School of Health and Sport Sciences, University of the Sunshine Coast, Maroochydore, QLD 4558, Australia.
Nutrients. 2019 Jul 17;11(7):1627. doi: 10.3390/nu11071627.
The selection of foods made by athletes during competition can impact performance, yet to date, the quality of their food choices has not been investigated. The aim of this study was to describe the food selection of athletes in a buffet-style dining hall setting in terms of diet quality, food variety, and volume of food and compare to their self-rating of their meal, reasons for the choosing the food items, access to previous nutrition advice, and use of nutrition labelling. A total of 81 athletes (42 females, 39 males) from 24 sports across 58 countries at the 2018 Commonwealth Games (Qld, Australia) participated in this study. A digital photograph was taken of the athletes' meal after selection from the buffet and prior to consumption. Each participant was asked a series of questions in relation to their food selection. The photographs were coded into recommended serves of food groups based on the Australian Guide to Healthy Eating. The nutritional analysis and photograph of a standard serve size were used to quantify the energy and nutrients for the meal. Most athletes chose adequate quantities of macronutrients, which agreed with their reasons for the food choice, but the majority did not include fruit (80.2%) or dairy (65.4%) in their food selection, while 54% of males included discretionary foods (0.25-7.0 serves). The median self-rating for food choice was 8/10. Most reasons for food choices were nutritional attributes, sensory factors, performance, usual eating practices and physiological factors (e.g., satiety, gut comfort). This suggests that athletes may need more education on the quality of food selected from buffet settings.
运动员在比赛期间选择的食物会影响表现，但迄今为止，他们对食物选择的质量尚未进行调查。本研究的目的是描述运动员在自助餐餐厅环境中选择食物的情况，包括饮食质量、食物种类、食物量，并将其与自我评估的膳食质量、选择食物的原因、获得先前营养建议的机会以及使用营养标签进行比较。共有来自 58 个国家的 24 个运动项目的 81 名运动员（42 名女性，39 名男性）参加了这项研究。在 2018 年英联邦运动会（澳大利亚昆士兰州）上，运动员们在从自助餐中选择食物并在食用前，对自己的食物进行了数码拍照。每个参与者都被问到了一系列与他们的食物选择有关的问题。这些照片根据澳大利亚健康饮食指南被分类为推荐的食物组份数。营养分析和标准份量的照片被用来量化膳食的能量和营养成分。大多数运动员选择了足够数量的宏量营养素，这与他们选择食物的原因相符，但大多数运动员没有在食物选择中包含水果（80.2%）或乳制品（65.4%），而 54%的男性选择了可自由选择的食物（0.25-7.0 份）。自我评估的食物选择中位数为 8/10。大多数选择食物的原因是营养属性、感官因素、表现、通常的饮食实践和生理因素（例如，饱腹感、肠道舒适度）。这表明运动员可能需要更多关于从自助餐中选择食物质量的教育。
