INFLUENCE OF EATING BEHAVIOR OF AN ACADEMIC ROWING ATHLETE ON THE PARAMETERS OF HIS FOOD STATUS

Even a short-term imbalance between increased requirements for macro- and micronutrients and their actual intake can lead to rapid fatigue, which is expressed in a decrease in endurance and sports performance. These symptoms can be caused by iron deficiency conditions, which are widespread among athletes.

Purpose: to study the actual nutrition and nutritional status indicators of a master of sports in rowing with signs of a latent iron deficiency state.

Materials and methods: hematological parameters were assessed using an automatic hematological analyzer MEK 7222K (Japan), biochemical parameters – using an automatic hematological analyzer MEK 7222K (Japan). Serum iron levels were determined on an empty stomach using an automatic biochemical analyzer Sapphire 400 (Japan). Anthropometric measurements were carried out according to the standard method, bioimpedance measurements were performed using an ABC-01 “MEDASS” body composition analyzer (STC “MEDASS”, Russia). The actual nutrition of the athletes was studied by the frequency method using the computer program “Analysis of the human nutritional status”.

Results and discussion. The absolute and relative indicators of musculoskeletal mass did not reach the reference values for the athletes of this sport, and the fat component exceeded them. The study of the athlete's actual nutrition showed a quantitative and qualitative imbalance in nutrient and energy intake. The peculiarity of the eating behavior of the examined athlete is the refusal to eat meat and dairy products. With a satisfactory hemoglobin content (156 g/l), a deficiency of serum iron was found – 7.9 μmol/l, which indicates the presence of an iron deficiency state. Hypoglycemia and a decrease in HDL and LDL levels may indicate low carbohydrate intake and an energy deficit in the diet.

Conclusions: recommendations were given for the optimization of the diet with the introduction of specialized food products into the diet to optimize the nutritional status, first of all, the iron supply, to prevent iron deficiency anemia and improve professional performance.

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