1. COMPOSITION AND STRUCTURE OF THE MENU FOR TOP LEVEL YOUNG ATHLETES INVOLVED IN TEAM SPORTS Author: Martin tefan Adrian Choator: Martin Alexandra Coordinator: Tarcea Monica University of Medicine and Pharmacy of Tîrgu Mure

2. Introduction  Food ingestion planning is an important component of the activity in sports performance.  The primary objective of this action is to provide the energy needs.  The secondary objective is to meet the body's needs in terms of activity performed and development of the body.  Appropriate choice of food allows the athlete to fully recover shortly after training sessions regardless of the period between sports activities and meet the energy value.

3. General information  Objective: To assess the presence of a relationship between food ingestion, body weight of the athletes, and the specific sporting activity.  Material and Method : A transversal epidemiological qualitative study was conducted to assess the alimentary behavior of pupils from C.S. Olimpic Sports Club in Tîrgu Mureş.  57 players, members of the handball team, aged 10- 16 were questioned.  The results were analyzed using chi-square test.

4. The basic anthropometric data Mean BMI value is 20,78 Mean percentile value is 67,68 Average height is 1,63 m. Average body weight is 56,18 kg.

5. Connections between the BMI, age and eating habits Statistically significant differences between age and nutritional practice p=0,025 Statistically significant differences between the BMI and nutritional practice p=0,033

6. Distribution and consumption of meals

7. Proper distribution of food consumption 30% Breakfast Lunch Dinner Snacks 40% 20% 10% Significant differences were identified for breakfast distribution and age of the athletes p=0,001. Statistically significant differences were identified between breakfast distribution and eating habits, p=0,005.

8. Elements influencing the nutritional value of foods Significant differences were identified in the last meal of the day according to age of the athletes p=0,046

9. Actualy food consumption

12. Practical elements of the menu structure Vegetables 3 servings/ day (precompetition/ postcompetition) Fruits 3 serving per day (postcompetition) Dairy products 2 servings per day (postcompetition)

13. Actualy food consumption

16. Practical elements of the menu structure Meat 1 serving/ day (postcompetition) Refined product 1 serving/ day (during the effort/ postcompetition) Oleaginous fruits / Seeds 1 serving/ day (postcompetition/ precompetition)

17. Conclusion  Together we highlighted a connections between the BMI, age, eating habits of the athletes and that the food distribution use is different depending on the age.  The workload is different and because of this food and quantities used will be different on the athletes.  Consumption of fruit, vegetables and meat is low, under 50% of the athletes have a daily consumption. Food intake should be programmed according to the recovery time of the athlete and objectives.  Further education of the persons concerned is the main objective.

18. Thank you!