UVM Theses and Dissertations
Format:
Print
Author:
Brown, Jacqueline Simsonsen
Dept./Program:
College of Education and Social Services
Year:
2013
Degree:
M. Ed.
Abstract:
Introduction. The purpose of this paper is to provide insight regarding ultraendurance athletic performance by examining selected physiological responses to running 217km in extreme heat.
Methods. This study recruited four male athletes from the race roster of the 2012 Badwater Ultramarathon. Two subjects were novices of the race and two were race veterans. The average age of the runners was 43 (± 7.35), (range) 39-54 years and all four subjects successfully completed the race with a mean finish time of 36:20:23 .(± 3:08:38), (range) 34:05:25-40:51:46 hours, and a mean running speed of 6.03 (± .50), (range) 5.3-6.4 km-h. The selected physiological variables measured were; core temperature (T°C), skin temperature (Tsk); heart rate (HR); breathing rate (BR); blood pressure (BP); percentage of fat mass (%FM); percentage of body water (%BW); body mass (BM); height (Ht); body mass index (BMI); and body surface area (BSA). Food and fluid intake; environmental factors; rate of perceived intensity (CR10); and rate of thermal sensation (RTS) were also monitored.
Results. Our study found (mean, ±SD); core body temperature 37.49°C (± 0.88); skin temperature 31.13 °C (± 3.06); heart rate 106.79 b'min (± 5.11); breathing rate 36.55 b-min (± 0.60); blood pressure 132.5/84.5 mmHg (± 8.39/3.79); percentage of fat mass 13.88 (± 2.29); percentage of body water 62.08 (± 1.56); body mass 79.3 kg (± 6.4); height 1.80 m(± 0.09); body mass index 24.38 m² (± 1.25); body surface area kg-m² 1.93 (± 0.16); fluid intake 33.8 L (± 12.5) ; food intake 8,036.5 kcal (± 3,453.1); rate of perceived exertion was 5.49 (± 1.26); rate of thermal sensation 4.69 (± 0.37). This race had a daytime high temperature of 46.6°C and a mean of 28.35°C. The slowest subject attained a core temperature 2.05% higher than the group mean and consumed 50.18% less fluid.
Conclusion. Our fastest finisher demonstrated a lower overall body core temperature when compared to slower finishers. The slowest finisher also consumed less food and fluid than those who ran faster. We conclude that the faster finisher was able to tolerate a higher food and fluid intake than those running more slowly and our slowest finisher was able to tolerate a higher body core temperature, as both athletes successfully finished the event.
Methods. This study recruited four male athletes from the race roster of the 2012 Badwater Ultramarathon. Two subjects were novices of the race and two were race veterans. The average age of the runners was 43 (± 7.35), (range) 39-54 years and all four subjects successfully completed the race with a mean finish time of 36:20:23 .(± 3:08:38), (range) 34:05:25-40:51:46 hours, and a mean running speed of 6.03 (± .50), (range) 5.3-6.4 km-h. The selected physiological variables measured were; core temperature (T°C), skin temperature (Tsk); heart rate (HR); breathing rate (BR); blood pressure (BP); percentage of fat mass (%FM); percentage of body water (%BW); body mass (BM); height (Ht); body mass index (BMI); and body surface area (BSA). Food and fluid intake; environmental factors; rate of perceived intensity (CR10); and rate of thermal sensation (RTS) were also monitored.
Results. Our study found (mean, ±SD); core body temperature 37.49°C (± 0.88); skin temperature 31.13 °C (± 3.06); heart rate 106.79 b'min (± 5.11); breathing rate 36.55 b-min (± 0.60); blood pressure 132.5/84.5 mmHg (± 8.39/3.79); percentage of fat mass 13.88 (± 2.29); percentage of body water 62.08 (± 1.56); body mass 79.3 kg (± 6.4); height 1.80 m(± 0.09); body mass index 24.38 m² (± 1.25); body surface area kg-m² 1.93 (± 0.16); fluid intake 33.8 L (± 12.5) ; food intake 8,036.5 kcal (± 3,453.1); rate of perceived exertion was 5.49 (± 1.26); rate of thermal sensation 4.69 (± 0.37). This race had a daytime high temperature of 46.6°C and a mean of 28.35°C. The slowest subject attained a core temperature 2.05% higher than the group mean and consumed 50.18% less fluid.
Conclusion. Our fastest finisher demonstrated a lower overall body core temperature when compared to slower finishers. The slowest finisher also consumed less food and fluid than those who ran faster. We conclude that the faster finisher was able to tolerate a higher food and fluid intake than those running more slowly and our slowest finisher was able to tolerate a higher body core temperature, as both athletes successfully finished the event.