Nutritional behavior while ski-mountaineering: An analysis from the Swiss Alps
DOI:
https://doi.org/10.14198/jhse.2019.142.15Keywords:
Alps, Nutrition, Ski mountaineering, Fluid intakeAbstract
The aim of this study was to analyze nutritional habits of well-trained alpinists during a standard ski mountaineering tour. Therefore a sample of eighteen male ski mountaineers (25 ± 5.8 years, 73.2 ± 6.1 kg, 180.2 ± 6.8 cm) were questioned after absolving a typical ski mountaineering tour e.g. Finsterarhorn 4274 meter (Cantone Bern); Gross Ruchen 3183 meter (Cantone Glarus); L'aiguille de la Tsa 3668 meter (Cantone Wallis). It was detected, that nutritional habits differed widely. From bread to meat and chocolate a broad range of nutritionals were consumed. Interestingly, despite the physiological demands special sports nutrition such as gels or special sport bars were not widely used. Lots of alpinists also consumed fruits or dried fruits such as apples or dried apricots. Interestingly, only one person paid special attention to salt intake. Fluid intake seemed with an average of 1.39 ± 0.68 liter per tour relatively low. This was probably also due to the aim of reducing backpack weight allowing to faster reach the peak while increasing security. Due to the low fluid intake Alpinists are encouraged to be well hydrated when starting and to drink sufficiently after finishing tours, especially when tours of several days are absolved a fast rehydration improves recovering and reduces risks of accidents in further tours in the following days.
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