Analysis of foods habits in squash players
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Título: | Analysis of foods habits in squash players |
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Autor/es: | Ventura Comes, Anna | Martínez Sanz, José Miguel | Sánchez-Oliver, Antonio J. | Domínguez, Raúl |
Grupo/s de investigación o GITE: | Grupo de Investigación en Alimentación y Nutrición (ALINUT) |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Enfermería |
Palabras clave: | Sport nutrition | Food intake | Racquet sports | Sport performance |
Área/s de conocimiento: | Enfermería |
Fecha de publicación: | 31-jul-2019 |
Editor: | University of Piteşti, Romania |
Cita bibliográfica: | Journal of Physical Education and Sport (JPES). 2019, 19(4), Art 189: 1300-1307. doi:10.7752/jpes.2019.s4189 |
Resumen: | Background: Squash is one of the four most popular racquet sports, practiced by 20 million people worldwide. It is a sport that has been scarcely researched in the area of nutrition, and even less so regarding the dietary habits of its players. The objective of this work is to perform a descriptive and comparative analysis of dietary habits in squash players at the national and international levels. Methodology: A total of 14 international and 28 national players answered a validated food consumption frequency questionnaire. We used a Student´s t-test for independent samples and a χ2 test in the comparative analysis of players of different levels. Results: The results show that there were statistically significant differences between the two groups of players in the consumption of bread (p = 0.016) and nuts (p = 0.008), with a tendency towards statistical significance for eggs (p = 0.064), blue fish (p = 0.057), and white meat (p = 0.069), which the international players consumed with a higher frequency. There were no significant differences in the consumption of fruits, vegetables, or pulses. The two groups had a similar consumption of potatoes, pasta, rice, juices and soft drinks, sweets and snacks, white fish, and red meat. Conclusions: Although it was not possible to estimate the intake and percentage of macronutrients, a possible deficit of carbohydrates and an excess of proteins can be deduced in both groups. In addition, these players do not usually seek advice from dieticians-nutritionists, so the involvement of these professionals in the coaching staff of squash players could improve athletic performance. |
URI: | http://hdl.handle.net/10045/95400 |
ISSN: | 2247-8051 (Print) | 2247-806X (Online) |
DOI: | 10.7752/jpes.2019.s4189 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 |
Revisión científica: | si |
Versión del editor: | https://doi.org/10.7752/jpes.2019.s4189 |
Aparece en las colecciones: | INV - ALINUT - Artículos de Revistas |
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