Analysis of foods habits in squash players
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Campo DC | Valor | Idioma |
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dc.contributor | Grupo de Investigación en Alimentación y Nutrición (ALINUT) | es_ES |
dc.contributor.author | Ventura Comes, Anna | - |
dc.contributor.author | Martínez Sanz, José Miguel | - |
dc.contributor.author | Sánchez-Oliver, Antonio J. | - |
dc.contributor.author | Domínguez, Raúl | - |
dc.contributor.other | Universidad de Alicante. Departamento de Enfermería | es_ES |
dc.date.accessioned | 2019-08-29T10:24:57Z | - |
dc.date.available | 2019-08-29T10:24:57Z | - |
dc.date.issued | 2019-07-31 | - |
dc.identifier.citation | Journal of Physical Education and Sport (JPES). 2019, 19(4), Art 189: 1300-1307. doi:10.7752/jpes.2019.s4189 | es_ES |
dc.identifier.issn | 2247-8051 (Print) | - |
dc.identifier.issn | 2247-806X (Online) | - |
dc.identifier.uri | http://hdl.handle.net/10045/95400 | - |
dc.description.abstract | 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. | es_ES |
dc.language | eng | es_ES |
dc.publisher | University of Piteşti, Romania | es_ES |
dc.rights | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 | es_ES |
dc.subject | Sport nutrition | es_ES |
dc.subject | Food intake | es_ES |
dc.subject | Racquet sports | es_ES |
dc.subject | Sport performance | es_ES |
dc.subject.other | Enfermería | es_ES |
dc.title | Analysis of foods habits in squash players | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.peerreviewed | si | es_ES |
dc.identifier.doi | 10.7752/jpes.2019.s4189 | - |
dc.relation.publisherversion | https://doi.org/10.7752/jpes.2019.s4189 | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
Aparece en las colecciones: | INV - ALINUT - Artículos de Revistas |
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