Massey Documents by Type

Permanent URI for this communityhttps://mro.massey.ac.nz/handle/10179/294

Browse

Subject: search.filters.subject.carbohydrate

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Macronutrient intakes of adolescent rowers for growth, development and sports performance : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand
    (Massey University, 2023) Watts, Samantha
    Introduction: Dietary intake plays a central role in athletic performance in competitive rowing (Cornford & Metcalfe, 2019). During moderate training, it is recommended that adolescent athletes aim for 5.0-7.0 g.kg-¹ of carbohydrates, 1.3-1.8 g.kg-¹ of protein, and 20-35% energy from fat (Desbrow et al., 2014). Suboptimal nutrition within the adolescent rowing population may negatively impact growth and development, rowing performance, professional athlete development and career longevity. Previous research has indicated that suboptimal carbohydrate intake is a common issue in rowing (Baranauskas et al., 2014). The quality of dietary intake in adolescent rowers has seldom been explored. This study aimed to examine the dietary intake of adolescent rowers in New Zealand and compare it with nutritional guidelines for normal growth, development, and sports performance. Methods: A cross-sectional study design involved data collection on two hard training days and two recovery days from rowers aged 14-21 years from around New Zealand. During the four 24-hour collection periods participants recorded food intake, training duration and intensity. The food records were verified for accuracy, and dietary data was entered into Foodworks software for nutritional analysis. IBM SPSS software was used to calculate the mean intake and standard deviations for carbohydrate, protein, and dietary fat. Independent t-tests were used to compare the carbohydrate and protein intakes between males and females. Results: Of the initial 40 participants, 35 fully (females n=23, 16.8±1.9 years; males n=12, 17.3±1.6 years) completed the study. Participants consumed 319±116 g (4.5±1.7 g.kg-¹.day-¹) of carbohydrates, 121±56 g (1.7±0.7 g.kg-¹.day-¹) of protein and 113±46 g (1.6±0.6 g.kg-¹.day-¹) of fat per day. Females consumed 290±80 g (4.4±1.3 g.kg-¹.day-¹) of carbohydrates and males consumed 400±78 g (5.0±1.4 g.kg-¹.day-¹) per day, with no significant difference between males and females intake per kilogram of bodyweight per day (p=0.165). Minimum carbohydrate levels of 5.0 g.kg-¹ per day were only achieved by seven females (30.4%) and four (33.3%) males. Females consumed significantly less protein per day, 106±38 g (1.6±0.6 g.kg-¹.day-¹), in comparison to males who consumed 164±46 g (2.0±0.5 g.kg-¹.day-¹) per day (p=0.04). Fourteen females (60.9%) and ten males (83.3%) consumed more than the minimum requirement of 1.3 g.kg-¹ of protein per day. Conclusion: The findings suggest that two out of three adolescent rowers in New Zealand fail to reach the minimum recommendation for carbohydrate intake (Desbrow et al., 2014), and males more readily meet the recommended intakes of protein when compared to females. Nutrition education for adolescent rowers in New Zealand should emphasise adequate carbohydrate and protein intakes that meet sports nutrition guidelines in order to support normal growth, development and optimised performance for these athletes.
  • Thumbnail Image
    Item
    Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maise-based complementary foods
    (Food and Nutrition Research, 2013) Amagloh FK; Mutukumira AN; Brough L; Weber JL; Hardacre A; Coad J
    Background: Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities. Carbohydrate is the major constituent of food that significantly influences viscosity when heated in water. Objectives: To compare the sweetpotato-based complementary foods (extrusion-cooked ComFa, roller-dried ComFa, and oven-toasted ComFa) and enriched Weanimix (maize-based formulation) regarding their 1) carbohydrate composition, 2) viscosity and water solubility index (WSI), and 3) sensory acceptance evaluated by sub-Sahara African women as model caregivers. Methods: The level of simple sugars/carbohydrates was analysed by spectrophotometry, total dietary fibre by enzymatic-gravimetric method, and total carbohydrate and starch levels estimated by calculation. A Rapid ViscoTM Analyser was used to measure viscosity. WSI was determined gravimetrically. A consumer sensory evaluation was used to evaluate the product acceptance of the roller-dried ComFa, oven-toasted ComFa, and enriched Weanimix. Results: The sweetpotato-based complementary foods were, on average, significantly higher in maltose, sucrose, free glucose and fructose, and total dietary fibre, but they were markedly lower in starch content compared with the levels in the enriched Weanimix. Consequently, the sweetpotato-based complementary foods had relatively low apparent viscosity, and high WSI, than that of enriched Weanimix. The scores of sensory liking given by the caregivers were highest for the roller-dried ComFa, followed by the oven-toasted ComFa, and, finally, the enriched Weanimix. Conclusion: The sweetpotato-based formulations have significant advantages as complementary food due to the high level of endogenous sugars and low starch content that reduce the viscosity, increase the solubility, impart desirable sensory characteristics, and potentially avoid excessive energy and nutrient thinning.