Search results for "high Intensity"
showing 10 items of 49 documents
Effects of high-intensity training on physiological and hormonal adaptions in well-trained cyclists
2017
Purpose: This study aimed to compare the effects of three different high-intensity training (HIT) models, balanced for total load but differing in training plan progression, on endurance adaptations. Methods: Sixty-three cyclists (peak oxygen uptake (V˙ O2peak) 61.3 T 5.8 mLIkgj1 Iminj1 ) were randomized to three training groups and instructed to follow a 12-wk training program consisting of 24 interval sessions, a high volume of low-intensity training, and laboratory testing. The increasing HIT group (n = 23) performed interval training as 4 16 min in weeks 1–4, 4 8 min in weeks 5–8, and 4 4 min in weeks 9–12. The decreasing HIT group (n = 20) performed interval sessions in the opposite me…
Dietary Microperiodization in Elite Female and Male Runners and Race Walkers During a Block of High Intensity Precompetition Training.
2017
We investigated one week of dietary microperiodization in elite female (n = 23) and male (n = 15) runners and race-walkers by examining the frequency of training sessions and recovery periods conducted with recommended carbohydrate (CHO) and protein availability. Food and training diaries were recorded in relation to HARD (intense or >90min sessions; KEY) versus RECOVERY days (other-than KEY sessions; EASY). The targets for amount and timing of CHO and protein around KEY sessions were based on current nutrition recommendations. Relative daily energy and CHO intake was significantly (p < .05) higher in males (224 ± 26 kJ/kg/d, 7.3 ± 1.4 g/kg/d CHO) than females (204 ± 29 kJ/kg/d, 6.2 ±…
Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
2020
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color…
HIT-harjoittelun vaikutukset VO2max:iin, kehon koostumukseen ja voimaan 6 viikon harjoitusjaksolla
2017
HIT–harjoittelua (korkeatehoista intervalliharjoittelua) on käytetty kilpaurheilussa jo pitkään suorituskyvyn ja erityisesti maksimaalisen hapenottokyvyn parantamiseksi. Nykyään harjoitusmenetelmää käyttävät myös tavalliset kuntoilijat, sillä HIT-harjoitukset ovat tehokkaita ja nopeita toteuttaa. HIT-harjoittelua on viime aikoina alettu käyttää myös voimaharjoittelussa kehonpainoa tai erilaisia painoja hyödyntäen. Tämän tutkimuksen tarkoituksena oli selvittää kahden erilaisen HIT-kuormitusmallin (HIT 1: 4*4 min 85%/2 min ja HIT 2: 10*1 min 95%/1½min) vaikutuksia hapenottokykyyn, voimaan ja kehon koostumukseen. Tutkimukseen osallistui 33 (keski-ikä 47.6 ± 5.4 vuotta) työssäkäyvää henkilöä. H…
Intensitas Serangan Rayap (Isoptera : Kalotermitidae) pada Koleksi Pada Koleksi Klon Kakao di Kebun Percobaan Unipa Anggori, Manokwari
2018
<em>This study aims to determine the intensity of the attack of termites that attack various cocoa clones at Unipa Agricultural Station in Anggori, Manokwari. The study was conducted at the Experimental Farm UNIPA, Anggori Manokwari is located at an altitude of 100 meters above sea level. The method used in this research is descriptive method with observation, which was preceded by several stages of the research consisted of observations of cocoa planting conditions and surroundings, collection of plants that are still alive and giving the number of plants found in each plot observations. In addition, each clone plants are attacked by termites cocoa marked and assessed the level of at…
High intensity interval resistance training (HIIRT) in older adults: Effects on body composition, strength, anabolic hormones and blood lipids
2017
The aging process induces significant changes in skeletal muscle morphology and functionality. If not counteracted, this process, termed sarcopenia, can lead to progressively greater disability, frailty and loss of independence. Whilst determining the prevalence of sarcopenia at the population level is complicated by different diagnostic criteria and methodologies used to assess muscle mass, a large percentage of older adults will suffer from this condition in their lifetime (von Haehling et al., 2010). Additionally, longer life expectancy is producing a growing number of elderly individuals worldwide (Beard et al., 2016). Therefore, age-related diseases, such as sarcopenia, are an increasi…
Effect of self-regulatory behaviour change techniques and predictors of physical activity maintenance in cancer survivors: a 12-month follow-up of th…
2021
Abstract Background Current knowledge about the promotion of long-term physical activity (PA) maintenance in cancer survivors is limited. The aims of this study were to 1) determine the effect of self-regulatory BCTs on long-term PA maintenance, and 2) identify predictors of long-term PA maintenance in cancer survivors 12 months after participating in a six-month exercise intervention during cancer treatment. Methods In a multicentre study with a 2 × 2 factorial design, the Phys-Can RCT, 577 participants with curable breast, colorectal or prostate cancer and starting their cancer treatment, were randomized to high intensity exercise with or without self-regulatory behaviour change technique…
Six Hundred Meter–Run and Broken 800’s Contribution to Pacing Improvement in Eight Hundred Meter–Athletics
2013
Little is known about the influence of speed endurance workouts on the improvement of pacing strategies in the 800-m running event. This study aims to analyze it, comparing continuous repetitions vs. interval training workouts. Because we hypothesize that pacing is susceptible to expertise, there might be age differences. Nineteen male 800-m runners (age: 21.36 ± 5.26, season best [SB]: 117.14 ± 5.18 seconds) were tested. Athletes were asked to run 1 × 600 m (6r) at 100% (SB) and 2 × 4 (200 m per 30 seconds) per 15 minutes (B8) at 102% (SB), counterbalanced and randomized within 1 week of difference. Pacing strategy (velocity dynamics) was analyzed by means of time differences in 200-m segm…
Metal ion beams from an ECR ion source using volatile compounds
1994
Abstract A new MIVOC method (Metal Ions from Volatile Compounds) at an ECR ion source gives a means to produce highly charged metal ion beams at room temperature conditions. Chemical compounds containing metallic atoms are utilized. The compound has to fulfill the two basic requirements: Vapour pressure of the compound is relatively high at room temperature. Evaporation and diffusion of the compound into the source take place without dissociation of the molecule. Up to present metal ion beams from iron and nickel compounds have been produced. The maximum currents of 56Fe9+ and 58Ni10+ from natural elements were 23.9 μA and 18.7 μA, respectively. First measurements have demonstrated the abil…
Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice
2008
Abstract High Intensity Pulsed Electric Field (HIPEF) is one of the nonthermal minimal processing technologies interesting for scientists and food industry as a new, alternative (preservation) process for liquid food. We have evaluated the effect on color, browning and hydroxymethylfurfural (HMF) of a pasteurized orange juice and the same orange juice treated by HIPEF, during 7 weeks stored in refrigeration at 2 °C and 10 °C. Pasteurized orange juice presents greater yellow tendency ( b ∗ ) and less red tendency ( a ∗ ) than the untreated orange juice, while HIPEF orange juice presents a coloration more similar to the untreated orange juice. Color variations (Δ E ) during storage are greate…