Nutritional Health Status and Body Fat Percent in a Non-Elite Basketball Team

Abstract

PURPOSE: The aim of this study was to analyze and compare food intake type between teenage players with a body fat percent higher than 9% in comparison to players with a body fat percent lower than 9%. METHODS: This is a cross-sectional descriptive study. 17 players, aged 13-19 years were evaluated and divided in accordance to percent body fat as measured through skin-fold thickness values taken at 7 sites using Lange skin fold caliper, and interpreted using Jackson-Pollock equation. In addition to skin fold measurements, they were asked to answer a questionnaire on food type intake, energy intake and eating habits during a 7 day period. RESULTS: 17 non-professional teenage basketball players were evaluated. Mean age was found to be 16.47 ±1.46 years, mean weight was 66.72 ±8.09 kg, mean height was 176 ±5.48 cm and body mass index (BMI) was 21.5 ±2.15. The players were subdivided into two groups, group A was made out of players who exhibited less than 9% body fat (mean 6.58 ±0.54) and group B was conformed of players with body fat percent higher than 9. Ten players were fitted into group A and seven into group B. In accordance to WHO guidelines, energy intake was found to be low for both groups, a net decrease in energy intake of 27.43% and 19.22% were found for group A and B, respectively. Group B showed to have a higher daily consumption in vegetables (28% vs10%), fruits (50% vs 40%) and products derived from animals (9.5% vs 0%). However, group A showed to have higher dairy product consumption (90% vs 42.9%). As for "junk food" intake, over 50% of group B claimed to drink soda daily, while for group A only 20% admitted to drinking soda daily. Candy consumption was also higher for group B (28.6% vs 10%) CONCLUSIONS: The teenage basketball players studied were found to have a deficient caloric intake. It is therefore necessary to increase caloric intake in accordance to physical activity and age. The results of this study point out the need for nutrition counseling early in the creation of sport teams.