Body Mass Management Practices of Olympic Weightlifting Athletes.

This study explored the body mass (BM) management practices among competitive male and female Olympic weightlifting athletes, hypothesizing that athletes compete in lighter weight categories than their habitual training weight (i.e., making weight).

Foodservice strategies for reducing athlete illness at the Olympic and Paralympic Games.

Aim: In 2021, infection control guidelines, including those specific to feeding environments, were introduced by the International Olympic and Paralympic Committees to reduce virus transmission at the Tokyo 2020 Summer and Beijing 2022 Winter games. This observational cross-sectional study aimed to investigate caterers' compliance to these guidelines which included measures for personal hygiene, sanitisation, and physical distancing at these events.

Methods: Expert sport dietitians attending Tokyo (n = 15) and Beijing (n = 7) games were surveyed to rate 11 COVID-19 countermeasures as fully (100%), partially or non-compliant at nine dining locations across both events.

Public perceptions of dietetics services in Australia and New Zealand.

Aim: The aim of this study was to examine expectations, perceptions and attitudes about dietetics services among the Australian and New Zealand public, to provide insights for building a future dietetics workforce that will meet consumer needs.

Methods: A cross-sectional, anonymous, online survey was employed to gain perspectives of a representative sample of Australian and New Zealand adults. Questions were purposely designed to collect views regarding sources of dietary information, expectations of dietetics service providers and factors influencing choice of dietetics service provider.

Exploring the adoption of concept-based curricula: insights from educators and implications for change.

Concept-based approaches to curriculum design have been proposed to solve content and curricula overload and promote conceptual learning. Few health professions have adopted this approach and little is known about how to support this educational change. We aimed to understand how nutrition and dietetics educators may navigate proposed education change towards concept-based curricula.

Evaluation of an Environmental Nutrition Intervention at the 2018 Commonwealth Games.

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).

Validation of a Turkish Version of the Athlete Food Choice Questionnaire.

There are multiple influences on food choice for athletes. The aim of this study was to assess the validity and reliability of a Turkish Athlete Food Choice Questionnaire (Turkish-AFCQ) and describe the main factors influencing food choices. A multi-step process of language and content validation, Explanatory Factor Analysis, Confirmatory Factor Analysis, and test-retest reliability were used to examine factorial structure and construct validity (convergent and discriminant) and reliability (internal and external).

Carbohydrate knowledge, beliefs, and intended practices, of endurance athletes who report exercise-associated gastrointestinal symptoms.

This study aimed to explore carbohydrate (CHO) knowledge, beliefs, and intended practices of endurance athletes who experience exercise-associated gastrointestinal symptoms (Ex-GIS) compared to those without Ex-GIS. A validated online questionnaire was completed by endurance athletes ( = 201) participating in >60 min of exercise that present with Ex-GIS ( = 137) or without ( = 64). Descriptive statistics were used for parametric and non-parametric data with appropriate significance tests.

Food Provision at the Olympic Games in the New Millennium: A Meta-narrative Review.

Background And Objective: The objective of this meta-narrative review was to identify, organise and map the literature on food provision and nutrition support at the summer and winter Olympic and Paralympic Games (OPG)  and similar major competition events over the past 21 years. This builds on a comprehensive update of a previous historical review of the evolution of food provision at the summer Olympic Games up until 2000 and considers contemporary issues such as the global pandemic and sustainability goals.

Methods: A range of sources included primary research and review articles, edited book chapters, theses, conference papers or abstracts, International Olympic Committee reports, Organising Committees' food vision and post-Games reports, independent professional reports, and media and periodicals including magazines and trade journals.

An exploratory study of the management strategies reported by endurance athletes with exercise-associated gastrointestinal symptoms.

This exploratory study investigated endurance athletes self-reported exercise-associated gastrointestinal symptoms (Ex-GIS) and associated strategies to manage symptomology. Adult endurance athletes with a history of Ex-GIS ( = 137) participating in events ≥ 60 min completed an online validated questionnaire. Respondents included runners (55%, = 75), triathletes (22%, = 30), and non-running sports (23%, = 32), participating at a recreationally competitive (37%, = 51), recreationally non-competitive (32%, = 44), and competitive regional/national/international (31%, = 42) levels.

Reliability of the Athlete Food Choice Questionnaire in Diverse Settings.

Understanding the factors that influence an athletes' food choice is important to supporting optimal dietary intake. The Athlete Food Choice Questionnaire (AFCQ) is a new validated tool for assisting practitioners and researchers to understand athlete eating behaviours. However, the AFCQ previously has only been applied at international competition events.

Determinants of Food Choice in Athletes: A Systematic Scoping Review.

