athletes consume enough food to satisfy their energy requirements. The hypothesis are that the young athlete is not aware of his energy requirements and doesn’t consume enough food to satisfy it. The research paper consists of the theoretical and practical part. The theoretical part consists of seven chapters and fourteen subchapters. The chapters focus on the basics of nutrition, macronutrients, which are carbohydrates,proteins and fats, micronutrients, which are vitamins and minerals, and water. The practical part consists of two chapters. The first chapter consists of the description of the poll. The second chapter consists of the analysis of the answers. The topic was chosen in order to study the dieting habits of young athletes. Nowadays there are a lot of fast food restaurants and markets sell drinks and snacks high in sugar. In order to achieve good results in sports, one must consume healthy food and
matrix (Mandigo 2004). Hydrophobic inter- of ingredients such as salt and by thermal actions are strong attractive forces that act treatment. It is also a means to improve nutri- between nonpolar groups separated by water tional properties through low-fat and low-salt (McClements 1999). They happen when sur- products or through products enriched with faces are nonpolar, either because they are fibers and micronutrients. Relevant proper- not completely covered by emulsifier (during ties are obtained by a proper combination of homogenization or at low emulsifier concen- ingredients and processing procedures. tration) or because the emulsifier has some hydrophobic regions exposed to aqueous phase (e.g., adsorbed proteins) (McClements Formulation 1999). Protein hydrophobicity is important Basic meat batter ingredients are lean meat,
annaabi.ee 
