Sports Dietitians Evaluation of Food Provision for Athletes at the Tokyo 2020 Olympic and Paralympic Games
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View abstract on PubMed
Summary
This summary is machine-generated.Sports dietitians reviewed food provision at the Tokyo Olympic and Paralympic Games. On-site dining was rated higher than pre-event proposals, but satellite venues had issues with dietary needs.
Area Of Science
- Sports Nutrition
- Food Service Management
- Olympic Games Studies
Background
- International expert reviews of food provision at Olympic and Paralympic Games (OPG) since 2008 have shown inconsistent ratings.
- Evaluating food provision is crucial for athlete health and performance.
Purpose Of The Study
- To evaluate food provision for the 2020 Tokyo Olympic and Paralympic Games.
- To compare pre-event paper reviews with an on-site evaluation.
- To assess the influence of sports dietitian experience on food provision ratings.
Main Methods
- A cross-sectional study using a previously developed survey adapted for the Tokyo 2020 OPG.
- Evaluations conducted in three phases: two paper reviews (2019) and one on-site review (2021).
- Inclusion of main dining hall, other food outlets, venues, and satellite villages.
Main Results
- On-site main dining hall food provision rated significantly better than proposed in 2019 (p=0.037).
- Satellite operations and venues received 'good' food safety ratings but 'poor' ratings for performance, dietary, and cultural needs.
- A negative correlation was found between expert overall rating and years of experience (p=0.008).
Conclusions
- On-site food provision at the Tokyo 2020 OPG main dining hall improved compared to pre-event assessments.
- Challenges remain in meeting diverse dietary and cultural needs at satellite venues and in competition areas.
- Continuous monitoring by sports nutrition experts is essential for optimizing athlete food provision at major sporting events.
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