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Sporcu beslenmesinde sürdürülebilirlik

Year 2024, Volume: 10 Issue: 2, 169 - 177, 03.04.2024

Gülsena Akay Abdullah Öksüz

https://doi.org/10.3153/FH24016

Abstract

Sürdürülebilir beslenme modelinde, besin ve beslenme güvencesinin sağlanması ile çevresel etkinin azaltılması amaçlanmaktadır. Besinlerin çevre üzerinde etkileri bulunmaktadır. Bu çevresel etkilerin başlıcaları sera gazı salınımı, su ayak izi ve tarımsal arazi kullanımıdır. Bu durum iklim değişikliğini etkilemesi bakımından önemlidir. Hayvansal kaynaklı besinlerin çevresel etkileri bitkisel besinlere göre daha fazladır. Proteinler sporcularda kas gelişimi ve kas onarımındaki etkilerinden dolayı önemli bir besin ögesi olarak tanımlanır. Sporcular sedanter bireylere göre daha fazla enerji ve protein gereksinimine sahiptir. Hayvansal kaynaklı besinler bitkisel kaynaklı besinlere göre daha yüksek miktarda ve daha kaliteli protein içermektedir. Bu sebeple sporcuların uyguladıkları beslenme modellerinin yüksek çevresel etki oluşturma potansiyeli bulunmaktadır. Sporcuların hem bitkisel kaynaklı hem de hayvansal kaynaklı besinlerle beslenmelerini çeşitlendirmeleri sağlık ve optimal spor performansı için olumlu etki göstermektedir. Mevcut sürdürülebilir olmayan beslenme sistemleri, yenilebilir böcekler, yenilebilir algler ve sentetik et alternatif protein kaynaklarını gündeme getirmiştir. Sporcuların katıldıkları organizasyonlardaki beslenme hizmetleri de sürdürülebilirlik uygulamalarını içermelidir. Bu çalışmada, sürdürülebilirliğin sporcu beslenmesi özelinde değerlendirilmesi amaçlanmıştır.

