The aim of this case study was to describe the race nutrition practices of a female runner who completed her first 100-km off-road ultraendurance running event in 12 hr 48 min 55 s. Food and fluid intake during the race provided 10,890 kJ (736 kJ/hr) and 6,150 ml (415 ml/hr) of fluid. Hourly reported carbohydrate intake was 44 g, with 34% provided by sports drink. Hourly carbohydrate intake increased in the second half (53 g/hr) compared with the first half (34 g/h) of the race, as the athlete did not have access to individualized food and fluid choices at the early checkpoints and felt satiated in the early stages of the race after consuming a prerace breakfast. Mean sodium intake was 500 mg/hr (52 mmol/L), with a homemade savory broth and sports drink (Gatorade Endurance) being the major contributors. The athlete consumed a variety of foods of varying textures and tastes with no complaints of gastrointestinal discomfort. Despite thinking she would consume sweet foods exclusively, as she had done in training, the athlete preferred savory foods and fluids at checkpoints during the latter stages of the race. This case study highlights the importance of the sports nutrition team in educating athletes about race-day nutrition strategies and devising a simple yet effective system to allow them to manipulate their race-day food and fluid intake to meet their nutritional goals.

Whole-body sweat sodium concentration estimates differed depending on the number of sites included in the calculation. Environmental testing conditions should be considered in the interpretation of results. The impact of sample freezing and subsequent analytical technique was small but statistically significant. Nevertheless, when undertaken using a standardized protocol, the regional absorbent-patch method appears to be a relatively robust field test.

Competitive rowing events are raced over 2,000 m requiring athletes to have highly developed aerobic and anaerobic systems. Elite rowers therefore undertake training sessions focused on lactate tolerance, strength and power as well as aerobic and anaerobic capacity development, that can amount to a 24-h training week. The training stimuli and consequent metabolic demands of each session in a rowing training program differ depending on type, length, and intensity. Nutrition guidelines for endurance- and power-based sports should be drawn upon; however, individualized and flexible nutrition plans are critical to successfully meet the daily, weekly, and cyclic nutrient requirements of a rower. This review will provide an overview of key nutritional strategies to optimize training and enhance adaptation, and briefly discuss supplement strategies that may support health and enhance performance in elite rowing.

Differences in the body composition of international Rugby Union and Rugby Sevens players, and between players of different positions are poorly understood. The purpose of this study was to examine differences in the quantity and regional distribution of fat, non-osseous lean and bone mineral mass between playing units in Rugby Union and Rugby Sevens. Male Rugby Union (n=21 forwards, 17 backs) and Rugby Sevens (n=11 forwards, 16 backs) players from the Australian national squads were measured using dual-energy X-ray absorptiometry. The digital image of each player was partitioned into anatomical regions including the arms, legs, trunk, and android and gynoid regions. Compared with backs, forwards in each squad were heavier and exhibited higher absolute regional fat (Union 43-67%; ±~17%, range of % differences; ±~95% confidence limits (CL); Sevens 20-26%; ±~29%), non-osseous lean (Union 14-22%; ±~5.8%; Sevens 6.9-8.4%; ±~6.6%) and bone mineral (Union 12-26%; ±~7.2%; Sevens 5.0-11%; ±~7.2%) mass. When tissue mass was expressed relative to regional mass, differences between Rugby Sevens forwards and backs were mostly unclear. Rugby Union forwards had higher relative fat mass (1.7-4.7%; ±~1.9%, range of differences; ±~95% CL) and lower relative non-osseous lean mass (-4.2 to -1.8%; ±~1.8%) than backs in all body regions. Competing in Rugby Union or Rugby Sevens characterized the distribution of fat and non-osseous lean mass to a greater extent than a player's positional group, whereas the distribution of bone mineral mass was associated more with a player's position. Differences in the quantity and distribution of tissues appear to be related to positional roles and specific demands of competition in Rugby Union and Rugby Sevens.

Rugby sevens is an abbreviated version of rugby union, played by teams of seven players over 7-min halves. International competitions are usually played in a tournament format. While shorter in duration, the movement demands of rugby sevens per min of match time are greater than rugby union, resulting in an accentuated load on players. This load can be repeated up to six times over a typical 2- or 3-day competition period. The potential cumulative effect of inadequate carbohydrate, protein and/or fluid intake over the course of a tournament is the greatest nutrition-related concern for players. Nutritional strategies before and during competition are suggested to replenish substrate stores, maintain fluid balance and promote recovery between matches. The use of ergogenic aids known to enhance intermittent, high-intensity activity and/or the execution of motor skills may be advantageous to rugby sevens performance and is discussed. This review provides a best-practice model of nutritional support for international rugby sevens competition based on our current understanding of the sport combined with pragmatic guidelines and considerations for the practitioner.