湛江市体育代表队备战12届省运会期间营养调控的研究

目的:了解湛江市体校运动员备战12届省运动会前的膳食营养状况,通过营养调控促进运动员机体健康、提高运动员运动能力。方法:采用称重法、食谱分析法研究12名重点队员膳食营养状况,并通过个性化营养补充对运动员进行营养调控。结果:运动员在营养干预前碳水化合物、总热量的摄入量均低于推荐值,脂肪摄入量高于推荐值;早餐摄入能量偏低,晚餐摄入偏高;膳食维生素A、B1、B2的摄入量和钾、镁、铁的摄入量明显低于推荐值。营养干预后碳水化合物、蛋白质、总热量摄入量和早、中、晚三餐供能比接近推荐范围;维生素A、B1、B2、C、E的摄入量和钾、镁、铁的摄入量均接近推荐值。营养干预后运动员平均瘦体重增加4.93%(p0.05),体脂减低了7.63%(p0.05)。在营养调控期间运动员后半阶段平均血色素浓度比前半阶段增加了4.3%(p0.05),而血尿素水平基本维持在正常范围之内波动。结论:通过对运动员训练过程的生化监控,在干预运动员膳食营养的基础上进行个性化营养调控,可使其血色素维持理想水平,提高其竞技能力。

Study on Nutrition Regulation of Zhanjiang City Sports Team Preparing for the 12th Provincial Sports Game

[Objective] To study the effects on athletes in Zhanjiang city sports school preparing for the 12^th Guangdong province sports game. [Method] According to analyze the recipe of diet and the method of weighing the food, the nutrition status was investigated and the nutrients were supplementated in 12 athletes. [Result] Before nutritional intervention, the carbohydrate and the total calorie intake were lower than the RDA, the fat intake higher than the RDA. The breakfast energy intake was low and its intake in dinner was high The intake of vitamin A, B 1, B2 and potassium, magnesium, iron intake were significantly lower than the RDA. After nutrition intervention, carbohydrate, protein, total calorie intake approached to the RDA. And the ratio of energy between breakfast, lunch and dinner closed to the recommended range. The intake quantity of vitamin A, B 1, B2, C, E and potassium, magnesium, iron were closed to the recommended values. After nutrition intervention, the lean body mass was increased by 4.93% （p〈0.05）, but the body fat percentage reduced 7.63%（p 〈0.05）. During the nutritional regulation, the average hemoglobin concentration increased 4.3% （p〈0.05） in the latter half-stage than in the previous half-stage and the level of BUN fluctuated within the normal range. [Conclusion] Through biochemical monitoring after the nutrition regulation, the concentration of hemoglobin could be maintained at the ideal level and the athletes＇ physical function could be improved.