Abstract
The article is devoted to the problem of organizing a balanced, rational diet and developing recommendations for organizing the diet of young people who are actively engaged in amateur or professional sports. In the article, the authors analyze the problems of organizing appropriate nutrition for athletes, the demand and recommendations of domestic and foreign specialists in solving this problem. Also, the article discusses the main tasks that the athlete solves when preparing and adjusting the diet, taking into account both the physics of the load and the modern achievements of nutrition science in this direction. The purpose of the work is to analyze the current state of nutrition of students who are actively engaged in amateur or professional sports based on the analysis of the results of research and student questionnaires on nutrition issues, the development of recommendations regarding publicly available informativeness about the peculiarities of the relationship between the types of food products and their digestion time, conditions and place of digestion basic food ingredients and thereby improving the nutrition of such youth. In the course of the study, the authors conducted a questionnaire survey about the eating habits and nutritional preferences of modern youth, determined the nutrition regimes, products and dishes as the main source of vital components to support the athlete's body during the training period and the rest period. Statistical processing of the obtained results showed a high degree of awareness of students, especially athletes, about balanced and rational nutrition, the importance of the main food components in achieving sports performance. The article analyzes express nutrition, that is, specialized sports nutrition products with targeted action – protein cocktails, gainers, and sports bars of various recipes. The authors analyzed some non-traditional additives and innovative products, based on which several recipes and technologies for the production of specialized sports nutrition bars of two types – protein-carbohydrate and carbohydrate-protein, prepared on the basis of natural domestic raw materials, were developed and protected by patents. The work presents the chemical composition and caloric content of the main food products that are part of many specialized sports nutrition bars, as well as recommendations for the use of gainers and sports bars in the daily diet of students. This will allow you to regulate the overall composition of the set of food products and balance the diet taking into account the intensity of physical activity of students who are actively engaged in amateur or professional sports.
Published Version
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