scholarly journals Dietary Intakes, Knowledge and Perceptions of Semi-Professional Rugby Athletes in Scotland.

2021 ◽  
Author(s):  
Sonam Hitendre ◽  
Rebecca Jordan ◽  
Chistos Theodorakopoulos ◽  
Lois White
Keyword(s):  
Nutrition Education ◽  
Saturated Fat ◽  
Sports Nutrition ◽  
Carbohydrate Intake ◽  
Alcoholic Beverages ◽  
Dietary Intakes ◽  
Food Groups ◽  
Nutritional Knowledge ◽  
Supplement Use ◽  
Rugby Players

Abstract Background Adequate nutritional intake plays a pivotal role in optimising performance, recovery and body composition goals. This study aimed to investigate the dietary intakes (DI), nutritional knowledge (NK) and attitudes, perceptions and challenges (APC) of semi-professional rugby players in Scotland. Methods Dietary intakes and NK of 24 male semi-professional rugby players of a Super6 club were evaluated using validated questionnaires. Players were categorized as having good or poor NK according to NK scores. Diet-related APCs were assessed online using researcher developed questionnaires and 1–1 semi-structured interviews. Results Mean ± SD total NK% was poor, 53.7 ± 11.9%. The ‘Good’ NK group scored significantly higher in the Weight Management (p = 0.014), Macronutrients (p < 0.001), Micronutrients (p = 0.001) and Sports Nutrition (p < 0.001) sections. Mean DI were 26.3 ± 9.2 kcal/kg/day energy, 1.4 ± 0.4 g/kg/day protein, 21.7 ± 10.1 g/day fibre. Median (25th ,75th ) carbohydrate intake was 3.0 (2.0,3.0) g/kg/day and 6.3 (2.3,10.6) units/week alcohol. Mean ± SD fat and saturated fat (SFA) % total energy intake (EI) were 36.2 ± 3.7% and 12.8 ± 1.9% respectively, and SFA %EI exceeded recommendations (p < 0.001). The ‘Good’ NK group had a significantly higher intakes of all macronutrients (p < 0.05). Total NK% positively correlated with intakes of meat (r = 0.556, p = 0.011), cereals (r = 0.458, p = 0.042), dietary fat (r = 0.477, p = 0.034), vegetables (r = 0.487, p = 0.030) and alcoholic beverages (r = 0.541, p = 0.014). Supplement use was 68%. Players felt diet affected performance (94%) but 31% of them were unaware of any specific nutritional strategies. A healthy diet was perceived to be ‘balanced’ with ‘variety from all food groups’. Lack of time for preparation was described as the main barrier to healthy eating. Conclusions Overall players had poor NK, their fibre and carbohydrate intake was suboptimal, whereas saturated fat intake exceeded recommendations. Many lacked awareness of current sports nutrition guidelines. Further nutrition education may be needed to improve diet quality and aid performance goals.

scholarly journals Comparison of children's dietary intake patterns with US dietary guidelines

2000 ◽  
Vol 84 (3) ◽  
pp. 361-367 ◽  
Author(s):  
Louise M. Brady ◽  
Christine H. Lindquist ◽  
Sara L. Herd ◽  
Michael I. Goran
Keyword(s):  
Dietary Intake ◽  
Nutrition Education ◽  
The United States ◽  
Dietary Guidelines ◽  
United States Department ◽  
Adult Health ◽  
Dietary Intakes ◽  
Food Groups ◽  
Dietary Recommendations ◽  
American Children

Monitoring dietary intake patterns among children is important in order to explore and prevent the onset of adult health problems. The aim of the present study was to compare children's dietary intakes with national recommendations and to determine whether sex or ethnic differences were evident. This was done using a methodology that allows assessment of intake from the major components of the Food Guide Pyramid developed by the United States Department of Agriculture (USDA: ). The sample studied included 110 African-American and Caucasian males and females (mean age 9·9 years, BMI 20·1 kg/m2) from Birmingham, AL, USA, who were participating in a study investigating the development of obesity. Dietary data were based on three 24 h recalls and food group intake was determined using the USDA Pyramid Servicing Database. The results indicated that a high percentage of subjects failed to meet the recommended number of servings from each of the food groups. For example, only 5 % and 9 % met fruit and dietary group recommendations respectively. Consumption of foods from the Pyramid ‘tip’ (including discretionary fat and added sugar) contributed almost 50 % of the diet. African-Americans were more likely to meet requirements for the meat group, with a higher proportion of Caucasians meeting dietary recommendations. Males were more likely to meet the vegetable group guidelines although females consumed more energy per day from discretionary fat. In conclusion, these results suggest that implementation of nutrition education programmes may be important for promoting healthy nutrition among American children.

