Research suggests that athletes are at greater risk of disordered eating than their non-athletic counterparts. However this literature is limited primarily to female, college-aged populations. The objectives of this study were to develop and validate a screening tool (the Questionnaire of Eating Attitudes and Behaviors, Q-EAB) designed to assess disordered eating attitudes and behaviors in male and female athletes and to estimate the prevalence of disordered eating in a sample of Masters Athletes. A sample of 63 females and 48 males (mean age = 45.4+/-6.6 years, range = 35-65) completed a series of 6 eating questionnaires online as well as three 24 hour dietary and activity recalls. Female and non-elite athletes showed significantly greater disordered eating attitudes and behaviors than male and elite athletes respectively. Results indicated that the Q-EAB correlated to the five standard questionnaires. We conclude that the QEAB may be an effective screening tool for disordered eating in athletes.

No description available.

Mimi Yuk-Mei Yeung. / Varying title: Energy balance and dietary intake of Hong Kong elite athletes. / Year shown on spine: 1997. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1996. / Includes bibliographical references (leaves 132-148). / Chapter CHAPTER 1 --- INTRODUCTION AND AIMS OF THE STUDY --- p.1 / Chapter 1.1 --- Sports Development in Hong Kong --- p.1 / Chapter 1.2 --- Hong Kong Athletes Performance and Achievement --- p.1 / Chapter 1.3 --- Nutrition and Sport Performance --- p.2 / Chapter 1.4 --- Aims of the Study --- p.2 / Chapter CHAPTER 2 --- NUTRITION NEEDS OF THE ATHLETES --- p.4 / Chapter 2.1 --- Energy Needs of Elite Athletes --- p.4 / Chapter 2.1.1 --- Components of Energy Expenditure in Athletes --- p.4 / Chapter 2.1.2 --- Sex Differences in Energy Expenditure --- p.6 / Chapter 2.1.3 --- Indicators for Body Energy Stores --- p.7 / Chapter 2.2 --- Nutrient Requirements in Sports --- p.8 / Chapter 2.2.1 --- Carbohydrate --- p.8 / Chapter 2.2.2 --- Protein --- p.13 / Chapter 2.2.3 --- Fat --- p.14 / Chapter 2.2.4 --- Vitamins & Minerals --- p.15 / Chapter 2.2.5 --- Alcohol and Caffeine --- p.17 / Chapter 2.3 --- The Optimal Training Diet for Sports --- p.18 / Chapter 2.3.1 --- Training Diet for Optimizing Performance --- p.18 / Chapter 2.3.2 --- Review of Dietary Studies in Athletes --- p.18 / Chapter 2.3.3 --- Sex Differences in Dietary Intakes of Athletes --- p.20 / Chapter CHAPTER 3 --- NUTRITIONAL EVALUATION OF ELITE ATHLETES --- p.23 / Chapter 3.1 --- Evaluation of Activity Energy --- p.23 / Chapter 3.1.1 --- Factorial Method --- p.23 / Chapter 3.1.2 --- Direct and Indirect Calorimetry --- p.24 / Chapter 3.1.3 --- Doubly labeled Water --- p.25 / Chapter 3.1.4 --- Heart Rate Method --- p.25 / Chapter 3.2 --- Evaluation of Dietary Intake --- p.27 / Chapter 3.2.1 --- Dietary Assessment --- p.27 / Chapter 3.3 --- A review on Adopted Methods --- p.28 / Chapter 3.3.1 --- FLEX-HR Minute-by-minute Heart Rate Method --- p.28 / Chapter 3.3.2 --- Dietary Assessment Methods Adopted in the Present Study --- p.30 / Chapter 3.3.3 --- Food Composition Tables & Calculation of Nutrient Intake --- p.31 / Chapter 3.3.4 --- The Importance of Anthropometric Measurements --- p.30 / Chapter CHAPTER 4 --- "SUBJECTS, MATERIALS AND METHODS" --- p.38 / Chapter 4.1 --- Subjects --- p.38 / Chapter 4.2 --- Anthropometric Measurements --- p.38 / Chapter 4.3 --- Statistical Analysis --- p.39 / Chapter 4.4 --- Energy Assessment --- p.39 / Chapter 4.4.1 --- Subject Calibration --- p.39 / Chapter 4.4.2 --- "Respiratory Gas, Heart Rate Measurement and Analysis" --- p.40 / Chapter 4.4.3 --- Heart Rate and Regression Formula --- p.42 / Chapter 4.4.4 --- Minute-by-minute Heart Rate Recording --- p.43 / Chapter 4.4.5 --- Activity Record --- p.44 / Chapter 4.5 --- Dietary Assessment --- p.44 / Chapter 4.5.1 --- 3days 24-Hour Recall --- p.44 / Chapter 4.5.2 --- Estimation of Quantity of Food --- p.45 / Chapter 4.5.3 --- Nutrient Analysis --- p.45 / Chapter CHAPTER 5 --- RESULTS --- p.68 / Chapter 5.1 --- Anthropometric Changes in Athletes --- p.68 / Chapter 5.2 --- Individual Calibration Curve of Athletes --- p.68 / Chapter 5.3 --- Exercise Energy Expenditure of Athletes --- p.68 / Chapter 5.4 --- Total Daily Energy Expenditure of Athletes --- p.71 / Chapter 5.5 --- Dietary Intake of Athletes --- p.72 / Chapter 5.5.1 --- Energy Intake of Athletes --- p.72 / Chapter 5.5.2 --- Carbohydrate Intake of Athletes --- p.73 / Chapter 5.5.3 --- Nutrient Intake of Athletes --- p.74 / Chapter 5.5.4 --- Food Choices of Athletes --- p.76 / Chapter 5.6 --- Observations in Energy Balance in Athletes --- p.76 / Chapter CHAPTER 6 --- DISCUSSION --- p.116 / Chapter 6.1 --- Reliability of Energy Expenditure and Dietary Measurement --- p.116 / Chapter 6.1.1 --- Application of the FLEX-HR --- p.116 / Chapter 6.1.2 --- Application of the Polar Sport Tester PE3000 Heart Rate Monitor --- p.117 / Chapter 6.1.3 --- Reliability of Dietary Assessment for Energy and Carbohydrate Intake --- p.118 / Chapter 6.2 --- Energy Expenditure in Training / Exercise Days in Athletes --- p.118 / Chapter 6.3 --- Energy Intake and Energy Expenditure in Athletes --- p.121 / Chapter 6.4 --- Nutrient and Food Intake of the Athletes --- p.123 / Chapter 6.4.1 --- Energy Intake of Athletes --- p.123 / Chapter 6.4.2 --- Nutrient intake of Athletes --- p.124 / Chapter 6.4.3 --- Food Choices of Athletes --- p.128 / Chapter 6.5 --- Conclusions --- p.129 / Chapter 6.6 --- Recommendations --- p.129 / Chapter 6.7 --- A Need for Further Studies --- p.130 / References --- p.132 / List of Figures --- p.xi / List of Tables --- p.xiii / Appendix I Schofield equation for Basal Metabolic Rate --- p.149 / Appendix II Exercise Testing Protocols in Athletes --- p.150 / "Appendix III Computer print out of HR, VO2, and Energy Expenditure" --- p.151 / Appendix IV Form for Calibration Test Information --- p.152 / Appendix V Heart Rate Curve --- p.153 / Appendix VI Heart Rate and Energy Data Sheet --- p.154 / Appendix VII Heart Rate and Energy Curve --- p.155 / Appendix VIII Activity Record Sheet --- p.156 / Appendix IX Diet Record Sheet --- p.157

