Table 3. Energy intake, macronutrient composition of the consumed food and water balance during the 8-day training course among the control and Ebar groups.
| Control (N = 12) | Ebar (N = 14) | P | |
| Total energy intake (MJ·d−1) a | 10.9±1.7 | 13.3±3.0 | 0.025 |
| Total energy intake (MJ·kg−1·d−1) | 0.16±0.30 | 0.19±0.43 | 0.038 |
| Energy availability b | 1.5±0.3 | 1.8±0.4 | 0.028 |
| Carbohydrate (g·d−1) | 359±46 | 413±84 | 0.063 |
| Fat (g·d−1) | 86±21 | 99±23 | 0.165 |
| Protein (g·d−1) | 92±20 | 149±46 | <0.001 |
| Carbohydrate (g·kg−1·d−1) | 5.2±1.0 | 5.9±1.2 | 0.108 |
| Fat (g·kg−1·d−1) | 1.2±0.3 | 1.4±0.3 | 0.196 |
| Protein (g·kg−1·d−1) | 1.3±0.3 | 2.1±0.6 | <0.001 |
| Fluid intake (L·d−1) c | 2.3±0.5 | 2.1±0.6 | 0.376 |
| Total water intake (L·d−1) d | 3.4±0.6 | 3.3±0.5 | 0.833 |
| Water loss (L·d−1) | −3.5±0.5 | −3.3±0.5 | 0.382 |
| Water deficit (L·d−1) | −0.1±0.7 | 0.0±0.7 | 0.584 |
Values are mean ± SD.
a
Estimated from food recods.
b
Energy availability = energy intake/basal metabolic rate estimated by the equation of Schofield et al. [32].
c
Estimated from fluid intake records.
d
Total water intake = fluid intake + water content of food + metabolic water.