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The effect of sodium and carbohydrat...

Iowa State University., Kinesiology.

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The effect of sodium and carbohydrate in a rehydration food on subsequent exercise performance.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The effect of sodium and carbohydrate in a rehydration food on subsequent exercise performance./
Author:	Yan, Huimin.
Description:	54 p.
Notes:	Adviser: Douglas S. King.
Contained By:	Masters Abstracts International47-04.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=1462033
ISBN:	9781109007091

The effect of sodium and carbohydrate in a rehydration food on subsequent exercise performance.
Yan, Huimin.

The effect of sodium and carbohydrate in a rehydration food on subsequent exercise performance. - 54 p.

Adviser: Douglas S. King.

Thesis (M.S.)--Iowa State University, 2008.

The purpose of this study was to determine the effectiveness of two rehydration beverages on fluid restoration and metabolism on subsequent exercise following exercise- and heat-induced dehydration. Twelve male subjects were dehydrated by &sim;3 % of body mass with exercise and heat exposure. In a randomly assigned, counterbalanced design, subjects were rehydrated at room temperature with either 175 ml of chicken noodle soup (SOUP: Campbell Soup Company, Camden, NJ) or an artificially sweetened placebo (CON) at the beginning of the 120 min rehydration period and 20 min later. Water was ingested every 20 min during the remaining 100 min of rehydration. Soup contained 161.0 mmol/l Na+, 5.3 mmol/l K+, and 32.6 g total carbohydrate. CON contained 14.4 mmol/l Na+, 16.0 mmol/l K +, and no carbohydrate. Total fluid ingestion was matched with body fluid loss during dehydration. After rehydration, subjects performed 30 min of steady state exercise at 68% VO2peak. Subjects then performed a time trial in which they accumulated as rapidly as possible the amount of work equal to 30 min of exercise at 70% VO2peak in a thermo-neutral environment (25 C and 40% relative humidity).

ISBN: 9781109007091Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

The effect of sodium and carbohydrate in a rehydration food on subsequent exercise performance.
LDR:02845nam 2200313 a 45 001 857018
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008 100709s2008 ||||||||||||||||| ||eng d
020 $a 9781109007091
035 $a (UMI)AAI1462033
035 $a AAI1462033
040 $a UMI $c UMI
100 1 $a Yan, Huimin. $3 1023926
245 1 4 $a The effect of sodium and carbohydrate in a rehydration food on subsequent exercise performance.
300 $a 54 p.
500 $a Adviser: Douglas S. King.
500 $a Source: Masters Abstracts International, Volume: 47-04, page: 2182.
502 $a Thesis (M.S.)--Iowa State University, 2008.
520 $a The purpose of this study was to determine the effectiveness of two rehydration beverages on fluid restoration and metabolism on subsequent exercise following exercise- and heat-induced dehydration. Twelve male subjects were dehydrated by &sim;3 % of body mass with exercise and heat exposure. In a randomly assigned, counterbalanced design, subjects were rehydrated at room temperature with either 175 ml of chicken noodle soup (SOUP: Campbell Soup Company, Camden, NJ) or an artificially sweetened placebo (CON) at the beginning of the 120 min rehydration period and 20 min later. Water was ingested every 20 min during the remaining 100 min of rehydration. Soup contained 161.0 mmol/l Na+, 5.3 mmol/l K+, and 32.6 g total carbohydrate. CON contained 14.4 mmol/l Na+, 16.0 mmol/l K +, and no carbohydrate. Total fluid ingestion was matched with body fluid loss during dehydration. After rehydration, subjects performed 30 min of steady state exercise at 68% VO2peak. Subjects then performed a time trial in which they accumulated as rapidly as possible the amount of work equal to 30 min of exercise at 70% VO2peak in a thermo-neutral environment (25 C and 40% relative humidity).
520 $a There was no significant difference in percent recovery of body mass during rehydration (CON: 79.4 +/- 3.3%; SOUP: 80.9 +/- 3.4%). Time trial performance was significantly improved in SOUP (30.6 +/- 0.8 min) compared with CON (33.2 +/- 1.4 min; p=0.031). The rate of carbohydrate oxidation tended to be higher in SOUP (2.33 +/- 0.09 g/min) compared with CON (2.18 +/- 0.11 g/min; p=0.076). No differences in heart rate or ratings of perceived exercise were found during post-rehydration exercise. These results suggest that ingesting chicken noodle soup after exercise in the heat improves subsequent endurance exercise capacity, possibly through enhanced CHO oxidation.
590 $a School code: 0097.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Health Sciences, Recreation. $3 1018003
690 $a 0570
690 $a 0575
710 2 $a Iowa State University. $b Kinesiology. $3 1023925
773 0 $t Masters Abstracts International $g 47-04.
790 $a 0097
790 1 0 $a King, Douglas S., $e advisor
790 1 0 $a Sharp, Rick L. $e committee member
790 1 0 $a Thomas, Katherine T. $e committee member
791 $a M.S.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=1462033