Nutrition in MMA


B​‌‍‌‍‍‌‍‌‌‌‍‍‍‍‌‌‌‌‌​ackground Paul, a 24-year-old mixed martial artist (MMA), has a fight in the Bantamweight division scheduled in 12 weeks’ time. The athlete has not fought competitively for 9 months. In this time, his body weight has increased significantly from the required fighting weight (~61.2 kg). His current physical characteristics are shown in Table 1, and typical diet is in Table 2. The athlete currently undertakes little structured training. Table 1. Physical characteristics of the athlete Characteristic Measure Age (years) 24 Stature (cm) 173 Body Mass (kg) 68.5 Body Fat (%) 20 Body Fat (kg) 13.7 kg Lean Mass (kg) 54.8 Resting metabolic rate (kcal/day) 1700 Table 2. Typical 24 h dietary intake of the athlete Intake Kcal CHO (g) Fat (g) Pro (g) Breakfast (9.30 am) Tea (milk and sugar) 150 g Coco Pops 250 ml semi-skimmed milk 2 x White bread Margarine 2 Tbsp Jam Lunch (1.00 pm) Bacon x 3 rashers White bread x 3 1 tbsp brown sauce Crisps Coca-Cola Snack (3.00 pm) 1 x Snickers 1 x Ready salted crisps Coca-Cola Dinner (8.00 pm) 200 g Spaghetti 100 g Beef Mince 1 x jar Dolmio Sauce Bolognese Garlic Bread x 1 ½ tub Cookie Dough ice cream Total Case Paul needs to lose an appropriate amount of weight to be able to complete in the Bantamweight bout. The weigh-in occurs 24 h before the bout, but the athlete is not permitted to put on any more than 10% body mass in this 24 h period. You, as the sports nutritionist and exercise physiologist, have been asked to help Paul make this weight, alongside training commitments, in a safe and healthy manner that optimizes performance. Procedures Body mass was measured using ba​‌‍‌‍‍‌‍‌‌‌‍‍‍‍‌‌‌‌‌​lance-beam scales (Seca, 710, Hamburg, Germany). Stature was measured using the stretch-stature technique and a stadiometer (Harpenden wall-mounted, Dyfed, UK). Body composition was assessed using under-water weighing (Cranlea, Birmingham, UK). The participant was fully familiarized to the procedures before data collection. Wearing minimal clothing, the participant exhaled as much air as possible to fully submerge themselves whilst sat on a seat connected to weighing scales. The participant completed 5 trials, ensuring the final 3 values were with the highest 3 measured values averaged. Residual volume was predicted as: RV = [0.0115 x age] + [0.019 x stature in cm] -2.240 Gastrointestinal gas was estimated at 0.1 L. Body fat was subsequently determined using the Siri (1956) equation: % FAT = [(4.95/body density) – 4.5] x 100 Dietary intake was assessed using a 24-h prospective food diary. The athlete was asked to record all food and fluid consumed over the 24 h as honestly and accurately as possible. The athlete was also instructed to record a ‘typical’ day. Useful References Garthe, I., Raastad, T., Refsnes, A., Koivisto, A., & Sundgot-Borgen. (2011). Effects of two different weight-loss rates on body composition and strength and power-related performance in elite athletes. International Journal of Sports Nutrition and Exercise Metabolism, 27. 97-104. Phillips, S. M. (2014). A brief review of higher dietary protein diets in weight loss: a focus on athletes. Sports Medicine, 44, S149-S153. Intro, Methods, Results and Discussion it should be in this order case study scenario uploaded so follow that definitely use the references i provided end of t​‌‍‌‍‍‌‍‌‌‌‍‍‍‍‌‌‌‌‌​he massage

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