Presentations

Sports nutrition basics is the first part of a three part series on sports nutrition by Sarah Dacres-Mannings

Part 1: Competition nutrition - sports nutrition basics.  Wednesday, April 20, 2016, 10am to 11am AEST

Part 2: Hydration. Wednesday, May 4, 2016, 9am-10am AEST

Part 3: Protein and supplements. Wednesday, May 4, 2016, 11am-12noon AEST

Part 1: Competition nutrition - sports nutrition basics will cover:

Skills needed to work with athletes

Carbohydrates – what’s the latest?

Carbohydrate loading

Pre-competition meals

During competition

Recovery after competition

Caffeine

Where to get more information on sports nutrition

Watching this presentation and completing the assessment can contribute towards assessable Continuing Professional Development hours

About the presenter

Sarah Dacres-Mannings has had more than 25 years’ experience as a sports dietitian She has been a sports nutrition expert for DAA since 2000, is the first and only Sports Dietitian Fellow (Education) in NSW, is an Advanced Sports Dietitian and has been a Level 3 in ISAK anthropometry (body composition measurement) for 16 years.

Sarah consults with such organisations as the NSW Institute of Sport, the Victorian Institute of Sport, Australian Rowing, Australian & NSW Rugby Union, Australian Jockey Club Apprentice School, Australian Defence Force, Sydney Roosters, St George Illawarra Rugby League, North Sydney Rugby League team, ARL referees, Northern Spirit soccer, Sydney Kings Basketball team, and Bangarra Dance Theatre, along with a host of elite athletes. She was involved with the Sydney Olympics and Paralympics in 2000 and is a former director of Sports Dietitians Australia and state chair of Sports Dietitians Australia (NSW). A former lightweight rower, Sarah received a silver medal from the World Masters Games, played netball for 15 years and competed in equestrian events. These days she plays tennis and competes in ocean swims.

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Presentation notes
Multiple choice questions and answers
Suggested further reading

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