Determine dietary protein intake and dietary products in university students

Authors

  • Adriana Berenice Mendez Valencia Centro universitario UTEG
  • Jazmin Alondra Jaime Zavala Centro universitario UTEG
  • Karla Elizabethr Estrada Contreras Centro universitario UTEG

DOI:

https://doi.org/10.36790/epistemus.v13i27.113

Keywords:

protein, dietary product, gym, university

Abstract

To determine the intake of proteins and dietetic products in university students, users of gyms from 18 to 25 years old. Type of study: descriptive transversal. Exprofesa survey and anthropometric indicators (weight, height) nutrition AZ. RESULTS: N = 40, 71.7% male, 29.3% female, meaning: average age is 21 years, weight 73 kg, height 167 cm, total protein intake 139.14 gr, dietary protein intake 93 gr, intake of proteins per diet Product 25 gr. Distribution by grade: Nutrition (NUT) 50.5%, Physical Culture and Sports (CFYD) 49.5%. The main reason to attend the gym is the increase in muscle mass with a percentage of 65%, between 10 and 12 o’clock. / Exercise week, CFYD, 55% and NUT, 40%, invested in product / week intake, 55% CFYD. and NUT 45%, 56% of the male population and 49% of female consumption more than the recommended amount in CFYD, for men NUT in 68%...

Downloads

Download data is not yet available.

References

Barrerra A. (2015). Frecuencia del uso de suplementos alimenticios en usuarios de gimnasios comerciales.. [online] epistemus. Available at: Recuperado de http://www.epistemus.uson.mx/revistas/articulos/18-SUPLEMENTOS%20ALIMENTICIOS.pdf [Accessed 13 Aug. 2018].

Sánchez, A.J., Miranda, M.T. & Guerra, E. (2010). Estudio estadístico del consumo de suplementos nutricionales y dietéticos en gimnasios. Archivos Latinoamericanos de Nutrición (58).

Rodríguez, F., Crovetto, M., González, A., Morant, N. & Santibañez, F. (2011).Consumo de suplementos nutricionales en gimnasios, perfil del consumidor y características de su uso. Revista Chilena de Nutrición, 38(2), pp. 157-166, 2 DOI: https://doi.org/10.4067/S0717-75182011000200006

ÁLVAREZ MUNÁRRIZ, L. & ÁLVAREZ DE LUIS, A. (2009). “Estilos de vida y alimentación” en Gazeta de Antropología, No25 /1, Artículo 27. DOI: https://doi.org/10.30827/Digibug.6858

CASTILLO PACHÓN, B. (2006). “Sociedad de consumo y trastornos de la conducta alimentaria” en Trastornos de la conducta alimentaria, No.4, págs. 321-335.

Stickel, F., Kessebohm, K., Weimann, R. & Seitz, H.K.(2011) Review of liver injury associated with dietary supplements. Liver International, 31(5), pp. 595-605,. [Online]. Available: http://onlinelibrary.wiley.com/doi/10.1111/j.1478- 3231.2010.02439.x/full DOI: https://doi.org/10.1111/j.1478-3231.2010.02439.x

Colls Garrido, Christian, Gómez-Urquiza, José Luis, Cañadas-De la Fuente, Guillermo Arturo, & Fernández-Castillo, Rafael. (2015). Uso, efectos y conocimientos de los suplementos nutricionales para el deporte en estudiantes universitarios. Nutrición Hospitalaria, 32(2), 837-844. https://dx.doi.org/10.3305/nh.2015.32.2.805

Bellar D, Moody KM, Richard NS, Judge LW. Efficacy of a Botanical Supplement with Concentrated Echinacea purpurea for Increasing Aerobic Capacity. ISRN Nutr 2014; 2014:5. 20. DOI: https://doi.org/10.1155/2014/149549

Jourkesh M, Ostojic SM, Azarbayjani MA. The effects of vitamin E and vitamin C supplementation on bioenergetics index. Res Sports Med Print 2007; 15(4):249-56. 21 DOI: https://doi.org/10.1080/15438620701693249

Jowko E, Sacharuk J, Balasinska B, Ostaszewski P, Charmas M, Charmas R. Green tea extract supplementation gives protection against exercise-induced oxidative damage in healthy men. Nutr Res 2011; 31(11):813-21 DOI: https://doi.org/10.1016/j.nutres.2011.09.020

Published

2020-12-01

How to Cite

Mendez Valencia, A. B., Jaime Zavala, J. A., & Estrada Contreras , K. E. (2020). Determine dietary protein intake and dietary products in university students. EPISTEMUS, 13(27), 24–29. https://doi.org/10.36790/epistemus.v13i27.113

Metrics

Similar Articles

<< < 2 3 4 5 6 > >> 

You may also start an advanced similarity search for this article.