NCM 105-LECTURE

Nutrition in the
Life Stages
WMSU
ASST. PROF. SHERIANNE A. AHARI
 Nutrition in the Life Stages
Objectives:
• At the end of the lesson, YOU can:
• Discuss the concept of nutrition in the life stages.
• Determine nutritional needs of a particular age group.
• Describe each of the indicators of good nutrition of the different life stages.
• Comprehend each life stages.
Topic Outline:
Nutrition in the Life Stages: Nutrition Across the Lifespan and Nutrition in Health and Illness:
1. Nutrition in Pregnancy
2.Nutrition in Lactation
3. Nutrition in Infancy
4.Nutrition for the Pre-school Child
5.Nutrition for the School Child
6.Nutrition for the Teenager
7.Nutrition for Adulthood, Elderly/Aged 2
Nutrition in the Pre-school Child 3
 Nutrition in the Pre-school Child
Pre-School Age – the period between 2 – 6 years old. It is characterized by
fluctuation in growth and by a fast rate of intellectual, social and emotional
development.

Foods to give the Pre-School Child:

• Pre-school children prefer mildly flavored foods than those of strong
flavored or those which are spicy.
• Plain foods are generally well-liked compared to mixed dishes.
• Fruits are well-liked and simple desserts like pudding, custard, ice cream,
gelatin desserts and cakes may be given.
• Most young children enjoy raw vegetables, but it should be chopped to
minimize chewing.
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 Nutrition in the Pre-school Child

Recommended daily amount of Food for the Pre-School Child:

1.Body –building foods (whole milk, fish, meat, poultry and eggs)
Necessary for:
– Proper growth and development
– Optimum mental development
– Strong bones and teeth
– Increased resistance to infection
2.Energy – giving foods (rice, root crops, sugar, fats)
Necessary for:
– Work
– Play
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 Nutrition in the Pre-school Child
3.Regulating foods (green leafy and yellow vegetables, Vitamin C-
rich fruits and fruits and vegetable)
Necessary for:
– Clear eyes
– Glossy hair
– Smooth, healthy skin
– Healthy gums and teeth
– Increased resistance to illness

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 Nutrition in the Pre-school Child
Signs of Good Nutrition:
• Alert, vigorous and happy
• Endurance during activity
• Sleeps well
• Normal height and weight for age
• Stand erect, arms and legs straight
• Clear, bright eyes, smooth healthy skin, lustrous hair
• Firm and well-develop muscles
• Not irritable and restless
• Good attention
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 Nutrition in the Pre-school Child

How to meet food allowance of the Pre-school Child:

1. An ample amount of body-building, energy giving and
regulating foods, available in child’s diet.
2. Providing meals with variety of foods to satisfy appetite.
3. Incorporate milk in other foods.
4. Offering nutritious snacks in the middle of the morning
and afternoon.

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 Nutrition in the Pre-school Child

Pre-Schooler Feeding Problem:

• Eating to little or food jugging – whose appetite is lost because of too much
parental urging. He could be too tired of the same food eaten every day.
• Eating too much – due to heredity, temperament, appetite, or mother’s insistence in a
“clean plate”. It leads to overweight, indigestion and obesity problems.
• Dawdling – a child who dawdles is one lingers or dilly dallies with his food during
meal-time. Always getting attention or may not be feeling well at all times.
• Gagging – a child who gags is one who feels like vomiting especially when fed coarse
food.
• Aversion towards food – unpalatable preparation of vegetables is to be blamed for
aversion; taking of milk in which some children refuse to take, and that leads to plain
milk intolerance.
• Allergy – leads to appetite and diarrhea, due to food allergy like sea foods, eggs and
other foods. 9
Nutrition in the School Child

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 Nutrition in the School Child
School Child – the period between 7 – 12 years is characterized by a slow
steady growth, increased body proportions, enhanced mental capabilities and
more motor coordination.
How to meet food allowances of the School Child:
1. Liberal amounts of body-building, regulating, and energy-giving foods
in each meal.
2. Every food eaten must carry some protein, minerals, vitamins, and
calories for continued growth and increased activity.
3. Nutritious snacks
4. Well-planned home packed lunches or school lunches for children
eating their meals in school.
5. Pleasant experience with food which help in forming good food
habits. 11
 Nutrition in the School Child
Feeding Problems in the School Child:
1. Limited time for eating
– An early or hurried breakfast, or no breakfast at all.
– Taking lunch away from home
– Hurried meals
2.Poor eating practices
– Too much in-between snacks
– Too much soft drinks, candies and other sweets
– Very little intake of fruits
3.Unbalanced program activities and rest
– Stresses of school-work and class competition affects appetite
– Too little rest and sleep affects appetite
– Too much play, distracts child’s interest away from food.
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 Nutrition in the School Child

