It is well known that fats, proteins, and carbohydrates are all energy-yielding nutrients that influence energy intake, health, and physical performance. Yet many recreational, collegiate, and professional athletes still consume more fats, saturated fats, and cholesterol than are recommended, as well as inappropriate amounts of proteins. Sports Nutrition: Fats and Proteins is a nuts and bolts reference guide to help athletes, coaches, and trainers make educated dietary choices to maximize performance and reach their highest potential. Features, Written by recognized scientist with notable expertise in fat or protein nutrition as it relates to exercise and sports. Provides a detailed introduction to sports nutrition with an emphasis on the influence of fats and proteins, Covers the quantity and types of fats including omegas-3 and 6, conjugated linoleic acid, and octacosanol as well as a general chapter on total fats, saturated fats, and cholesterol, Focuses on the role of protein intake on performance with analysis of whey, soy, and casein proteins, and creatine, glutamine, branched-chain, and other amino acids, Offers recommended intakes of the energy-yielding nutrients, Presents recommended proportions of carbohydrates to fats to proteins to help tailor the appropriate diet that will yield optimal performance, Includes other beneficial compounds such as glucosamine, chondroitin, and, β-hydroxy- β-methylbutyrate