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[{"key": "dc.contributor.advisor", "value": "Ahtiainen, Juha", "language": null, "element": "contributor", "qualifier": "advisor", "schema": "dc"}, {"key": "dc.contributor.author", "value": "Jokinen, Mikko", "language": "", "element": "contributor", "qualifier": "author", "schema": "dc"}, {"key": "dc.date.accessioned", "value": "2024-05-31T05:30:08Z", "language": null, "element": "date", "qualifier": "accessioned", "schema": "dc"}, {"key": "dc.date.available", "value": "2024-05-31T05:30:08Z", "language": null, "element": "date", "qualifier": "available", "schema": "dc"}, {"key": "dc.date.issued", "value": "2024", "language": null, "element": "date", "qualifier": "issued", "schema": "dc"}, {"key": "dc.identifier.uri", "value": "https://jyx.jyu.fi/handle/123456789/95379", "language": null, "element": "identifier", "qualifier": "uri", "schema": "dc"}, {"key": "dc.description.abstract", "value": "Main factors in changes of body composition are frequency and quality of training and rating habits. Eating habits have been studied a lot in resent past. Food diaries are common way to measure and estimate eating habits, daily total energy intake and nutrition quality. Properly organized resistance training can also affect to body composition by increasing muscle mass and reducing fat mass. Studies have commonly shown that training breaks can significantly affect to amount of muscle mass and fat mass. Length of training break seems to be the most important factor in changes of body composition. Aim of this study was to clarify effect of 10-week training break to body composition.\n\nParticipants were Untrained, healthy woman and man aged 18-40 years from Central Finland region. The final sample consisted of 44 participants. Length of the study was 34 weeks. All trainings were organized under supervision. Training break was surrounded by 10-week training periods which were controlled by professional coaches. Food diaries were collected 4 times and duration of each food diary collection was 4 days. Time between each collection was 10 weeks. First food diary was collected at week 0 and 4. food diary was collected at week 30. Food diaries were analyzed by Finnish national food data base Finelli. Changes in body composition were estimated with Inbody measurements. Participants were fasted before Inbody Measurements. In together there were 4 Inbody measurements in this study. Inbody data was collected at the same time with food diaries.\n\n This study found significant changes in body composition after both training periods. Body fat percent increased 0,5% (24.4-24.9). Changes in body fat was statistically significant after 2. Training period 0.440\u00b10.184% (p=0.016). Fat free mass increased in this study 2.21kg. Change in fat free mass was significant after 1. Training period 0.640\u00b10.340 p=.016). After 2. training period changes were very significant (p=.001. \n\nThe key finding of this study was that no statistically significant difference in eating habits or nutrient intake was found. Statistical differences were not found between energy- protein-, carbohydrate-, fat- or fiber intake. Finding was contradicted by hypothesis. This may be partially explained by too short training break between training periods to find significant differences in eating habits.", "language": "en", "element": "description", "qualifier": "abstract", "schema": "dc"}, {"key": "dc.description.abstract", "value": "Kehonkoostumukseen vaikuttavat ruokailutottumusten lis\u00e4ksi harjoittelun m\u00e4\u00e4r\u00e4 sek\u00e4 laatu. Ruokailutottumuksia on tutkittu aikaisemmin paljon esimerkiksi ruokap\u00e4iv\u00e4kirjojen avulla, joilla pystyt\u00e4\u00e4n