The Body Composition, Nutritional Knowledge, Attitudes, Behaviors, and Future Education Needs of Senior Schoolboy Rugby Players in Ireland

2011 ◽  
Vol 21 (5) ◽  
pp. 365-376 ◽  
Author(s):  
Michelle Walsh ◽  
Laura Cartwright ◽  
Clare Corish ◽  
Sheila Sugrue ◽  
Ruth Wood-Martin
Keyword(s):  
Body Composition ◽  
Dietary Supplement ◽  
Body Fat ◽  
The Body ◽  
Nutritional Knowledge ◽  
Dietary Practices ◽  
Supplement Use ◽  
Education Needs ◽  
Dietary Supplement Use ◽  
Rugby Players

Purpose:This study examined the body composition, nutritional knowledge, behaviors, attitudes, and educational needs of senior schoolboy rugby players in Ireland.Methods:Participants included 203 male rugby players age 15–18 yr competing at Senior School’s Cup level in Leinster, Ireland. Estimation of body composition included measurement of height, weight, and percentage body fat (PBF; using bioelectrical impedance analysis, Tanita BC-418). Nutritional knowledge, behaviors, attitudes, and education needs were assessed by questionnaire.Results:The range of PBF was 5.1–25.3%. Sixty-eight percent of the players in this study had a healthy PBF (10–20%), 32 (22%) were classified as underweight (<10% body fat), and 9.7% (n = 14) were overweight. Assessment of nutritional knowledge demonstrated poor knowledge of the foods required for refueling, appropriate use of sports drinks, and the role of protein in muscle formation. Alcohol consumption and dietary supplement use were reported by 87.7% and 64.5%, respectively. A perception that greater body size enhances sport performance did not predict dietary supplement use. Nutritional advice had been previously sought by 121 players from coaches (66.9%), magazines (42.1%), Web sites (38.8%), peers (35.5%), family (28.1%), sport organizations (16.5%), and health professionals (8.2%). Nutritional knowledge was no better in these players, nor did better nutritional knowledge correlate with positive dietary behaviors or attitudes.Conclusions:Most players had a healthy PBF. Despite a positive attitude toward nutrition, poor nutritional knowledge and dietary practices were observed in many players. Young athletes’ nutritional knowledge and dietary practices may benefit from appropriate nutritional education.

The impact of a complex workplace dietary intervention on Irish employees’ off-duty dietary intakes

2019 ◽  
Vol 35 (3) ◽  
pp. 544-554 ◽  
Author(s):  
Sarah Fitzgerald ◽  
Lynn Buckley ◽  
Ivan J Perry ◽  
Fiona Geaney
Keyword(s):  
Nutrition Education ◽  
Dietary Intervention ◽  
Positive Impact ◽  
Saturated Fat ◽  
Dietary Modification ◽  
Dietary Intakes ◽  
Dietary Interventions ◽  
Total Sugars ◽  
Total Fat ◽  
The Impact

Abstract A paucity of evidence exists regarding the impact of workplace dietary interventions on employees’ off-duty dietary intakes. This study assessed the impact of workplace dietary interventions that included nutrition education and environmental dietary modification both alone and in combination on employees’ dietary intakes inside (on-duty) and outside (off-duty) of work. A pre–post study on employees’ on and off-duty dietary intakes was undertaken. Data were obtained from a complex workplace dietary intervention study (Food Choice at Work Trial). Four manufacturing workplaces were allocated to: Control (n = 111), nutrition education (n = 226), environmental dietary modification (n = 113) and nutrition education and environmental dietary modification combined (n = 400) (2013–14). Seven- to nine-month follow-up data were obtained for 517 employees (61% response) [Control (n = 67), Education (n = 107), Environment (n = 71) and Combined (n = 272)]. Dietary intakes were measured using 24-h dietary recalls. Differences between on and off-duty mean dietary intakes were compared and regression analyses adjusted for potential confounders. Significant reductions in on-duty intakes of total fat (−14.2 g/day, p = 0.000), saturated fat (−7 g/day, p = 0.000), salt (−1.4 g/day, p = 0.000) and total sugars (−8.9 g/day, p = 0.003) were observed in the Combined and in the Environment [total fat (−11.4 g/d, p = 0.017) and saturated fat (−8.8 g/day, p = 0.000)]. In the Combined, significant changes were also observed in off-duty intakes of total fat (−10.0 g/day, p = 0.001), saturated fat (−4.2 g/day, p = 0.001), salt (−0.7 g/day, p = 0.020) and total sugars (−8.1 g/day, p = 0.020). Food service can have a positive impact in our everyday environments, including inside and outside of work. Dietary interventions combining nutrition education and environmental dietary modification can improve employees’ on and off-duty dietary intakes.

