Unit outcomes addressed in this Assignment:
• Explain the basic structure and metabolism of Carbohydrates, Fats, and Proteins.
• Explain the process of energy production following ingestion of the above nutrients, as well as its application to performance.
Course outcomes addressed in this Assignment:
Explain various factors to consider when developing an individualized sports nutrition plan for athletes.
Instructions: Please describe your athlete: Include age, weight, height, ethnicity, sport, training schedule, and typical diet (see outline format below). Use an online nutrient analysis program to calculate and analyze the athlete’s current dietary intake. Include the total estimated intake for calories, fat, saturated fat, carbohydrates, protein, and at least 2 vitamins and 2 minerals. Identify if the athlete is meeting the recommended intake for the vitamins and minerals. (Format dietary analysis information into a chart or table) Then, explain why this information is important to know when developing an individualized sports nutrition plan for this athlete.
Length requirements: 3 pages (not including title or references). Include at least one reference in APA style.
Athlete: (give your athlete a name) Age: Current Weight: Height: Ethnicity: Sport: Training Schedule: Typical Diet: Dietary Analysis: Total Calories, fat grams, saturated fat, carbohydrate grams, protein grams, at least 2 vitamins and 2 minerals intake totals. How does the athlete’s intake level of these micronutrients (vitamins and minerals) compare to the recommended intake levels (RDA, AI, or EAR)?

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Carbohydrates, Fats, and Proteins

Carbohydrates are primarily composed of carbon, hydrogen, and oxygen. The simplest forms of carbohydrates are mono-saccharides while the most complex ones are polysaccharides. Caballero (2012) explains that the slight orientation in the position of the OH in the saccharides accounts for the phenomenal chemical differences witnessed in different saccharides. The shift in the position of OH group in saccharides is also responsible for the differentials in organoleptic properties such as taste as well as physical properties for example melting point. As for fats, they consist of two or more elements that are hydrophobic in nature. Structurally, one glycerol is joined to three fatty acids to make one fat molecule (Caballero (2012). Lastly, proteins are made up of amino acids that are tightly held together with...

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