Why? The Science of Athletics

I .I I lit. 111 l:r 314 WHY?-THE SCIENCE OF ATHLETICS Before a coach can prepare a scpeme of - Training Diet dietary for athletes in training he must have Considered knowledge of food values and their suit- ability for the fare of athletes. For this purpose he must make himself acquainted with the tom– position of the main food-stuffs and their functions in relation to the human organism. In composition, the body of the athlete and the food he eats are very similar, since both are compounds in which certain elements combine. The main elements are oxygen, hydrogen, nitrogen, calcium, carbon, sodium, potassium, sulphur and phosphorus. The constituents of the body and its foods are proteins, carbohydrates, fats, mineral matter and water, the three first-named being the chief. Of these, the proteins alone have nitrogen ; the others are rich in carbon. Nutritive Value The nutritive constituents of food may ofFood-stuffs be divided as follows : Organic (a) Nitrogenous Proteins Alburninoids (b) Non-nitrogenous Carbohydrates Fats Inorganic Mineral Matter Water The above division should be again subdivided as follows: Energy and Heat Producers Proteins Alburninoids Carbohydrates Fats Tissue Buil<iers and Restorers Proteins *Mineral Matter *Water The vital importance of water has been explained. It comprises about 6o per cent of the weight of an average individual, and about one-third of the supply to the body is contained in the food absorbed. * Mineral matter and water are to some extent producers also of energy and heat, but in what degree is not yet known measurably. ,,