Final Dietary Prescription For college Basketball Player

Part 2: Final Dietary Prescription (worth 150 points)

Centering on the sport’s various features presented in Part 1 (from week 5), create a fictious athlete. Name the athlete, provide demographic information about the athlete. Paint the picture of this athlete’s current situation as well as athletic goals. Based on your specific athlete, create a comprehensive diet plan for your athlete.

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Create two days of menus for your athlete. One representing a TRAINING DAY or PRE-EVENT DAY and one the DAY OF COMPETITION.

Enter these menus into a nutrition analysis program that analyses the macronutrients and micronutrients. (ie Cronometer – https://cronometer.com/signup/)

Include these charts in you submission. Minimally charts should provide information on protein, carbohydrates, fat, calories and any micronutrient of concern – iron, calcium, vitamin D, sodium, etc…Show calculations for these two days of menus that exemplify practical application of dietary recommendations. You must explain how each fits your specific sport – this should not be based on a general macronutrient distribution such as AMDR but on what fits your sport and level. Prescribe/Recommend for your athlete in his/her specific sport/level for training and separate for competition (give references). Show calculations and recommended times of consumption.

As you work on this assignment “pretend” you are working with the athlete. If you have this mind set it will help you to better answer questions. For example, your athlete may ask, “why do I have to eat this now?” Or, “why can’t I have this later?” Why can’t I have ____ for lunch? This is an opportunity for you to demonstrate your understanding of the material. You need to not only create these menus but also explain WHY they should be followed. So view this last submission in two parts.

1. The menus that will fuel your athlete properly

2. The dialog/discussion/report that will explain why it is important to follow these menus. Discuss in understandable terms to your athlete the dangers that will be avoided or minimized and the benefits that can accompany following the menus.

This is your opportunity to demonstrate your competence and understanding, so be detailed and comprehensive. Without counting charts, tables, or menus this section of your paper should consist of 1500–1800 words

Use the following 6 bolded headings to guide your discussion:

1. Review General Description of athlete and sport

2. Menu charts

3. Dietary guidelines/needs and rationale for pre, event, and post times based on workouts discussed previously (show calculations for determining calorie and protein needs)

4. Hydration guidelines/needs and rationale for pre, event, and post times.

5. Specific nutrition information and recommendations to help prevent, reduce, or alleviate issues presented in Part 1

6. Any supplements or ergogenic aids that would be beneficial . These recommendations may be included as bullet points.

Following is a breakdown of the points that can be earned (and lost) for this assignment:

Calories – 5 points for 2 menus = 10 points total

Grams carbohydrate – 5 points for 2 menus = 10 points total

Grams protein – 5 points for 2 menus = 10 points

Grams fat or % – 5 points for 2 menus = 10 points

Nutrient adequacy is addressed (supplements or how to improve menu to meet nutrient needs – 5 point

Grams of carbohydrate before, during and after training/competition and Fluids – before, during and after training/competition – 30 points

Menus closely match each of above (for example – calories should be within 50 of goal, carbohydrate should be within 15 to 30 grams of goal…) and food composition is accurate (Discuss if your totals match your goals.) – 10 points

Reports should show for each food on the menu – calories, grams carbohydrate, protein and fat (fat may be in %) plus totals for each meal and grams carbohydrate before, during, after including total grams carbohydrate before, during and after – 20 points

Nutritional challenges/issues addressed from Part 1 with couple of food examples as appropriate – 20 points

Before submitting, be sure to review the grading rubric and the above identified 6 heading guideline to guide your discussion. This will ensure you answer all necessary areas.

ALL SOURCES MUST BE PEER REVIEWED JOURNAL OR YOU WILL GET A ZERO!!!!!!

FORMAT IS AMA FOR CITING SOURCES

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