Keywords

Besin Çevre Diyet Sporcu Sürdürülebilir Beslenme

References

  • Akay, G., Demir, L.S. (2020). Toplum beslenmesinde sürdürülebilirlik ve çevre. Selcuk Medical Journal, 36(3), 282–287. https://doi.org/10.30733/std.2020.01341
  • Berrazaga, I., Micard, V., Gueugneau, M., Walrand, S. (2019). The role of the anabolic properties of plant- versus animal-based protein sources in supporting muscle mass maintenance: a critical review. Nutrients, 11(8), 1825. https://doi.org/10.3390/nu11081825
  • Birkenhead, K.L., Slater, G. (2015). A review of factors ınfluencing athletes’ food choices. Sports Medicine, 45(11), 1511–1522. https://doi.org/10.1007/S40279-015-0372-1
  • Carey, C.C., Doyle, L., Lucey, A. (2023). Nutritional priorities, practices and preferences of athletes and active individuals in the context of new product development in the sports nutrition sector. Frontiers in Sports and Active Living, 5. https://doi.org/10.3389/fspor.2023.1088979
  • Chaouachi, M., Gautier, S., Carnot, Y., Bideau, N., Guillemot, P., ve ark. (2021). Spirulina platensis provides a small advantage in vertical jump and sprint performance but does not ımprove elite rugby players’ body composition. Journal of Dietary Supplements, 18(6), 682–697. https://doi.org/10.1080/19390211.2020.1832639
  • Ersoy, G., Eskici, G. (2021). Spor Beslenmesi Pratik Uygulamalar, Ankara Nobel Tıp Kitabevleri, ISBN: 978-605-7578-93-8.
  • FAO (2013). Food wastage footprint: impacts on natural resources: summary report. Food and Agriculture Organization of the United Nations. ISBN: 978-92-5-107752-8
  • FAO (2023). Insects for food and feed. Food and Agriculture Organization of the United Nations. https://www.fao.org/edible-insects/en/ (Erişim Tarihi:22.06.2023).
  • Ferreira de Oliveira, A.P., Bragotto, A.P.A. (2022). Microalgae-based products: food and public health. Future Foods, 6, 100157. https://doi.org/10.1016/j.fufo.2022.100157
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  • Garrido-Pastor, G., Díaz, F.M.S.C., Fernández-López, N., Ferro-Sánchez, A., Sillero-Quintana, M. (2021). Sustainable food support during an ultra-endurance and mindfulness event: a case study in spain. International Journal of Environmental Research and Public Health, 18(24), 12991. https://doi.org/10.3390/ıjerph182412991
  • Gorissen, S.H.M., Crombag, J.J.R., Senden, J.M.G., Waterval, W.A.H., Bierau, J., ve ark. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50(12), 1685–1695. https://doi.org/10.1007/s00726-018-2640-5
  • Gurney, T., Brouner, J., Spendiff, O. (2021). Twenty-one days of spirulina supplementation lowers heart rate during submaximal cycling and augments power output during repeated sprints in trained cyclists. Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition et Metabolisme, 47(1), 18–26. https://doi.org/10.1139/apnm-2021-0344
  • Hermans, W.J.H., Senden, J.M., Churchward-Venne, T. A., Paulussen, K.J.M., Fuchs, C.J., ve ark. (2021). Insects are a viable protein source for human consumption: from insect protein digestion to postprandial muscle protein synthesis in vivo in humans: a double-blind randomized trial. The American Journal of Clinical Nutrition, 114(3), 934. https://doi.org/10.1093/ajcn/nqab115
  • Hoekstra, A. (2017). Water Footprint Assessment: Evolvement of a New Research Field. Water Resources Management, 31, 3061–3081. https://doi.org/10.1007/s11269-017-1618-5
  • IOC (2012). Sustaınabılıty Through Sport Implementing the Olympic Movement’s Agenda 21.
  • Jäger, R., Kerksick, C.M., Campbell, B.I., Cribb, P.J., Wells, S.D., ve ark. (2017). International society of sports nutrition position stand: protein and exercise. Journal of the International Society of Sports Nutrition, 14(1). https://doi.org/10.1186/S12970-017-0177-8
  • Jahn, S., Furchheim, P., Strässner, A.M. (2021). Plant-based meat alternatives: Motivational adoption barriers and solutions. Sustainability, 13(23), 13271. https://doi.org/10.3390/su132313271
  • Javaloyes, P. (2016). Pulses: Nutritions seeds for sustainable future. In Food and Agriculture Organization of the United Nations. http://www.fao.org/3/a-i5528e.pdf (Erişim Tarihi:22.06.2023).
  • Kumar, P., Sharma, N., Sharma, S., Mehta, N., Verma, A. K., ve ark. (2021). In-vitro meat: a promising solution for sustainability of meat sector. Journal of Animal Science and Technology, 63(4), 693. https://doi.org/10.5187/jast.2021.e85
  • Leal Filho, W., Setti, A.F.F., Azeiteiro, U.M., Lokupitiya, E., Donkor, F.K., ve ark. (2022). An overview of the interactions between food production and climate change. Science of the Total Environment, 838, 156438. https://doi.org/10.1016/j.scitotenv.2022.156438
  • Lu, H.K., Hsieh, C.C., Hsu, J.J., Yang, Y.K., Chou, H.N. (2006). Preventive effects of Spirulina platensis on skeletal muscle damage under exercise-induced oxidative stress. European Journal of Applied Physiology, 98(2), 220–226. https://doi.org/10.1007/S00421-006-0263-0
