Sweat rate and sweat composition vary extensively between individuals, and quantification of these losses has a role to play in the individualisation of a hydration strategy to optimise training and competitive performance. Data were collected from 26 male professional football (soccer) players during one 90 min pre-season training session. This was the 2nd training session of the day, carried out between 19.30 and 21.00 h when the mean +/- SD environment was 32 +/- 3 degrees C, 20 +/- 5 %rh and WBGT 22 +/- 2 degrees C. Training consisted of interval running and 6-a-side games during which the average heart rate was 136 +/- 7 bpm with a maximum rate of 178 +/- 7 bpm (n = 19). Before and after training all players were weighed nude. During training all players had free access to sports drinks (Gatorade) and mineral water (Solan de Cabras). All drink bottles were weighed before and after training. Players were instructed to drink only from their own bottles and not to spit out any drink. No player urinated during the training session. Sweat was collected by patches from the chest, arm, back, and thigh of a subgroup of 7 players. These remained in place for the first 15 - 30 min of the training session, and sweat was analysed for sodium (Na (+)) and potassium (K (+)) concentration. Body mass loss was 1.23 +/- 0.50 kg (ranging from 0.50 to 2.55 kg), equivalent to dehydration of 1.59 +/- 0.61 % of pre-training body mass. The sweat volume lost was 2193 +/- 365 ml (1672 to 3138 ml), but only 972 +/- 335 ml (239 to 1724 ml) of fluid was consumed. 45 +/- 16 % of the sweat volume loss was replaced, but this ranged from 9 % to 73 %. The Na (+) concentration of the subgroup's sweat was 30.2 +/- 18.8 mmol/l (15.5 to 66.3 mmol/l) and Na (+) losses averaged 67 +/- 37 mmol (26 to 129 mmol). The K (+) concentration of the sweat was 3.58 +/- 0.56 mmol/l (2.96 to 4.50 mmol/l) and K (+) losses averaged 8 +/- 2 mmol (5 to 12 mmol). The drinking employed by these players meant that only 23 +/- 21 % of the sweat Na (+) losses were replaced: This ranged from replacing virtually none (when water was the only drink) to replacing 62 % when the sports drink was consumed. These elite soccer players did not drink sufficient volume to replace their sweat loss. This, however, is in accord with data in the literature from other levels of soccer players and athletes in other events. These measurements allow for an individualisation of the club's hydration strategy.

To determine the effectiveness of 3 commonly used beverages in restoring fluid and electrolyte balance, 8 volunteers dehydrated by 1.94% +/- 0.17% of body mass by intermittent exercise in the heat, then ingested a carbohydrate-electrolyte solution (Gatorade), carbonated water/apple-juice mixture (Apfelschorle), and San Benedetto mineral water in a volume equal to 150% body-mass loss. These drinks are all are perceived to be effective rehydration solutions, and their effectiveness was compared with the rehydration effectiveness of Evian mineral water, which is not perceived in this way by athletes. Four hours after rehydration, the subjects were in a significantly lower hydration status than the pretrial situation on trials with Apfelschorle (-365 +/- 319 mL, P = 0.030), Evian (-529 +/- 319 mL, P < 0.0005), and San Benedetto (-401 +/- 353 mL, P = 0.016) but were in the same hydration status as before the dehydrating exercise on Gatorade (-201 +/- 388 mL, P = 0.549). Sodium balance was negative on all trials throughout the study; only with Apfelschorle did subjects remain in positive potassium balance. In this scenario, recovery of fluid balance can only be achieved when significant, albeit insufficient, quantities of sodium are ingested after exercise. There is a limited range of commercially available products that have a composition sufficient to achieve this, even though the public thinks that some of the traditional drinks are effective for this purpose.

