Energy and Food

Key Terms

Energy - ability to perform work Adenosine Triphosphate (ATP) – a

compound made up of adenosine and three phosphate molecules. Energy released by its breakdown enables cellular function and muscular movements

Energy System Interplay – a situation where all three energy systems contribute to ATP production with one system being the major ATP producer

Carbohydrates (CHO)

Sugars and starches such as fruit, cereal, bread, pasta and vegetablesAre the body’s preferred source of fuel, particularly during excercise

FAT

Butter, Margarine, cheese, oil, nuts, pork and fatty meatsActs as a concentrated fuel storage in muscles and the body’s adipose tissue. It is the body’s main source of fuel at rest and during prolonged submaximal exercise

Protein

Meat, fish, poultry, legumes, eggs, grainsMakes very little contribution to energy production during exercise (five to 10 per cent in prolonged endurance events) and is mainly used for growth and repair

Carbohydrates Fats Proteins

High GI Butter

Cakes

Margarine

Oils – canola, olive

Nuts-peanuts, cashews, almonds

Full cream dairy products

Avocado

Fatty meats-Pork

Fish and seafood

Lean meat – steak

Cheese

Eggs

Soya beans

Lentils

Grains and seeds

Legumes

Brown riceGlucose and MaltosePotatoesLucozadeBroad beansWholemeal breadWatermelon

Low GI

FructoseSoya beansRice branPeanutsYogurtSkim milkPasta