No abstract

Two practices characterize the diet of elite African soccer players. The first practice consists of the period just before and during competitions, when the players are grouped together in training camps (TC) and supported by sports federations, and the second practice consists of the period when the players are out of training camp (OTC), that is, when they live and eat with their families. This study aims to describe the two characteristic contexts of the diet of Benin's elite soccer players during the 2015under-17 Soccer African Cup of Nations (U-17ACN)qualifiers. This is a qualitative and comparative study conducted using an approach that focuses on food consumption practices. The 24-hour recall and food logbook techniques were used to collect food data from the 24 cadet soccer players, during the OTC and TC periods within the three and eight days prior to an U-17ACN qualifying match. In both contexts, the players' diets were spread over three meals, except for four players in the OTCperiod. The players claimed that they ate to satiety and with appetite, meals which were mostly local and monotonous in the OTC period, but Western and made with seven out of eight food groups in the TC period. In OTC conditions, meals were presented as a single dish and were often consumed alone in 15 to 17 minutes at variable times. In the TC period, meals were consumed in groups at the tables and at fixed times for 22 to 41 minutes. The number of food groups served and the conditions under which meals were consumed during the training camp period make this context the best match for the players' benchmark goals as well as help identify the benchmark eating behaviours of the Beninese soccer players in this study. The results suggest that the trainers of the studied soccer players promote good food hygiene and a longer time devoted to meals by good chewing. Benin Soccer Federation and the Ministry of Sports must work together to daily provide these soccer players with three meals, prepared with local food and containing all eight food groups when they are outside of the training camps as well as during training camp periods.