  • Lynch, H., Johnston, C., Wharton, C. (2018). Plant-Based Diets: Considerations for environmental ımpact, protein quality, and exercise performance. Nutrients, 10(12), 1841. https://doi.org/10.3390/nu10121841
  • Macdiarmid, J.I., Kyle, J., Horgan, G.W., Loe, J., Fyfe, C., ve ark. (2012). Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? The American Journal of Clinical Nutrition, 96(3), 632–639. https://doi.org/10.3945/ajcn.112.038729
  • Marlow, H.J., Hayes, W.K., Soret, S., Carter, R.L., Schwab, E.R., ve ark. (2009). Diet and the environment: does what you eat matter? The American Journal of Clinical Nutrition, 89(5), 1699S-1703S. https://doi.org/10.3945/AJCN.2009.26736Z
  • Mekonnen, M.M., Hoekstra, A.Y. (2012). A global assessment of the water footprint of farm animal products. Ecosystems, 15(3), 401–415. https://doi.org/10.1007/S10021-011-9517-8/tables/4
  • Meyer, N.L., Reguant-Closa, A., Nemecek, T. (2020). Sustainable diets for athletes. In Current Nutrition Reports, 9 (3),147–162. https://doi.org/10.1007/s13668-020-00318-0
  • Meyer, N., Reguant-Closa, A. (2017). Eat as if you could save the planet and win! sustainability integration into nutrition for exercise and sport. Nutrients, 9(4). https://doi.org/10.3390/nu9040412
  • Nuszbaum, C., Wollmar, M., Sjöberg, A. (2021). Factors Inuencing Food Choices in Different Sports: Importance of Sustainability, Performance and Health: A Cross-Sectional Study. https://doi.org/10.21203/rs.3.rs-608825/v1
  • Oliveira, C.P.B. (2021). A sustentabilidade alimentar e a nutrição desportiva: uma revisão narrativa Food sustainability and sports nutrition: a narrative review Catarina Paiva Barbosa de Oliveira.
  • Padilla, M., Capone, R., Palma, G. (2012). Sustainability of the food chain from field to plate: the case of the Mediterranean diet. In: Sustainable Diets and Biodiversity Directions, Solutions for Policy, Research and Action. Eds: Burlingame B, Dernini S. FAO, Rome, İtaly, p: 230-40. ISBN: 978-92-5-107288-2.
  • Paris 2024. (2023). Gourmet, more local, more plant-based food for the Games- Paris 2024. https://www.paris2024.org/en/food-vision/ (Erişim Tarihi:22.06.2023).
  • Phillips, S.M., van Loon, L.J.C. (2011). Dietary protein for athletes: from requirements to optimum adaptation. Journal of Sports Sciences, 29(1). https://doi.org/10.1080/02640414.2011.619204
  • Placentino, U., Sogari, G., Viscecchia, R., De Devitiis, B., Monacis, L. (2021). The new challenge of sports nutrition: Accepting insect food as dietary supplements in professional athletes. Foods, 10(5). https://doi.org/10.3390/foods10051117
  • Reguant-Closa, A., Roesch, A., Lansche, J., Nemecek, T., Lohman, T.G., ve ark. (2020). The environmental impact of the athlete’s plate nutrition education tool. Nutrients, 12(8), 1–27. https://doi.org/10.3390/nu12082484
  • Ruini, L., Ciati, R., Marchelli, L., Rapetti, V., Pratesi, C. A., ve ark. (2016). Using an ınfographic tool to promote healthier and more sustainable food consumption: the double pyramid model by barilla center for food and nutrition. Agriculture and Agricultural Science Procedia, 8, 482–488. https://doi.org/10.1016/j.aaspro.2016.02.049
  • Russel, D., Herhkowitx, A. (2015). Champions of game day food report. NRDC & Green Sports Allience.
  • Rzymski, P., Jaśkiewicz, M. (2017). Microalgal food supplements from the perspective of Polish consumers: patterns of use, adverse events, and beneficial effects. Journal of Applied Phycology, 29, 1841-1850. https://doi.org/10.1007/s10811-017-1079-5
  • Sranacharoenpong, K., Harwatt, H., Wien, M., Soret, S., Sabate, J. (2015). The environmental cost of protein food choices. Public Health Nutrition, 18(11), 2067–2073. https://doi.org/10.1017/S1368980014002377
  • Thurecht, R. L., Pelly, F. E., Burkhart, S. (2022). Reliability of the athlete food choice questionnaire in diverse settings. International Journal of Environmental Research and Public Health, 19(16). https://doi.org/10.3390/ijerph19169981
  • Torres-Tiji, Y., Fields, F.J., Mayfield, S.P. (2020). Microalgae as a future food source. In Biotechnology Advances, 41,107536. https://doi.org/10.1016/j.biotechadv.2020.107536
  • van Vliet, S., Burd, N. A., van Loon, L.J.C. (2015). The skeletal muscle anabolic response to plant- versus animal-based protein consumption. In Journal of Nutrition, 145 (9), 1981–1991). American Society for Nutrition. https://doi.org/10.3945/jn.114.204305
  • Vangsoe, M.T., Thogersen, R., Bertram, H.C., Heckmann, L.H.L., Hansen, M. (2018). Ingestion of insect protein isolate enhances blood amino acid concentrations similar to soy protein in a human trial. Nutrients, 10(10), 1375. https://doi.org/10.3390/nu10101357
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Sustainability in athlete nutrition

