Evolution of food provision to athletes at the summer Olympic Games

Abstract

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.

Reflection on sports nutrition: Where we come from, where we are, and where we are headed

“…The search for a competitive edge manifested itself both in food strategies and in the several substances used by athletes for their possible ergogenic potential 17 . For example, marathon runners from the first edition of the Olympic Games did not eat the night before the event 19 , and the marathon winner of the second edition of the Games consumed egg whites, brandy, and strychnine during the run 20 . Among the substances used by athletes, caffeine, alcoholic beverages, and ether stand out 17 .…”

“…Observing how the intake and supply of food has evolved during the Olympic Games provides valuable information to understand how food provision gradually became valued 19,20 and how this trajectory is also related to many dietary practices identified among athletes of the past.…”

“…In Athens (1896), catering was available only for the dignitaries, and the athletes were responsible for their own food 19 . In Saint Louis (1904) well water was offered to running athletes (only available from the 19 th kilometer) to avoid dehydration problems, but many had gastrointestinal problems 19 .…”

“…The reported supplements were lecithin, glucose, and malt. Alcohol consumption was not unusual (i.g., wine consumption was common among the French and Italians) 12,19 . This trend continued in the 1948 London Games, although these Games have been known for the austerity, as the food available was insufficient, and many countries provided food for their own teams or donated to other countries, strongly contrasting with the abundance observed in the Games of London in 1908 25 .…”

“…But the Olympic village concept was only put into practice in Los Angeles (1932) with a food service divided into 31 dining halls to meet different cultural demands 19 .…”