Competing teammates

Food in New Zealand sports settings

Datos Bibliográficos

ID22945512
AutoresMary-Ann Carter (Health Promotion and Policy Research Unit, Department of Public Health, University of Otago, Wellington, PO Box 7343, Wellington South, Wellington, New Zealand), Louise Signal (0000-0003-4715-6718, University of Otago, autor de correspondencia), Louise N Signal (Health Promotion and Policy Research Unit, Department of Public Health, University of Otago, Wellington, PO Box 7343, Wellington South, Wellington, New Zealand), Richard Edwards (0000-0002-0234-8268, Health Promotion and Policy Research Unit, Department of Public Health, University of Otago, Wellington, PO Box 7343, Wellington South, Wellington, New Zealand), Janet Hoek (0000-0003-4362-1539, Health Promotion and Policy Research Unit, Department of Public Health, University of Otago, Wellington, PO Box 7343, Wellington South, Wellington, New Zealand)
Año2019
Volumen34
Número4
Páginas803-810
Fecha de publicación2019-08-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaHealth Promotion International (JOURNAL)
Identificadores de la revistaISSN: 0957-4824 • E-ISSN: 1460-2245
EditorialOxford University Press (OUP) (PUBLISHER)
DOI10.1093/heapro/day035
PMID29893834
OpenAlexW2808511271
IdiomaEN
Citas recibidas2
Referencias citadas29

Despite the global popularity of sport, we know surprisingly little about food in sports settings. This two-phased study analysed the foods available in New Zealand sports settings. Phase one included a systematic literature review and 18 interviews with key informants from national and regional sporting organizations. Phase two involved 37 key informant interviews with stakeholders from two exemplar sports, rugby and netball and direct observations at netball and rugby venues. This study found most foods and beverages at New Zealand sports events were energy-dense and nutrient-poor. Caterers’ control over food provision, socio-cultural attitudes which view unhealthy foods as normal, and a dominant profit motive, appear to be the key factors influencing the food environment in sports settings. Food environments in sport settings provide frequent opportunities to purchase and consume energy-dense, nutrient-poor foods. The research shows we have competing players in the sports context—unhealthy food and healthy physical activity. Achieving sustainable healthy change in sports settings will be challenging when the prevailing attitude normalizes the unhealthy environment. Nutrition policies in sports clubs are urgently needed to increase the availability of healthy food. This requires support from health agencies and leadership from national sports organizations. Given the international nature of the food industry and sport, these findings from New Zealand may assist other countries to better understand the nature of food in sport and adopt appropriate interventions to reduce the obesogenic environment that is sport.

Business · Environmental health · Geography · Dietetics, Nutrition, and Education · Medicine · Obesity and Health Practices · Obesity, Physical Activity, Diet