scholarly journals Dietary intakes and iron status of vegetarian and non-vegetarian children in selected communities in Accra and Cape Coast, Ghana

2012 ◽  
Vol 12 (49) ◽  
pp. 5822-5842
Author(s):  
K Osei-Boadi ◽  
◽  
A Lartey ◽  
GS Marquis ◽  
EK Colecraf ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Nutrition Education ◽  
Dietary Diversity ◽  
Iron Status ◽  
Venous Blood ◽  
Dietary Intakes ◽  
Food Groups ◽  
Cape Coast ◽  
Cross Sectional ◽  
Food Recall

There is a scarcity of information on dietary intake and iron status of Ghanaian children raised on vegetarian diets. A cross-sectional study design was used to compare the diets and iron status of vegetarian children between the ages of 9 months and 11 years (n= 26) with matched controls, non-vegetarian children (n=26) of similar ages and same sex and living within the same communities in Accra and Cape Coast, Ghana. Dietary information was collected using 24-hr food recall and 12-hr home observation. Haemoglobin, plasma ferritin, C-reactive protein, and Transferrin Receptor (TfR) concentrations were determined on finger prick (haemoglobin) and venous blood samples collected during the study. Based on the 24-hr food recall, vegetarian children’s diets were devoid of vitamin B12whereas non-vegetarian children’s diets were not (0.0 ± 0.0 mg vs. 1.5 ± 1.8 mg, p<0.001). The dietary intake based on 12-hr home observation showed similar results. However, vegetarians had significantly higher intake of dietary fibre (17.1 ± 11.9 g vs. 8.4 ± 6.2 g, p= 0.002), thiamine (1.1 ± 0.8 mg vs. 0.5 ± 0.3 mg, p= 0.001) and vitamin A (1702 ± 1887 Retinol Equivalent (RE)vs. 671 ± 691 RE, p= 0.010) than non-vegetarian children. Dietary diversity based on nine food groups was similar between groups (5.8 ±1.0score). Plasma ferritin was higher for non-vegetarian children compared to the vegetarians (59.2± 48.2 ng/mL vs. 34.1± 25.8ng/ml, p= 0.012) but there was no group difference in plasma TfR. The prevalence of anaemia was about 25% in both groups. Typical diets of Ghanaian children lack variety and both vegetarian and nonvegetarian diets are insufficient to support adequate iron status. Iron-rich foods such as meat or supplements are needed. There is urgent need for immediate vitamin B12 supplementation for all vegetarian children and a general need for nutrition education to diversify all children’s diets.

scholarly journals Initial investigation of nutrition and supplement use, knowledge and attitudes of under-16 rugby players in South Africa

2015 ◽  
Vol 27 (3) ◽  
pp. 67-71 ◽  
Author(s):  
KM Duvenage ◽  
ST Meltzer ◽  
SA Chantler
Keyword(s):  
South Africa ◽  
Muscle Mass ◽  
Protein Quality ◽  
National Level ◽  
Optimal Timing ◽  
Nutritional Knowledge ◽  
Anthropometric Measures ◽  
Supplement Use ◽  
Knowledge And Attitudes ◽  
Rugby Players

