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.
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|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|
|Keywords:||Anti-inflammatory foods, Cooking, Ergogenic, Muscle soreness, Nutrition education, Sports nutrition|
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