Eating behavior and body composition of cyclists

Detalhes bibliográficos
Autor(a) principal: Guimarães, Ana Carolina de Faria Silva
Data de Publicação: 2022
Outros Autores: Bessa, Larissa de Freitas Macedo, Maynard, Dayanne da Costa, Cruz, Michele Ferro de Amorim
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/31763
Resumo: Cycling is a high performance sport that has characteristics of endurance due to the long distance routes, therefore, adequate eating habits are necessary to enable cyclists to have a good performance. The present study aimed to conduct a field research with data collection and indicators that can bring a reflection on the eating behavior of cyclists and their body composition. A cross-sectional and descriptive study was carried out with a group of cyclists aged between 18 and 60 years, who train with average routes of 150 km for at least twice a week on roads of the DF. The study was carried out in three stages, being the first: application of a questionnaire through Google Forms, addressing food intake and use of supplementation. The second step was the measurement of skinfolds to assess the percentage of total fat, and then the data analysis. Therefore, through the observation of the results it was found that there is a high consumption of ultra-processed foods, and the biggest difficulty reported by cyclists was the lack of time (29.7%), most of them started supplementation through the indication of a nutritionist or doctor (66.7%), however, many still supplement on their own, the body fat percentage of most cyclists is within the appropriate (91.8%). Given this, the research was useful to encourage nutritional monitoring, which is essential for cyclists to use effective strategies to increase performance.
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spelling Eating behavior and body composition of cyclists Comportamiento dietético y composición corporal de los ciclistas Comportamento alimentar e composição corporal de praticantes de ciclismo BicyclingDietary supplementsPerformance-enhancing substancesNutritional status.CiclismoSuplementos dietéticosSustancias para mejorar el rendimientoEstado nutricional.CiclismoSuplementos nutricionaisSubstâncias para melhoria do desempenhoEstado nutricional.Cycling is a high performance sport that has characteristics of endurance due to the long distance routes, therefore, adequate eating habits are necessary to enable cyclists to have a good performance. The present study aimed to conduct a field research with data collection and indicators that can bring a reflection on the eating behavior of cyclists and their body composition. A cross-sectional and descriptive study was carried out with a group of cyclists aged between 18 and 60 years, who train with average routes of 150 km for at least twice a week on roads of the DF. The study was carried out in three stages, being the first: application of a questionnaire through Google Forms, addressing food intake and use of supplementation. The second step was the measurement of skinfolds to assess the percentage of total fat, and then the data analysis. Therefore, through the observation of the results it was found that there is a high consumption of ultra-processed foods, and the biggest difficulty reported by cyclists was the lack of time (29.7%), most of them started supplementation through the indication of a nutritionist or doctor (66.7%), however, many still supplement on their own, the body fat percentage of most cyclists is within the appropriate (91.8%). Given this, the research was useful to encourage nutritional monitoring, which is essential for cyclists to use effective strategies to increase performance.El ciclismo es un deporte de alto rendimiento que tiene características de resistencia debido a los recorridos de larga distancia, por lo que son necesarios unos hábitos alimenticios adecuados para que los ciclistas tengan un buen rendimiento. El presente trabajo tuvo como objetivo realizar una investigación de campo con recolección de datos e indicadores que puedan aportar una reflexión sobre el comportamiento alimentario de los ciclistas y su composición corporal. Se realizó un estudio transversal y descriptivo con un grupo de ciclistas con edades comprendidas entre 18 y 60 años, que entrenan con recorridos medios de 150 kilómetros durante al menos dos veces por semana en carreteras del DF. El estudio se realizó en tres etapas, siendo la primera: aplicación de un cuestionario a través de Google Forms, abordando sobre el consumo de alimentos y el uso de la suplementación. En el segundo paso se realizó la medición de los pliegues cutáneos para evaluar el porcentaje de grasa total, y luego el análisis de los datos. Por lo tanto, a través de la observación de los resultados se encontró que hay un alto consumo de alimentos ultra-procesados, y la mayor dificultad reportada por los ciclistas fue la falta de tiempo (29,7%), la mayoría de ellos comenzó la suplementación a través de la indicación de un nutricionista o médico (66,7%), sin embargo, muchos todavía suplementan por su cuenta, el porcentaje de grasa corporal de la mayoría de los ciclistas está dentro de lo apropiado (91,8%). Por lo tanto, la investigación fue útil para fomentar el seguimiento nutricional, que es esencial para que los ciclistas utilicen estrategias eficaces para aumentar el rendimiento.O ciclismo é um esporte de alto rendimento que possui características de resistência devido aos percursos de longa distância, portanto, são necessários hábitos alimentares adequados para possibilitar que os ciclistas tenham um bom desempenho. O presente trabalho teve como objetivo realizar uma pesquisa de campo com coleta de dados e indicadores que possam trazer uma reflexão sobre o comportamento alimentar de ciclistas e sua composição corporal. Foi realizado um estudo transversal e descritivo com um grupo de ciclistas com idades entre 18 e 60 anos, que treinam