Purpose. Previous studies have broadened the knowledge about the general characteristics of rock climbing. However, there is a lack of research on rock climbers who are at a similar performance level but have different climbing preferences. The purpose of this study was to focus on what similarities and differences are present in the anthropometric, physiological, and training characteristics of advanced rock climbers. Methods. A group of 31 advanced Polish rock climbers volunteered to participate in the study. A questionnaire was administered to determine their climbing preferences. The participants’ anthropometric characteristics, physical fitness, and aerobic power were measured using standard methods. Results. Similarities were found among the climbers in terms of the training exercises they used, their preference for certain types of rock faces and rock handholds, and their participation in different types of climbing and other sports disciplines. Differences were found among various anthropometrical characteristics, physical fitness, and training exercise frequency between climbers who preferred different climbing styles (on-sight vs. redpoint) or climbing routes (“crux” vs. “endurance”). Conclusions. During the off-season, various training exercises were used, with the majority employing specialized forms of training (bouldering, repeating previously climbed routes, and leading routes in different styles). They practised on average 10 hours a week and preferred climbing overhanging walls with edge handholds. The best results the climbers achieved in on-sight climbing were in foreign countries and by individuals with high aerobic power measured by an arm ergometer test. Climbers who achieved better results in redpointing used the Campus board more frequently when training and completed their most difficult climbs in Poland. Additional differences were noted between climbers who preferred endurance routes and those who preferred shorter climbing efforts (crux routes), with the former presenting better finger flexor muscle endurance and greater muscle mass.
INTRODUCTION: Nutrition has a major impact on human health. The daily consumption of vegetables has a positive effect on proper functioning of the body. Therefore, vegetables should be a part of the daily diet since they contain vitamins, a significant amount of dietary fiber and other food components necessary for health in its various aspects. The aim of the study was to identify the degree of preference for and frequency of the consumption of selected vegetables among female students of dietetics, which should evolve as the knowledge about human nutrition is broadened. MATERIAL AND METHODS: The research tool was a questionnaire asking about the preferences for and frequency of the consumption of selected vegetables. The study was conducted among female students of dietetics at the Medical University of Silesia. RESULTS: No significant differences were observed between the frequency of consumption of selected vegetables and the preferences regarding their choice, except for kale. The highest degree of preference was given to tomatoes, carrots and cucumbers, which were eaten at least 3–4 times a week. CONCLUSIONS: In the course of studies, no significant changes in female students' preferences for selected vegetables were observed. A significant increase in the frequency of kale consumption was observed in the study group of female students during the course of studies. The most preferred vegetables: tomatoes, carrots, cucumbers, peppers, were also the most frequently consumed vegetables by the study group representatives.
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WSTĘP: Sposób odżywiania ma duży wpływ na zdrowie człowieka. Codzienne spożywanie warzyw ma korzystny wpływ na prawidłowe funkcjonowanie organizmu. Powinny zatem być składnikiem codziennej diety, z uwagi na zawartość witamin, znaczną ilość błonnika pokarmowego oraz inne składniki pożywienia niezbędne dla zdrowia w jego różnych aspektach. Celem badań było określenie stopnia preferencji oraz częstotliwości spożycia wybranych warzyw wśród studentek kierunku dietetyka, które powinno ewoluować w miarę poszerzania wiedzy o żywieniu człowieka. MATERIAŁ I METODY: Narzędziem badawczym była ankieta, w której pytano o preferencje i częstotliwość spożycia wybranych warzyw. Badanie przeprowadzono wśród studentek dietetyki Śląskiego Uniwersytetu Medycznego. WYNIKI: Nie wykazano istotnych różnic pomiędzy częstotliwością spożycia wybranych warzyw oraz preferencji wyborów, za wyjątkiem jarmużu. Najwyższy stopień preferencji uzyskały pomidory, marchew, ogórki, które były spożywane co najmniej 3–4 razy w tygodniu. WNIOSKI: Nie obserwowano istotnych zmian preferencji wybranych warzyw wśród studentek w okresie trwania studiów. W badanej grupie studentek zaobserwowano istotny wzrost częstości spożycia jarmużu. Najbardziej preferowanymi i najczęściej spożywanymi warzywami były: pomidory, marchew, ogórki, papryka.
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