Revista Brasileira de Medicina do Esporte
Print version ISSN 1517-8692
GOMES, Rodrigo Vitasovic; RIBEIRO, Sandra Maria L.; VEIBIG, Renata Furlan and AOKI, Marcelo Saldanha. Food intake and anthropometric profile of amateur and professionals tennis players. Rev Bras Med Esporte [online]. 2009, vol.15, n.6, pp. 436-440. ISSN 1517-8692. http://dx.doi.org/10.1590/S1517-86922009000700007.
The anthropometric profile and food intake play a key role in sports performance; however, there is little information available regarding Brazilian tennis players. AIM: the present study aimed to evaluate the food intake and the anthropometric profile of professional and amateur tennis players. METHODS: twenty-four tennis players were distributed in two groups: professionals (PRO; n = 9) and amateurs (AM; n = 15). The athletes were evaluated on their anthropometric measurements (body weight, height, circumferences and skin folders). Body fat was estimated from three different equations. Food intake was determined by a 3-day food diary. RESULTS: there were no significant differences from anthropometric profile between PRO and AM (body weight: 69.5 ± 9.8 kg and 66.0 ± 5.0 kg; height: 177.9 ± 4.3 cm and 175.6 ± 2.7 cm, BMI: 23.5 ± 1.4 kg/m2 and 22.6 ± 0.8 kg/m2 and body fat: 13.0 ± 5.5% and 13.7 ± 2.4%, respectively). Significant difference between the energy expenditure and estimation and reported energy intake was observed. Both groups showed low carbohydrate (AM: 6.3 ± 0.5 g/kg/day and PRO: 6.5 ± 0.7 g/kg/day) and high protein intake AM: 2.4 ± 0.2 g/kg/day and PRO: 2.3 ± 0.3 g/kg/day) compared to the current recommendations. Very low calcium intake was observed (AM: 798.1 ± 786.3 mg/day and PRO: 766.9 ± 602.4 mg/day). CONCLUSION: no significant differences were detected for food intake pattern and anthropometric profile between PRO and AM. The results presented herein reinforce the relevance of nutritional planning in order to achieve specific demands of tennis and maximize performance.
Keywords : tennis; diet; anthropometric profile.