This value was then multiplied by water obtained from CHO, protein and fat oxidation (0.60,

0.41 and 1.07 mL water/g, respectively) [23]. To improve the quality of the collected data and to avoid any problems or under reporting of food or fluids consumed, one of the researchers resided at the camp for the entire assessment/observational period. Meals were prepared whilst athletes trained and served at the same times every day: Breakfast was at 09:30, after the morning training session, lunch at 13:30 and dinner at 19:30. On some occasions, athletes also had an afternoon snack which was served at 16:00. Nude BM was measured on the first day of the assessment period (as well as for two days prior to the start of the assessment period to ensure a representative baseline) and at the end of the 7 day period, before the consumption of any food or drink. The weighed dietary intake data was used to determine EI and diet composition using a

selleckchem computerised version of the food composition tables of McCance and Widdowson as revised by Holland et al. [24]. However, for foods more specifically consumed by Ethiopians, food tables published by the Ethiopian Ministry of Health of Ethiopia were used [25]. No samples were retained for further analysis due to local regulations. Food labels were also collected where possible, mainly for imported foods. Statistical analysis Data was expressed as the mean ± standard deviation, as appropriate following a Navitoclax in vivo test for the normality of distribution. Paired t-tests were used to compare EI vs. EE and starting BM vs. final BM. Statistical significance was declared when P < 0.05. All statistical analysis was completed using the software package SPSS, version 15.0 (SPSS, AMP deaminase Inc., Chicago,

IL, USA). Results Training typically consisted of two sessions per day. The morning run (normally at 07.00) took place before breakfast and included a session at moderate or fast pace (16-20 km/hr) for 10 to 20 km depending on the instructions given by the coach and/or weather conditions. The afternoon session, prior to dinner (17.00), was typically an easy run over 6 to 10 km at a slower pace (10-15 km/hr), unless morning weather conditions had been adverse. If this was the case, athletes reversed their sessions. Warming up periods were 15 min and cooling down periods were more than 20 min. Warm up and cool down consisted of standard stretching exercises and athletes carried out most of their sessions as a group. In some instances, some athletes trained alone. Athletes completed high intensity interval training sessions 2-3 times per week and one 20-25 km run at near race speed for each athlete. Recovery time between training sessions was spent at the camp sleeping, eating, socialising, watching television or washing their clothes. Some athletes went home on weekends and completed individual training runs as advised by their coach/manager. The EE of the athletes as estimated using PAR is shown in Table 2.