Background. Internationally young athletes are reported to have a poor understanding of the principles of sports nutrition and supplement use; hence their diet may be unhealthy and inappropriate for  participation in sport. There is limited research on current nutritional knowledge and attitudes of under-16  (U16) age-group level rugby players in South Africa (SA).Objectives. To assess dietary- and supplement-related knowledge and attitudes of 198 U16  national-level rugby players in SA.Methods. Over a period of four consecutive years a total of 198 players attending nutrition workshops at the annual selection camp received and completed an anonymous structured questionnaire.   Anthropometric measures (weight, height and skinfolds) were gathered by registered biokineticists.Results. Of players 87% (168/193) indicated that they wanted to increase lean muscle mass, with 42% (82/194) feeling pressurised to do so by their coach and/or parents. Almost half (85/196) believed their diets to be poor. Players had better knowledge about nutrition recovery strategies than pre-game meals. Seventy per cent (136/195) identified optimal timing and 56% (109/196) knew the ideal macronutrient composition of recovery meals. Over 60% of players believed  supplements were safe (115/192) and necessary (132/193) for increasing muscle mass, and almost half (106/195) believed they could take creatine. Over a third (68/170) also believed that the protein quality of supplements was higher than that of food. Supplements were primarily recommended by coaches and non-dietetic medical practitioners. Eight of the players self-prescribed supplements and four were taking supplements on the advice of a store salesperson or representative.Conclusion. The elite U16 rugby players in this study lacked comprehensive sports nutritional  knowledge, yet had an overly positive attitude toward  supplementation and used supplements  haphazardly to achieve body composition goals. Tailor-made nutrition interventions with a strong education component are recommended to improve players’ nutritional knowledge, as well as access to registered dietitians working in sport to advise on supplements.

scholarly journals Estimating diet costs: Bridging the gap between food supply price databases and dietary intake data

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
G Luongo ◽  
V Tarasuk ◽  
Y Yi ◽  
C L Mah
Keyword(s):  
Dietary Intake ◽  
Food Supply ◽  
Consumer Price Index ◽  
Decision Makers ◽  
Alcoholic Beverages ◽  
Dietary Intakes ◽  
Food Groups ◽  
Diet Cost ◽  
Cost Studies ◽  
Supply Price

Abstract Introduction The cost of food is a key influence on diet. The majority of diet cost studies match intake data from population-based surveys to a single source of food supply prices such as the Consumer Price Index (CPI). Our aim was to examine the nutritional significance of using food supply data to price dietary intakes in Canada. Methods We examined food groups and nutrients in dietary intakes captured by the CPI. For prices, we used 2015 Canadian CPI average monthly item prices. For dietary intakes, we used reported intakes from the 2015 Canadian Community Health Survey (CCHS)-Nutrition, 1st 24-hour recall (n = 20,487). i) 2015 CPI item prices ($/g) were matched to the 156 food items from the 2015 CCHS-Nutrition as full, partial, or non-match; ii) CPI capture (full or partial match) per total intake (g), without water, was calculated for each respondent; iii) descriptive statistics and quantile regression (α = 0.05) were used to compare intakes of Canadian Nutrient File food groups and nutrients by quantile of CPI capture. Results The CPI captured on average 74% of total dietary intake (g) without water. A greater proportion of protein and fat intake was captured by the CPI as compared to carbohydrate, sodium, fibre, and sugar intake. Intakes of beef, poultry, sausages, pork, and breakfast foods had among the best match; snack foods, nuts, veal, and alcoholic beverages had among the worst. Individuals in the poorest CPI capture quantile consumed the greatest fibre (g), carbohydrates (g), total sugar (g), fat (g), protein (g), and energy (kcal) as compared to those with best CPI capture. Conclusions The poorest quantile of CPI capture reflects individuals with high intakes of nutrients of concern including fat, carbohydrates, and sugar; potential bias in estimating fibre and protein intake was also detected. Researchers and decision makers should attend to differential misclassification bias and opportunities for tailored datasets to price dietary intakes. Key messages Given the proliferation of diet cost studies using food supply prices, this novel study highlights the importance of understanding the biases in using food supply data to price dietary intakes. Nutrition researchers and decision makers can use these findings to strengthen food supply price data to support the monitoring of diet costs in relation to diet quality and health outcomes.

scholarly journals NUTRITIONAL STRATEGIES OF SLOVENIAN NATIONAL JUNIOR SWIMMING TEAM

