Pelly Fiona E, Dufour Angela, Slater Gary
School of Health, University of the Sunshine Coast, Maroochydore DC, Australia.
Canadian Olympic Committee, Montreal, Canada.
Eur J Sport Sci. 2025 Apr;25(4):e12276. doi: 10.1002/ejsc.12276.
International expert review by sports dietitians/nutritionists of the food provision for the Summer and Winter Olympic and Paralympic games (OPG) has occurred since 2008, with inconsistent ratings between events. The aim of this cross-sectional study was to describe outcomes of an evaluation of food provision for the 2020 Tokyo OPG on three separate occasions: Phases 1 and 2 on paper reviews pre COVID-19 (2019) and an onsite (Phase 3) review (2021). A secondary aim was to compare level of experience of sports dietitians/nutritionists for overall rating of the menu. A previously developed survey for review of food provision at past OPG was adapted to include questions relevant to the 2020 Tokyo OPG main dining hall menu, other food outlets, venues and satellite villages. Food provision in the main dining hall on site rated significantly better overall (p = 0.037) and for specific aspects of the menu on site than proposed in 2019. This may be attributed to a long lead in time, fewer numbers attending due to COVID-19, less time spent in the dining hall and a high turnover of food. However, comments suggested less flexibility to modify the menu during the event. Satellite operations and venues were rated 'good' for food safety but 'poor' for performance, dietary and cultural needs. There was a negative correlation between expert overall rating and years of experience (p = 0.008). Monitoring of food provision at OPG by sports nutrition experts is essential to ensure delivery of suitable food for athletes' health and performance.
自2008年以来，体育营养师/营养学家对夏季和冬季奥运会及残奥会（OPG）的食品供应进行了国际专家评审，但各赛事的评分并不一致。这项横断面研究的目的是描述对2020年东京奥运会及残奥会食品供应在三个不同阶段的评估结果：第一阶段和第二阶段是在新冠疫情前（2019年）进行的书面评审，第三阶段是现场评审（2021年）。第二个目的是比较体育营养师/营养学家对菜单总体评分的经验水平。之前开发的一项用于评审过往奥运会及残奥会食品供应的调查问卷进行了调整，纳入了与2020年东京奥运会及残奥会主餐厅菜单、其他餐饮场所、场馆和卫星村相关的问题。现场主餐厅的食品供应总体评分显著更高（p = 0.037），且菜单的特定方面在现场的评分高于2019年的提议。这可能归因于筹备时间长、因新冠疫情导致就餐人数减少、在餐厅停留时间缩短以及食品周转率高。然而，评论指出赛事期间修改菜单的灵活性较低。卫星运营和场馆在食品安全方面被评为“良好”，但在性能、饮食和文化需求方面被评为“较差”。专家总体评分与经验年限之间存在负相关（p = 0.008）。体育营养专家对奥运会及残奥会食品供应的监测对于确保为运动员的健康和表现提供合适的食物至关重要。
