Development of a Sport Food Exchange List for Dietetic Practice in Sport Nutrition

Abstract

Food exchange lists have been widely used in dietary practice in health and disease situations, but there are still no exchange lists for sports foods. The aim of this study was to apply a previous published methodology to design food exchange lists to the development of a sports food exchange list, with sport products available in Spain. A cross-sectional study of the nutritional composition of sports foods, regarding macronutrients and energy, was carried out. A total of 322 sports foods from 18 companies were selected, taking into account their interest in sports practice and with nutritional data provided by companies. Sports foods were divided into seven groups: sports drinks; sports gels; sports bars; sports confectionery; protein powders; protein bars; and liquid meals. A sports food composition database based on portion size usually consumed by athletes and/or recommended in commercial packaging was created. Within each sports foods group, different subgroups were defined due to differences in the main and/or secondary macronutrient. The definition of each exchange list with the amounts—in grams—of each sports food within each group and subgroup, was done using statistical criteria such as mean, standard deviation, coefficient of variation, and Z value. Final exchange values for energy and macronutrient have been established for each group and subgroup using a methodology to design food exchange lists previously published by the authors. In addition, those products with high Z values that can provide greater variability in dietary planning were included. The usefulness of sport foods lists as well as the use of an exchange system in the dietary practice of sports nutrition is discussed, and examples of how to use them with athletes are presented. This first sport foods exchange list showed in this study, with commercial sports products available in Spain, can be a novel tool for dietetic practice and also can allow sport nutrition professionals to develop another sport food list using the methodology described in this paper. Its management would allow dietitians to adapt dietary plans more precisely to the training and/or competition of the athlete.

Formulasi Snack Bar Berbahan Dasar Tepung Mocaf Dan Tepung Kacang Merah Sebagai Makanan Selingan Bagi Atlet

“…Produk snack bar agar dapat dijadikan sport bar harus memenuhi kriteria tertentu antara lain (1) berat per saji 25-60 gram yang dapat diberikan 1-2 kali sajian setiap pemberian, (2) karbohidrat 40-50 gram, (3) lemak 2-6 gram, dan (4) protein 2-5 gram. 20,21 Pemenuhan asupan energi yang cukup dan terjamin serta terpelihara dengan baik merupakan suatu hal yang sangat penting bagi atlet untuk menjaga kesehatan dan performanya agar tetap optimal. 22 Kebutuhan energi pada atlet sangat tergantung intensitas dan durasi baik ketika latihan atau bertanding.…”

“…26 Hasil analisis kandungan karbohidrat pada formula SB2 diketahui 79,17 gram per 100 g. Snack bar yang termasuk sports bars setidaknya harus mengandung 40-50gram karbohidrat dalam total berat yang disajikan dengan kisaran antara 25-60gram yang dapat diberikan dalam 1-2 kali. 20,21 Berdasarkan rujukan tersebut, snack bar formula SB2 dapat memberikan kontribusi asupan karbohidrat 19,79-47,5 gram, sehingga dapat dijadikan sports bars yang disajikan dalam 50-60 gram. Formula SB2 dapat dijadikan sports bars yang bertujuan untuk memenuhi kebutuhan karbohidrat selama bertanding, post exercise ataupun makanan selingan bagi atlet ketika bepergian.…”

“…Kandungan protein dalam sports bars dianjurkan 2-5 gram dalam kisaran sajian 25-60 gram produk snack bar. 20,21 Berdasarkan rujukan tersebut, kandungan protein dari formula SB2 berkisar antara 1,96 -4,72 gram, sehingga formula SB2 memenuhi kriteria sports bars dari kandungan protein dengan pemberian 60 gram. Namun formula SB2 belum memenuhi sebagai energy bars disebabkan kandungan protein formula SB2 belum mancapai 7-15 gram meskipun disajikan dalam 80 gram snack bar.…”

“…Kriteria kandungan lemak pada produk sports bars adalah berkisar 2-6 gram yang disajikan dalam 25-60 gram. 20,21 Jika formula SB2 disajikan dalam 60 gram, maka kandungan lemaknya sebanyak 6,35 gram. Hasil tersebut menunjukkan bahwa formula SB2 masih dapat dijadikan sports bars berdasarkan besarnya kandungan lemak dengan mempertimbangkan berat snack bar yang akan disajikan sesuai dengan kisaran yang telah ditetapkan dalam kriteria sports foods.…”

Nutrition and Muscle Recovery

“…Additionally, two research papers (16.6%) analyzed the nutritional composition of sports foods [3,6] that allows the generation of individualized diets according to the athlete's sports performance and competitive performance. Martínez-Sanz et al [3] generated a database that reports foods' composition concerning the portion sizes usually consumed by athletes and/or commercial recommendation guidelines. Three hundred and twenty-two foods with a high interest in sports practice and 18 registered trademarks that provided nutritional data were analyzed.…”