Recommended Solutions for Feeding Problems:

• Allow sufficient time for meals (15-20 minutes)
• Encourage the child to eat more fruits and vegetables
• Proper selection of snacks
• Balanced program or activities for class work, play and rest
• Proper food selection at home and in school to encourage good
food habits.

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 Nutrition in the School Child
Signs of Good Nutrition:
• A well-developed body with normal weight for height.
• Firm and well-developed muscles
• Good posture
• Healthy skin, no lesion and depigmention
• Smooth and glossy hair
• Clear eyes
• Alert facial expression, good disposition, full of life
• Sound sleep
• Good digestion and elimination
• Good appetite
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Nutrition in the Adolescents
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Nutrition in the Adolescents

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 Nutrition in the Adolescents
Nutrition describes the processes by which all of the food a person
eats are taken in and the nutrients that the body needs are absorbed. Good
nutrition for adolescents can help prevent disease and promote proper
health, growth, and development.

Adolescence – transitional phase of growth and development between

childhood and adulthood. The World Health Organization (WHO) defines an
adolescent as any person between ages 10 and 19. This age range falls
within WHO's definition of young people, which refers to individuals between
ages 10 and 24.

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 Nutrition in the Adolescents
Dietary Problems that contributes to the Incidence of Nutrient
Deficiencies among Teenagers:
1. Skipped breakfast
– Due to lack of time
– Lack of appetite
– Preference for sleep
– For personal appearance
– Availability of someone during meals
– Availability of foods
2. Poor lunches
– Due to poor selection of foods eaten away from home
– Eating hurried lunches at school
– Fear of overweight
– Leads to pimples and acne
– Availability of someone with whom to eat
– Acceptance of the no breakfast habit among peer group 18
Risks of unhealthy eating habits in teenagers
Unhealthy eating habits like eating too much, not eating
enough, or restricted eating can be bad for your teenage
child’s health and wellbeing, now and in the future. But with
healthy eating habits in adolescence, your child can mostly
avoid these risks.
1. Eating too much
– Eating too much food, particularly unhealthy food, puts your
child at risk of overweight and obesity.
– An overweight or obese child is at an increased risk of type-2
diabetes, sleep apnea and hip and joint problems. Long-term
risks include heart disease and some cancers.
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2. Not eating enough
When teenagers go on fad or crash diets they can be at risk of not
eating enough and not getting the nutrients they need for healthy
growth and development.

– Severe dieting can lead to health and other problems like fatigue, poor
concentration and loss of muscle mass and bone density.

– Some children develop eating

disorders like anorexia, bulimia and avoidant restrictive food intake
disorder. Some signs and symptoms of an eating disorder include
constant or repetitive dieting, binge eating, excessive exercise, food
avoidance, repeated weighing and dizziness.
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3. Restricted eating
Child does not need to restrict foods like dairy foods or foods
with gluten unless they have a food allergy or food intolerance that
has been diagnosed by a health professional.
– If the child is eating a restricted diet that is not well-planned and/or
supervised by a dietitian, it could lead to nutritional deficiencies and other
health problems.
– For example, a dairy-free diet over an extended period of time might mean
the child is not getting enough calcium, vitamin D, energy and protein for
bone health and peak bone mass.
– A poorly planned long-term vegetarian diet can result in the child not
getting enough nutrients, especially iron and vitamin B12. This is a
particular risk for girls who have started having periods. Both factors
increase the risk of iron deficiency and anemia.
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 Nutrition in the Adolescents
Importance of Good Nutrition
• Good nutrition is important because of the double demands of activity and
growth during this period.
• Adolescent boys need more energy food because of an increase in
physical activities than adolescent girls
• The need for the body-building food is also high among teenagers
because of the accelerated growth and development.
• Adolescent girls need more iron than adolescent boys because of
menstruation.
• Calcium requirement for teenage boys and girls is the same. It is
necessary for bone growth.
• Several other nutrients are important to ensure good health. It includes
vitamin A, C, and B-complex vitamins. 22
 Nutrition in the Adolescents
Sign of Good Nutrition:
• General appearance – alert and responsive
• Hair – shiny and lustrous
• Skin, face and neck – smooth, slightly moist, good color, not pale
• Eyes – bright, clear, no fatigue circles under
• Lips – good color, not pale, moist
• Gums – good, pink color, no swelling or bleeding
• Tongue – good pink color, no lesions
• Teeth – straight, no crowding, well-shaped jaw, clean, no
discoloration
• Weight – normal for height, age and body- build 23
Nutrition in the Adults to Elderly

