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The outcomes of a nutrition service provided by dietitians at a major multi-cultural competition event: an observational study
Journal article   Peer reviewed

The outcomes of a nutrition service provided by dietitians at a major multi-cultural competition event: an observational study

Fiona Pelly and Hattie Wright
Nutrition and Dietetics, Vol.78(2), pp.183-191
2021
DOI: https://doi.org/10.1111/1747-0080.12633
PMID: 33006239
url
https://doi.org/10.1111/1747-0080.12633View
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Abstract

athletes competition dietary intake dietitian nutrition service sports nutrition
Aim: The nutrition service available for athletes competing at major events varies significantly and is dependent on advocacy for dietetic inclusion. The aim of this study was to describe the outcomes of a nutrition service designed and led by dietitians at a major international competition: the 2017 Taipei Universiade. Methods: Athletes (university students aged 17‐25 years) and officials that used the service were invited to participate. Occasions of service were recorded using standard pro formas and dietary analysis of consultations was conducted using Foodworks. Results: The scope of the service included 242 enquiries, 884 weight checks, 25 skinfold measures and 37 consultations. A significantly higher proportion of females asked about food allergy/intolerance (26.2% vs 12.5%, P = .039) than males. Most athletes who sought a nutrition consultation had not received previous nutrition support (86.5%) and wanted performance‐related meal plans and advice (81.1%). On average, their diets were adequate in micronutrients with the exception of calcium, and low in serves of vegetables and dairy products. The majority of athletes (72.9%) seeking a consultation reported that they did not follow a specific diet for their sport. Sports supplements, performance enhancers and vitamin‐mineral supplements use was 45.9% (n = 17), 13.5% (n = 5) and 13.5% (n = 5), respectively. Most athletes were of a high international calibre, however, reported low confidence in their nutrition knowledge and did not consistently apply knowledge to practice. Conclusion: This demonstrates a need for nutrition services by dietitians at this and similar events to improve the dietary intake of young adult athletes.

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