Inter-tester variability was very low between these measurements

Inter-tester variability was very low between these measurements (CV < 1%). The average of the three times was recorded for each trial. Each subject completed the test twice and the fastest

trial time was recorded. Vertical jump test: The test was performed on Friday of the ITD period. Subjects completed three vertical jumps, measured using a Vertec™ vertical jump assessment device with 0.5 inch increments. Countermovement jumps were performed for all trials, as described by Byrne and Eston [33]. Subjects were permitted to utilize their arms in the movement. The highest jump height of the three trials was recorded for each subject. Treatments and Dietary Controls Immediately following each training session of the ITD period, subjects consumed one of two recovery treatment beverages see more described below. Specific treatments were assigned to Paclitaxel cost the subjects using a randomly-counterbalanced design. Beverages were consumed within 5 minutes of completion of each exercise session. Low-Fat Chocolate Milk Beverage (CM): Each

serving consisted of 672 ml of CM, containing 84 g CHO, 28 g protein, 7 g fat, and approximately 504 total kcal (Table 2). Thus, each serving provided approximately 1.1 g CHO·kgBW-1, which approximates levels associated with optimal recovery of muscle glycogen [34, 35]. Table 2 Comparison of Beverage Ingredients Nutrient CM CHO Volume (mL) 672 672 Energy (kcal) 504 504 Carbohydrate (g) 84 122 Protein (g) 28 0 Fat (g) 7 2 Sodium (mg) 511 277 Potassium (mg) 0 202 Vitamin C (mg) 7 302 Vitamin E (mg) 0 101 Calcium (mg) 852 101 Carbohydrate Beverage (CHO): Each serving provided 672 ml of an 18.6% carbohydrate beverage (~1.5 g CHO·kgBW-1), providing 122 g CHO, 0 g protein, 2 g fat, and approximately 504 total kcal (Table 2). Chocolate-flavored commercially-available carbohydrate gels (Clif Shots®) were mixed with water to provide similar taste and color to the CM beverage. Subjects were assigned these their beverage treatment order by a laboratory assistant who was not directly involved in the study, via a coin-flip. Once half of

the participants had been assigned one of the beverages for their first treatment period (either CM or CHO), any remaining subjects were assigned the alternative beverage, to insure a counterbalanced allocation of treatments. Beverage preparation and labelling was conducted by an investigator who did not participate in the data collection process. Researchers were not aware which beverages the subjects were receiving until the study was completed. Similarly, the subjects were not informed of the composition of the beverages until cessation of the study. Anecdotal reports from subjects following the study suggest that subjects were aware of differences in taste between the beverages, but had no preconceived notions regarding differing ingredients or perceived efficacy. However, no systematic data was collected regarding subject perceptions of the beverages.

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