com percursos médio de 150 quilômetros por pelo menos duas vezes na semana em estradas do DF. O estudo foi realizado em três etapas, sendo a primeira: aplicação de um questionário através do Google Forms, abordando sobre o consumo alimentar e a utilização de suplementação. A segunda etapa foi feita a medição das dobras cutâneas para avaliação do percentual de gordura total, e posteriormente a análise dos dados. Portanto, através da observação dos resultados foi verificado que há um elevado consumo de alimentos ultraprocessados, e a maior dificuldade relatada pelos ciclistas foi a falta de tempo (29,7%), grande parte deles iniciou a suplementação através da indicação de um nutricionista ou médico (66,7%), porém, muitos ainda suplementam por conta própria, o percentual de gordura corporal da maioria dos ciclistas está dentro do adequado (91,8%). Diante disso, a pesquisa foi útil para incentivar a realização do acompanhamento nutricional, que é essencial para que os ciclistas utilizem estratégias eficazes para aumentar o rendimento.Research, Society and Development2022-07-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3176310.33448/rsd-v11i9.31763Research, Society and Development; Vol. 11 No. 9; e30611931763Research, Society and Development; Vol. 11 Núm. 9; e30611931763Research, Society and Development; v. 11 n. 9; e306119317632525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/31763/27160Copyright (c) 2022 Ana Carolina de Faria Silva Guimarães; Larissa de Freitas Macedo Bessa; Dayanne da Costa Maynard; Michele Ferro de Amorim Cruzhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGuimarães, Ana Carolina de Faria Silva Bessa, Larissa de Freitas Macedo Maynard, Dayanne da Costa Cruz, Michele Ferro de Amorim 2022-07-21T12:36:16Zoai:ojs.pkp.sfu.ca:article/31763Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:59.779662Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Eating behavior and body composition of cyclists
Comportamiento dietético y composición corporal de los ciclistas
Comportamento alimentar e composição corporal de praticantes de ciclismo
title Eating behavior and body composition of cyclists
spellingShingle Eating behavior and body composition of cyclists
Guimarães, Ana Carolina de Faria Silva
Bicycling
Dietary supplements
Performance-enhancing substances
Nutritional status.
Ciclismo
Suplementos dietéticos
Sustancias para mejorar el rendimiento
Estado nutricional.
Ciclismo
Suplementos nutricionais
Substâncias para melhoria do desempenho
Estado nutricional.
title_short Eating behavior and body composition of cyclists
title_full Eating behavior and body composition of cyclists
title_fullStr Eating behavior and body composition of cyclists
title_full_unstemmed Eating behavior and body composition of cyclists
title_sort Eating behavior and body composition of cyclists
author Guimarães, Ana Carolina de Faria Silva
author_facet Guimarães, Ana Carolina de Faria Silva
Bessa, Larissa de Freitas Macedo
Maynard, Dayanne da Costa
Cruz, Michele Ferro de Amorim
author_role author
author2 Bessa, Larissa de Freitas Macedo
Maynard, Dayanne da Costa
Cruz, Michele Ferro de Amorim
author2_role author
author
author
dc.contributor.author.fl_str_mv Guimarães, Ana Carolina de Faria Silva
Bessa, Larissa de Freitas Macedo
Maynard, Dayanne da Costa
Cruz, Michele Ferro de Amorim
dc.subject.por.fl_str_mv Bicycling
Dietary supplements
Performance-enhancing substances
Nutritional status.
Ciclismo
Suplementos dietéticos
Sustancias para mejorar el rendimiento
Estado nutricional.
Ciclismo
Suplementos nutricionais
Substâncias para melhoria do desempenho
Estado nutricional.
topic Bicycling
Dietary supplements
Performance-enhancing substances
Nutritional status.
Ciclismo
Suplementos dietéticos
Sustancias para mejorar el rendimiento
Estado nutricional.
Ciclismo
Suplementos nutricionais
Substâncias para melhoria do desempenho
Estado nutricional.
description Cycling is a high performance sport that has characteristics of endurance due to the long distance routes, therefore, adequate eating habits are necessary to enable cyclists to have a good performance. The present study aimed to conduct a field research with data collection and indicators that can bring a reflection on the eating behavior of cyclists and their body composition. A cross-sectional and descriptive study was carried out with a group of cyclists aged between 18 and 60 years, who train with average routes of 150 km for at least twice a week on roads of the DF. The study was carried out in three stages, being the first: application of a questionnaire through Google Forms, addressing food intake and use of supplementation. The second step was the measurement of skinfolds to assess the percentage of total fat, and then the data analysis. Therefore, through the observation of the results it was found that there is a high consumption of ultra-processed foods, and the biggest difficulty reported by cyclists was the lack of time (29.7%), most of them started supplementation through the indication of a nutritionist or doctor (66.7%), however, many still supplement on their own, the body fat percentage of most cyclists is within the appropriate (91.8%). Given this, the research was useful to encourage nutritional monitoring, which is essential for cyclists to use effective strategies to increase performance.
publishDate 2022
dc.date.none.fl_str_mv 2022-07-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31763
10.33448/rsd-v11i9.31763
url https://rsdjournal.org/index.php/rsd/article/view/31763
identifier_str_mv 10.33448/rsd-v11i9.31763
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31763/27160
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 9; e30611931763
Research, Society and Development; Vol. 11 Núm. 9; e30611931763
Research, Society and Development; v. 11 n. 9; e30611931763
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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