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Please use this identifier to cite or link to this item: http://ir.jwcpe.ac.jp/dspace/handle/123456789/534

Title: スポーツ活動と味覚 : 30mシャトルランが味・感受性に及ぼす影響について
Other Titles: Sporting activities and taste : Effect of a single session of 30m shuttle running on the sensitivity of taste
Authors: 鵜沼, さやか
山口, 洋美
西村, 佐喜子
片岡, 律子
川野, 因
Unuma, Sayaka
Yamaguchi, Hiromi
Nishimura, Sakiko
Kataoka, Ritsuko
Kawano, Yukari
ウヌマ, サヤカ
ヤマグチ, ヒロミ
ニシムラ, サキコ
カタオカ, リツコ
カワノ, ユカリ
日本女子体育大学(教務補助員)
第70回国民体育大会冬季大会スキー競技会山形県実行委員会事務局
日本女子体育大学(教授)
日本女子体育大学(助教授)
Keywords: football player
shuttle running
sensitivity of taste
POMS
Issue Date: Mar-2003
Abstract: There are few reports on the effect of daily sport training on the sensitivity of the taste, although it is well known that the sensitivity of taste is influenced by several parameters such as psychological conditions, past dietary habits, environmental temperature, and physical conditions. This study investigates the effect of a session of 30-meter shuttle running on the sensitivity of taste. Eight female collegiate football players participated as the subjects in this examination twice in September and October. Following results were obtained: 1. The subject's body weight and body fat % were 54.2 ± 4.9 kg and 17.6 ± 2.2 % in September, and in October, they were 54.3 ± 5.4 kg and 18.1 ± 2.1 %. Six of eight players lived alone apart from their families and did their own cooking. 2. Energy intake was 1767 ± 646 kcal and energy expenditure was 2706 ± 704 kcal in September. In October, the former was 1813 ± 352 kcal and the latter 2540 ± 498 kcal. 3. There was no significant difference in nutritional intake between both months. 4. There was a tendency to increase the sensitivity to taste, especially to sweetness, after the running (as compared to before the running). 5. Profile of mood states (POMS) test indicated that Tension-Anxiety decreased significantly after the running in both months. Based on these results, it seems likely that the single session of the running might improve sensitivity of the tastes, and that the dietary intakes of subjects and the psychological tension stress might concern with the lowered sensitivity of the tastes.
URI: http://ir.jwcpe.ac.jp/dspace/handle/123456789/534
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