KNOWLEDGE ABOUT SUGAR SUBSTITUTE NUTRIENTS FOR PHYSICAL EDUCATION AND SPORTS SPECIALISTS

Abstract

Today, sugar-free products are becoming widespread, which are sold, both through supermarkets in free access, under the labeling of «fitness food», «dietary food», «for diabetics», such direct sales networks of online companies, which are positioned in the key of a healthy lifestyle, balanced nutrition, fitness dietetics, etc. Therefore, the popularization of the so-called «proper nutrition» and the sale of desserts, bars, mixes through cafes in fitness clubs, street cafes and private entrepreneurs (not always with accompanying documentation) is taking place. This is not the only source of entry into the body of «unaccounted sugar», in particular, the storage of products requires processing, which entails the use of sugar and other substances for preservation.

This information is an important aspect in the work of physical culture and sports specialists, because they are often consulted by people who aim to increase or decrease body weight. In most cases, such clients do not have complete information and knowledge about the benefits or harms of excessive consumption of sugar and sugar-substitute nutrients.

The goal of the work. Summarize information about sugar-substitute nutrients for physical culture and sports specialists, which will expand their competence in the field.

The research methodology. Theoretical foundations of physiology, biochemistry and food hygiene. Basics of rational and balanced nutrition. Technologies of functional food products.

Materials and methods. Study of literary sources and their analysis, synthesis, comparison and juxtaposition, interpretation, generalization, actualization.

The scientific novelty of the study consists in the most in-depth study of issues related to understanding the importance of knowledge about sugar substitute nutrients for specialists in the field of physical culture and sports, understanding their biochemical essence and updating this knowledge for future specialists in physical culture and sports.

Conclusions. Summarizing the information about sugar-substitute nutrients, it was found that the products contain many components harmful to health, such as: sweeteners or sugar substitutes, which are different. During the research, these nutrients were identified and described. Sugar substitutes and sweeteners are structured in a block diagram, and their properties, action, and consequences are also described. The given information is relevant both for specialists in physical culture, sports, and fitness, as well as in the process of acquiring the education of future bachelors of physical culture and sports, which will expand their competence in the field. We see the prospects for further research in the disclosure of the basics of rational nutrition for future specialists in physical culture and sports in the educational component «Sports Nutrition».