La dieta degli sportivi

Come sono lontani i tempi di quando ai calciatori veniva consigliata una dieta pre-partita costituita da riso, bistecca e crostata… adesso, per fortuna, nessun serio nutrizioni­sta proporrebbe un’alimentazione standard e per categoria, ben sa­pendo che una risposta secca non esiste e infatti si parla es­senzialmente di “schemi alimentari” più che di diete ed il consi­glio è sempre quello di persona­lizzare la strategia alimentare. Fatta questa premessa veniamo a noi con alcuni consigli che val­gono per tutti: occorre equilibrare l’assunzione dei macronutrienti, carboidrati e proteine, tenendo presente che ri­spetto a qualche anno fa si ten­dono a consigliare più proteine e meno carboidrati semplici; occhio ai grassi, specialmente quelli subdolamente nascosti nei cibi; evitare le cotture con uso di molti grassi (fritti), le salse, i con­dimenti;

Non fate mai mancare frutta, verdura e cereali integrali (tavolette, fiocchi o muesli) per fornire vitamine e minerali, in modo parti­colare quelli con azione antiossi­dante (vit. A, C, E). Una buona alimentazione deve essere in grado di dare benessere (non deve in sostanza essere una punizione, una somma di priva­zioni) e naturalmente consentire un buon rendimento durante l’atti­vità sportiva, senza provocare di­sturbi o cali di prestazione. Nella strategia alimentare di una persona attiva, dunque, sono da ricercare le fonti energetiche più valide per consentirgli un rendi­mento ottimale lungo tutto l’arco della giornata.

I carboidrati sono le sostanze nu­tritive più adatte per evitare un eccessivo “cannibalismo” dei mu­scoli, cioè la produzione di ener­gia tramite la distruzione delle masse muscolari. Essendo la massa muscolare circa 5 volte più densa della massa grassa, è facile dedurre che, se consumiamo muscoli per la nostra attività fisica, le oscilla­zioni sulla bilancia saranno supe­riori rispetto a quelle che si ottengono con attività puramente aerobiche e quindi con l’esclusivo consumo di grasso.

Tornando all’alimentazione, una scelta ben precisa va fatta anche nei confronti degli zuccheri sem­plici e dei cibi o delle bevande che ne contengono: è necessario limitare l’uso di glucosio e di sac­carosio per evitare repentini cali di efficienza. Meglio usare il fruttosio come dol­cificante, in quanto essendo in­sulina-indipendente crea meno situazioni di disagio. Altri elementi importanti sono le proteine, i ‘mattoni’ del corpo umano, che vanno prese in mi­sura adeguata in ogni pasto della giornata e secondo il peso corpo­reo. Vari studi scientifici indicano che è consigliabile un’assunzione giornaliera di proteine di 1,5 – 2,5 grammi per chilo di peso corporeo.

 Per esempio, uno sportivo del peso di 75 chilogrammi dovrebbe prendere circa 115 -190 grammi di proteine nell’arco della giornata. La provenienza di questi nutrienti deve essere suddivisa in parti uguali tra le proteine di origine animale e quelle vegetali. Per fare un esempio, 200 grammi di carne forniscono circa 40 grammi di proteine, che si possono aggiungere a 10 grammi provenienti da una tazza di latte; per completare il fabbisogno quotidiano si hanno ancora a disposizione altre fonti proteiche di origine animale (uova, formaggi, yogurt, altre carni) e di origine vegetale (pasta, riso, cereali integrali, pane, dolci, legumi).

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