Catering for athletes : food and nutritional considerations at international athletics championships
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Tipo de documento: | Dissertação |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10362/160373 |
Resumo: | Food provision during international sports competitions is a very demanding task and requires the management of different needs and expectations. To the best of our knowledge, few studies have explored this subject, particularly in athletics. Therefore, kn owing athletes and athlete support personnel opinion regarding catering and nutrition during European Athletics Championships is pertinent. Thus, we aimed to study (i) what influences athletes’ food choices and their opinion on the food provision during the 2019 Under 20 (U20) and Under 23 (U23) European Athletics Championships, and (ii) athletes and athlete support personnel opinion concernin g nutrition labels provided during the 2022 European Athletics Championships. For the first study, all athletes over 18 years old competing at the 2019 U20 and U23 European Athletics Championships were invited to participate in the study. For the second st udy, all athletes and athlete support personnel participating at the 2022 European Athletics Championships, over 18 years old, were invited to participate. Both study protocols were approved by the Ethical Committee of NOVA Medical School 57/2019/CEFCM and 70/2022/CEFCM. At the 2019 U20 and U23 European Athletics Championships we collected 339 questionnaires (57% males, median age 19.6 years old). Factors that may impact performance (time of the day and nutrient composition), but also temperature of the food, were rated as important and very important by a higher percentage of athletes (78%, 74% and 72% respectively) compared to the presence of team mates (32%) and the coach (23%). At the 2022 European Athletics Championships, we collected 2 80 questionnaires (54% males, medi an age 27 years old); 78.9% of the participants were athletes and 21.1% were athlete support personnel. Nutrition labels were used by 38.8% of the participants occasionally, and were considered important (41.0%) or very important (28.4%) by most participan ts, and almost all participants (91.7%) would like to have nutrition labels in future championships. Most participants were confident (41.9%) or moderately confident (31.3%) in making food choices because they had nutrition labels. In conclusion altogether, the results from these two studies during three major sports events highlight that an effective dialogue between competition organizers, nutritionists and caterers, is crucial. Overall teams experience with the food and nutrition labels provision at these championships was positive however more studies regarding catering for athletes are needed. |
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Catering for athletes : food and nutritional considerations at international athletics championshipsCateringCompetion EventsDietary PlanningNutrition LabelsSportSports NutritionCiências MédicasFood provision during international sports competitions is a very demanding task and requires the management of different needs and expectations. To the best of our knowledge, few studies have explored this subject, particularly in athletics. Therefore, kn owing athletes and athlete support personnel opinion regarding catering and nutrition during European Athletics Championships is pertinent. Thus, we aimed to study (i) what influences athletes’ food choices and their opinion on the food provision during the 2019 Under 20 (U20) and Under 23 (U23) European Athletics Championships, and (ii) athletes and athlete support personnel opinion concernin g nutrition labels provided during the 2022 European Athletics Championships. For the first study, all athletes over 18 years old competing at the 2019 U20 and U23 European Athletics Championships were invited to participate in the study. For the second st udy, all athletes and athlete support personnel participating at the 2022 European Athletics Championships, over 18 years old, were invited to participate. Both study protocols were approved by the Ethical Committee of NOVA Medical School 57/2019/CEFCM and 70/2022/CEFCM. At the 2019 U20 and U23 European Athletics Championships we collected 339 questionnaires (57% males, median age 19.6 years old). Factors that may impact performance (time of the day and nutrient composition), but also temperature of the food, were rated as important and very important by a higher percentage of athletes (78%, 74% and 72% respectively) compared to the presence of team mates (32%) and the coach (23%). At the 2022 European Athletics Championships, we collected 2 80 questionnaires (54% males, medi an age 27 years old); 78.9% of the participants were athletes and 21.1% were athlete support personnel. Nutrition labels were used by 38.8% of the participants occasionally, and were considered important (41.0%) or very important (28.4%) by most participan ts, and almost all participants (91.7%) would like to have nutrition labels in future championships. Most participants were confident (41.9%) or moderately confident (31.3%) in making food choices because they had nutrition labels. In conclusion altogether, the results from these two studies during three major sports events highlight that an effective dialogue between competition organizers, nutritionists and caterers, is crucial. Overall teams experience with the food and nutrition labels provision at these championships was positive however more studies regarding catering for athletes are needed.RESUMO O fornecimento de refeições durante competições internacionais consiste numa tarefa exigente e que requer a gestão de diferentes expectativas e necessidades. Poucos estudos exploraram este tema, particularmente em contexto de atletismo. Assim, conhecer a opinião de atletas e restante equipa técnica relativamente ao catering e à nutrição durante os Campeonatos Europeus de Atletismo é pertinente. Neste sentido, procurou-se estudar que fatores influenciam as escolhas alimentares de atletas e a sua opinião durante os Campeonatos Europeus de Atletismo Sub20 e Sub23 de 2019; estudou-se também a opinião de atletas e membros do staff de atletas relativamente ao fornecimento de rótulos nutricionais durantes os Campeonatos Europeus de Atletismo de 2022. No primeiro estudo, atletas com mais de 18 anos a participar nos Campeonatos Europeus de Atletismo de 2019 U20 e U23, foram convidados a participar no estudo. No segundo estudo, atletas e membros da equipa técnica dos atletas, com mais de 18 anos, a participar nos Campeonatos Europeus de Atletismo de 2022, foram convidados a participar no estudo. Ambos os protocolos de estudo foram aprovados