Evaluación de las necesidades nutricionales y de consumo, para la formulación de un alimento tipo snack para deportistas
Student Thesis:
Student thesis
Thesis
Due to some factors and conditions that we currently live such as exponential growth,
urbanization, long distances between home and work, the incorporation of women into more
work opportunities, among others, are associated with a high demand for processed food with
high energy content and low in quality of nutrients. In such a way people in search of foods
with benefits to their health, their physical condition and performance are not the exception
to the exposition of the intake to this type of products. Therewise, there exist more awareness
because the high consumption of these foods increased the prevalence of chronic diseases
such as obesity, diabetes, etc., which have made consumers look for foods that brings benefits
to their health, physical condition and performance. Today there is a big offer of energy bars
available to all the population that do not necessarily benefit a person who practice exercise
or an athlete.
Therefore, it was designed and made an assessment of the nutritional and consumption needs
for a population of 130 adults between 19 and 61 years old, who practice physical activity,
exercise or any sport. In addition, it was made a review of 68 energy bars that are available to
everyone, regarding its chemical composition and ingredient. It was analyzed wherever or not
these are covering the needs of individuals who make physical activity, practice exercise or
any other sport. It was found that most of the population evaluated practice resistance exercise
and they are exposed to energy bars that provide high caloric density but not nutritional quality
ingredients. According to the results obtained, it was made a formula of a prototype energy
bar snack in order to cover all the needs for the people who practice resistance exercise or
athletes, with functional ingredients such as cereal and legume flours obtained from
fermentation with Pleurotus ostreatus, 100% natural, without additives, refined sugar,
colorants, sweeteners, gums and low in saturated fat so this can gives them a greater
nutritional value, associated with better benefits for their health, performance, recovery, body
composition and an a easier accessibility.
urbanization, long distances between home and work, the incorporation of women into more
work opportunities, among others, are associated with a high demand for processed food with
high energy content and low in quality of nutrients. In such a way people in search of foods
with benefits to their health, their physical condition and performance are not the exception
to the exposition of the intake to this type of products. Therewise, there exist more awareness
because the high consumption of these foods increased the prevalence of chronic diseases
such as obesity, diabetes, etc., which have made consumers look for foods that brings benefits
to their health, physical condition and performance. Today there is a big offer of energy bars
available to all the population that do not necessarily benefit a person who practice exercise
or an athlete.
Therefore, it was designed and made an assessment of the nutritional and consumption needs
for a population of 130 adults between 19 and 61 years old, who practice physical activity,
exercise or any sport. In addition, it was made a review of 68 energy bars that are available to
everyone, regarding its chemical composition and ingredient. It was analyzed wherever or not
these are covering the needs of individuals who make physical activity, practice exercise or
any other sport. It was found that most of the population evaluated practice resistance exercise
and they are exposed to energy bars that provide high caloric density but not nutritional quality
ingredients. According to the results obtained, it was made a formula of a prototype energy
bar snack in order to cover all the needs for the people who practice resistance exercise or
athletes, with functional ingredients such as cereal and legume flours obtained from
fermentation with Pleurotus ostreatus, 100% natural, without additives, refined sugar,
colorants, sweeteners, gums and low in saturated fat so this can gives them a greater
nutritional value, associated with better benefits for their health, performance, recovery, body
composition and an a easier accessibility.