Nancy Clark is an internationally renowned sports nutritionist. Clark specialises in nutrition for performance, wellness and weight management, including helping athletes with eating disorders. Having worked in sport dietetics for 40 years, Clark has helped thousands of casual and competitive athletes. Her more renowned clients have included members of the Boston Red Sox, Bruins and Celtics. As well as athletes from many colleges in the area, including Boston College. Clark enjoys speaking to teams, clubs and health professionals, as well as writing as a way to teach people how to eat to win. She currently writes a monthly column called The Athlete's Kitchen, which appears regularly in over 100 sports publications and websites. Clark has also written several food guides for various sports, including football players, runners and cyclists.
Description
Part I. Everyday Eating for Active People Chapter 1. Building a High-Energy Eating Plan Chapter 2. Eating to Stay Healthy for the Long Run Chapter 3. Breakfast: The Key to a Successful Sports Diet Chapter 4. Lunch and Dinner: At Home, on the Run, and on the Road Chapter 5. Between Meals: Snacking for Health and Sustained Energy Chapter 6. Carbohydrate: Simplifying a Complex Topic Chapter 7. Protein: Building and Repairing Muscles Chapter 8. Fluids: Replacing Sweat Losses to Maintain Performance Part II. The Science of Eating and Exercise Chapter 9. Fueling Before Exercise Chapter 10. Fueling During and After Exercise Chapter 11. Supplements, Performance Enhancers, and Engineered Sports Foods Chapter 12. Nutrition and Active Women Chapter 13. Athlete-Specific Nutrition Advice Part III. Balancing Weight and Activity Chapter 14. Assessing Your Body: Fat, Fit, or Fine? Chapter 15. Gaining Weight the Healthy Way Chapter 16. Losing Weight Without Starving Chapter 17. Dieting Gone Awry: Eating Disorders and Food Obsessions Part IV. Winning Recipes for Peak Performance Chapter 18. Breads and Breakfasts Chapter 19. Pasta, Rice, and Potatoes Chapter 20. Vegetables and Salads Chapter 21. Chicken and Turkey Chapter 22. Fish and Seafood Chapter 23. Beef and Pork Chapter 24. Beans and Tofu Chapter 25. Beverages and Smoothies Chapter 26. Snacks and Desserts Appendix A. For More Information Appendix B. Selected References