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2013 | 63 | 4 |

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Assessment of the nutritive value of dishes designed for athletes – grilled chicken salad and spaghetti with tomatoes and parmesan cheese


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The research was stimulated by the lack of data on the nutritional value of several dishes preferred by athletes. The aim of this study was to determine the nutritional value of selected designed dishes, grilled chicken salad and spaghetti with tomatoes and parmesan. The examined material was analysed for contents of protein, fat, fibre, and dry matter according to respective standards. Energetic value was calculated using Atwater factors. The energy value of spaghetti with tomatoes and parmesan cheese amounted to 81.1 kcal/100 g and was statistically significantly higher (P<0.001) than that of the grilled chicken salad (67.0 kcal/100 g of product), which was associated with a significantly higher content of total carbohydrates (15.54 vs. 2.77 g/100 g), and significantly lower contents of protein (3.83 vs. 7.25 g/100 g) and fat (1.33 vs. 4.04 g/100g). The content of dietary fibre in examined dishes was similar, and amounted to 2.32 g/100 g and 2.33 g/100 g in the spaghetti and salad, respectively (P<0.001). The ratio of saturated to monounsaturated and polyunsaturated acids per 100 g of the chicken salad and spaghetti with tomatoes and parmesan cheese was 0.68:2.98:0.38 g and 0.54:0.61:0.18 g, respectively. High contents of protein in grilled chicken salad and digestible carbohydrates in spaghetti with tomatoes and parmesan, as well as favourable fatty acid profile substantiates their use as part of the balanced diet for sportspersons.

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  • Department of Sports Medicine and Human Nutrition, Institute of Biomedical Science, University School of Physical Education in Krakow, Al. Jana Pawła II 78, 31–571 Kraków, Poland
  • Department of Sports Medicine and Human Nutrition, Institute of Biomedical Science, University School of Physical Education in Krakow, Al. Jana Pawła II 78, 31–571 Kraków, Poland


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