Nicholas A. Burd, Ph.D., Associate Professor, Department of Kinesiology and Community Health,
University of Illinois at Urbana-Champaign
Nicholas Burd is an Associate Professor in the Department of Kinesiology and Community Health and is also a faculty member of the Division of Nutritional Sciences at the University of Illinois at Urbana-Champaign. In addition, he is the director of the Nutrition and Exercise Performance (NEP) Group. The NEP Group has a long-standing research interest in nutrition and exercise metabolism and in studying their integration in vivo in humans.
Dr. Burd is regularly named to the University of Illinois List of Teachers Ranked as Excellent by their Students and is the current chair of the Exercise is Medicine On Campus (EIM-OC) Committee. He has authored more than 90 peer-reviewed research, review articles, and book chapters related to protein metabolism and its application in performance and/or clinical nutrition. He is a member of the American College of Sports Medicine (ACSM) and American Society for Nutrition (ASN). He has received grant funding from the National Pork Board, USDA, Alliance for Potato Research & Education (APRE), the National Cattlemen’s Beef Association, and Dairy Management Inc. (DMI).
Global Food Forums Presentations by Speaker
2021 Protein Trends & Technologies Seminar — Technical Program: Formulating with Proteins [To be reconfirmed for the September 28-29, in-person event]
“Whole Food and Protein Supplements: A Balancing Act for Performance Nutrition”
Protein is the fundamental anabolic component of a nutritional strategy to stimulate exercise-adaptive muscle protein synthetic responses. This presentation reviews how nutrient and protein dense whole foods are the foundation of an athlete’s menu to compensate for the metabolic demands of training and support recovery. It delves into how specifically designed sports nutrition products, such as protein supplements, can serve a complementary role in an athlete’s diet. Attendees will better understand that the ingestion of protein rich whole foods or protein supplements depends on both nutritional (amino acid profile or nutrient density) and non-nutritional factors (preference, cost, and convenience). Such insights assist in the development of sports nutrition products and knowing how they can be integrated into a feeding paradigm to complement the recovery strategy for different types of training and competitive events.