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Follow-up study of diet and nutritional and physical state of young expert Alpine skiers at a training camp
Department of Nutrition and Food Science, University of Granada, Granada, Spain.
Department of Nutrition and Food Science, University of Granada, Granada, Spain.ORCID iD: 0000-0003-0529-379X
Department of Nutrition and Food Science, University of Granada, Granada, Spain.
Research Group on Community Nutrition and Oxidative Stress, University of the Balearic Islands, Palma de Mallorca, Spain.
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2011 (English)In: Revista Andaluza de Medicina del Deporte, ISSN 1888-7546, Vol. 4, no 3, p. 114-120Article in journal (Refereed) Published
Abstract [en]

Objective: To determine the diet, body composition and physical condition of six young Spanish skiers away from parental control and able to choose their own meals during a training stay at a Chilean ski resort.

Methods: A protocol was developed to record diet, physical condition, training activity, and other incidences. Anthropometric measurements were taken weekly following the Spanish Sports Council protocol for the detection of sport talents. Their physical condition was examined every two weeks.

Results: The six young Alpine skiers showed a considerably higher protein intake than recommendations and a mean percentage of energy from carbohydrates very close to the recommended percentage. The best predictor of iron status is considered to be the proportion of total protein in the diet. This proportion was considerably below recommendations. The BMI and %fat were negatively correlated with performance in flexibility, sit-ups and balance tests.

Conclusions: The body composition of these young sportspeople influenced some physical test results. Despite the absence of parental influence, these children at this training camp freely selected a diet appropriate to their needs.

Abstract [es]

Objetivo: Determinar la dieta, la composición corporal y la condición física de seis jóvenes esquiadores españoles, lejos del control paterno y pudiendo elegir su propia comida durante el entrenamiento, alojados en una estación de esquí de Chile.

Métodos: Se desarrolló un protocolo para registrar la dieta, la condición física, la actividad y cualquier otra incidencia. Se tomaron medidas antropométricas semanales siguiendo el protocolo español del Consejo Superior de Deportes para la detección de talentos deportivos. La condición física se examinó cada dos semanas.

Resultados: Los seis jóvenes esquiadores alpinos mostraron una ingesta de proteínas considerablemente mayor que las recomendaciones y un porcentaje medio de energía procedente de carbohidratos muy cercano al recomendado. Un buen indicador del estado del hierro se considera la proporción de proteína total en la dieta. Esta proporción era considerablemente inferior a las recomendaciones. El IMC y el porcentaje graso se correlacionaron negativamente con los test de flexibilidad, pruebas de equilibrio y abdominales.

Conclusiones: La composición corporal de estos jóvenes deportistas influye en los resultados de las pruebas físicas. A pesar de la ausencia de influencia de los padres, estos niños seleccionaron libremente una dieta adecuada a sus necesidades.

Place, publisher, year, edition, pages
Elsevier, 2011. Vol. 4, no 3, p. 114-120
Keywords [en]
Diet; Physical activity; Young skiers
Keywords [es]
Dieta; Actividad física; Jóvenes esquiadores
National Category
Nutrition and Dietetics
Research subject
Nutrition
Identifiers
URN: urn:nbn:se:oru:diva-46710Scopus ID: 2-s2.0-84455209421OAI: oai:DiVA.org:oru-46710DiVA, id: diva2:873149
Note

This study was supported by the Junta de Andalucía, Spain (Research Group AGR-255 “Nutrition, Diet and Risk Assessment”), a Research Project nº FMD2010SC0071 by Consejería de Turismo, Comercio y Deporte (Junta de Andalucía), a collaboration agreement with Andalusian Centre of Sport Medicine (Junta de Andalucía), and a Postdoctoral Grant from the University of Granada (Spain) and a FPU Programme from the Spanish Ministry of Education and Science.

Available from: 2015-11-23 Created: 2015-11-23 Last updated: 2018-02-15Bibliographically approved

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Monteagudo, Celia

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