Health Promotion and Policy Research Unit, Department of Public Health, University of Otago, Wellington, PO Box 7343, Wellington South, Wellington, New Zealand.
Department of Marketing, University of Otago, Dunedin, PO Box 56, Dunedin, New Zealand.
Health Promot Int. 2019 Aug 1;34(4):803-810. doi: 10.1093/heapro/day035.
Despite the global popularity of sport, we know surprisingly little about food in sports settings. This two-phased study analysed the foods available in New Zealand sports settings. Phase one included a systematic literature review and 18 interviews with key informants from national and regional sporting organizations. Phase two involved 37 key informant interviews with stakeholders from two exemplar sports, rugby and netball and direct observations at netball and rugby venues. This study found most foods and beverages at New Zealand sports events were energy-dense and nutrient-poor. Caterers' control over food provision, socio-cultural attitudes which view unhealthy foods as normal, and a dominant profit motive, appear to be the key factors influencing the food environment in sports settings. Food environments in sport settings provide frequent opportunities to purchase and consume energy-dense, nutrient-poor foods. The research shows we have competing players in the sports context-unhealthy food and healthy physical activity. Achieving sustainable healthy change in sports settings will be challenging when the prevailing attitude normalizes the unhealthy environment. Nutrition policies in sports clubs are urgently needed to increase the availability of healthy food. This requires support from health agencies and leadership from national sports organizations. Given the international nature of the food industry and sport, these findings from New Zealand may assist other countries to better understand the nature of food in sport and adopt appropriate interventions to reduce the obesogenic environment that is sport.
尽管运动在全球范围内广受欢迎，但我们对运动环境中的食物知之甚少。这项两阶段研究分析了新西兰运动环境中可获得的食物。第一阶段包括对系统文献的综述和对来自国家和地区体育组织的主要知情人的 18 次访谈。第二阶段包括对两个典型运动（橄榄球和无挡板篮球）的利益相关者的 37 次主要知情人访谈以及在无挡板篮球和橄榄球场馆的直接观察。本研究发现，新西兰体育赛事中的大多数食物和饮料都是高热量、低营养的。餐饮服务提供商对食品供应的控制、将不健康食品视为正常的社会文化态度，以及主要的盈利动机，似乎是影响体育环境中食品环境的关键因素。运动环境中的食品环境提供了频繁购买和消费高热量、低营养食物的机会。研究表明，在运动环境中，我们有相互竞争的参与者——不健康的食物和健康的体育活动。当普遍的态度使不健康的环境正常化时，在运动环境中实现可持续的健康改变将具有挑战性。运动俱乐部的营养政策急需增加健康食品的供应。这需要卫生机构的支持和国家体育组织的领导。鉴于食品行业和运动的国际化性质，新西兰的这些发现可能有助于其他国家更好地了解运动中的食物性质，并采取适当的干预措施来减少运动中的肥胖环境。
