The Diet, Haemoglobin Values, and Blood Pressures of Olympic Athletes

Berry, W. T. C.; Beveridge, J. B.; Bransby, E. R.; Chalmers, A. K.; Needham, Bronwen; Magee, H. E.; Townsend, H. S.; Daubney, C. G.

doi:10.3109/09637484909143489

Cited by 7 publications

(11 citation statements)

References 5 publications

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“…Only one study has investigated the types of diets (regimens) that are followed by these athletes [24]. Apart from records collected in 1949 [25] and 1964 [26], the most recent and relevant data on dietary intake in this type of environment was collected at the Sydney 2000 OG [23]. This data on apparent consumption within the dining hall suggested that athletes were consuming on average 592 g of carbohydrate (46% TE and on average 7-10 g/kg BM), 202 g (16% TE) of protein and 197 g (35% TE) of fat daily [23], however, no data on individual consumption was collected.…”

Section: Introductionmentioning

confidence: 99%

Dietary Intake Of Athletes Seeking Nutrition Advice At A Major International Competition

Burkhart¹,

Pelly²

2014

Medicine & Science in Sports & Exercise

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Abstract:International travel and short-term residence overseas is now a common feature of an elite athlete's competition schedule, however, food choice away from home may be challenging and potentially impact on performance. Guidelines for dietary intake specific to competition exist for athletes, however, there is little evidence available to ascertain if athletes meet these recommendations during competition periods, particularly when food is provided in-house. During the Delhi 2010 Commonwealth Games, dietitians based in the dining hall recorded 24 h dietary recalls with all athletes who visited the nutrition kiosk. Analysis of dietary intake was conducted with FoodWorks (Xyris Pty Ltd., Brisbane, Australia). Overall, athletes reported consuming a median total daily energy intake of 8674 kJ (range 2384-18,009 kJ), with carbohydrate within the range of 1.0-9.0 g per kg of bodyweight (g/kg) (median = 3.8) and contributing to 50% total energy (TE) (range 14%-79%). Protein and fat intake ranged from 0.3-4.0 g/kg (median = 1.7) to 10-138 g (median = 67 g), and contributed to 21% TE (range 8%-48%) and 24% TE (range 8%-44%), respectively. Athletes reported consuming between 4 and 29 different food items (median = 15) in the previous 24 h period, with predominately discretionary, grains/cereals, meats, poultry, fish, eggs, and meat alternative items. This suggests that dairy, fruit, and vegetable intake may be suboptimal and intake of the micronutrients iron, zinc, calcium, and vitamins A and C may be of concern for a number of athletes.

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Section: Introductionmentioning

confidence: 99%

Dietary Intake Of Athletes Seeking Nutrition Advice At A Major International Competition

Burkhart¹,

Pelly²

2014

Medicine & Science in Sports & Exercise

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“…In contrast to the results of the dietary analysis and pre‐event eating strategies reported in Berry's sample, most athletes reported avoiding fat or fatty foods before competition because they were indigestible 22 . Vegetables were avoided to reduce flatulence.…”

Section: Birth Of the Olympic Villagementioning

confidence: 66%

“…During these (1948) OG, Berry et al 22 . collected duplicate meals of 28 athletes for laboratory analysis and interviewed 20 athletes about food habits and eating strategies during training and competition.…”

Section: Birth Of the Olympic Villagementioning

confidence: 99%

Evolution of food provision to athletes at the summer Olympic Games

et al. 2011

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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.

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“…On the day of the competition, most avoided fatty foods and several included or increased the amount of protein foods (steak, egg, and milk). Some reported using sugar, glucose, or salt, and three, vitamin supplements 26 .…”

Section: From Where We Comementioning

confidence: 99%

“…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 . In London, Berry et al 26 evaluated the dietary intake of 28 athletes from different sports and nationalities for four days, using duplicate chemical analysis of the foods consumed. The authors identified a high intake of protein, mainly from eggs (2 to 3 units/day) and meat (453 to 680 g/day).…”

Section: From Where We Comementioning

confidence: 99%

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

Juzwiak

2016

Rev. Nutr.

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From a historical perspective of athletes' eating practices, the advancement of science and the provision of food in the modern Olympic Games, the author seeks to show that many challenges in practicing Sports Nutrition have their roots in how these processes were built. This essay aims to provide arguments for a reflection on the work of dietitians in the sports' scenario considering the growth of interest in this area, as well as the hosting of major sports events in Brazil. The professional training and the skills required to work in this area, as well as the eating practices of athletes, often far from the nutritional recommendations but heavily laden with symbolism and representations, making it important for their identity within their peer group, are among the current challenges that can be emphasized. As the main prospects for the comprehensive care of athletes, the author highlights the importance of adopting an interdisciplinary approach, and of dietitians fully understanding the meaning of nutrition for athletes in order to address the gap between their food practices and the recommendations.

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The Diet, Haemoglobin Values, and Blood Pressures of Olympic Athletes

Cited by 7 publications

References 5 publications

Dietary Intake Of Athletes Seeking Nutrition Advice At A Major International Competition

Dietary Intake Of Athletes Seeking Nutrition Advice At A Major International Competition

Evolution of food provision to athletes at the summer Olympic Games

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

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