Melvin Williams is the Director of Human Performance Laboratory at Old Dominion University, and has more than 30 years of lab research with a focus on the role of nutrition in sports. He has written and edited five books on ergogenic aids and the role of nutrition in sports -- his two latest books are The Ergogenics Edge: Pushing the Limits of Sports Performance (Human Kinetics) and Nutrition for Health, Fitness, and Sports, Sixth Edition (McGraw-Hill). He earned a B.S. from East Stroudsburg State College (1962), a Master of Education degree from Ohio University (1963), and a Ph.D. from the University of Maryland (1968), with a doctoral dissertation on the effects of alcohol as a possible means to enhance strength and endurance. He's an accomplished marathon runner, placing first in his age group numerous times in the Marine Corps Marathon, which merited his selection in the Marine Corps Marathon Hall of Fame in 2001. Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• Chapter 1—Introduction to Nutrition for Health, Fitness, and Sports PerformanceChapter 2—Healthful Nutrition for Fitness and SportChapter 3—Human EnergyChapter 4—Carbohydrates: The Main Energy FoodChapter 5—Fat: An Important Energy Source during ExerciseChapter 6—Protein: The Tissue BuilderChapter 7—Vitamins: Fat-Soluble, Water-Soluble, and Vitamin-Like CompoundsChapter 8—Minerals: The Inorganic RegulatorsChapter 9—Water, Electrolytes, and Temperature RegulationChapter 10—Body Weight and Composition for Health and SportChapter 11—Lifestyle Strategies to Support Weight Loss and MaintenanceChapter 12— Gaining Lean Body Mass through Proper Nutrition and ExerciseChapter 13—Nutritional Supplements and Ergogenic Aids

Melvin Williams is the Director of Human Performance Laboratory at Old Dominion University, and has more than 30 years of lab research with a focus on the role of nutrition in sports. He has written and edited five books on ergogenic aids and the role of nutrition in sports -- his two latest books are The Ergogenics Edge: Pushing the Limits of Sports Performance (Human Kinetics) and Nutrition for Health, Fitness, and Sports, Sixth Edition (McGraw-Hill). He earned a B.S. from East Stroudsburg State College (1962), a Master of Education degree from Ohio University (1963), and a Ph.D. from the University of Maryland (1968), with a doctoral dissertation on the effects of alcohol as a possible means to enhance strength and endurance. He's an accomplished marathon runner, placing first in his age group numerous times in the Marine Corps Marathon, which merited his selection in the Marine Corps Marathon Hall of Fame in 2001. Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• Chapter 1—Introduction to Nutrition for Health, Fitness, and Sports PerformanceChapter 2—Healthful Nutrition for Fitness and SportChapter 3—Human EnergyChapter 4—Carbohydrates: The Main Energy FoodChapter 5—Fat: An Important Energy Source during ExerciseChapter 6—Protein: The Tissue BuilderChapter 7—Vitamins: Fat-Soluble, Water-Soluble, and Vitamin-Like CompoundsChapter 8—Minerals: The Inorganic RegulatorsChapter 9—Water, Electrolytes, and Temperature RegulationChapter 10—Body Weight and Composition for Health and SportChapter 11—Lifestyle Strategies to Support Weight Loss and MaintenanceChapter 12— Gaining Lean Body Mass through Proper Nutrition and ExerciseChapter 13—Nutritional Supplements and Ergogenic Aids

Melvin Williams is the Director of Human Performance Laboratory at Old Dominion University, and has more than 30 years of lab research with a focus on the role of nutrition in sports. He has written and edited five books on ergogenic aids and the role of nutrition in sports -- his two latest books are The Ergogenics Edge: Pushing the Limits of Sports Performance (Human Kinetics) and Nutrition for Health, Fitness, and Sports, Sixth Edition (McGraw-Hill). He earned a B.S. from East Stroudsburg State College (1962), a Master of Education degree from Ohio University (1963), and a Ph.D. from the University of Maryland (1968), with a doctoral dissertation on the effects of alcohol as a possible means to enhance strength and endurance. He's an accomplished marathon runner, placing first in his age group numerous times in the Marine Corps Marathon, which merited his selection in the Marine Corps Marathon Hall of Fame in 2001. Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• Chapter 1—Introduction to Nutrition for Health, Fitness, and Sports PerformanceChapter 2—Healthful Nutrition for Fitness and SportChapter 3—Human EnergyChapter 4—Carbohydrates: The Main Energy FoodChapter 5—Fat: An Important Energy Source during ExerciseChapter 6—Protein: The Tissue BuilderChapter 7—Vitamins: Fat-Soluble, Water-Soluble, and Vitamin-Like CompoundsChapter 8—Minerals: The Inorganic RegulatorsChapter 9—Water, Electrolytes, and Temperature RegulationChapter 10—Body Weight and Composition for Health and SportChapter 11—Lifestyle Strategies to Support Weight Loss and MaintenanceChapter 12— Gaining Lean Body Mass through Proper Nutrition and ExerciseChapter 13—Nutritional Supplements and Ergogenic Aids