O impacto da prática de corrida de aventura sobre a antropometria e o balanço energético de atletas

• Ano de defesa: 2016
• Autor(a) principal: Sureira, Thaiz Mattos [UNIFESP]
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de São Paulo (UNIFESP)
• Palavras-chave em Português: Running; Energy intake; Energy expenditure; Body weight; Anthropometry; Corrida; Ingestão de energia; Metabolismo energético; Peso corporal; Antropometria
• Link de acesso: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=4264684; http://repositorio.unifesp.br/handle/11600/47736

The purpose of this work is to evaluate the wast and energetic intake, the anthropometrics and the handgrip strength, as well as the subjective perception of the athletes strain in an Adventure Race before, during and after the national competition circuit. Twenty-one athletes took place in this event from 24 to 48 years of age. This evaluation was held within six steps: step1 (30 days before the competition), step 2 (7 days before competion) step 3 (during the briefing), step 4 (during the competition), step 5 (at the end of the competition) and step 6 (7 days after the competition). The athlets were submitted to an anthropometric measure, handgrip strength and to energy intake and waste. Between step 3 and 5 we observe an average weight loss of 1,92kg (p<0,001), a decrease in fat percentage (an average of 0,74%), as well as within the anthropometric measures: the quantity of fat-free mass , rate of body mass and muscular area of the arm, reflecting the negative energetic balance. The evaluation of energy intake and macronutrients pointed out oscillation between the steps before and during and after the test, as much as in the hole consuming as in the relative one (g/kg of wheight). The results indicate that the Adventure Racers compete in a negative energy balance condition and the test structure directly affects the percentage of this deficit, as well as the food chosen during the competition.