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Excerpt — Sport Nutrition-3rd Edition

Quality of protein

The quality of a protein relates to the degree to which that protein contributes to daily requirements. Various methods have been proposed to measure the protein quality of a food.

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Sugar intake and health effects

Over the past century, the yearly intake of simple sugars has increased dramatically to approximately 50 kg (110 lb) per person, which is 25 times more than 100 years ago.

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The carbohydrate mouth rinse phenomenon

One hour of sustained or intermittent high-intensity exercise is not limited by the availability of muscle glycogen stores given adequate nutritional preparation.

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