Maintaining normal body weight without gaining extra pounds is a challenge for millions of people in a modern society. For this, most people use different diets. In this thesis, we have studied the four-week program of intermittent fasting combined with high intensity interval training. The study involved eight people aged between 21 and 22 years, of which four were female and four males. Prior to the beginning of the program male participants had an average body mass index of 28,6; women participants 21,0. Participants followed an intermittent fasting diet. This means, that the men fasted every day for 16 hours and women for 14 hours. Participants did high intensity interval training three times a week. Before starting and after the program we did measurements of body composition with BIA method. For the assessment of well-being, characteristics of eating habits and control of the quantity and quality of food, we used a questionnaire. We analysed the data using SPSS for Windows. During the starting and the final state, we found a statistically significant difference in body weight (- 1,5 kg, p = 0,045), body mass index (- 0,5, p = 0,029) and the percentage of body fat (- 2,1 %, p = 0,009). In the quantity of muscle mass during initial to final state, we have not found a statistically significant differences (+ 0,2, p = 0,768). In the analysis of the questionnaire, the statistically significant differences were found in the following variables: the quantity of sleep (- 1,15, p = 0,015), consumption of vegetables (- 0,72, p = 0,008), fruit (-0,71, p = 0,008), sugar (+ 1,0, p = 0,004) and juice (+ 1,0, p = 0,004). Statistically significant differences were also observed in the self-control in feeding (- 1,43, p = 0,000). An analysis of body composition results showed that the fourweek program of intermittent fasting and high intensity interval training had an impact on weight loss (- 1,5, p = 0,045). Considering that the percentage of muscle mass didn’t change significantly (+ 0,2, p = 0,768), we assume that the body weight decreased due to a decrease in the proportion of body fat (- 2,1 %, p = 0,009). The analysis of the dietary habits showed that during intermittent fasting participants experienced increased levels of energy and increased self-control over eating in terms of quantity and quality of food. The limitations of our research are reflected in a small number of test subjects and uncontrolled exercise. The findings are useful as a starting point for further more detailed research in this field.
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