Sports Nutrition: From Lab to Kitchen
Sports Nutrition: From Lab to Kitchen explores sports nutrition through both scientific and practical perspectives. Professor Asker Jeukendrup presents a subject that connects laboratory understanding with everyday kitchen application, making the book relevant to readers interested in nutrition, health, and athletic performance.
About This Book
Sports Nutrition: From Lab to Kitchen focuses on the relationship between sports nutrition research and practical food preparation.
The book’s title presents a progression from laboratory-based understanding to kitchen-based application, keeping nutrition connected to real-world use.
Written by Professor Asker Jeukendrup, it is suited to readers seeking information about nutrition in sporting contexts.
Its subject brings together elements of sports, health, nutrition, and science in a concise and practical format.
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