ABSTRACT
BACKGROUND/OBJECTIVES: Mediterranean diet is an environmentally friendly and healthy diet model. The diet offers many vegetables, fruits, nuts, and olive oil to consumers. In addition, it provides moderate amounts of fish and chicken, smaller quantities of dairy products, red meat, and processed meat. The Mediterranean diet has a high anti-inflammatory and antioxidant content, and it causes many physiological changes that can provide a physical performance advantage. This study examined the effects of a 15-day menu, which was planned using foods with a low acid load within the Mediterranean diet rules, on the exercise performance, lactate elimination, anthropometric measurements, and body composition. SUBJECTS/METHODS: Fifteen professional male athletes between the ages of 13 and 18, who were engaged in ski running, were included in the experimental study. Dietary intervention was applied for 15 days. The athlete performances were evaluated by applying the vertical jump test, hand grip strength, 20 meters shuttle run test, and Borg fatigue scale. After the shuttle run test (every 3 min for 30 min), blood was drawn from the finger, and the lactate elimination time was calculated. Performance and lactate measurements, body analysis, and anthropometric measurements were taken before and after dietary intervention. RESULTS: The vertical jump height and hand grip strength increased after the intervention (P < 0.05). The test duration, total distance, the number of shuttles, and maximum oxygen consumption parameters of the shuttle run test increased (P < 0.05). After the intervention, the athletes' perceived fatigue scores decreased in several stages of the shuttle run test (P < 0.05). The lactate elimination time and athlete's body composition were similar in repeated measurements (P > 0.05). In the last measurements, the upper middle arm circumference decreased while the height of the athletes increased (P < 0.05). CONCLUSIONS: These results show that the Mediterranean diet is a safe and feasible dietary approach for aerobic performance and strength increase.
ABSTRACT
BACKGROUND: Individuals participating in exercise are more likely to lead a healthy lifestyle to achieve their exercise-related goals. This study aimed to examine the differences in dietary quality of female university students by exercise involvement and body mass index (BMI). METHODS: This study was conducted with 360 female university students in Turkey. Students were asked to complete a questionnaire containing general characteristics and food consumption records. The "Healthy Eating Index (HEI-2015)" score was calculated using the results of food consumption records. RESULTS: The findings showed that the ratio of individuals who exercised regularly was 34.2%. The ratio (44.2%) of regularly exercising participants with moderate/good diet quality was greater than that of regularly exercising participants with poor diet quality (30.6%) (P=0.016). There was no significant difference between the scores of overall diet quality according to BMI classification (P>0.05). The score (45.3±13.4) for overall diet quality of those participating in exercise in the group with normal body weight was higher than the score (41.5±12.1) for overall diet quality of those not participating in exercise (P=0.026). Those participating in exercise in the group with normal body weight consumed more greens and beans, whole grains, dairy products, seafood/vegetable proteins, and refined grains than those not participating in exercise (P<0.05). CONCLUSION: The rate of overall participation in physical activity was low. However, students participating in physical activity and with a normal body weight had a better diet quality. Creating an ideal environment that encourages students to participate in physical activity at universities can be an effective method for improving their diet quality.
