DIETARY HABITS OF BODYBUILDERS AND OTHER REGULAR EXERCISERS

The aim of this study was to describe dietary habits of regular exerci sers attending a gym as a possible risk group for dietary patterns ina dequacy, making special reference to bodybuilders, a specially vulnera ble group. The sample (n=53) was divided in bodybuilders (BE n=13) and non-bodybuilders (non-BE n=40) to establish comparisons between both groups. An specific questionnaire providing Information about variable s affecting dietary habits was designed. The 24-hour recall for one we ekday was used to obtain dietary information. All food intake data wer e evaluated for five food groups-dairy, meat, grain, fruit, and vegeta bles-using standard serving sizes and compared with the Food Guide Pyr amid (FGP) developed by the USDA for active people. Energy and macronu trient intakes and dietary variety were also assessed. Results demonst rated a concern among members of the sample about achieving an optimal nutritional condition and a tendency to overdo their practices in ord er to obtain the ideal body shape: (a) BE emphasized the consumption o f certain foods-meats (8.6 +/- 4.0 and 6.6 +/- 5.1 servings for men an d women) and potatoes (5.4 +/- 5.6 in women) in expenses of others tha t were not adequately consumed-colored vegetables (1.4 +/- 2.0 and 2.1 +/- 2.4) and dairy in women (0.6 +/- 0.9); (b) non-BE calorie intake was below the recommendations for active people according FGP (1848 +/ - 608 and 1890 +/- 1219 kcal for men and women), but the distribution among food groups was more balanced than BB. The most omitted food gro ups were: colored vegetables, 41%; dairy products, 26% and fruit, 21%, putting the studied individuals at risk for marginal micronutrient in takes. Potatoes, poultry, tuna and pasta were the most commonly consum ed foods while fat, sweets, pork and red meat were avoided.