2018 ◽  
Vol 9 (1) ◽  
pp. 15-34
Author(s):  
Vesna Simič ◽  
Nina Mohorko
Keyword(s):  
Vitamin D ◽  
Saturated Fat ◽  
Sports Nutrition ◽  
Fat Intake ◽  
Iron Intake ◽  
Omega 3 ◽  
Supplement Use ◽  
Vitamin D Intake ◽  
Nutritional Strategies ◽  
Competitive Swimmers

Purpose: The purpose of our study was to assess the nutritional strategies of Slovenian national junior swimming team and compare them with recommendations of clinical sports nutrition. Competitive young swimmers namely have increased energy and nutrient needs compared to general adolescents due to frequent and intense training. Despite some physiological differences from adults, adult sports nutrition recommendations for macronutrients apply to them. Further, literature reports iron, calcium, and vitamin D intake as frequently inadequate.Methods: Nutritional strategies of 19 members of Slovenian national junior swimming team were assessed retrospectively through 3-day food and activity diaries, questionnaires, anthropometric data including bioimpedance analysis. Energy availability (EA), macronutrient intake and timing, iron, calcium and vitamin D intakes, hydration, consumption of sports food and dietary supplement use were evaluated.Results: EA in some of male swimmers and in majority of  female swimmers was lower than recommended. Carbohydrate intake was adequate in male swimmers and two thirds of female swimmers. Although average protein intake exceeded the upper recommended limit, some  female swimmers did not meet the lower recommended intake limit. Total fat intake was lower than recommended, with saturated fat intake on the upper recommended level. Calcium and iron intake in male swimmers exceeded recommended values, while female swimmers had lower calcium intake than recommended and some had lower iron intake, too. Vitamin D intake was low in all swimmers. Meal timing was adequate in majority of swimmers, who often reached for dietary supplements, mostly omega 3 fatty acids, multivitamins, and magnesium.Conclusions: Low EA in young competitive swimmers is of concern. More successful, personalised nutrition strategies for young competitive swimmers, focusing on higher energy intake and healthy food choices, would contribute to the preservation of their health and development into top performers.

scholarly journals Development and Implementation of a Nutrition Knowledge Questionnaire for Ultraendurance Athletes

2019 ◽  
Vol 29 (1) ◽  
pp. 39-45 ◽  
Author(s):  
Claire Blennerhassett ◽  
Lars R. McNaughton ◽  
Lorcan Cronin ◽  
S. Andy Sparks
Keyword(s):  
Nutrition Education ◽  
Intraclass Correlation ◽  
Correlation Coefficients ◽  
Knowledge Score ◽  
Nutrition Knowledge ◽  
Sports Nutrition ◽  
Sport Nutrition ◽  
Nutritional Knowledge ◽  
Knowledge Questionnaire ◽  
Significant Difference

The nutritional intake of ultraendurance athletes is often poorly matched with the requirements of the sport. Nutrition knowledge is a mediating factor to food choice that could correct such imbalances. Therefore, the purpose of this study was to develop and validate a questionnaire to assess the nutrition knowledge of ultraendurance athletes. Nutritional knowledge was assessed using a modified sports nutrition knowledge questionnaire (ULTRA-Q). Four independent assessors with specialization in sports nutrition confirmed the content validity of the ULTRA-Q. Registered sports nutritionists, registered dietitians, and those without nutrition training completed the ULTRA-Q on two separate occasions. After the first completion, a significant difference in nutrition scores between groups (p ≤ .001) provided evidence of construct validity. After the second completion, intraclass correlation coefficients comparing nutrition scores between time points (.75–.95) provided evidence of test–retest reliability. Subsequently, experienced ultraendurance athletes (male: n = 74 and female: n = 27) completed the ULTRA-Q. Athletes also documented their sources of nutrition knowledge for ultraendurance events. The total nutrition knowledge score for ultraendurance athletes was 68.3% ± 9.5%, and there were no significant differences in knowledge scores between males and females (67.4% ± 9.6% and 70.7% ± 9.3%, respectively) or between runners and triathletes (69.1% ± 9.7% and 65.1% ± 9.4%, respectively). In general, it appeared that ultraendurance athletes favored other athletes (73%) over nutrition experts (8%) as a source of nutritional information. The findings of this study indicate that ultraendurance athletes had a reasonable level of nutrition knowledge, but interathlete variability suggests a need for targeted nutrition education.