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The purpose of this research study is to examine the habitual and competitive dietary practices of triathletes competing in a half-ironman triathlon. Data was collected from 123 male and female triathletes who participated in the 2001 Muncie Endurathon held in Muncie, Indiana. Habitual and competitive dietary patterns and eating habits were assessed via a validated semiquantitative food frequency questionnaire (FFQ). Competitive dietary practices were evaluated using a questionnaire designed specifically for this study. The results of this study indicated that both energy and carbohydrate intakes of male and female triathletes were well below recommended levels. The male triathletes energy intake was on average 2,165 ± 919 kcal/d and females consuming significantly lower with 1,743 ± 1002 kcal/d. Carbohydrate intakes were similar between the male and female triathletes in both grams per kg (4.5 ± 144 g/kg/d vs. 5.2 ± 188 g/kg/d, respectively) grams per day (352 ± 144 vs. 306 ± 188 g/d, respectively), and percentage of energy (65% vs 70%, respectively). The triathletes were only slightly better in following carbohydrate recommendations before, during, and after exercise. The results also indicated that over half (66%) of the triathletes reported obtaining their nutrition information from magazines, while only (9%) of the participants used a registered dietitian for nutritional advice or consultation. This study has shown that triathletes in general do not meet all the recommendations set for endurance athletes. Triathletes can improve their overall performance by educating themselves on the importance of nutrition and by following the recommended guidelines set for endurance athletes. / Department of Family and Consumer Sciences

The role of food intake and nutrition in athletic performance has gained much recognition in recent years. Therefore, the purpose of the present investigation was to assess whether female runners who consumed a modified vegetarian diet had different iron parameters than female runners who consumed a diet that included red meat. Methods: Two groups of female runners (n=18) volunteered as subjects for this study. One group was composed of women who regularly consumed a modified vegetarian diet (V group) and the other group was composed of women who consumed a diet which included red meat (RM group). The groups were comparable in age, weight, aerobic capacity, number of pregnancies and years since last pregnancy. Dietary analyses and biochemical analyses for the three stages of iron deficiency characterized by iron depletion, iron deficient erythropoiesis and iron deficiency anemia were performed to compare iron status of the two groups of athletes. Results: Serum ferritin values of the V group were significantly lower (p=.001) than those of the RM group. Of all the athletes examined, 56% had serum ferritin values indicative of storage iron depletion. Mean values for serum iron, total iron binding capacity (TIBC) and percent transferrin saturation were in the normal range for both groups, but TIBC values of the V group were significantly higher (p=.02) than the TIBC values of the RM group. Individually, four of the subjects, 22%, (3 V group and 1 RM group), had iron values indicative of iron deficient erythropoiesis. None of the other iron parameters was significantly different between the groups and none of the subjects was clinically anemic. The mean daily iron intake was not significantly different between the groups, but both groups averaged less than the RDA. The total caloric intake of both groups averaged less than 1800 kcals/day with 50% of the athletes consuming less than 1800 kcals/day, and another 28% consumed between 1800-2100 kcals/day. The V group consumed significantly more carbohydrate (p=.02) and less protein (p=.001) than the RM group, but none of the other dietary variables were significantly different between the groups. Conclusion: The two groups of subjects ingested almost the same amount of iron/day, however, the bioavailability of the iron in the diets may have affected iron absorption as the iron stores of the V group were lower than those of the RM group.

Thesis (M.S.)--Springfield College, 2005. / Includes bibliographical references. Also available online (PDF file) by a subscription to the set or by purchasing the individual file.