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 Nutrition in the Adults to Elderly
Adulthood – the period in the human lifespan in which full
physical and intellectual maturity have been attained. Ages
between 21 or 50 yrs. old. Proper nutrition needs emphasis in
adulthood, since it is the longest period of the life cycle and
possibly the peak productive years. Nutritional management of the
adult should include maintenance of the desirable body weight.
Ideally, one should reach adulthood with established sound eating
habits.
Elderly - has been defined as a chronological age of 65 years old
or older, while those from 65 through 74 years old are referred to
as “early elderly” and those over 75 years old as “late elderly.”
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 Nutrition in the Adults to Elderly
Aging – at the biological level, aging results from the impact of the
accumulation of a wide variety of molecular and cellular damage over time.
This leads to a gradual decrease in physical and mental capacity, a growing
risk of disease and ultimately death.
Senile – often clinically co notated with an old man with mental and
physical weaknesses, not be attached to a normal aged person.
Elderly – persons in the aged group 65-75 years old.
Aged – is a term used to cover both elderly and old.
Old – a person beyond the aged of 75
Geriatrics – is the branch of medicine concerned with prolonging full growth
and maturity, delaying the onsets of degenerative aspects of
aging and treating the diseases of the aged.
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 Nutrition in the Adults to Elderly
Reason for Maintaining Nutritional Allowances during Elderly Period:
• To prevent the occurrence of chronic generative disease to which an elderly is prone to, such
as arthritis, rheumatism, gout, coronary heart disease, and diabetes.
Factors Affecting Adequate Feeding:
• Long standing dietary habits
• Loss of teeth
• Diminish sense of taste and smell, decreased interest in food develops with increase in age.
• Loss of neuromuscular coordination
• Physical discomfort such as gastric distention and indigestion is more pronounce in older
people
• Economic consideration – includes reduction in financial resources, lack of money or low
income due to retirement.
• Social factors – leads to prey of food fallacies & superstitions beliefs
• Psychological factors – includes anxiety, depression, suspension and confusion.
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 Nutrition in the Adults to Elderly
Suggestion for better enjoyment of meals, ease of digestion
and good rest:
• Eat a good breakfast to start the day right.
• Eat four or five light meals instead of three heavy meals.
• Include essential food first like meat, fish and poultry, vegetables and
fruits
• Eat leisurely in pleasant surroundings.
• If sleeping is difficult, eat the heaviest meal at noon rather than at night.
• Fats may retard digestion. If there is discomfort, avoid fatty foods.
• Avoid coffee late in the day if insomnia is a problem.
• Drink hot milk before going to bed.
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 Nutrition in the Adults to Elderly

Effects of Good Nutrition among the Aged:

• Feeling better
• Looking better
• Moving and thinking better
• Living longer and more productive.

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NUTRITION FOR HEALTH AND ILLNESS

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 NUTRITION FOR HEALTH AND ILLNESS (FITNESS)
Introduction:

Nutrition for health and fitness plays an important role in the physical function of an
individual. It was stated that Nutrition is a science of food involving the total sum of the processes
in the intake utilization of food substances by the living organism that includes ingestion,
digestion, absorption, transport and metabolism of nutrients found in food that stresses the
biochemical and physiological functions of foods we eat.

