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Dietary intakes of Greek professional football players

Maria N. Hassapidou (Department of Nutrition, School of Food Technology & Nutrition, Technological Educational Institution of Thessaloniki, Greece.)
Maria G. Grammatikopoulou (Department of Nutrition, School of Food Technology & Nutrition, Technological Educational Institution of Thessaloniki, Greece.)
Theodoros Liarigovinos (Department of Nutrition, School of Food Technology & Nutrition, Technological Educational Institution of Thessaloniki, Greece.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 2000

Abstract

The dietary intakes of a Greek team of 21 élite football players were assessed in this study during the competitive season. Anthropometric measurements were taken for all athletes over three athletic seasons: the transitional (vacation), the training, and the competitive (games) season. The results showed that the mean body weight and the percentage body fat of the athletes decreased from the transitional to the training season. Differences in percentage body fat were found between players according to their position in the game. The offensive players had the lowest percentage body fat (11.4 per cent) and the goalkeepers, the highest (13.7 per cent). Although the mean energy intake of the athletes during the competitive season was above their calculated mean energy expenditure, six athletes were not in energy balance. Half of the athletes consumed carbohydrates in less than 50 per cent of their total energy intake, meaning that half the players had inadequate carbohydrate intakes, with a possible consequence of reduced performance. Furthermore, all athletes had higher than recommended fat intake. This study showed an urgent need to provide appropriate nutritional information in Greek athletic teams in order to improve the athletes’ diet and, consequently, their health and sports ability.

Keywords

Citation

Hassapidou, M.N., Grammatikopoulou, M.G. and Liarigovinos, T. (2000), "Dietary intakes of Greek professional football players", Nutrition & Food Science, Vol. 30 No. 4, pp. 191-194. https://doi.org/10.1108/00346650010330234

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MCB UP Ltd

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