Propuesta gastronómica dirigida a marchistas en formación en el Club Saquipay Runners de la ciudad de Cuenca

Abstract

At present, when talking about sports nutrition, we must consider that it has undergone changes over the years. In this search to improve the physical performance of athletes, it has incurred in the use of food supplements, which help improve conditions in very short times, but are also harmful to health due to their constant use. The purpose of this intervention work is to propose the development of healthy menus for trainees, through the correct application of food cooking techniques, which allow to preserve the nutritional properties of vitamins, proteins, carbohydrates and fats. In order to achieve the goal, the macro and micronutrients necessary for a daily intake were analyzed. At the same time, an information collection survey was carried out on a representative sample of 40 athletes from the Saquipay Runners Club, in the city of Cuenca. giving as results that 52.50% of the respondents, consider inadequate nutrition, as the factor that limits physical performance. Similarly, to analyze the acceptance of the gastronomic proposal, a Hedonic Evaluation Test was carried out, using a numerical rating scale on 9 points, giving an average of 8.67 points, which corresponds to the indicator of "I like it totally". For the factors of salt level and quantity, an average of 8.50 points, corresponding to the range "I like it very much". On the other hand, the Satisfaction Survey showed as a result, that 37.50% of marchers, consider that the proposed menu is adequate; and, 27.50% say it is excellent.