Evaluating the Effectiveness of Functional Ingredients in Sports Nutrition

Author: Seher Can and Hamit Can

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Description

Sports nutrition plays a vital role in enhancing athletic performance, supporting recovery, and promoting overall health. The growing interest in functional foods and ingredients highlights their potential to provide health benefits beyond basic nutrition, such as disease prevention and risk reduction. Additionally, emerging dietary strategies like Intermittent Fasting, Mediterranean Diet, and Ketogenic Diet are gaining traction for their potential impact on athletic performance and health outcomes. By addressing these topics, this field empowers athletes and professionals to develop evidence-based nutrition plans that optimize performance and contribute to long-term well-being. Evaluating the Effectiveness of Functional Ingredients in Sports Nutrition explores various diet types applied to athletes and their relationships with health and nutrition. It examines the relationship between sports nutrition and diets and various health issues, including approaches to functional medicine applied to athletes. This book covers topics such as injury recovery, nutrition science, and natural plants, and is a useful resource for sports professionals, medical workers, nutritionists, scientists, researchers, and academicians.

About the Author

Seher Can is a lecturer at the Department of Nutrition and Dietetics at Trakya University, Edirne, Turkey. She graduated from the Department of Food Engineering and completed both her master's and PhD degrees in the same department. After completing her studies, she worked in the catering industry and gained valuable experience in food safety and quality management. Her PhD work focused on nutritional content of einkorn wheat (Triticum monococcum L.) and its antidiabetic and antioxidant properties in rats with experimental type 2 diabetes. With 15 years of experience in both teaching and research, her areas of interest include nutrition, bioactive components from natural sources, functional foods, probiotics and prebiotics, phytochemicals, food toxicology, food safety, nutritional label and packaging. She has many papers in journals, books, book chapters and conference papers in international meetings and experiences on book editing. She gives undergraduate and postgraduate lectures on her research subjects and proficiency. She holds certifications in Laboratory Animal Handling and ISO 22000 Food Safety. She is member of UCTEA Chamber of Food Engineers. Hamit Can studied for a BA in Computer Engineering, Nutrition and Dietetics, Business Admistration and MA in Economics and PhD in Computer Science, Economics. His research interests include artificial inteligence, machine learning, data science, energy economics, economic growth, sports nutrition, clinical nutrition, phytotherapy. His paper on “The relationship between renewable energy consumption and economic growth: The case of Bulgaria” won the “Outstanding Paper Award” through the Emerald Publishing for International Journal of Energy Sector Management (IJESM) in 2020. In addition to his research, He serves as a referee for numerous professional Web of Science, Scopus indexed journals, including Environmental Science and Pollution Research, International Journal of Energy Sector Management, International Journal of Social Economics, World Journal of Science, Technology and Sustainable Development, Sustainability Accounting, Management and Policy Journal, Environmental Science and Pollution Research. He serves at the editorial board of CSR and Socially Responsible Investing Strategies in Transitioning and Emerging Economies, Three Seas Economic Journal and International Journal of Socially Responsible and Sustainable Healthcare (IJSRSH). He has been cited over 186 times in scientific literature(h-index = 5). He is also an International Sports Nutrition Specialist, International Fitness Nutrition Specialist, and Certified Fitness Trainer. He also has internationally accredited certificates in these fields, including The British Dietetic Association (BDA), The Academy of Nutrition and Dietetics, Harvard University, Cambridge University, University of Oxford, Stanford University, Yale University, John Hopkins University, Case Western Reverse University, University of Cophenagen, Universite de Lausanne, University of Sydney, Universita Commerciale Luigi Bocconi, University of Colorado and San Diego, McMaster University, University of Minnesota, Emory University, University of Pennsylvania, Ludwig Maximilian Universitat Munchen, University of Edinburg, Illinois University, University of Toronto, Korea Advanced Institute of Science and Technology, University of Michigan, John Hopkins University, University of Florida.