Background: The individual determinants of food choice have been extensively investigated in the general population, but there have been limited studies in athletes. A better understanding of the food making decisions can help to target interventions that lead to optimal intake for athletes' health and performance. A scoping review will provide an understanding of the sports and settings that have been investigated, the methods and approaches to assessing food choice, as well as the factors influencing food choice.

The implementation of interprofessional education: a scoping review.

Introduction: Implementation of interprofessional education (IPE) is recognised as challenging, and well-designed programs can have differing levels of success depending on implementation quality. The aim of this review was to summarise the evidence for implementation of IPE, and identify challenges and key lessons to guide faculty in IPE implementation.

Methods: Five stage scoping review of methodological characteristics, implementation components, challenges and key lessons in primary studies in IPE.

A qualitative exploration of the future of nutrition and dietetics in Australia and New Zealand: Implications for the workforce.

Aim: We aimed to explore the future roles of nutrition and dietetics professionals, and what capabilities the workforce would need to fulfil these roles.

Method: A qualitative interpretive approach was employed. We conducted individual interviews with nutrition and non-nutrition thought leaders external to the profession.

The Athlete Food Choice Questionnaire (AFCQ): Validity and Reliability in a Sample of International High-Performance Athletes.

Purpose: The Athlete Food Choice Questionnaire (AFCQ) is a novel tool for understanding factors influencing athlete food selection and providing context to nutrition knowledge and diet quality data. Reliability, face, and content validity have been previously established during development. The aim of this study is to evaluate the AFCQ's factorial structure, reliability, and construct validity in an independent sample of international high-performance athletes.

Development and validation of a questionnaire investigating endurance athletes practices to manage gastrointestinal symptoms around exercise.

Aim: To develop and validate a questionnaire investigating endurance athletes' carbohydrate beliefs, knowledge, information sources, and other dietary and non-dietary practices related to exercise-associated gastrointestinal symptoms.

Methods: A questionnaire was developed by a review of relevant literature and sports-related questionnaires, and input from five experienced sports dietitians. Item construct and format was adapted and modified from a previous questionnaire.

Key concepts for dietetic curriculum: An observational study of Australian dietitians' perceptions.

Aim: A concept-based approach to dietetic curriculum design has been proposed to prevent content overload and promote critical thinking. Fifty-six concepts were identified in a previous study. The aim of the present study was to investigate whether the dietetic profession views these concepts as representative of current practice and key for nutrition and dietetics education, and identify any new or emerging concepts.

Inclusion of Nutrition Expertise in Catering Operations at a Major Global Sporting Event: A Qualitative Case Study Using a Foodservice Systems Approach.

Background: Major sporting event catering is a significant undertaking for foodservice providers, particularly with an increasing focus on sustainability, global health, and nutrition demands of athletes. Yet, the inclusion of nutrition expertise in catering varies significantly between events. Foodservice systems models are commonly used to evaluate foodservice operations but to date have not been applied to catering and nutrition at major sporting events.

Outcomes of a nutrition service provided by dietitians at a major multi-cultural competition event: An observational study.

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.

The influence of current food and nutrition trends on dietitians' perceptions of the healthiness of packaged food.

Objective: To investigate the influence of current food and nutrition trends on dietitians' perceptions of the healthiness of packaged foods.

Design: This observational study used a cross-sectional survey. Participants rated (strongly disagree to strongly agree) the extent to which a range of factors, independent of the energy, nutrient and ingredient content, influenced their perceptions of the healthiness of packaged foods.

Key Factors Influencing the Food Choices of Athletes at two Distinct Major International Competitions.

This study aimed to identify the factors influencing the food choices of athletes at the Universiade and Commonwealth Games and explore differences in the cohort across sport, competition history and demographic characteristics. A sample of 385 athletes ( = 153, 2017 Universiade, Taiwan; = 232, 2018 Commonwealth Games, Australia), from 69 countries and 29 sports participated in this cross-sectional observational study. Participants rated 36 items from the Athlete Food Choice Questionnaire and 11 additional items (gut comfort, doping risk, availability, location, money, convenience, time of day, hunger, medical conditions, and food allergies) on how frequently (1 never to 5 always) each influences their food choices.

Using document analysis to identify core concepts for dietetics: The first step in promoting conceptual learning.

Concept-based approaches to curriculum design have been proposed in nursing and health sciences education to address the issue of content overload in curricula but have not been described in dietetics. This study aimed to identify core concepts for the dietetics discipline in Australia and investigate the commonality and differences in these concepts across different dietetic organizations across the world. This study used document analysis of a purposive sample of international dietetics competency or proficiency standards identified from English-speaking dietetic organizations worldwide.