Effects of Variations in Dietary Protein on the Physical Well Being of Men Doing Manual Work

Darling, R. Clement; Johnson, Ronald E.; Pitts, G. C.; Consolazio, F. C.; Robinson, P.; Kibler, Amanda K.; Bartlett, Marshall K.

doi:10.1093/jn/28.4.273

Cited by 19 publications

(2 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The short‐ and middle‐distance runners ate poached eggs on toast as a light snack pre‐event, although two claimed to consume a 900‐g steak. This was despite emerging evidence that supplemental protein did not enhance endurance performance 23,24 …”

Section: Birth Of the Olympic Villagementioning

confidence: 95%

Evolution of food provision to athletes at the summer Olympic Games

et al. 2011

View full text Add to dashboard Cite

The history of food provision at the summer Olympic Games (OG) over the past century (1896-2008) provides insight into the evolution of sports nutrition research and the dietary strategies of athletes. Early research favoring protein as the main fuel for exercise was reflected in OG menus from 1932 to 1968. Despite conclusive research from the 1960s demonstrating the clear benefit of carbohydrate on exercise performance, a specific emphasis on carbohydrate-rich foods was not noted until the 1970s. Athlete food preferences and catering complexity evolved rapidly between 1970 and 2000, driven predominantly by a dramatic expansion of the OG and the emergence of systematic sports nutrition research. Nutritional advice by experts and sponsorship by food companies became increasingly important beginning with the 1984 Los Angeles OG. More recent developments include nutritional labeling of menu items and provision of a nutrition information desk (Barcelona 1992), demand for a "high-starch, low-fat menu" (Atlanta 1996), the addition of a dedicated menu website and the systematic gathering of information on athletes' apparent consumption (Sydney 2000), and appointment of the first international dietetic review committee (Beijing 2008). The history of catering at the OG tracks the evolution of sports nutrition practice from anecdotes and myth towards an established specialty in nutrition and dietetics grounded in evidence-based science.

show abstract

Section: Birth Of the Olympic Villagementioning

confidence: 95%

Evolution of food provision to athletes at the summer Olympic Games

et al. 2011

View full text Add to dashboard Cite

show abstract

“…Twenty five per cent of the calories are derived from fats, forty-five from carbohydrates and thirty per cent from protein. The traditionally high protein content of the diet is approved by many authorities (11,30,31,36) though others deny its advantage (7,10). It is based on the age old assumption that meat confers the strength of the animal eaten).…”

Section: Diet While Trainingmentioning

confidence: 99%

Diet in Training and Competitions

Ebbetts¹

1965

Bull Br Assoc Sport Med

View full text Add to dashboard Cite

The principles underlying the formulation of a diet for young professionals undergoing training for, and taking part in, Competition Golf are dealt with. The composition of the diet and its supplementation are outlined. The literature on the subject is reviewed, and the absence of any really helpful work among so much which is contradictory is pointed out. The reception of the diet over a three year period and its possible contribution to enhanced performance are discussed. The necessary components of such a diet are deduced in the light of experimental evidence and this experience. The importance of making the diet appetising and yet varying the calorie content to suit the underweight and the overweight individuals is stressed. The advisability of two diets is indicated; one providing long term nourishment to support heavy training, and the other for use on competition days, when physical requirements demand rapid production of glucose and psychic inhibition prevents complicated digestion, absorption and oxidation.

show abstract