Dietary intake analysis for persons with standard level and overweight level of BMI

INTRODUCTION: Physically active persons could optimize physical functions by following to nutritional recommendation. Diet, which is adapted to energy expenditure, support physical health, welfare, and physical working capacities. Health status and body composition are indirectly related to dietary habits (Farina, et al., 2017; Dyal, et al, 2022). Nutritional knowledge level and readiness succeed to nutritional principles applicable to benefit physical activity and physical performance. Aim of the study evaluate differences in diet of young physically active person chord with standard BMI index and with overweight BMI before and after nutritional education course.
METHODS: Participants of study group were men in aged from 22 to 35 years, the average age was 25.4 years, who had daily physical training. The study group participants were divided into two subgroups: respondents with standard level of BMI <25, the BMI level is into interval 18.5-24.9(N=20), and respondents with overweight level of BMI >25, when BMI is into interval 25.0-29.9(N=22). Dietary diary questionnaire developed according to standardized dietary epidemiology guidance (Willett, 2013). Daily dietary components % (proteins, carbohydrates, fat) as well total diet energy (in kcal) were calculated. We used nonparametric statistical analyses with Independent-Samples Mann-Whitney U Test summary, MS Excel and SPSS 27.0 version.
RESULTS: Statistical tests analysis revealed no statistically approved differences between respondents’ groups, the distribution of fat (p=0.624), carbohydrates (p=0.999), and proteins (p=0.521) in respondents` groups with standard BMI and overweight BMI in diet before nutritional education course. We revealed statistically significant differences of increasing of fat level (p=0.011) and decreasing carbohydrates (p=0.002) in study subgroups with standard BMI and overweight BMI Nutrition PARIS/FRANCE, 4-7 JULY 2023 1144
after nutritional education course, but there are no statistically approves differences in distribution of proteins (p=0.853), in respondents` subgroups after nutritional education course.
CONCLUSION: Respondents from the study group showed a wide spectrum of individual habits of daily intake. The median of carbohydrates consumption energy level (%) was beneath compare to recommendation (till 60%) of carbohydrates consumption energy for general population, but above carbohydrates consumption energy level in recommendations (till 5%) of keto diet. The median value of proteins consumption energy level (%) was higher than recommended (till 15%) proteins consumption energy value for general population, but closed to recommended proteins consumption energy level in (till 20%) of keto diet. The fat consumption energy level median (%) was above fat consumption energy value in recommendation (till 25%) for general population, but below fat consumption energy value in recommendations (till 75%) of keto diet. Nutritional education has an impact on dietary intake of participants with standard and overweight level of BMI.