arvioimaan ruokailun laatua sek\u00e4 kokonaisenergian m\u00e4\u00e4r\u00e4\u00e4. Laadukkaalla vastusharjoittelulla pystyt\u00e4\u00e4n my\u00f6s vaikuttamaan kehonkoostumukseen lihasmassaa lis\u00e4\u00e4m\u00e4ll\u00e4. Harjoittelutauoilla on havaittu olevan vaikutusta kehonkoostumukseen sek\u00e4 lihas- ett\u00e4 rasvamassan muutoksissa. Harjoittelutauon pituus vaikuttaa olevan merkitt\u00e4v\u00e4 tekij\u00e4 mahdollisten muutosten suuruudessa. T\u00e4m\u00e4n tutkimuksen tarkoituksena oli selvitt\u00e4\u00e4, miten voimaharjoittelun j\u00e4lkeinen 10 viikon mittainen harjoittelutauko vaikuttaa tutkittavien kehonkoostumukseen\n\nTutkittavat rekrytoitiin Keski-Suomen alueelta. Tutkittavat olivat 18\u201340-vuotiaita perusterveit\u00e4 miehi\u00e4 ja naisia. Tutkimukseen osallistui yhteens\u00e4 44 tutkittavaa. Tutkimus kesti yhteens\u00e4 34 viikkoa. Harjoittelutauon ymp\u00e4rille ohjelmoitiin 10 viikon mittaiset ohjatut harjoittelujaksot. Tutkittavilta ker\u00e4ttiin 4 p\u00e4iv\u00e4n mittaiset ruokap\u00e4iv\u00e4kirjat 4 kertaa tutkimuksen aikana. Ruokap\u00e4iv\u00e4kirjat ker\u00e4ttiin 10 viikon v\u00e4lein toisistaan. Ensimm\u00e4inen ruokap\u00e4iv\u00e4kirjaker\u00e4ys tehtiin viikolla 0 ja viimeinen ker\u00e4ys tehtiin viikolla 30. Ruokap\u00e4iv\u00e4kirjat analysoitiin terveyden ja hyvinvointilaitoksen yll\u00e4pit\u00e4m\u00e4n elintarvikkeiden koostumuspankin Finelin avulla. Lis\u00e4ksi tutkittavien kehonkoostumusten muutoksia arvioitiin paastotilassa Inbody- laitteella tehdyill\u00e4 mittauksilla. Mittaukset tehtiin ruokap\u00e4iv\u00e4kirjojen ker\u00e4ysten yhteydess\u00e4 yhteens\u00e4 4 kertaa tutkimuksen aikana.\n\nKehonkoostumusmittauksissa l\u00f6ydettiin t\u00e4ss\u00e4 tutkimuksessa tilastollisesti merkitsevi\u00e4 muutoksia harjoitusjaksoilla, kun muutoksia verrattiin l\u00e4ht\u00f6tilanteeseen. Rasvaprosentti kasvoi 0,5% tutkimuksen aikana (24.4-24.9%) Rasvaprosentin muutos oli tilastollisesti merkitsev\u00e4 2. harjoittelujakson mittauksessa 0.440\u00b10.184% (p=0.016). Rasvaton massa kasvoi tutkimuksen aikana 2.21kg. Rasvaton massa kasvoi merkitsev\u00e4sti jo ensimm\u00e4isen treenijakson j\u00e4lkeen 0.640\u00b10.340 (p=.016) ja eritt\u00e4in merkitsev\u00e4sti toisen treenijakson j\u00e4lkeen 2.21\u00b10.380 (p=.001). \n\nTutkimuksen keskeisimpi\u00e4 l\u00f6yd\u00f6ksi\u00e4 oli, ettei ruokailutottumuksissa tai energiaravintoaineiden m\u00e4\u00e4riss\u00e4 l\u00f6ydetty tilastollisesti merkitsev\u00e4\u00e4 eroa miss\u00e4\u00e4n mitatussa muuttujassa (kokonaisenergia, proteiini, hiilihydraatti, rasva, kuitu). Tutkimustulos oli hypoteesin vastainen. Osittain tulos saattaa selitty\u00e4 sill\u00e4, ett\u00e4 harjoitus- ja lepojaksot olivat liian lyhyit\u00e4 merkitt\u00e4vien erojen havaitsemiseksi ruokailutottumusten muuttumisen osalta. N\u00e4ytt\u00e4isi silt\u00e4, ett\u00e4 10 viikon lepojakso, jota ymp\u00e4r\u00f6iv\u00e4t kontrolloidut 10 viikon mittaiset harjoitusjaksot, ei vaikuta merkitsev\u00e4sti kehonkoostumukseen.", "language": "fi", "element": "description", "qualifier": "abstract", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Submitted by Paivi Vuorio (paelvuor@jyu.fi) on 2024-05-31T05:30:08Z\nNo. of bitstreams: 0", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Made available in DSpace on 2024-05-31T05:30:08Z (GMT). No. of bitstreams: 0\n Previous issue date: 2024", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.format.extent", "value": "57", "language": "", "element": "format", "qualifier": "extent", "schema": "dc"}, {"key": "dc.language.iso", "value": "fin", "language": null, "element": "language", "qualifier": "iso", "schema": "dc"}, {"key": "dc.rights", "value": "In