Hippocrates, a Greek physician and known as the father of medicine recognize the
value of nutrition and the power of food to enhance the health. He declared over a thousand years
ago, “Let food be your medicine and medicine be your food” is still increasingly meaningful as to
the preventive and therapeutic health values was basically designed to optimize life-sustaining
properties and other substances found in food and relatively significant to the development of
one’s body and mind. Thus, this is also relates to the physical fitness as the state of health and
well-being specifically had the ability to perform ones daily activities and occupations.
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 NUTRITION FOR HEALTH AND ILLNESS (FITNESS)
Objectives:
At the end of the lesson, YOU can:

1.Discuss the concept of the different topics on Nutrition for health and fitness.
2.Determine nutritional needs of the different topics on Nutrition for Health and Fitness.
3.Recognize significant relationship on nutrition and health as related to the different topics.
___________________________________________________________________________
Topic Outline:
Nutrition for Health and Fitness
A. Nutrition in Weight Management
B. Nutrition Eating Disorder
C. Nutrition Exercise and Sports
D. Nutrition and Bone Health
E. Nutrition for Oral and Dental Health
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 NUTRITION FOR HEALTH AND ILLNESS (FITNESS)
A. Nutrition in Weight Management.
Weight management is the phrase used to describe both the techniques and underlying
physiological processes that contribute to a person's ability to attain and maintain a certain
weight. Most weight management techniques encompass long-term lifestyle strategies that
promote healthy eating and daily physical activity.

Moreover, weight management involves developing meaningful ways to track weight

over time and to identify ideal body weights for different individuals. There are many factors
that contribute to person’s weight including: diet, physical activity, genetics, environmental
factors, medications, and illnesses. Each of these factors affect weight in different ways and to
varying degrees, but health professionals most often stress the importance of diet and physical
activity above all other factors because they can be affected by conscious behaviour
modification.
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 NUTRITION FOR HEALTH AND ILLNESS (FITNESS)
Each patient is unique, suggested weight management:
• Weight Loss Medications: This should be recommended by the
Physician with Nutritionist-Dietitian in some cases will recommend a
nutrition plan in combination with a medication.. These medications
can help reduce appetite or block fat absorption.
• Exercise Promotion: Physical activity is an important part of our
weight management program. It speeds weight loss, prevents
significant loss of muscle (lean body mass), and increases metabolism.
More importantly, physical activity helps you maintain weight loss
over time. Studies show that even a little bit of exercise makes a big
difference. 34
 NUTRITION FOR HEALTH AND ILLNESS (FITNESS)
• Behaviour Change Support such as Group Behaviour Change
Classes: This can set the stage for poor eating habits. Group
classes focus on nutrition, exercise, and control of trigger situations
in a supportive environment. The classes help patients build skills
and a support network to lose and maintain weight. When
willpower fades, as it does for nearly everyone, “skill power” and
support can lead you to success. A patient’s success also depends
on regular class attendance, careful record keeping, and
commitment to the program. Group sessions, which last about 1
hour, are held weekly.
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 NUTRITION FOR HEALTH AND ILLNESS (FITNESS)
• Individualized Behavioural Therapy: This is to address negative
eating habits, the underlying causes must be addressed. When group
support isn't sufficient, patients will be referred to a provider who
specializes in the psychology of eating and weight management. The
clinician helps the patient develop strategies to reduce or eliminate
factors that interfere with successful weight loss. This approach
increases the likelihood of long-term success.

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 NUTRITION FOR HEALTH AND ILLNESS (FITNESS)

• Bariatric Surgery: This is a Surgical weight loss that may be

recommended for patients who are more than 100 pounds or 100%
above their ideal body weight. In addition to the weight criteria,
surgery is typically restricted to those who cannot achieve and
maintain sufficient weight loss on one of our dietary programs.
Prior to surgery, a weight loss of 5-10% is necessary to help reduce
surgical risks. Therefore, patients will initially work with clinicians
to achieve modest weight loss before being referred to the surgical
team.
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 NUTRITION FOR HEALTH AND ILLNESS (FITNESS)
Nutrition Eating Disorder
There are complex mental health conditions that often require the
intervention of medical, dietary and psychological experts to alter their course.

What are eating disorders?

Eating disorders are a range of psychological conditions that cause
unhealthy eating habits to develop. They might start with an obsession with food,
body weight, or body shape. In severe cases, eating disorders can cause serious
health consequences and may even result in death if left untreated. Those with
eating disorders can have a variety of symptoms. However, most include the severe
restriction of food, food binges, or purging behaviours like vomiting or over-
exercising. 38
 NUTRITION FOR HEALTH AND ILLNESS

Although eating disorders can affect people of any gender at

any life stage, they are most often reported in adolescents and
young women. In fact, up to 13% of youth may experience at
least one eating disorder by the age of 20. (American Psychiatric Association’s
Diagnostic and Statistical Manual of Mental Disorders, fifth edition (DSM-5)).

