Aspectos nutricionais no surfe: energia disponível e qualidade da dieta
Data
2021-09-02
Autores
Pegorin, Gabriella Rocha 
Orientadores
Juzwiak, Claudia Ridel
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Há poucos estudos sobre as demandas nutricionais no surfe. O objetivo desse estudo foi identificar a frequência de baixa energia disponível (BED) em surfistas, avaliar a qualidade da dieta e identificar o gasto energético com exercício (GEEx) no surfe. Trata-se de um estudo transversal prospectivo, no qual foram avaliados 16 surfistas, sendo 5 amadores e 11 profissionais, 13 homens e 3 mulheres, entre 18 e 40 anos de idade. Para a estimativa da BED realizou-se o cálculo da Energia Disponível (ED), que avalia se a energia ingerida (EI kcal) supre a demanda metabólica remanescente após o gasto de energia com o exercício (GEEx kcal) ser considerado e ajustada à massa livre de gordura (MLG kg). EI, GEEx e MLG, componentes para o cálculo da ED, foram obtidos através do preenchimento de registros alimentares de 3 dias, do relógio multiesportivo Polar V800® e do sensor de frequência cardíaca Polar OH1® e a partir da aferição das dobras cutâneas, respectivamente. A qualidade da dieta foi avaliada através do Índice de Qualidade da Dieta Revisado (IQD-R). Os resultados indicaram que entre os surfistas avaliados, 14 apresentaram BED, sendo a média de ED observada de 21,9 (DP=5,4) kcal/kgMLG, sem diferença segundo sexo (p=0,439) ou nível competitivo (p= 0,510). A média de GEEx de sessão de surfe foi de 5.9 (DP=1,5) e 7 (DP=1,7) unidades de equivalente metabólico (METs) para surfistas profissionais e amadores, respectivamente, sem diferença (p=0,555). A pontuação média do IQD-R foi de 63,9 (DP=14,2), indicando que a maioria dos surfistas (n=11) apresentou dieta com necessidade de modificação para que seja alcançada uma dieta saudável. Conclui-se que surfistas apresentam GEEx elevado e baixa EI, que podem ter contribuído para a elevada frequência de BED. Além disso, devem fazer a modificação da dieta com finalidade de melhorar a qualidade dos alimentos consumidos. Sugere-se que nutricionistas e técnicos que atuam com surfistas estejam alertas para as demandas do esporte e promovam educação alimentar e nutricional com intuito de prevenir a BED e melhorar a qualidade da dieta.
There are few studies about surfers’ nutritional demands. The purpose of this study was to identify the frequency of low energy availability (LEA) in surfers, assess their diet quality and the energy expenditure with exercise (EEEx) in surfing. In this cross-sectional prospective study, were assessed 16 surfers, being 11 professionals and 5 amateurs and 3 female and 13 males, aged between 18 and 40 years old. To estimate LEA the energy availability (EA) equation was applied, which assess whether energy intake (EI kcal) meets the metabolic demands remaining after exercise energy expenditure (EEEx kcal) is considered, adjusted to fat free mass (FFM kg). The EI, GEEx, and MLG, components for the ED calculation were obtained by surfers filling in 3-day food records, through the Polar V800® multisport watch and the heart rate frequency sensor Polar OH1®, and from the measurement of skinfolds, respectively. Diet quality was assessed through the Diet Quality Index Reviewed (DQI-R). Results indicated that among the assessed surfers, 14 had LEA and mean EA observed was 21.9 (SD=5.4) kcal/kgMLG with no difference according to sex (p=0.439) or competitive level (p=0.510). Mean surf sessions EEx ranged from 5.9 (SD=1.5) to 7 (SD=1.7) metabolic equivalent units (METs) for professional and amateur surfers, respectively, with no difference between them (p=0,555). The mean DQI-R score was 63.9 (SD=14.2), indicating that most surfers (n=11) had a diet that needed to be modified to be healthy. It can be concluded that surfers have a high EEEx and low EI, which may have contributed to the high frequency of LEA. In addition, they have to modify their diet in order to improve the quality of food intake. It is suggested that dietitians and coaches who work with surfers should be alert to the sport’s demands and promote food and nutrition education in order to prevent LEA and improve diet quality.
There are few studies about surfers’ nutritional demands. The purpose of this study was to identify the frequency of low energy availability (LEA) in surfers, assess their diet quality and the energy expenditure with exercise (EEEx) in surfing. In this cross-sectional prospective study, were assessed 16 surfers, being 11 professionals and 5 amateurs and 3 female and 13 males, aged between 18 and 40 years old. To estimate LEA the energy availability (EA) equation was applied, which assess whether energy intake (EI kcal) meets the metabolic demands remaining after exercise energy expenditure (EEEx kcal) is considered, adjusted to fat free mass (FFM kg). The EI, GEEx, and MLG, components for the ED calculation were obtained by surfers filling in 3-day food records, through the Polar V800® multisport watch and the heart rate frequency sensor Polar OH1®, and from the measurement of skinfolds, respectively. Diet quality was assessed through the Diet Quality Index Reviewed (DQI-R). Results indicated that among the assessed surfers, 14 had LEA and mean EA observed was 21.9 (SD=5.4) kcal/kgMLG with no difference according to sex (p=0.439) or competitive level (p=0.510). Mean surf sessions EEx ranged from 5.9 (SD=1.5) to 7 (SD=1.7) metabolic equivalent units (METs) for professional and amateur surfers, respectively, with no difference between them (p=0,555). The mean DQI-R score was 63.9 (SD=14.2), indicating that most surfers (n=11) had a diet that needed to be modified to be healthy. It can be concluded that surfers have a high EEEx and low EI, which may have contributed to the high frequency of LEA. In addition, they have to modify their diet in order to improve the quality of food intake. It is suggested that dietitians and coaches who work with surfers should be alert to the sport’s demands and promote food and nutrition education in order to prevent LEA and improve diet quality.
Descrição
Citação
PEGORIN, Gabriella Rocha. Aspectos nutricionais no surfe: energia disponível e qualidade da dieta. 2021. 134 f. Dissertação (Mestrado Interdisciplinar em Ciências da Saúde) - Instituto de Saúde e Sociedade, Universidade Federal de São Paulo, Santos, 2021.