HN-02450276_Effects of a Compact Food Bar (CFB) designed on cardiopulmonary endurance in military athletes: A single blind randomized controlled trial

سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 355

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شناسه ملی سند علمی:

ICNC03_147

تاریخ نمایه سازی: 12 اسفند 1398

چکیده مقاله:

Introduction: In difficult conditions, the military needs high-energy, macronutrient and micronutrient-rich nutrition during intense physical activity to achieve optimal levels of fitness. The aim of the present study was to evaluate effects of Compact Food Bar (CFB) designed on cardiopulmonary endurance in military athletes.Methods: Forty-five military personnel with the age range of 20-45 years old were assigned into two groups in this randomized, single blind, placebo-controlled clinical trial. The intervention group received 3 packs, 700kcal each, of CFB with Functional compounds (Caffeine and L-arginine) designed, each day for 10 days. The control group consumed regular food used in military training courses with the same calories and same duration as intervention group. Maximal oxygen uptake (Vo2Max) (a measure of cardio-respiratory endurance) in vitro with Cardiopulmonary exercise test (CPET), anthropometric indices by body composition and Physical activity with pedometer were measured at baseline and end of the trial. Statistical analysis was performed using SPSS 16 software.Results: Maximal oxygen uptake (Vo2max), Vo2/HR and VE/Vo2 significantly increased in CFB group compared with baseline (p<0.01). Moreover, Vo2max Vo2/HR and VE/Vo2 significantly increased in CFB group compared with control group (p<0.05), While there was no significant difference in mean VE/Vco2, exercise ventilation (VE) and respiratory rate (BF) (P> 0/05). No significant effect CFB was found on weight, body mass index (BMI), lean body mass (LBM) and body fat mass (BFM) (p> 0.05).Conclusions: Consumption of Compact Food Bar (CFB) designed is more effective response to improved cardiopulmonary endurance in military athletes than the regular food group.

نویسندگان

Hadi Vahid

Department of Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran