Produce for Performance
Learn the benefits of plant-based diets for athletes
Leslie Bonci, MPH, RDN, CSSD, LDN
What you will learn in this course:
Review Sports Nutrition Concerns for Athletes
Identify Nutrient Dense Plant-based Foods
Describe the Benefits of Plant-based Foods for Decreasing Inflammation, Improving Body Composition and Optimizing Performance
Address Carbohydrate Confusion among Athletes
Highlight Low-cost Plant-based Produce (e.g. potatoes) and Protein Options
Discuss Menu and Meal Planning Considerations for the Plant-based Athlete
Spotlight a Plant-based Performance Plate that Satisfies the Energy Demands of Athletes and Active Individuals
1 Credit Hour as Approved by Commission on Dietetic Registration (CDR)
CDR Performance Indicators: 8.2.2, 8.4.1, 8.4.2, 8.4.3
CDR Learning Codes: 2010, 2020, 2070, 2090, 2110, 3010, 3020, 3030, 3040,3100, 4030, 4040, 4060, 4110, 5090, 5110, 5130, 5160, 5220, 5280, 5370, 6000, 6010, 8060, 8090, 9020, 9050, 9060
CSSD Exam Competencies addressed:
Analyze and interpret available data in the context of enhancing athletic performance and health.
Describe the effects of nutrition and exercise on health and performance.
Explain the use of carbohydrates during exercise training, competition, and recovery.
Explain the use of protein and amino acids during exercise training, competition, and recovery.
Describe vitamin and mineral requirements for training and exercise.
Describe the potential risks of excessive vitamin and mineral supplementation on health and performance.
Describe antioxidant function in relation to exercise, recovery, and long-term training adaptations.
Describe the efficacy of vitamin and mineral supplementation on health and performance
Evaluate special issues related to carbohydrates.
Evaluate effects of inadequate vitamin and mineral status on health and performance.
Design nutrition strategies for active individuals with chronic disease risks.
Design nutrition strategies for active individuals who are vegetarians or vegans.
Design nutrition strategies for active individuals with food allergies, sensitivities, or intolerances.
Design nutrition strategies for individuals and/or groups for grocery shopping and meal/snack preparation/selection.
Produce for Performance
Learn the benefits of plant-based diets for athletes
Leslie Bonci, MPH, RDN, CSSD, LDN
What you will learn in this course:
Review Sports Nutrition Concerns for Athletes
Identify Nutrient Dense Plant-based Foods
Describe the Benefits of Plant-based Foods for Decreasing Inflammation, Improving Body Composition and Optimizing Performance
Address Carbohydrate Confusion among Athletes
Highlight Low-cost Plant-based Produce (e.g. potatoes) and Protein Options
Discuss Menu and Meal Planning Considerations for the Plant-based Athlete
Spotlight a Plant-based Performance Plate that Satisfies the Energy Demands of Athletes and Active Individuals
1 Credit Hour as Approved by Commission on Dietetic Registration (CDR)
CDR Performance Indicators: 8.2.2, 8.4.1, 8.4.2, 8.4.3
CDR Learning Codes: 2010, 2020, 2070, 2090, 2110, 3010, 3020, 3030, 3040,3100, 4030, 4040, 4060, 4110, 5090, 5110, 5130, 5160, 5220, 5280, 5370, 6000, 6010, 8060, 8090, 9020, 9050, 9060
CSSD Exam Competencies addressed:
Analyze and interpret available data in the context of enhancing athletic performance and health.
Describe the effects of nutrition and exercise on health and performance.
Explain the use of carbohydrates during exercise training, competition, and recovery.
Explain the use of protein and amino acids during exercise training, competition, and recovery.
Describe vitamin and mineral requirements for training and exercise.
Describe the potential risks of excessive vitamin and mineral supplementation on health and performance.
Describe antioxidant function in relation to exercise, recovery, and long-term training adaptations.
Describe the efficacy of vitamin and mineral supplementation on health and performance
Evaluate special issues related to carbohydrates.
Evaluate effects of inadequate vitamin and mineral status on health and performance.
Design nutrition strategies for active individuals with chronic disease risks.
Design nutrition strategies for active individuals who are vegetarians or vegans.
Design nutrition strategies for active individuals with food allergies, sensitivities, or intolerances.
Design nutrition strategies for individuals and/or groups for grocery shopping and meal/snack preparation/selection.