Year 2024, Volume: 10 Issue: 2, 169 - 177, 03.04.2024

Gülsena Akay Abdullah Öksüz

https://doi.org/10.3153/FH24016

Abstract

A sustainable nutrition model it is aimed to reduce environmental impact by ensuring food and nutrition security. Foods have effects on the environment. The main environmental impacts are greenhouse gas emissions, water footprint and agricultural land use. This is important in terms of affecting climate change. The environmental effects of foods of animal based are greater than those of plant based. Proteins are defined as an important nutrient in atheletes due to their effects on muscle development and muscle repair. Athletes have more energy and protein requirements than sedentary individuals. Foods of animal origin contain higher amounts and better quality protein than foods of plant origin. For this reason, the nutritional models applied by the athletes have the potential to create a high environmental impact. Athletes diversification of their diet with both plant based and animal based foods a positive effect on health and optimal sports performance. Current unsustainable nutritional systems have introduced alternative protein sources such as edible insects, edible algae and synthetic meat. Nutrition services in the organizations that athletes participate in should also include sustainability practices. This study aimed to evaluate sustainability specifically in sports nutrition.

Keywords

Athletes Diet Food Environment Sustainability Nutrition

References

  • Akay, G., Demir, L.S. (2020). Toplum beslenmesinde sürdürülebilirlik ve çevre. Selcuk Medical Journal, 36(3), 282–287. https://doi.org/10.30733/std.2020.01341
  • Berrazaga, I., Micard, V., Gueugneau, M., Walrand, S. (2019). The role of the anabolic properties of plant- versus animal-based protein sources in supporting muscle mass maintenance: a critical review. Nutrients, 11(8), 1825. https://doi.org/10.3390/nu11081825
  • Birkenhead, K.L., Slater, G. (2015). A review of factors ınfluencing athletes’ food choices. Sports Medicine, 45(11), 1511–1522. https://doi.org/10.1007/S40279-015-0372-1
  • Carey, C.C., Doyle, L., Lucey, A. (2023). Nutritional priorities, practices and preferences of athletes and active individuals in the context of new product development in the sports nutrition sector. Frontiers in Sports and Active Living, 5. https://doi.org/10.3389/fspor.2023.1088979
  • Chaouachi, M., Gautier, S., Carnot, Y., Bideau, N., Guillemot, P., ve ark. (2021). Spirulina platensis provides a small advantage in vertical jump and sprint performance but does not ımprove elite rugby players’ body composition. Journal of Dietary Supplements, 18(6), 682–697. https://doi.org/10.1080/19390211.2020.1832639
  • Ersoy, G., Eskici, G. (2021). Spor Beslenmesi Pratik Uygulamalar, Ankara Nobel Tıp Kitabevleri, ISBN: 978-605-7578-93-8.
  • FAO (2013). Food wastage footprint: impacts on natural resources: summary report. Food and Agriculture Organization of the United Nations. ISBN: 978-92-5-107752-8
  • FAO (2023). Insects for food and feed. Food and Agriculture Organization of the United Nations. https://www.fao.org/edible-insects/en/ (Erişim Tarihi:22.06.2023).
  • Ferreira de Oliveira, A.P., Bragotto, A.P.A. (2022). Microalgae-based products: food and public health. Future Foods, 6, 100157. https://doi.org/10.1016/j.fufo.2022.100157
  • Franca, P.A.P., Gonçalves Lima, C.K.A.Z., de Oliveira, T. M., Ferreira, T.J., da Silva, R.R.M., ve ark. (2022). Effectiveness of current protein recommendations in adolescent athletes on a low-carbon diet. Frontiers in Nutrition, 9, 1016409. https://doi.org/10.3389/fnut.2022.1016409
  • Gamboni, M., Carimi, F., Migliorini, P. (2012). Mediterranean diet: an integrated view. In: Sustainable Diets and Biodiversity Directions, Solutions for Policy, Research and Action. Eds: Burlingame B, Dernini S. FAO, Inc. Rome, İtaly, p: 262-72. ISBN: 978-92-5-107288-2
