Dissertation/Thesis Abstract

Muscle Recovery Using Anti-Inflammatory Foods: A Cooking Curriculum for College Runners
by Akbarian, Corry, M.S., California State University, Long Beach, 2019, 179; 22584196
Abstract (Summary)

The aim of this project is to develop a 3-week nutrition curriculum to educate male and female collegiate runners on the use of anti-inflammatory foods as a means to reduce post-exercise inflammation and muscle soreness. The curriculum will be presented by a Sports

Dietitian and consist of three 20-minute PowerPoint presentations, as well as a series of topic-specific activities and video demonstrations that outline the step-by-step preparation of selected anti-inflammatory recipes. Each lesson will focus on building an understanding of basic food preparation, and the associated benefits of nutrient-rich foods, such as 1) anthocyanins 2) herbs and botanicals 3) omega-3 fatty acids. This program implements principles from the Social Cognitive Theory to provide nutrition education and encourage self-efficacy in promoting a behavioral change among collegiate runners to prepare more meals with ingredients that have shown to enhance rates of recovery.

Supplemental Files

Some files may require a special program or browser plug-in. More Information

Indexing (document details)
Advisor: Barrack, Michelle
Commitee: Dekofsky, Brooke, Jebo, Kim
School: California State University, Long Beach
Department: Family and Consumer Sciences
School Location: United States -- California
Source: MAI 81/3(E), Masters Abstracts International
Source Type: DISSERTATION
Subjects: Nutrition
Keywords: Anti-inflammatory foods, Cooking, Ergogenic, Muscle soreness, Nutrition education, Sports nutrition
Publication Number: 22584196
ISBN: 9781088348161
Copyright © 2019 ProQuest LLC. All rights reserved. Terms and Conditions Privacy Policy Cookie Policy
ProQuest