Driskell J.A. Sports Nutrition Fats and proteins

CRC Press Taylor & Francis Group, 2007. - 371 p.
This volume includes a collection of chapters written by scientists from several academic disciplines that have expertise in an area of fat or protein nutrition as it relates to exercise and sports. The introductory chapter is followed by chapters on:
• Various dietary fats (lipids) and fatty acids: total fats, saturated fats, and cholesterol; medium-chain triglycerides; omega-3 and omega-6 fatty acids; conjugated linoleic acid (CLA); and wheat germ oil and octacosanol
• Protein quality, various protein supplements, and selected amino acid supplements: protein — quantity and quality; whey, casein, and soy proteins; creatine; glucosamine and chrondroitin sulfate; carnitine; beta-hydroxy-beta-methylbutyrate (HMB); branched-chain amino acids (BCAAs); glutamine; and other individual amino acids
• Recommended proportions of carbohydrates to fats to proteins in the diet
Sports nutritionists, sports medicine and fitness professionals, researchers, students, dietitians and other health practitioners, and the well-informed layman will find this book timely and informative.