The purpose of the present investigation was to determine the level of nutrition knowledge and degree of competitiveness in high school wrestlers and their coaches and to look at the differences between groups. Twelve schools participated in the study and a total of 180 wrestlers and 29 coaches (12 head and 17 assistant) completed the nutrition knowledge and Sports Orientation (competitiveness) questionnaires. The results indicate that nutrition knowledge increases significantly with increasing age or grade level in the athletes (p=.0001), but significant increases were not seen for each year. The mean score for nutrition knowledge was 53.9% for the athletes and 67% for the coaches, both very low scores overall when compared with previous research, indicating a strong need for improved nutrition education in both populations. The coaches' mean nutrition knowledge levels were found to increase significantly with increasing years of coaching (p=.0001), suggesting that some knowledge is gained through experience. Team nutrition scores varied significantly, with a range of 50 to 63%, suggesting that some schools may have higher quality nutrition education programs than others. Results of the nutrition knowledge scores also demonstrate that a significant similarity exists between the head coaches' nutrition score and the teams' mean score (p=.0001), suggesting the possibility that the head coaches can have a greater impact on their teams' level of nutrition information than can other possible sources. Competitiveness scores were very high for this population as compared to previous studies completed with high school students, with the mean scores being 58.5 out of a possible 65 points for the wrestlers, and 59.4 for the coaches. Average competitiveness scores previously seen in the high school athletic population are approximately 20% lower than the scores found in these wrestlers, with a mean of 47. Competitiveness was found to significantly increase with increasing years of participation in wrestling (p=.02), but no other significant interrelationships were found to exist with regard to competitiveness levels in this population. There are many factors that were unable to be researched in this study due to inconsistent weight records that were to be kept by each team. Not 1 of the 12 schools kept consistent nor complete weight records throughout the season, making much of the planned research impossible. In conclusion, there exists much speculation regarding the possible consequences of weight cutting during adolescence, especially when the perceived benefits of the practice are not scientifically based. Research has suggested that there are many changes that need to be considered within the sport of wrestling such as minimal weight standards along with strict enforcement of those standards. As demonstrated with the results of this study, nutrition knowledge is low in the wrestling population, wrestlers and coaches alike, and therefore, additional education regarding nutrition and unsafe weight loss practices in high-risk populations such as the high school wrestler is needed. / Graduation date: 1996

Dietary intake for female college students representing both athletic and nonathletic groups was studied using 3-day food records to determine whether there was difference in nutrient intake between groups. Body composition and nutritional beliefs were evaluated. Groups included: repertory dance (n = 4), gymnastics (n = 6), basketball (n = 6), cross-country runners (n = 5), volleyball (n = 4), and softball (n = 8). All groups had adequate calorie, high protein, low iron, zinc intake. All groups except volleyball had high vitamin C intake. Body composition ranged from 13.6%-21.7% fat. Eighty-six percent considered themselves over their optimal weight. A majority wanted more information on nutrition (75%) and on weight control (82%). I conclude there is no significant difference between dietary intake of athletic college women as compared to a nonathletic group, there is no significant difference in dietary intake among groups of athletic women, and athletic women consider dietary intake and nutrition knowledge to be important factors in training and competition.

The intent of this study was to compare the rate of gastric emptying of three commercially available athletic drinks (GA, BT, and BP) against water, and in doing so to assess the exchange of water, carbohydrate and electrolytes 15 minutes after ingestion. Nine men and three women reported to the laboratory after having fasted for 12 hours.' A No. 20 French Levine Tube was inserted through the nasal passage and into the stomach. The subjects drank down 400 ml of the test solution containing 25 mg of phenol red which was used as a volume indicator. Fifteen minutes after ingestion, the gastric contents were aspirated via the tube by means of a 50 ml syringe. The 4 conditions were tested in one morning, with the order of feedings rotated between subjects. The recovered gastric contents were measured for total volume, volume of original drink, carbohydrate content and gastric electrolyte exchange. Student t values were used to test the difference between means set at the P < .05 level of confidence. BT and BP were found to empty statistically the same volume of fluid in 15 minutes as did water, while GA emptied 39% less volume than did water. BT, BP, and GA contributed 1.9, 4.5 and 6.8 gm of carbohydrate respectively in 15 minutes. These data are in agreement with previous findings that high glucose concentrations (GA - 4.5 gam) cause a slowing of gastric emptying.