作　　者： ; (李志敢）; (罗兴华）;

机构地区： 广州体院运动医学教研室广东广州510075

出　　处： 《广州体育学院学报》 2002年第2期37-38,45,共3页

摘　　要： 对跆拳道队25名男队员的膳食调查,热源质比例是糖:蛋白质:脂肪=58％:16％:26％,根据项目特点重新设计热源质比例为糖:蛋白质:脂肪=65％:13％:22％。通过三个月的实施,表现运动能力的各指标与实施前比较明显上升。建议各运动队根据项目本身特点,严格实施合理热源质比例营养餐(速度耐力项目糖:蛋白质:脂肪=65％:13％:22％为宜),能有效地提高运动能力。 This paper investigated 25 male sportsmen diet of tea kwon do team in Guangdong province and found the proportion was sugar: protein:fat = 58% :16% :26%.In accordance with the item's characteristic, the proportion was adjusted it into sugar: protein: fat = 65 %: 13% :22% .Three months later, the indexes showing sport ability compared to that of before experiment are increased. The author suggest different sport teams should apply strictly nutrition diet by the reasonable proportion of heat source material to improve effectively sport ability.

关 键 词： 跆拳道运动员 膳食结构 热源质 营养物质 营养素 运动能力 糖 蛋白质 脂肪

领　　域： [文化科学] [文化科学] [文化科学] [文化科学]