여자중학교 체육 특기자들의 체지방과 식사변인에 대한 연구 - 축구·수영·리듬 체조 선수를 대상으로 -

• 영문명: Body Fat and Dietary Factors in Female Middle School Athletes - Soccer Player,Swimmer,and Rhythmic Gymnast -
• 발행기관: 한국가정과교육학회
• 저자명: 정숙인(Jeong, Sook-Yin) 김영남(Kim, Young-Nam)
• 간행물 정보: 『한국가정과교육학회지』제12권 제1호, 59~73쪽, 전체 15쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2000.03.31

영문 초록

The purpose of this study was to investigate the percent of body fat, fatness indices, and relationship between the percent body fat and dietary factors among the female middle school athletes. Heights, weights, and percent body fats of 17 soccer player, 10 swimmer, and 5 rhythmic gymnast were measured. Dietary data were collected by questionnaires. The results of this study are summarized as follows. 1. Average body fat measured by infrared interactance method was 23.8±4.9%, and BMI body fat was 20.3±2.6%. Fatness indices such as BMI was 18.8±2.1. Rohrer index 119.4±11.8, percentage of ideal weight 90.4±9.2, and RBM 29.7±4.1. 2. Soccer player, swimmer, and rhythmic gymnast showed significant differences in percent body fat and fatness indices, rhythmic gymnasts were smaller and lighter. 3. Most athletes were interested in diet and nutrition, and wanted to learn more about nutrition. Middle school female athletes ranked parents first or second for nutrition information, followed by managers·coaches·trainers. 4. Nutrition knowledge test score was 4.7 point out of possible 10, which is rather low, and showed significant difference in 3 kinds of players. 5. The quantities of food eaten in breakfast, lunch, dinner, and snack were significantly different among soccer player, swimmer, and rhythmic gymnast. In preference score of food groups, only beverage score was significantly different and of cooking methods, roasting and steaming were significantly different among the soccer player, swimmer, and rhythmic gymnast. 6. When subjects were divided into 3 groups on the basis of % infrared body fat, subjects with the highest body fat showed the tendency to eat more than others(non-sig). In the preference score of food groups, only fish showed significant difference among the groups. There were no significant differences between body fat and preference of various cooking method.