Food intake in training and anthropometric assessment of bodybuilding practioners with overweigh in a club in santo andre-sp

• Autor(a) principal: Mozetic, Ruana Maia
• Data de Publicação: 2016
• Outros Autores: Veloso, Valeria Florentino, Caparros, Daniele Ramos [UNIFESP], Viebig, Renata Furlan [UNIFESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: http://www.rbne.com.br/index.php/rbne/article/view/603/523; http://repositorio.unifesp.br/handle/11600/49583
• topic: Bodybuilding; Overweight; Nutrition; Abdominal Circumference; Neck CircumferenceBody-Mass Index; Short-Sleep Duration; Population; Obesity; Adults; Risk

Currently one of the most popular types of physical activity is weight training for increasing strength and provides muscle hypertrophy, and helps prevent diseases such as obesity, diabetes mellitus and hypertension. On the other hand, bodybuilders find it difficult to correctly feed and overvalue some foods, which can lead to maintenance of excess of weight. This study aimed to evaluate the anthropometric characteristics and food consumption pre, during and after training of subjects with excess weight in a gym in Santo Andre-SP. This was a descriptive, cross-sectional study with primary data collection. Study of adults bodybuilders overweight (IMC >= 25kg/m2). The following anthropometric variables were collected: current weight, height, waist circumference (WC) and neck circumference (CP). To assess physical activity and food consumption near the training used a standardized questionnaire. The study sample was 49 subjects with mean age 44.5 years, 53.1 % were women. Most of the participants 69.4 % had complete higher education level. As all participants were overweight, the aim most cited by the participants to practice weight was the weight loss (44.9%) All women had increased CA and 95.7 % of men had high CP, indicating risk for diseases cardiovascular. Milk and dairy products were the foods consumed by the participants in the pre-training (n = 26), followed by fruit (n = 19). In the post -workout, the most consumed foods were meat (n = 23), followed by fruit (n = 17) and bread/rice (n = 17). Anthropometric data obtained showed that study participants were at high risk of cardiovascular disease, requiring adjustments to their food habits to the next workout.