The energy and nutrient demands of physical activity and the effect of diet on health and performance are key issues for athletes and active individuals. For years, carbohydrates and then proteins have been the research topics in the area of sport nutrition. More recently, the research has turned to the quality, quantity, and timing of intake of protein, single amino acids, or both. Research on the fat and fatty acid needs of active individuals is just now being examined.
This edited book, Sports Nutrition: Fats and Proteins, edited by Judy Driskell, is a new book in the CRC Press series of books on sport nutrition. The book is divided into 4 sections: “Introduction,” “Fats,” “Proteins,” and “Recommended Intakes of the Energy-Yielding Nutrients.” Some of the chapters are general reviews about the overall energy and nutrient requirements of athletes, while others are more specific.