The purpose of this study was to investigate the kinesiological factors that distinguish good jumpers from poor ones, in an attempt to understand the critical factors in vertical jump performance(VJP).Fifty-two normal, physically active male college students each performed five maximal vertical jumps with arms akimbo. Ground reaction forces and video data were collected during the jumps. Subjects' strength was tested isometrically. Thirty-five potential predictor variables were calculated for statistical modeling by multiple-regression analysis. At the whole-body level of analysis, the best models (which included peak and average mechanical power) accounted for 88% ofVJPvariation (p< .0005). At the segmental level, the best models accounted for 60% of variation inVJP(p< .0005). Unexpectedly, coordination variables were not related toVJP. These data suggested thatVJPwas most strongly associated with the mechanical power developed during jump execution.

In this study, we assessed initial hydration status (stadium arrival urine specific gravity), fluid balance (pre-and post-game nude body weight, fluid intake, urine collection), and core temperature changes (pre-game, half-time, post-game) during a professional soccer game. We monitored 17 male players (including goalkeepers) between arrival at the stadium and the end of the game (3 h), playing at 34.98C and 35.4% relative humidity, for an average wet bulb globe temperature (WBGT) heat stress index of 31.98C. Data are reported as mean9standard deviation (range). Initial urine specific gravity was 1.0189 0.008 (1.003Á1.036); seven players showed urine specific gravity ]1.020. Over the 3 h, body mass loss was 2.5890.88 kg (1.08Á4.17 kg), a dehydration of 3.3891.11% body mass (1.68Á5.34% body mass). Sweat loss was 444891216 ml (2950Á 6224 ml) versus a fluid intake of 19489954 ml (655Á4288 ml). Despite methodological problems with many players, core temperatures ]39.08C were registered in four players by half-time, and in nine players by the end of the game. Many of these players incurred significant dehydration during the game, compounded by initial hypohydration; thermoregulation may have been impaired to an extent we were unable to measure accurately. We suggest some new recommendations for soccer players training and competing in the heat to help them avoid substantial dehydration.

Standing balance is an important motor task. Postural instability associated with age typically arises from deterioration of peripheral sensory systems. The modified Clinical Test of Sensory Integration for Balance and the Tandem test have been used to screen for balance. Timed tests present some limitations, whereas quantification of the motions of the center of pressure (CoP) with portable and inexpensive equipment may help to improve the sensitivity of these tests and give the possibility of widespread use. This study determines the validity and reliability of the Wii Balance Board (Wii BB) to quantify CoP motions during the mentioned tests. Thirty-seven older adults completed three repetitions of five balance conditions: eyes open, eyes closed, eyes open on a compliant surface, eyes closed on a compliant surface, and tandem stance, all performed on a force plate and a Wii BB simultaneously. Twenty participants repeated the trials for reliability purposes. CoP displacement was the main outcome measure. Regression analysis indicated that the Wii BB has excellent concurrent validity, and Bland-Altman plots showed good agreement between devices with small mean differences and no relationship between the difference and the mean. Intraclass correlation coefficients (ICCs) indicated modest-to-excellent test-retest reliability (ICC=0.64-0.85). Standard error of measurement and minimal detectable change were similar for both devices, except the 'eyes closed' condition, with greater standard error of measurement for the Wii BB. In conclusion, the Wii BB is shown to be a valid and reliable method to quantify CoP displacement in older adults.

The aim of this study is to investigate the effects of CHO ingestion during high intensity exercise performance lasting approximately 25 min. Twelve endurance trained male cyclists (age 19-41 years; body mass 73.2 +/- 4.2 kg; VO(2)max 66.4 +/- 6.2 ml kg(-1) min(-1)) completed a simulated 16 km time trial (457 +/- 37 kJ) time trial in the lab on three occasions. Once they received a 6% carbohydrate electrolyte solution (CHO) and twice they received the same electrolyte containing placebo drink (PLA). Carbohydrate or placebo drinks were ingested 5 min before the start (4 ml kg(-1)) and at 25, 50, and 75% of completion of the time trial (1.4 ml kg(-1)). The CHO drink was a 6% sucrose-glucose-electrolyte solution. No differences were observed in the time to complete the time trials with either treatment. Time in min:s were 25:30 +/- 1:34 and 25:27 +/- 1:46 for the two placebo trials and 25:38 +/- 1:59 in the CHO trial. Power output during the time trials was also remarkably similar: 300 +/- 37 W, 301 +/- 39 W and 299 +/- 40 W, respectively. Pacing strategies and heart rate were identical in all three trials. From the two placebo trials, a coefficient of variation for this performance task was calculated to be 1.1%. Data from this study provides evidence that carbohydrate ingestion during short high intensity exercise (approximately 30 min, 85-90% VO(2)max) does not improve performance. Furthermore, this study found a very low coefficient of variation (1.1%) for a simulated 16 km time trial.

