Sports and Nutrition Part 8

           Sports and Nutrition Part 8 Sports and Nutrition Part 8 Sports and Nutrition Part 8


Sports and Nutrition Part 8
Sports and Nutrition Part 8

Non Nutritive Component

1. Non-nutritive components of diet are those components that do not provide energy or calories.
2. Roughage or fibre, water, colours, flavours etc are the components of Non Nutrient
The explanation of non-nutritive components of diet is given below.

A) Fibre or Roughage

1. 30 Gms daily requirement of an adult.
2. Fibre or roughage has no nutrient value.
3. it cannot be digested by the human intestinal tract.
4. consists of water and improves intestinal function by adding bulk to food.
5. helps to correct the disorders of large intestine and also prevents constipation.
6. it is further divided into two categories, i.e., soluble and insoluble fibres.
7. Roughage or fibre can be Soluble fibres can dissolve in water, whereas, insoluble fibre can’t.
8. soluble fibre reduces blood sugar fluctuation and lowers cholesterol.
9. Insoluble fibre is a good stool softener.
10. Fibre is helpful in decreasing the risk of heart disease and in preventing certain types of cancer.
Sources. Whole wheat, fresh fruits, root, vegetables, oats,  fish.

B) Water

1. essential component of diet and blood comprises 90% of water.
2. significant in the excretion of waste products and also regulates the body temperature.
3. also functions as a lubricant, keeps the skin moist and protects the body from shock.
4. 80% intake comes from drinking water and rest comes from food.
5. excreted from the body in various forms such as urine, sweat and water vapour in the exhaled breath.

C) Colour Compounds

1. Food or diet is made more appetizing and attractive by the wide reflection of colours made possible through pigments.
2. Natural pigments are found in fruits and vegetables.
3. The colours derived from animal products and grains are less bright.
4. There are various colours derived from fruits and vegetables such as red, orange, yellow, green, blue.

D) Flavour Compounds

1. Flavours are derived from both nutritive and non-nutritive components of food.
2. Sometimes it becomes very difficult to know the source of a specific flavour.
3. An acidic food provides sour taste while an alkaline one provides a bitter

E) Plant Compounds

1. these substances are ingested they may have beneficial or harmful effects and many compounds that inhibit cancer.
2. Caffeine is one such example.
3. If Caffeine is taken in excess quantity then it may increase heart rate, secretion of stomach acid.

Food Myths

Myth: Eggs increases cholesterol level so avoid them


1. There is no doubt that eggs are good source of health.

2. An egg provides you various nutrients. It is as per daily requirements of cholesterol by our bodies.
3. So, if you take one egg daily there is no problem of cholesterol level.

Myth: Drinking while eating makes you fat


1. The actual fact behind this misconception is that enzymes and their digestive juices will be diluted by drinking water while eating which slows down your digestion which may lead to excess body fat.

Myth: Low fat or No fat diet are good

Fact: Body needs fats for energy, tissue repair and to transport vitamin A.D, E.K. Just cut down on salivated fat eating un saturated fats.

Myth: Crash Dieting or Fasting may loose weight


1. It may be true in short term but ultimately it hinder weight loss. Loosing over the long term burns off fat whereas crash dieting or fasting not only removes fat but who leans muscles.

Myth: Food eaten late night is more fattening


1. It doesn’t make much change.

Myth: Low fat milk has less calcium that full fat milk. 

Fact :

1. Skimmed and semi skimmed actually have more calcium because it is in watery part

and not in creamy part of milk.

Myth: Vegetarian cannot build muscles


1. Vegetarian can built muscles as meat eaters by getting their proteins from vegetables

such as cheese nuts pulses. Etc.

Myth: Healthy food is expensive

1. Tinned, stored, packed food is expensive. Whereas local & seasonal food is inexpensive.

To read its other parts Kindly click below as per requirement.

Part 1                    Part 2                  Part 3                   Part 4                  Part 5

Part 6                   Part 7                  Part 9


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