{"id":{"repo_id":"central-wash","oai_identifier":"oai:digitalcommons.cwu.edu:etd-1938"},"canonical_url":"https://search.dev.ndltd.org/etd/central-wash/oai:digitalcommons.cwu.edu:etd-1938","repository":{"repo_id":"central-wash","name":"Central Washington University","base_url":"https://digitalcommons.cwu.edu/do/oai/"},"display":{"title":"Effects of Pre-Exercise Ice Slurry Ingestion on Physiological and Perceptual Measures in Athletes with Spinal Cord Injuries","abstract":"Athletes with spinal cord injuries (SCI) have an impaired ability to thermoregulate during exercise, leading to an increased core temperature (T<sub>core</sub>) due to a decrease in sweat response. Elevated core temperature may result in premature onset of fatigue and decreased athletic performance. Therefore, precooling techniques that decrease T<sub>core</sub> before exercise may increase the storage capacity for metabolic heat production, thereby improving exercise performance. The purpose of this study was to investigate the effects of pre-exercise ice slurry ingestion as a precooling method in elite athletes with SCI during a match simulation. Employing a field-based, counterbalanced-design, subjects were administered 6.8 g/kg of room temperature (PLB) or ice slurry (IS) beverage during a 20 minute precooling period, before engaging in a 50 and 60 minute on-court training session on day 1 and 2, respectively. Physiological measures, including T<sub>core</sub> and heart rate, and perceptual measures including gastrointestinal and thermal comfort, and rating of perceived exertion, were monitored throughout precooling (minutes 10, 20) and exercise (minutes 10-60). IS had a large effect on T<sub>core</sub> at the midpoint of exercise on day 1 (minute 30) (ES = 0.73) and 2 (minute 40) (ES = 1.17). Independent samples T-tests revealed significant differences in the perception of thermal comfort between IS and PLB at the midpoint of exercise on both day 1 (minute 30) (<em>P </em> = 0.04) and 2 (minute 40) (<em>P </em> = 0.05), indicating that IS helped subjects to feel cooler during exercise. In conclusion, pre-exercise ice slurry ingestion provides an effective means for delaying an increase in T<sub>core</sub> in athletes with SCI.","abstract_html":"Athletes with spinal cord injuries (SCI) have an impaired ability to thermoregulate during exercise, leading to an increased core temperature (T&lt;sub&gt;core&lt;/sub&gt;) due to a decrease in sweat response. Elevated core temperature may result in premature onset of fatigue and decreased athletic performance. Therefore, precooling techniques that decrease T&lt;sub&gt;core&lt;/sub&gt; before exercise may increase the storage capacity for metabolic heat production, thereby improving exercise performance. The purpose of this study was to investigate the effects of pre-exercise ice slurry ingestion as a precooling method in elite athletes with SCI during a match simulation. Employing a field-based, counterbalanced-design, subjects were administered 6.8 g/kg of room temperature (PLB) or ice slurry (IS) beverage during a 20 minute precooling period, before engaging in a 50 and 60 minute on-court training session on day 1 and 2, respectively. Physiological measures, including T&lt;sub&gt;core&lt;/sub&gt; and heart rate, and perceptual measures including gastrointestinal and thermal comfort, and rating of perceived exertion, were monitored throughout precooling (minutes 10, 20) and exercise (minutes 10-60). IS had a large effect on T&lt;sub&gt;core&lt;/sub&gt; at the midpoint of exercise on day 1 (minute 30) (ES = 0.73) and 2 (minute 40) (ES = 1.17). Independent samples T-tests revealed significant differences in the perception of thermal comfort between IS and PLB at the midpoint of exercise on both day 1 (minute 30) (&lt;em&gt;P &lt;/em&gt; = 0.04) and 2 (minute 40) (&lt;em&gt;P &lt;/em&gt; = 0.05), indicating that IS helped subjects to feel cooler during exercise. In conclusion, pre-exercise ice slurry ingestion provides an effective means for delaying an increase in T&lt;sub&gt;core&lt;/sub&gt; in athletes with SCI.","abstract_has_math":false,"creators":["Moore, Alexis","Pritchett, Kelly","Pritchett, Robert","Broad, Elizabeth"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":null,"degree_discipline":"Nutrition","degree_department":null,"school":null,"contributors":["Kelly Pritchett","Robert Pritchett","Elizabeth Broad"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2018,"date_issued":"2018-01-01T08:00:00Z","date_published":"2018-01-01T08:00:00Z","updated_at":"2026-07-24T01:37:23Z","subjects":["Cooling","Tetraplegia","Thermoregulation","Human and Clinical Nutrition","Life Sciences","Nutrition"],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.cwu.edu/etd/955","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Kelly Pritchett","Robert Pritchett","Elizabeth