Study of the Influence of the Use of Food Concentrates in the Context of Functional Specialized Nutrition on the Performance of Athletes in the Conditions of Training Camps

Introduction. The problem of selecting a balanced, functional diet for athletes in the mountains requires modern and technological solutions. At the same time, in the available Russian- and English-language electronic databases of scientific and methodological literature there is no information on the practical use of freeze-dried products in the mountain expeditions and their effect on the human body.

Purpose. The purpose of the study was to evaluate the individual parameters of pulsometry and hand dynamometry of all participants in mountaineering camps under the conditions of testing combined cryopowders from Kompozit LLC, replacing standard dry rations on sports mountaineering routes from 1B to 3A difficulty categories.

Materials and Methods. The observation involved 4 people with different levels of mountaineering preparedness, who took part in the “Taganay-2022” mountaineering camp (Southern Urals). A random selection was made into the experimental group, in which the standard dry ration on sports routes was completely replaced with combined cryopowders (porridge sublimates). Registration of individual parameters of pulsometry and carpal dynamometry was carried out in the morning and evening daily using standard methods. Additionally, the subjective state was recorded in the survey format.

Results. The results of monitoring individual data made it possible to determine a positive trend between the maintenance of high performance throughout the entire period of training in an experienced mountaineer who used combined cryopowders instead of standard dry rations on sports routes.

Conclusions. Testing the product in mountaineering conditions showed the need to expand the information component in describing the properties of the product, expanding the instructions for use, indicating the necessary recommendations on methods of preparation, in particular the “correct” dilution of the dry product, and restrictions on the final ready-to-eat portion to avoid overeating and, as a result, digestive disorders.

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