Search

This study aimed to identify the GPS-based external training load variables that influence the internal training loads (RPE-derived parameters: RPE and session RPE – sRPE), and generate a model to predict GPS-based external load variables from RPE and perceived wellness values. Training load data for 21 elite young players were collected over 72 training sessions and 23 matches from the same competitive season, and 564 observations (training sessions, 462; matches, 102) were analysed. Considering all observations (training sessions and matches), significant moderate and large correlations (p < 0.01) were detected between RPE values and EL measures. The correlation between the GPS outcomes with both the RPE and sRPE values was higher during training sessions than during matches. Moreover, increased RPE and perceived wellness measures had a significant positive effect on external load variables (p < 0.001). The present work provides preliminary evidence of the utility of the RPE and sRPE method to quantify the training loads in young soccer players since most of the GPS-based EL indicators were moderate to highly correlated with the RPE-derived parameters. Additionally, EL variables may be estimated when combining perceived IL and subjective wellness indicators in young soccer players. [ABSTRACT FROM AUTHOR]

The aim of this study is to compare the effect of conventional bread and a whole grain bread on appetite and energy intake, satiety and satiety gut-hormones. A randomized controlled crossover pilot study was carried out in 11 university students (age: 18.7 ± 0.9 years; body mass index: 22.7 ± 2.7 kg/m(2)). Participants consumed two different mid-morning cereal-based snacks, including a conventional or whole grain bread. Two testing days were completed, including satiety questionnaires, blood sampling and consumption of standardized breakfast, mid-morning test-snacks and ad libitum lunch. Several gut-hormones were analysed and satiation was assessed using Visual Analogue Scale scores. The consumption of whole grain bread increased satiety perception, decreased the remained energy intake during the testing day, and decreased the postprandial response of peptide YY, compared with conventional bread (p < 0.005). These data suggest that the consumption of whole grain bread might be a useful strategy to improve satiety. [ABSTRACT FROM AUTHOR]