Eating disorders are mental health conditions marked by an

obsession with food or body shape. They can affect anyone but
are most prevalent among young women.
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 NUTRITION FOR HEALTH AND ILLNESS
What causes them?

Genetics according to Twin and adoption studies involving twins who were separated at birth and
adopted by different families provide some evidence that eating disorders may be hereditary.
This type of research has generally shown that if one twin develops an eating disorder, the other has
a 50% likelihood of developing one too, on average.

Personality traits are another cause. In particular, neuroticism, perfectionism, and impulsivity are
three personality traits often linked to a higher risk of developing an eating disorder . Other
potential causes include perceived pressures to be thin, cultural preferences for thinness, and
exposure to media promoting such ideals.

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 NUTRITION FOR HEALTH AND ILLNESS
C. Nutrition Exercise and Sports

Fitness refers to the characteristics that enable the body to perform physical
activity These characteristics include flexibility of the joints: strength and endurance
muscles, including the heart muscle, a healthy body composition, and a desirable
body weight. A broader definition of fitness is the ability to meet routine physical
demands with enough reserve energy to rise to a sudden challenge, or the body a to
withstand stress of all kinds.
It is now common knowledge that regular exercise is important to one's physical,
mental, and emotional health. Exercising conditions the body for greater stamina
mental and emotional health increases energy output for weight reduction,
maintains normal serum cholesterol blood glucose levels, and relieves stress
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 NUTRITION FOR HEALTH AND ILLNESS
Three types of physical activity include stretching and toning; muscle-building, and cardiovascular or
aerobic physical activity.
Regular and adequate physical activities in the form of exercises have the following benefits:
• Help maintain optimal body composition
• Increase muscles ratio of the body's muscles to fat is greater
• Improve the possibility of weight loss when that is necessary
• Increase the efficiency of muscle fibers to produce energy
• Increase the efficiency of hormones (insulin, lipoprotein lipase, epinephrine) to regulate energy metabolism
• Decrease the production of lactic acid, which interferes with energy production
• Strengthen the heart, lungs, and circulatory system
• Increase the flow of oxygen to the heart and brain
• Strengthen the bones because the muscles that support the bones are developed
• Increase levels of HDL over LDL and decreases levels of some triglycerides
• Raise rates of basal metabolism,
• Help control appetite.
• Increase brain power and concentration. 42
 NUTRITION FOR HEALTH AND ILLNESS
Sports nutrition is getting to be a popular subspecialty of dietetics. The
principles of nutrition for active exercise are applicable for the athletes focused
more on factors like duration, intensity, frequency and the kind of sports. Other
factors to consider in meeting nutrient and calorie requirements are: age, sex,
weight, height, metabolic rate, and health status.
Sports nutrition is defined as the study and practice of nutrition and diet as it
relates to athletic performance. It is concerned with the type and quantity of fluid
and food taken by an athlete, and deals with nutrients, supplements and organic
substances. Although an important part of many sports training regimens, it is
most commonly considered in strength sports (e.g. weightlifting and bodybuilding)
and endurance sports (eg. cycling, running)
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 SPORTS NUTRITION
• Sports nutrition is the foundation of athletic success. It is a
well-designed nutrition plan that allows active adults
and athletes to perform at their best. It supplies the
right food type, energy, nutrients, and fluids to keep the
body well hydrated and functioning at peak levels.

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 Carbohydrates

• Carbohydrates are either simple or complex, and the

most important energy source for the human body.
Simple carbs include sugars naturally occurring in
foods like fruits, vegetables, and milk.

• Whole grain bread, potatoes, most vegetables, and oats

are examples of healthy complex carbs. Your digestive
system breaks down carbohydrates into glucose or
blood sugar which feeds energy to your cells, tissues,
and organs.
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 Proteins
• Proteins are made up of a chain of amino acids and are
essential to every cell of the human body. Protein can either
be complete or incomplete. A complete protein contains all
the amino acids needed by the body, and include animal
sources like meat, fish, poultry, and milk.