Broad"]},{"key":"dc:creator","label":"Author","values":["Moore, Alexis","Pritchett, Kelly","Pritchett, Robert","Broad, Elizabeth"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2018-06-14T07:00:00Z"]},{"key":"dc:type","label":"Dc Type","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutrition"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Cooling","Tetraplegia","Thermoregulation","Human and Clinical Nutrition","Life Sciences","Nutrition"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.cwu.edu/etd/955"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Athletes with spinal cord injuries (SCI) have an impaired ability to thermoregulate during exercise, leading to an increased core temperature (T<sub>core</sub>) due to a decrease in sweat response. Elevated core temperature may result in premature onset of fatigue and decreased athletic performance. Therefore, precooling techniques that decrease T<sub>core</sub> before exercise may increase the storage capacity for metabolic heat production, thereby improving exercise performance. The purpose of this study was to investigate the effects of pre-exercise ice slurry ingestion as a precooling method in elite athletes with SCI during a match simulation. Employing a field-based, counterbalanced-design, subjects were administered 6.8 g/kg of room temperature (PLB) or ice slurry (IS) beverage during a 20 minute precooling period, before engaging in a 50 and 60 minute on-court training session on day 1 and 2, respectively. Physiological measures, including T<sub>core</sub> and heart rate, and perceptual measures including gastrointestinal and thermal comfort, and rating of perceived exertion, were monitored throughout precooling (minutes 10, 20) and exercise (minutes 10-60). IS had a large effect on T<sub>core</sub> at the midpoint of exercise on day 1 (minute 30) (ES = 0.73) and 2 (minute 40) (ES = 1.17). Independent samples T-tests revealed significant differences in the perception of thermal comfort between IS and PLB at the midpoint of exercise on both day 1 (minute 30) (<em>P </em> = 0.04) and 2 (minute 40) (<em>P </em> = 0.05), indicating that IS helped subjects to feel cooler during exercise. In conclusion, pre-exercise ice slurry ingestion provides an effective means for delaying an increase in T<sub>core</sub> in athletes with SCI."]},{"key":"dc:title","label":"Title","values":["Effects of Pre-Exercise Ice Slurry Ingestion on Physiological and Perceptual Measures in Athletes with Spinal Cord Injuries"]}]}],"canonical_facts":{"dc:contributor":["Kelly Pritchett","Robert Pritchett","Elizabeth Broad"],"dc:creator":["Moore, Alexis","Pritchett, Kelly","Pritchett, Robert","Broad, Elizabeth"],"dc:date.available":["2018-06-14T07:00:00Z"],"dc:description.abstract":["Athletes with spinal cord injuries (SCI) have an impaired ability to thermoregulate during exercise, leading to an increased core temperature (T<sub>core</sub>) due to a decrease in sweat response. Elevated core temperature may result in premature onset of fatigue and decreased athletic performance. Therefore, precooling techniques that decrease T<sub>core</sub> before exercise may increase the storage capacity for metabolic heat production, thereby improving exercise performance. The purpose of this study was to investigate the effects of pre-exercise ice slurry ingestion as a precooling method in elite athletes with SCI during a match simulation. Employing a field-based, counterbalanced-design, subjects were administered 6.8 g/kg of room temperature (PLB) or ice slurry (IS) beverage during a 20 minute precooling period, before engaging in a 50 and 60 minute on-court training session on day 1 and 2, respectively. Physiological measures, including T<sub>core</sub> and heart rate, and perceptual measures including gastrointestinal and thermal comfort, and rating of perceived exertion, were monitored throughout precooling (minutes 10, 20) and exercise (minutes 10-60). IS had a large effect on T<sub>core</sub> at the midpoint of exercise on day 1 (minute 30) (ES = 0.73) and 2 (minute 40) (ES = 1.17). Independent samples T-tests revealed significant differences in the perception of thermal comfort between IS and PLB at the midpoint of exercise on both day 1 (minute 30) (<em>P </em> = 0.04) and 2 (minute 40) (<em>P </em> = 0.05), indicating that IS helped subjects to feel cooler during exercise. In conclusion, pre-exercise ice slurry ingestion provides an effective means for delaying an increase in T<sub>core</sub> in athletes with SCI."],"dc:identifier":["https://digitalcommons.cwu.edu/etd/955"],"dc:language":["English"],"dc:subject":["Cooling","Tetraplegia","Thermoregulation","Human and Clinical Nutrition","Life Sciences","Nutrition"],"dc:title":["Effects of Pre-Exercise Ice Slurry Ingestion on Physiological and Perceptual Measures in Athletes with Spinal Cord Injuries"],"dc:type":["Text"],"thesis:degree_discipline":["Nutrition"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:37:23Z"}