Balance and Lower Leg Factor Changes in Adolescent Football Players Over 8 Weeks

Thirteen male adolescent football players (age 15.26 ± 0.93 years) were assessed for changes in static and dynamic balance, ankle range of motion, and shin muscle strength over an 8-week competitive season. The data includes measurements from a stabilometric platform, goniometer, and handheld dynamometer, showing significant changes in sway speed, center of pressure, and peak isometric torques. The dataset was authored by Inese Pontaga and shared under a CC-BY-4.0 license.

Use Cases

• Modeling the relationship between ankle range of motion and static balance based on correlations described between CoP parameters and dorsiflexion/plantarflexion ROM.
• Analyzing changes in dynamic balance performance based on the trunk total standard deviation (TTD) angle measured during single-leg stance.
• Investigating side asymmetry in lower limb strength based on reported differences in plantar- and dorsiflexion torques between dominant and non-dominant legs.
• Tracking longitudinal changes in kinesthetic sense error and trial completion time for the lower extremities over a training period.

Strengths

• Includes longitudinal data tracking 13 subjects over an 8-week period.
• Measures multiple related biomechanical factors: balance, range of motion, muscle strength, and kinesthetic sense.
• Reports specific statistical significance values (e.g., P ≤ 0.049) for observed changes and correlations.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is very small at 32.3 KB, indicating a limited scope and sample size.

Provenance

Source

Inese Pontaga via figshare.

Collection Method

Clinical assessment using a stabilometric platform, goniometer, and handheld dynamometer on adolescent football players.

Time Range

Covers the first 8 weeks of a competitive football season.

Freshness

Last updated 2026-05-28 06:23:24; freshness should be verified.