  • Garrido-Pastor, G., Díaz, F.M.S.C., Fernández-López, N., Ferro-Sánchez, A., Sillero-Quintana, M. (2021). Sustainable food support during an ultra-endurance and mindfulness event: a case study in spain. International Journal of Environmental Research and Public Health, 18(24), 12991. https://doi.org/10.3390/ıjerph182412991
  • Gorissen, S.H.M., Crombag, J.J.R., Senden, J.M.G., Waterval, W.A.H., Bierau, J., ve ark. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50(12), 1685–1695. https://doi.org/10.1007/s00726-018-2640-5
  • Gurney, T., Brouner, J., Spendiff, O. (2021). Twenty-one days of spirulina supplementation lowers heart rate during submaximal cycling and augments power output during repeated sprints in trained cyclists. Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition et Metabolisme, 47(1), 18–26. https://doi.org/10.1139/apnm-2021-0344
  • Hermans, W.J.H., Senden, J.M., Churchward-Venne, T. A., Paulussen, K.J.M., Fuchs, C.J., ve ark. (2021). Insects are a viable protein source for human consumption: from insect protein digestion to postprandial muscle protein synthesis in vivo in humans: a double-blind randomized trial. The American Journal of Clinical Nutrition, 114(3), 934. https://doi.org/10.1093/ajcn/nqab115
  • Hoekstra, A. (2017). Water Footprint Assessment: Evolvement of a New Research Field. Water Resources Management, 31, 3061–3081. https://doi.org/10.1007/s11269-017-1618-5
  • IOC (2012). Sustaınabılıty Through Sport Implementing the Olympic Movement’s Agenda 21.
  • Jäger, R., Kerksick, C.M., Campbell, B.I., Cribb, P.J., Wells, S.D., ve ark. (2017). International society of sports nutrition position stand: protein and exercise. Journal of the International Society of Sports Nutrition, 14(1). https://doi.org/10.1186/S12970-017-0177-8
  • Jahn, S., Furchheim, P., Strässner, A.M. (2021). Plant-based meat alternatives: Motivational adoption barriers and solutions. Sustainability, 13(23), 13271. https://doi.org/10.3390/su132313271
  • Javaloyes, P. (2016). Pulses: Nutritions seeds for sustainable future. In Food and Agriculture Organization of the United Nations. http://www.fao.org/3/a-i5528e.pdf (Erişim Tarihi:22.06.2023).
  • Kumar, P., Sharma, N., Sharma, S., Mehta, N., Verma, A. K., ve ark. (2021). In-vitro meat: a promising solution for sustainability of meat sector. Journal of Animal Science and Technology, 63(4), 693. https://doi.org/10.5187/jast.2021.e85
  • Leal Filho, W., Setti, A.F.F., Azeiteiro, U.M., Lokupitiya, E., Donkor, F.K., ve ark. (2022). An overview of the interactions between food production and climate change. Science of the Total Environment, 838, 156438. https://doi.org/10.1016/j.scitotenv.2022.156438
  • Lu, H.K., Hsieh, C.C., Hsu, J.J., Yang, Y.K., Chou, H.N. (2006). Preventive effects of Spirulina platensis on skeletal muscle damage under exercise-induced oxidative stress. European Journal of Applied Physiology, 98(2), 220–226. https://doi.org/10.1007/S00421-006-0263-0
  • Lynch, H., Johnston, C., Wharton, C. (2018). Plant-Based Diets: Considerations for environmental ımpact, protein quality, and exercise performance. Nutrients, 10(12), 1841. https://doi.org/10.3390/nu10121841
  • Macdiarmid, J.I., Kyle, J., Horgan, G.W., Loe, J., Fyfe, C., ve ark. (2012). Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? The American Journal of Clinical Nutrition, 96(3), 632–639. https://doi.org/10.3945/ajcn.112.038729
  • Marlow, H.J., Hayes, W.K., Soret, S., Carter, R.L., Schwab, E.R., ve ark. (2009). Diet and the environment: does what you eat matter? The American Journal of Clinical Nutrition, 89(5), 1699S-1703S. https://doi.org/10.3945/AJCN.2009.26736Z
  • Mekonnen, M.M., Hoekstra, A.Y. (2012). A global assessment of the water footprint of farm animal products. Ecosystems, 15(3), 401–415. https://doi.org/10.1007/S10021-011-9517-8/tables/4
  • Meyer, N.L., Reguant-Closa, A., Nemecek, T. (2020). Sustainable diets for athletes. In Current Nutrition Reports, 9 (3),147–162. https://doi.org/10.1007/s13668-020-00318-0
