School of Health, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia.
Nutrients. 2023 Nov 4;15(21):4678. doi: 10.3390/nu15214678.
There has been an increasing expectation that the food provided for athletes at major competition events meets the specific dietary and performance needs of athletes. The aim of this study was to map the range of food service nutrition schemes that were implemented prior to and during a major competition event (2018 Commonwealth Games) and evaluate these schemes through staff training satisfaction, athlete feedback, and quality assurance checks. This study followed a case study design with nutrition schemes as follows: informing (nutrition labelling), enabling (staff training, nutrition service), and engineering (modification to menus and recipes). Overall, participants reported that they easily found items on the menu that met their nutritional/dietary needs. When asked how useful the schemes were in helping them to identify items that meet their needs, the majority of participants found the nutrition cards ( = 227, 71%) and serving staff ( = 212, 66%) 'useful/very useful'. 'Good/very good' ratings were received by >90% of respondents for speed of service, staff politeness, and knowledge of the menu. Participants ( = 316) who rated the nutrition staff as 'useful/very useful' gave a higher median rating for the menu. Past events have focused on the impact of a single component in the food environment; however, taking a whole systems approach resulted in more suitable food provision to meet the dietary needs of athletes.
人们越来越期望在重大比赛活动中为运动员提供的食物能满足运动员特定的饮食和表现需求。本研究旨在绘制在重大比赛活动（2018 年英联邦运动会）之前和期间实施的各种餐饮营养计划，并通过员工培训满意度、运动员反馈和质量保证检查来评估这些计划。本研究采用案例研究设计，营养计划如下：告知（营养标签）、使能（员工培训、营养服务）和工程（菜单和食谱的修改）。总的来说，参与者报告说他们很容易在菜单上找到符合他们营养/饮食需求的食物。当被问及这些计划在帮助他们识别符合其需求的食物方面有多大用处时，大多数参与者认为营养卡片（=227，71%）和服务人员（=212，66%）“有用/非常有用”。对于服务速度、员工礼貌和对菜单的了解，超过 90%的受访者给予了“好/非常好”的评价。将营养工作人员评为“有用/非常有用”的参与者（=316）对菜单的评价中位数更高。过去的活动侧重于食物环境中单个因素的影响；然而，采用整体系统方法可以提供更适合的食物供应，以满足运动员的饮食需求。