• Incomplete protein sources (typically plant-based proteins)

often lack one or more of the essential amino acids. Essential
amino acids can't be made by the body and must be supplied
by food. Protein plays an important role in muscle recovery
and growth.
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 Fats
• Fats can be saturated or unsaturated, and they play a
vital role in the human body. Unsaturated fats are
considered healthy and come from plant sources like olive
oil and nuts. Saturated fats are found in animal products
like red meats and high-fat dairy, which are indicated to
increase the risk of disease.

• Healthy fats provide energy, help with body development,

protect our organs, and maintain cell membranes.

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 The Goal of Sports Nutrition
• Active adults and competitive athletes turn to sports nutrition
to help them achieve their goals. Examples of individual goals
could include gaining lean mass, improving body composition,
or enhancing athletic performance.

• These sport-specific scenarios require different nutritional

programs. Research findings indicate the right food type,
caloric intake, nutrient timing, fluids, and supplementation are
essential and specific to an individual. The following are
different states of training and competitive sport benefiting
from sports nutrition.
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Eating for Exercise/Athletic Performance
• Training programs require a well-designed diet for active
adults and competitive athletes. Research shows a balanced
nutrition plan should include sufficient calories and healthy
macronutrients to optimize athletic performance.

• The body will use carbohydrates or fats as the main energy

source, depending on exercise intensity and duration.
Inadequate caloric intake can impede athletic training and
performance.
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Eating for Endurance
• Endurance programs are defined as one to three hours per
day of moderate to high-intensity exercise. High-energy intake
in the form of carbohydrates is essential. According to
research, target carbohydrate consumption for endurance
athletes ranges from 6g to 10g per kilogram of body weight
per day.5

• Fat is a secondary source of energy used during long-

duration training sessions. Endurance athletes are more at
risk for dehydration. Replacing fluids and electrolytes lost
through sweat are necessary for peak performance.
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Eating for Strength
• Resistance training programs are designed to gradually
build the strength of skeletal muscle. Strength training is
high-intensity work. It requires sufficient amounts of all
macronutrients for muscle development.

• Protein intake is especially vital to increase and maintain

lean body mass. Research indicates protein requirements
can vary from 1.2g to 3.1g per kilogram of body weight
per day.

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Eating for Competition
• Preparing for a competitive sport will vary in sports
nutrition requirements. For example, strength athletes
strive to increase lean mass and body size for their sport.
Endurance runners focus on reduced body weight/fat for
peak body function during their event.

• Athletic goals will determine the best sports nutrition

strategy. Pre and post-workout meal planning are unique
for each athlete and essential for optimal performance.

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Hydration and Sports Performance
• Adequate hydration and electrolytes are essential for health and
athletic performance. We all lose water throughout the day, but
active adults and athletes lose additional body water (and a
significant amount of sodium) sweating during intense workouts.

• Dehydration is the process of losing body water, and fluid deficits

greater than 2 percent of body weight can compromise the athletic
performance and cognitive function. Athletes are recommended to
use fluid replacement strategies as part of their sports nutrition to
maintain optimal body functioning.

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• Rehydration with water and sports drinks containing
sodium are often consumed depending on the athlete and
sporting event. Lack of sufficient hydration for athletes
may lead to the following:6

– Hypohydration (dehydration)
– Hypovolemia (decreased plasma/blood volume)
– Hyponatremia (low blood sodium levels/water intoxication)

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Supplements in Sports Nutrition
• Sports supplements and foods are unregulated products
marketed to enhance athletic performance. According to the
Academy of Sports Medicine, “the ethical use of sports
supplements is a personal choice and remains controversial.”

• There are limited supplements backed by clinical research.

The Australian Institute of Sport has provided a general guide
ranking sports performance supplements and foods according
to the significance of scientific evidence:
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– Sports food: sports drinks, bars, and gels, electrolyte
supplements, protein supplements, liquid meal supplements.

– Medical supplements: iron, calcium, vitamin D, multi-

vitamin/mineral, omega-3 fatty acids.

– Performance supplements: creatine, caffeine, sodium

bicarbonate, beta-alanine, nitrate

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Eating Disorders and Deficiencies
• Eating disorders in athletes are not uncommon. Many athletes are required to
maintain lean bodies and low body weight and exhibit muscular development.
Chronic competitive pressure can create psychological and physical stress of the
athlete leading to disordered eating habits.

• Without proper counseling, adverse health effects may eventually develop. The
most common eating disorders among athletes may include:8

– Anorexia nervosa
– Bulimia
– Compulsive exercise disorder
– Orthorexia

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