The present study investigated the effect of ingested fluid composition on the experience of exercise-related transient abdominal pain (ETAP). Forty subjects, susceptible to ETAP, completed 4 treadmill exercise trials: a no-fluid trial and flavored water (FW, no carbohydrate, osmolality = 48 mosmol/L, pH = 3.3), sports drink (SD, freshly mixed Gatorade, 6% total carbohydrate, 295 mosmol/L, pH = 3.3), and reconstituted fruit juice (FJ, BERRI trade mark orange, 10.4 % total carbohydrate, 489 mosmol/L, pH= 3.2) trials. Measures of the experience of ETAP and gastrointestinal disturbances, particularly bloating, were quantified. The FJ was significantly (p =.01) more provocative of both ETAP and bloating than all other trials. There was no difference among the no-fluid, FW, and SD in the severity of ETAP experienced, although the difference between the no-fluid and SD approached significance at the.05 level (p =.056). There was a significant relationship between both the mean (r = 0.40, p =.01) and peak (r= 0.44, p=.01) levels of ETAP and bloating. When the level of bloating was controlled for, the FJ remained significantly (p =.01) more provocative of ETAP than the other conditions, with no difference between the FW and SD (p =.37). The results indicate that in order to avoid ETAP, susceptible individuals should refrain from consuming reconstituted fruit juices and beverages similarly high in carbohydrate content and osmolality, shortly before and during exercise. Further, the mechanism responsible for the heightened experience of ETAP in the FJ trial extends beyond a gastric mass explanation.

Beer is promoted by popular media as a good choice for rehydration, but there is limited support for the claim. To assess the effect of beer alcohol on rehydration and motor control, 11 young (24.4 ± 3.7 years old) males of legal drinking age were dehydrated to 2.12% ± 0.20% body mass (mean ± SD) by exercising in a climatic chamber (31.7 ± 1.6 °C, 55.0% ± 8.3% relative humidity) on 3 different days, 1 week apart, and rehydrated with 100% of their sweat loss using water (WATER), 4.6% alcohol beer (BEER), or low-alcohol beer (LAB), in random order. Urine output, blood alcohol content (BAC), reaction time (RT), and balance (as measured by center of pressure velocity (VCoP)) were measured every 30 min over 3 h and compared via 2-way, repeated-measures analyses of variance (ANOVAs). After consuming ≈1.6 L in 1 h, urine output was greater for BEER (1218 ± 279 mL) than for LAB (745 ± 313 mL, p = 0.007) and WATER (774 ± 304 mL, p = 0.043). BAC remained at 0 with WATER and LAB; with BEER, BAC reached 0.857 g/L (95% confidence intervals [0.752, 0.963]) immediately postrehydration. RT was longer for BEER (0.314 ± 0.039 s) than for LAB (0.294 ± 0.034 s, p = 0.009), but was no different from WATER (0.293 ± 0.049 s, p = 0.077). VCoPx was significantly higher for BEER (0.0284 ± 0.0020 m/s) compared with LAB (0.0233 ± 0.0010 m/s) or WATER (0.0238 ± 0.0010 m/s) (p = 0.022), but VCoPy was not different among beverages. In conclusion, rehydration with BEER resulted in higher diuresis, slower RT, and impaired VCoP than rehydration with LAB or WATER.