pelo Comité de Ética da NOVA Medical School - 57/2019/CEFCM e 70/2022/CEFCM. Foram recolhidos 339 questionários válidos durante os Campeonatos Europeus de Atletismo de 2019 U20 (49%) U23 (51%), nos quais 57% eram participantes do sexo masculino, sendo a mediana de idades dos participantes a 19.6 anos. Os fatores com impacto na performance (momento do dia e composição nutricional), assim como a temperatura, foram classificados como sendo importantes ou muito importantes por uma percentagem superior de aletas, quando comparados com a presença de pares (32%) ou do treinador (23%). Nos Campeonatos Europeus de Atletismo de 2022 foram recolhidos 280 questionários válidos, 54% de participantes do sexo masculino, 78.9% atletas, 21.1% membros do staff dos atletas, e a mediana de idades dos participantes foi 27 anos. Os rótulos nutricionais foram utilizados ocasionalmente por 38.8% dos participantes, e a sua presença rótulos nutricionais, por sua vez, foi considerada como sendo importante (41%) ou muito importante (28%) pela maioria dos participantes, tendo quase a totalidade dos inquiridos (92%) solicitado o fornecimento de rótulos em competições futuras. A maioria dos participantes sentiram-se confiantes (42%) ou moderadamente confiantes (31%) em fazer escolhas alimentares devido à presença de rótulos. Em súmula, os resultados de ambos os estudos, durante estes três eventos desportivos major, salientam a importância do diálogo entre os organizadores das competições, os nutricionistas e as unidades hoteleiras; a relevância do fornecimento de rótulos nutricionais referentes às refeições servidas. No global, a experiência das equipas com o serviço de alimentação e com o fornecimento de rótulos nutricionais foi positiva, contudo, são necessários mais estudos que abordem o tema do catering para atletas.Sousa, MónicaRUNBaeta, Inês Isabel Palaio Maldonado2023-11-082026-11-08T00:00:00Z2023-11-08T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10362/160373TID:203401301enginfo:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:43:03Zoai:run.unl.pt:10362/160373Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:58:00.495080Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Catering for athletes : food and nutritional considerations at international athletics championships |
title |
Catering for athletes : food and nutritional considerations at international athletics championships |
spellingShingle |
Catering for athletes : food and nutritional considerations at international athletics championships Baeta, Inês Isabel Palaio Maldonado Catering Competion Events Dietary Planning Nutrition Labels Sport Sports Nutrition Ciências Médicas |
title_short |
Catering for athletes : food and nutritional considerations at international athletics championships |
title_full |
Catering for athletes : food and nutritional considerations at international athletics championships |
title_fullStr |
Catering for athletes : food and nutritional considerations at international athletics championships |
title_full_unstemmed |
Catering for athletes : food and nutritional considerations at international athletics championships |
title_sort |
Catering for athletes : food and nutritional considerations at international athletics championships |
author |
Baeta, Inês Isabel Palaio Maldonado |
author_facet |
Baeta, Inês Isabel Palaio Maldonado |
author_role |
author |
dc.contributor.none.fl_str_mv |
Sousa, Mónica RUN |
dc.contributor.author.fl_str_mv |
Baeta, Inês Isabel Palaio Maldonado |
dc.subject.por.fl_str_mv |
Catering Competion Events Dietary Planning Nutrition Labels Sport Sports Nutrition Ciências Médicas |
topic |
Catering Competion Events Dietary Planning Nutrition Labels Sport Sports Nutrition Ciências Médicas |
description |
Food provision during international sports competitions is a very demanding task and requires the management of different needs and expectations. To the best of our knowledge, few studies have explored this subject, particularly in athletics. Therefore, kn owing athletes and athlete support personnel opinion regarding catering and nutrition during European Athletics Championships is pertinent. Thus, we aimed to study (i) what influences athletes’ food choices and their opinion on the food provision during the 2019 Under 20 (U20) and Under 23 (U23) European Athletics Championships, and (ii) athletes and athlete support personnel opinion concernin g nutrition labels provided during the 2022 European Athletics Championships. For the first study, all athletes over 18 years old competing at the 2019 U20 and U23 European Athletics Championships were invited to participate in the study. For the second st udy, all athletes and athlete support personnel participating at the 2022 European Athletics Championships, over 18 years old, were invited to participate. Both study protocols were approved by the Ethical Committee of NOVA Medical School 57/2019/CEFCM and 70/2022/CEFCM. At the 2019 U20 and U23 European Athletics Championships we collected 339 questionnaires (57% males, median age 19.6 years old). Factors that may impact performance (time of the day and nutrient composition), but also temperature of the food, were rated as important and very important by a higher percentage of athletes (78%, 74% and 72% respectively) compared to the presence of team mates (32%) and the coach (23%). At the 2022 European Athletics Championships, we collected 2 80 questionnaires (54% males, medi an age 27 years old); 78.9% of the participants were athletes and 21.1% were athlete support personnel. Nutrition labels were used by 38.8% of the participants occasionally, and were considered important (41.0%) or very important (28.4%) by most participan ts, and almost all participants (91.7%) would like to have nutrition labels in future championships. Most participants were confident (41.9%) or moderately confident (31.3%) in making food choices because they had nutrition labels. In conclusion altogether, the results from these two studies during three major sports events highlight that an effective dialogue between competition organizers, nutritionists and caterers, is crucial. Overall teams experience with the food and nutrition labels provision at these championships was positive however more studies regarding catering for athletes are needed. |
publishDate |
2023 |
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2023-11-08 2023-11-08T00:00:00Z 2026-11-08T00:00:00Z |
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info:eu-repo/semantics/publishedVersion |
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masterThesis |
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http://hdl.handle.net/10362/160373 TID:203401301 |
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