Copyright", "language": "en", "element": "rights", "qualifier": null, "schema": "dc"}, {"key": "dc.subject.other", "value": "ruokap\u00e4iv\u00e4kirja", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "rasvamassa", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.title", "value": "Voimaharjoittelujakson ja sen j\u00e4lkeisen harjoittelutauon vaikutus ravitsemukseen ja kehonkoostumukseen", "language": "", "element": "title", "qualifier": null, "schema": "dc"}, {"key": "dc.type", "value": "master thesis", "language": null, "element": "type", "qualifier": null, "schema": "dc"}, {"key": "dc.identifier.urn", "value": "URN:NBN:fi:jyu-202405314142", "language": null, "element": "identifier", "qualifier": "urn", "schema": "dc"}, {"key": "dc.type.ontasot", "value": "Master\u2019s thesis", "language": "en", "element": "type", "qualifier": "ontasot", "schema": "dc"}, {"key": "dc.type.ontasot", "value": "Pro gradu -tutkielma", "language": "fi", "element": "type", "qualifier": "ontasot", "schema": "dc"}, {"key": "dc.contributor.faculty", "value": "Faculty of Sport and Health Sciences", "language": "en", "element": "contributor", "qualifier": "faculty", "schema": "dc"}, {"key": "dc.contributor.faculty", "value": "Liikuntatieteellinen tiedekunta", "language": "fi", "element": "contributor", "qualifier": "faculty", "schema": "dc"}, {"key": "dc.contributor.department", "value": "Sport and Health Sciences", "language": "en", "element": "contributor", "qualifier": "department", "schema": "dc"}, {"key": "dc.contributor.department", "value": "Liikunta- ja terveystieteet", "language": "fi", "element": "contributor", "qualifier": "department", "schema": "dc"}, {"key": "dc.contributor.organization", "value": "University of Jyv\u00e4skyl\u00e4", "language": "en", "element": "contributor", "qualifier": "organization", "schema": "dc"}, {"key": "dc.contributor.organization", "value": "Jyv\u00e4skyl\u00e4n yliopisto", "language": "fi", "element": "contributor", "qualifier": "organization", "schema": "dc"}, {"key": "dc.subject.discipline", "value": "Science in Sport Coaching and Fitness Testing", "language": "en", "element": "subject", "qualifier": "discipline", "schema": "dc"}, {"key": "dc.subject.discipline", "value": "Valmennus- ja testausoppi", "language": "fi", "element": "subject", "qualifier": "discipline", "schema": "dc"}, {"key": "yvv.contractresearch.funding", "value": "0", "language": "", "element": "contractresearch", "qualifier": "funding", "schema": "yvv"}, {"key": "dc.type.coar", "value": "http://purl.org/coar/resource_type/c_bdcc", "language": null, "element": "type", "qualifier": "coar", "schema": "dc"}, {"key": "dc.rights.accesslevel", "value": "openAccess", "language": null, "element": "rights", "qualifier": "accesslevel", "schema": "dc"}, {"key": "dc.type.publication", "value": "masterThesis", "language": null, "element": "type", "qualifier": "publication", "schema": "dc"}, {"key": "dc.subject.oppiainekoodi", "value": "5013", "language": null, "element": "subject", "qualifier": "oppiainekoodi", "schema": "dc"}, {"key": "dc.subject.yso", "value": "lihasmassa", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "kehonkoostumus", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "liikunta", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "ravitsemus", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "voimaharjoittelu", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.subject.yso", "value": "ruokatottumukset", "language": null, "element": "subject", "qualifier": "yso", "schema": "dc"}, {"key": "dc.rights.url", "value": "https://rightsstatements.org/page/InC/1.0/", "language": null, "element": "rights", "qualifier": "url", "schema": "dc"}]
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