  • Meyer, N., Reguant-Closa, A. (2017). Eat as if you could save the planet and win! sustainability integration into nutrition for exercise and sport. Nutrients, 9(4). https://doi.org/10.3390/nu9040412
  • Nuszbaum, C., Wollmar, M., Sjöberg, A. (2021). Factors Inuencing Food Choices in Different Sports: Importance of Sustainability, Performance and Health: A Cross-Sectional Study. https://doi.org/10.21203/rs.3.rs-608825/v1
  • Oliveira, C.P.B. (2021). A sustentabilidade alimentar e a nutrição desportiva: uma revisão narrativa Food sustainability and sports nutrition: a narrative review Catarina Paiva Barbosa de Oliveira.
  • Padilla, M., Capone, R., Palma, G. (2012). Sustainability of the food chain from field to plate: the case of the Mediterranean diet. In: Sustainable Diets and Biodiversity Directions, Solutions for Policy, Research and Action. Eds: Burlingame B, Dernini S. FAO, Rome, İtaly, p: 230-40. ISBN: 978-92-5-107288-2.
  • Paris 2024. (2023). Gourmet, more local, more plant-based food for the Games- Paris 2024. https://www.paris2024.org/en/food-vision/ (Erişim Tarihi:22.06.2023).
  • Phillips, S.M., van Loon, L.J.C. (2011). Dietary protein for athletes: from requirements to optimum adaptation. Journal of Sports Sciences, 29(1). https://doi.org/10.1080/02640414.2011.619204
  • Placentino, U., Sogari, G., Viscecchia, R., De Devitiis, B., Monacis, L. (2021). The new challenge of sports nutrition: Accepting insect food as dietary supplements in professional athletes. Foods, 10(5). https://doi.org/10.3390/foods10051117
  • Reguant-Closa, A., Roesch, A., Lansche, J., Nemecek, T., Lohman, T.G., ve ark. (2020). The environmental impact of the athlete’s plate nutrition education tool. Nutrients, 12(8), 1–27. https://doi.org/10.3390/nu12082484
  • Ruini, L., Ciati, R., Marchelli, L., Rapetti, V., Pratesi, C. A., ve ark. (2016). Using an ınfographic tool to promote healthier and more sustainable food consumption: the double pyramid model by barilla center for food and nutrition. Agriculture and Agricultural Science Procedia, 8, 482–488. https://doi.org/10.1016/j.aaspro.2016.02.049
  • Russel, D., Herhkowitx, A. (2015). Champions of game day food report. NRDC & Green Sports Allience.
  • Rzymski, P., Jaśkiewicz, M. (2017). Microalgal food supplements from the perspective of Polish consumers: patterns of use, adverse events, and beneficial effects. Journal of Applied Phycology, 29, 1841-1850. https://doi.org/10.1007/s10811-017-1079-5
  • Sranacharoenpong, K., Harwatt, H., Wien, M., Soret, S., Sabate, J. (2015). The environmental cost of protein food choices. Public Health Nutrition, 18(11), 2067–2073. https://doi.org/10.1017/S1368980014002377
  • Thurecht, R. L., Pelly, F. E., Burkhart, S. (2022). Reliability of the athlete food choice questionnaire in diverse settings. International Journal of Environmental Research and Public Health, 19(16). https://doi.org/10.3390/ijerph19169981
  • Torres-Tiji, Y., Fields, F.J., Mayfield, S.P. (2020). Microalgae as a future food source. In Biotechnology Advances, 41,107536. https://doi.org/10.1016/j.biotechadv.2020.107536
  • van Vliet, S., Burd, N. A., van Loon, L.J.C. (2015). The skeletal muscle anabolic response to plant- versus animal-based protein consumption. In Journal of Nutrition, 145 (9), 1981–1991). American Society for Nutrition. https://doi.org/10.3945/jn.114.204305
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There are 48 citations in total.

Details

Primary Language Turkish
Subjects Nutritional Science, Public Health Nutrition, Sport and Exercise Nutrition
Journal Section Review Articles
Authors

Gülsena Akay 0000-0002-5439-9550

Abdullah Öksüz 0000-0001-8778-9320

Early Pub Date April 2, 2024
Publication Date April 3, 2024
Submission Date September 14, 2023
Published in Issue Year 2024Volume: 10 Issue: 2

Cite

APA Akay, G., & Öksüz, A. (2024). Sporcu beslenmesinde sürdürülebilirlik. Food and Health, 10(2), 169-177. https://doi.org/10.3153/FH24016
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