scholarly journals Barriers, Attitudes, and Influences Towards Dietary Intake Amongst Elite Rugby Union Players

2021 ◽  
Vol 3 ◽  
Author(s):  
A. M. Sharples ◽  
Stuart D. Galloway ◽  
D. Baker ◽  
Brett Smith ◽  
Katherine Black
Keyword(s):  
Dietary Intake ◽  
Nutrition Education ◽  
Rugby Union ◽  
Nutritional Intake ◽  
Sport Nutrition ◽  
Dietary Intakes ◽  
Individual Interviews ◽  
Meal Planning ◽  
And Performance ◽  
Rugby Players

Background: Dietary intakes can impact an athletes health and performance. Although evidence exists about what an athlete should eat, an athlete's nutritional intake is influenced by many factors. The limited research available suggests the main barriers preventing optimal nutritional intakes reported by athletes are lack of time, food accessibility, poor cooking skills, costs, taste, and time spent in “off-season.” Although these factors have been shown to influence dietary intake they remain relatively unexplored in Rugby Union. This study aimed to describe the nutritional influences on dietary intake amongst Rugby Union player's.Methods: This was a qualitative study utilising in person individual interviews with all participants. Participants were Rugby Union players (n = 30) for either a Super Rugby franchise or one of their development squads in New Zealand. Participant's undertook recorded face to face interviews, which were later transcribed. A thematic approach was used to code the transcripts by the primary coder and the themes were subsequently evaluated by the research team.Results: Childhood upbringing, organisational skills, time and food security also emerged as barriers. Body composition and sport nutrition knowledge emerged as both barriers and enablers to nutritional intake. Influence on performance was an enabler to optimal dietary intake. Fully professional rugby players have access to dietitians, whereas development and semi-professional rugby players only have limited if any access, and they were more likely to seek nutritional information via social media.Conclusion: This study suggests a need for greater nutrition education at developmental levels with an emphasis on affordable food choices, meal planning and skills for interpreting online nutrition information.

scholarly journals Competition Nutrition Practices of Elite Male Professional Rugby Union Players

2021 ◽  
Vol 18 (10) ◽  
pp. 5398
Author(s):  
Logan Posthumus ◽  
Kirsty Fairbairn ◽  
Katrina Darry ◽  
Matthew Driller ◽  
Paul Winwood ◽  
...  
Keyword(s):  
New Zealand ◽  
Rugby Union ◽  
Carbohydrate Intake ◽  
Dietary Intakes ◽  
Nutrition Guidelines ◽  
Continued Education ◽  
Nutrition Practices ◽  
Absolute Energy ◽  
Rugby Players ◽  
Meal Composition

Thirty-four elite male professional rugby union players from the New Zealand Super Rugby championship completed dietary intakes via the Snap-N-Send method during a seven-day competition week. Mean seven-day absolute energy intake was significantly higher for forwards (4606 ± 719 kcal·day−1) compared to backs (3761 ± 618 kcal·day−1; p < 0.01; d = 1.26). Forwards demonstrated significantly higher mean seven-day absolute macronutrient intakes compared to backs (p < 0.03; d = 0.86–1.58), but no significant differences were observed for mean seven-day relative carbohydrate (3.5 ± 0.8 vs. 3.7 ± 0.7 g·kg·day−1), protein (2.5 ± 0.4 vs. 2.4 ± 0.5 g·kg·day−1), and fat (1.8 ± 0.4 vs. 1.8 ± 0.5 g·kg·day−1) intakes. Both forwards and backs reported their highest energy (5223 ± 864 vs. 4694 ± 784 kcal·day−1) and carbohydrate (4.4 ± 1.2 vs. 5.1 ± 1.0 g·kg·day−1) intakes on game day, with ≈62% of total calories being consumed prior to kick-off. Mean pre-game meal composition for all players was 1.4 ± 0.5 g·kg−1 carbohydrate, 0.8 ± 0.2 g·kg−1 protein, and 0.5 ± 0.2 g·kg−1 fat. Players fell short of daily sports nutrition guidelines for carbohydrate and appeared to “eat to intensity” by increasing or decreasing energy and carbohydrate intake based on the training load. Despite recommendations and continued education, many rugby players select what would be considered a “lower” carbohydrate intake. Although these intakes appear adequate to be a professional RU player, further research is required to determine optimal dietary intakes.

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