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Basic Protocols in Foods and Nutrition pp 367–379Cite as

Maximum Oxygen Consumption: \( \dot{\mathbf{V}} \)O2 max Laboratory Assessment

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Part of the book series: Methods and Protocols in Food Science ((MPFS))

Abstract

Cardiorespiratory fitness (CRF) is the most widely examined human physiological functional capacity and is commonly assessed by the measurement of maximal oxygen uptake (\( \dot{\mathrm{V}}{\mathrm{O}}_{2\max}\Big) \) or represented indirectly by maximum power output (POmax) in incremental exercise tests leading to exhaustion. Our aim is to provide objective guidance on how to program, choose, be safe, and apply a protocol for assessing maximum aerobic capacity and, consequently, maximum power output. We present considerations and a flowchart of important key points facilitating the decision-making process and its direct application in the prescription of physical training programs.

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Authors and Affiliations

  1. Exercise Physiology Laboratory (FISEX), School of Physical Education, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

    Mara Patrícia Traina Chacon-Mikahil, Alex Castro, Danilo dos Santos Caruso & Arthur Fernandes Gáspari

  2. Nuclear Magnetic Resonance Laboratory, Department of Chemistry, Federal University of São Carlos (UFSCar), São Carlos, São Paulo, Brazil

    Alex Castro

  3. Brazilian Sport Climbing Association, São Paulo, Brazil

    Danilo dos Santos Caruso & Arthur Fernandes Gáspari

  4. Sidia Institute of Science and Technology, Manaus, Amazonas, Brazil

    Arthur Fernandes Gáspari

Authors
  1. Mara Patrícia Traina Chacon-Mikahil
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  2. Alex Castro
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  3. Danilo dos Santos Caruso
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  4. Arthur Fernandes Gáspari
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Corresponding author

Correspondence to Mara Patrícia Traina Chacon-Mikahil .

Editor information

Editors and Affiliations

  1. Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil

    Cinthia Baú Betim Cazarin

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Chacon-Mikahil, M.P.T., Castro, A., dos Santos Caruso, D., Gáspari, A.F. (2022). Maximum Oxygen Consumption: \( \dot{\mathbf{V}} \)O2 max Laboratory Assessment. In: Betim Cazarin, C.B. (eds) Basic Protocols in Foods and Nutrition. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2345-9_21

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  • DOI: https://doi.org/10.1007/978-1-0716-2345-9_21

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  • Publisher Name: Humana, New York, NY

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