Sigma Nutrition Radio7 Jun 2016

#124: Brent Ruby, PhD - The Human Ceiling of Energy Expenditure

Brent Ruby PhD, discusses his lab's fascinating work on the upper limits of energy expenditure, markers of over-training vs. real-world performance, and the role of environment & temperature on performance and recovery.

Brent is the director of the University of Montana Center for Work Physiology and Exercise Metabolism (WPEM). The center aims to mesh the research world with the operational field environment by combining study models that integrate the control of the laboratory with the hostilities of the field.

WPEM's high tech $1.5 million facility opened it's doors in 2008 and is a 3,550 sqft. facility which includes a biochemistry lab and a climate controlled environmental chamber that researches can manipulate temperature and humidity. The funds for the facility came from a U.S. Air Force grant, however the driving force which created the vision and made this possible was a choice made by Brent Ruby, the Director of WPEM. It was the choice to combine raw, rough field data with carefully controlled laboratory results to draw conclusions.

We discuss:
Energy demands on long-duration, endurance work and insights into the "human ceiling" of energy expenditure
Assessing energy expenditure
Markers of over-training vs. actual impact on performance in "real world" settings
Balancing the need for tightly controlled trials with designing studies that better simulate real world scenarios in practice
The role of environment during the recovery phase and glycogen resynthesis
Are sports nutrition products and supplements actually any better than fast food?
Hydration, water turnover and heat/cold stress
Why performance tanks in the heat: skin temperature versus core body temperature

Denne episoden er hentet fra en åpen RSS-feed og er ikke publisert av Podme. Den kan derfor inneholde annonser.

Episoder(641)

#618: How Wellness & Optimisation Culture Can Commodify Science – Nick Tiller, PhD

Wellness and optimisation culture increasingly presents itself as "science-based". But citing studies, using technical language, or having scientific credentials does not guarantee that the underlying...

1 Sep 56min

#617: What Does Effective Athlete Support Look Like in Practice? – Gemma McGuinness

Effective athlete support requires more than delivering technically correct nutrition advice. It depends on understanding the athlete's wider environment, anticipating the pressures that disrupt good ...

25 Aug 46min

Fiber: Independent Benefits or Just a Proxy for Healthy Foods?

This episode answers one of the questions raised in the most recent Q&A episode on Sigma Nutrition Premium. The full episode includes the following questions: Fiber: Independent effect or proxy for ...

18 Aug 21min

#616: More Testing, Better Health? Harms of Overdiagnosis & Overtreatment - Austin Baraki, MD

Medical screening is often framed as an uncomplicated good: if disease is found earlier, treatment can begin earlier and outcomes should improve. This episode examines why that reasoning is incomplete...

11 Aug 1h 15min

#615: Why Processing Doesn't Determine the Healthfulness of Plant-Based Diets – Alysha Thompson, PhD

What does the evidence actually show when we look at plant-based dietary patterns through the lens of food processing? And does classifying foods as "ultra-processed" meaningfully change how we interp...

4 Aug 56min

#614: The Human Skills of Nutrition Coaching – Krista Scott-Dixon, PhD

In nutrition and health coaching, one of the central challenges is understanding how people actually change, particularly when life is complex, motivation fluctuates, and behaviour is shaped by emotio...

21 Jul 56min

#613: Supplement Safety & Medication Interactions – Giulia Guerrini, MPharm

Supplement safety is often discussed in very general terms, but in practice the risks depend heavily on the individual. A supplement that is reasonable for one person may be inappropriate for another ...

14 Jul 57min

#612: Does Sweet Taste Exposure Actually Develop Preference? – Prof. Katherine Appleton

A common idea is that repeated exposure to sweet taste strengthens our preference for sweetness, which then drives greater intake of sweet foods and drinks. This idea is often used in arguments about ...

7 Jul 38min