NUTRITION
IN TOP ATHLETESSPORTS AND PROPOSED
PROGRAMS OF DIET Tsompanis
Kostas, Stratoglou Stelios, Chalkia Anna, Georgiadou Evdokia
Alexander Technological
Education Institute Thessaloniki, Greece
The
balanced diet and the
consumption of variety of foods from the athlete, allow high records
putting the bases for championship.
The food substitutes the
energy reserves that have been consumed. Initially the bodily charge
gives rise to the need, which is satisfied as much as possible more
rightly via the diet. As long as more intense is the tax, so much
bigger importance acquires the dynamic and economy of nutritious
substances. For this reason in the athletic diet anyone has to examine
the nutritious substances from other prospect. The carbohydrates and
the greases are useful in the production of energy and they can
depending on the quantity of oxygen that is available to
deputize each other. Proteins are used mainly for the replacement and
recombining of substances that contain proteins, as the muscular
fibres, ferments and hormones. In exceptional cases can be also used
for production of energy. Apart from the above-mentioned nutritious
substances in the food exist also other that do not supply the same
with energy, but are essential for its release that situated in rich of
energy nutritious substances. These auxiliary substances are the
vitamins, the mineral elements, the trace elements and the water.
The
championship cannot be exist without a particular dietary care,
different for each athlete and for each sport. An athlete of marathon
is nourished differently by that of weight-lifting. The thin marathon
runner
eats less from the athlete of weight-lifting, at least the one that is
in the bigger categories of kilos. Moreover the composition of food is
completely different: the marathon runner is raised with a lot of
carbohydrates, vegetables, fruits and little meat, while the athlete of
lifting of weights with many proteins. If someone reverses this way of
diet of two athletes, it will realize that the special fighting faculty
of output of both is clearly decreased. Therefore, the type of charge
determines the composition of diet, mainly the relation between main
food stuff .So, the ideal and favourable diet for the bodily faculty
should be qualitatively and quantitatively adapted in the essential
needs, remaining simultaneously complete, so as to is achieved the
bigger possible increase of output.
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