Resumo

LOPEZ-GOMEZ, José Antonio; MARTINEZ-SANZ, José Miguel; MARTINEZ-RODRIGUEZ, Alejandro  e  ORTIZ-MONCADA, Rocío. Nutritional planning to run an Ultra-marathon, the Transvulcania: case report. Rev Esp Nutr Hum Diet [online]. 2016, vol.20, n.2, pp.120-126. ISSN 2174-5145.  https://dx.doi.org/10.14306/renhyd.20.2.205.

The Transvulcania is an individual mountain competition with 74,6km. The event has provisioning areas to meet the needs of nutrition and hydration of the participants. The importance of dietarynutritional preparation is in preventing or reducing gastrointestinal problems, dehydration, hyponatremia, fatigue, among others. The aim is to describe the dietary and nutritional planning an athlete in this event. Eating habits, supplement intake and body composition were evaluated in a 37 years old male with 10 years of sports experience. Dietary and nutritional recommendations for athletes in competition, test time, refreshment areas and possible food intake/supplements were taken into account for dietary planning during the competition. The dietary and nutritional planning in ultra-endurance events is important to successfully perform the competition, tolerating and taking foods/supplements properly, and avoiding nutritional risk and dehydration, fatigue, gastrointestinal disturbances, etc.

Palavras-chave : Sports; Running; Physical Endurance; Dehydration; Nutritional Requirements; Dietary Supplements; Nutritionists.

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