INFLUENCE OF CLIMATE AND NUTRITION ON THE PHYSICAL TRAINING OF NATIONAL LEVEL LONG-DISTANCE RUNNERS - CASE STUDY
CATALINA ABABEI 1*, IRINA-LOREDANA IFRIM 2, ALINA ABABEI 3, CRISTINA-IOANA ALEXE 4, STEPHANE MANDIGOUT 5 ”Vasile Alecsandri” University of Bacău, 157 Marasesti Av., Bacău, Romania
1. Faculty of Movement, Sports and Health Sciences, Department of Physical and Occupational Therapy
2. Faculty of Engineering, Department of Chemical and Food Engineering
4. Faculty of Movement, Sports and Health Sciences, Department of Physical Education and Top Sports Performance
3. ”George Bacovia” University of Bacău, Faculty of Economic, Law, and Management Sciences, Department of Teaching and Research
5. HAVAE UR20217, University of Limoges, Limoges, France
*Corresponding authors: ababeicatalina@ub.ro
Talking about athletes who train for long-distance running events, one cannot refer primarily to the aerobic system, which ensures the necessary energy support for a prolonged physical effort. This is a result of the oxidation process of food at a mitochondrial level. This is an observational and case study through which a practical analysis of the experience in the field is performed, respectively a monitoring of the trainings of the long-distance runners. The aim of this research was to improve the running time on the distance of 10000 m (progress recorded of 3 %, regardless of training conditions). Performance is investigated by considering the relationships between the various motor and functional parameters over the course of four weeks of training, based on the place of training, of climate and diet and weather. This research used as subjects four male professional athletes from the same club. Two of them (S1 and S2) took part in one month of training in Monte Gordo, Portugal at a temperature of 14 ± 2 ºC, while the other two (S3 and S4) performed the same type of training in Romania, at a temperature of 5 ± 2 ºC. The results have shown that heart rate, beat per minute, and average speed per kilometer, together with the climate and specific diet, have influenced the subjects' performance during the first competition they participated in after finishing this training stage.
