2016). Individuals with CD who consume gluten (a protein found in wheat, rye, barley, and their derivatives) damage absorptive villi of the duodenum, leading to malabsorbtion of important nutrients (Gaill ard, 2016). Non-celiac […]

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Micronutrient Review With Cronometer

Disparities often exist between what we think we know, and what we actually know. When I performed a nutritional self-assessment during Exercise and Sports Related Nutrition, I thought I had a well-balanced nutritional plan. Following a week of gathering baseline data with myfitnesspal software, I discovered that my conclusions were inaccurate. Throughout the nutritional self-assessment […]

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Low Carbohydrate Diets, Grain Diets, and Biomarkers

Low carbohydrate diets (LCDs) have demonstrated favorable effects on biomarkers such as reduced triglycerides, total cholesterol, and improved insulin sensitivity (Ballard et al., 2013). However, do LCDs improve biomarkers as well as performance outcomes compared to grain-based diets (GBDs)? A case study by Rosenkranz, Cook, and Haub (2007) explored this question by placing an elite […]

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Prevention and Management of Osteopenia/Osteoporosis

Osteoporosis can be defined as decreased bone mass and a shift in the structure of bone, resulting in a reduced quality of bone (Tufts, 2011). The quality of bone cannot be assessed, however, bone mineral density (BMD) can be screened using dual energy X-ray absorptiometry (DXA) scans to determine mineral content of bone (Tufts, 2011). […]

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Adolescents, Nutrition, and Physical Activity

Brown (2014) stated that overweight and obesity (OO) has doubled over the last two decades. Although genetics play a role in the outcome of such conditions, it would be fallacious to conclude genetic predispositions as a singular impetus behind OO. Environmental factors, specifically the interplay between environment and genetics, are a more likely cause of […]

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Childhood Overweight and Obesity

Brown (2014) indicated that overweight and obesity (OO) are conditions among children that are mounting at an accelerated rate. Moreover, approximately 18% of children aged 6-11 are obese with BMIs greater than or equal to the 95th percentile (Brown, 2014). Conditions of overweight and obesity set a foundation for other physiological aberrations such as cardiovascular […]

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Celiac Disease

Celiac disease (CD) is a common digestive disorder that affects approximately 1% of European and North American populations (Chang, Burke, & Golub, 2011; Zimmer, 2011). Infants with CD are genetically susceptible and are reactive to foods containing a particular form of protein known as gluten. Such reactions from gluten cause an immune-mediated inflammatory response, damaging […]

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