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Abstract
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Article Information:
The Characteristic of Energy Metabolism and Nutritional Supplement of Volleyball Athletes
Liping Zhang
Corresponding Author: Liping Zhang
Submitted: December 20, 2014
Accepted: January 27, 2015
Published: May 20, 2015 |
Abstract:
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Substantial metabolism and energy metabolism is the base of the normal operation for every organ. Nutrition arrangement instructed by the knowledge about the regularities of metabolism is very significant. The purpose of the presented study was the examination of nutrition intake influence on energy metabolism in young volleyball players. The study was performed in twenty four 16-18 years old male volleyball players in the competition period. Subjects were divided into 2 groups, depending on the calcium intake: more than 1300 mg/day in the first group (13 athletes); and less than 1300 mg/day in the second group (11 athletes). The nutrition mode assessment was based on the 24-h dietary history using the recall method. In the blood serum concentrations of osteocalcin, alkaline phosphatase (bALP), C-terminal telopeptide of collagen I (ICTP), insulin-like growth factor-1 (IGF-1), insulin-like-growth factor-binding protein-3 (IGFBP-3), growth hormone (hGH) and ionized calcium and magnesium were determined. Statistical analysis showed significant differences between both groups investigated in respect to the calcium (p<0.01) and protein (p<0.05) intake and the bALP and (IGFBP-3) concentrations (p<0.05). The results of the study led us to conclude that low calcium and protein intake together with systematic sport activity negatively influenced the bone formation level. At last to improve the capacity of sports man we give some advice such as the methods of volleyball train and supplying some nutrient matter in the training.
Key words: Energy metabolism, nutritional supplement, substantial metabolism, volleyball athletes, , ,
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Cite this Reference:
Liping Zhang, . The Characteristic of Energy Metabolism and Nutritional Supplement of Volleyball Athletes. Advance Journal of Food Science and Technology, (4): 267-272.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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