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Examining Physiology, Nutrition, and Body Composition in Sports Science
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Author(s)/Editor(s): Ayan Chatterjee (School of Health Science and Technology, Medhavi Skills University, India)and Tanmay Sarkar (Department of Food Processing Technology, Malda Polytechnic, India & West Bengal State Council of Technical Education, Government of West Bengal, Malda, India)
Copyright: ©2025
DOI: 10.4018/979-8-3693-6317-1
ISBN13: 9798369363171
EISBN13: 9798369363188
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DescriptionIn sports science, a thorough understanding of physiology, nutrition, and body composition is essential for optimizing athletic performance and enhancing health. Examining physiology provides insights into how the body’s systems function during physical exertion, revealing the interactions between muscles, cardiovascular health, and metabolic processes. Nutrition plays a pivotal role in fueling performance, recovery, and well-being, guiding athletes in balancing nutrients to support their training goals. Meanwhile, analyzing body composition helps athletes and coaches tailor exercise and dietary strategies to achieve optimal physical condition and reduce the risk of injury. Further study into these areas may help empower athletes to reach peak performance and maintain long-term health. Examining Physiology, Nutrition, and Body Composition in Sports Science delves into the systematic methods and protocols necessary for the precise understanding and optimization of an athlete's physiological profile. It seeks to identify, assess, and tailor interventions related to body composition and nutritional needs for optimal sports performance. This book covers topics such as injury prevention, performance optimization, and biomarkers, and is a useful resource for medical professionals, nutritionists, sports scientists, healthcare workers, academicians, and researchers.
Author's/Editor's Biography
Ayan Chatterjee (Ed.)
Ayan Chatterjee
, is currently working as Associate Dean and Associate Professor of School of Health Science and Technology, Medhavi Skills University, Sikkim, India. Dr. Ayan completed his M. Sc. degree in Human Physiology from University of Calcutta with a first class. He obtained his PhD degree from University of Calcutta. He also has a Six-month Diploma in Social Work and Community Service from School of Social Work and Community Service, The National Council of Education, Bengal. He also successfully completed a Certificate course in Science Communication and Media Practice conducted by Indian Science News Association, Kolkata; the course is supported by DST, Government of India, and Vigyan Prasar. He has published 96 full length research papers; among them 43 [in peer reviewed Journals: 23 and in Book Chapter:18 and Conference Proceedings: 02] as first author in Peer Reviewed Journals (International and National), Conference Proceedings and as Book Chapters and also presented papers in International and National Conferences held at IIT Bombay, IIT Guwahati, ISI Kolkata, ISI Giridih, Jadavpur University.
Tanmay Sarkar (Ed.)
Tanmay Sarkar
received his Bachelor of Technology and Master of Technology both in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata, India. He has received his PhD degree in Engineering from Jadavpur University, Kolkata, India. He has nine years of experience in teaching as well as in Research. Currently, he is working as a Lecturer in dept. of Food Processing Technology at West Bengal Technical Education and Training, Govt. of West Bengal. He has received fellowship for his master’s programme from MHRD, Govt. of India and Rajiv Gandhi National Fellowship, from Govt. of India for his doctoral work. His areas of interests include Bioactive components from natural sources, Optimization, Mathematical modelling, Phytochemicals, Data science etc. He has authored more than 164 research papers (93 SCIE/SCI; 42 Scopus) and filed 1 patent till date. He is engaged as Editor and Editorial board member in 10 SCI journal of repute, published 03 no of books with Springer and Elsevier, and currently editing 06 no of books with Springer and Elsevier.
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