Suitable for GCSE and AS/A2/BTEC students, this 2006 DVD looks at the importance of good nutrition for supporting physical activity, and looks at the functions of various foods. It deals with: Introduction to good nutrition and physical activity - basic components of good health are regular physical activity and a balanced diet (consisting of food from the five food groups and ample water). How much activity should we do? - depends on a person-s age, gender, occupation, environment and ability to be physically active; Frequency/duration/intensity much higher at elite levels of sport. Nutrition for physical activity 1. Between 6 to 12 daily servings of carbohydrates and dietary fibre recommended; glycaemic index (GI); low GI carbohydrate foods release glucose more slowly; polyunsaturated/monounsaturated fats; proteins important for muscle building/repair. Nutrients for physical activity 2. Water keeps body hydrated and flushed; sweating removes water and electrolytes that need replacing; minerals (e.g. calcium and iron) and vitamins (fat- and water-soluble) important for many different functions. Fuel requirements for physical activity - different foods provide different nutrients; quantity eaten should be proportional to physical activity levels; at elite levels, diets are tailored for athletes- specific energy requirements.