Dietary Intakes of Elite Male Professional Rugby Union Players in Catered and Non-Catered Environments

Logan Posthumus (), Matthew Driller, Katrina Darry, Paul Winwood, Ian Rollo and Nicholas Gill
Additional contact information
Logan Posthumus: Faculty of Health, Education and Environment, Toi Ohomai Institute of Technology, Tauranga 3112, New Zealand
Matthew Driller: School of Allied Health, Human Services and Sport, Sport and Exercise Science, La Trobe University, Melbourne 3086, Australia
Katrina Darry: New Zealand Rugby, Wellington 6011, New Zealand
Paul Winwood: Faculty of Health, Education and Environment, Toi Ohomai Institute of Technology, Tauranga 3112, New Zealand
Ian Rollo: Gatorade Sports Science Institute, PepsiCo Life Sciences, Global R&D, Leicestershire LE4 1ET, UK
Nicholas Gill: Te Huataki Waiora School of Health, The University of Waikato, Hamilton 3216, New Zealand

IJERPH, 2022, vol. 19, issue 23, 1-11

Abstract: In professional rugby union, it is common for players to switch between catered and non-catered dietary environments throughout a season. However, little is known about the difference in dietary intake between these two settings. Twelve elite male professional rugby union players (28.3 ± 2.9 y, 188.9 ± 9.5 cm, 104.1 ± 13.3 kg) from the New Zealand Super Rugby Championship completed seven-day photographic food diaries with two-way communication during two seven-day competition weeks in both catered and non-catered environments. While no significant differences were observed in relative carbohydrate intake, mean seven-day absolute energy intakes (5210 ± 674 vs. 4341 ± 654 kcal·day −1 ), relative protein (2.8 ± 0.3 vs. 2.3 ± 0.3 g·kgBM·day −1 ) and relative fat (2.1 ± 0.3 vs. 1.5 ± 0.3 g·kgBM·day −1 ) intakes were significantly higher in the catered compared to the non-catered environment (respectively) among forwards ( n = 6). Backs ( n = 6) presented non-significantly higher energy and macronutrient intakes within a catered compared to a non-catered environment. More similar dietary intakes were observed among backs regardless of the catering environment. Forwards may require more support and/or attention when transitioning between catered and non-catered environments to ensure that recommended dietary intakes are being achieved.

Keywords: dietary analysis; body composition; macronutrients; energy intake; team-sport (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/1660-4601/19/23/16242/pdf (application/pdf)
https://www.mdpi.com/1660-4601/19/23/16242/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:19:y:2022:i:23:p:16242-:d:993290

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().