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

Author

Listed:
  • Logan Posthumus

    (Faculty of Health, Education and Environment, Toi Ohomai Institute of Technology, Tauranga 3112, New Zealand
    Te Huataki Waiora School of Health, The University of Waikato, Hamilton 3216, New Zealand
    New Zealand Rugby, Wellington 6011, 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
    Department of Sport and Recreation, Sports Performance Research Institute New Zealand, Auckland University of Technology, Auckland 0627, 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
    New Zealand Rugby, Wellington 6011, New Zealand)

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.

Suggested Citation

  • Logan Posthumus & Matthew Driller & Katrina Darry & Paul Winwood & Ian Rollo & Nicholas Gill, 2022. "Dietary Intakes of Elite Male Professional Rugby Union Players in Catered and Non-Catered Environments," IJERPH, MDPI, vol. 19(23), pages 1-11, December.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:23:p:16242-:d:993290
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    References listed on IDEAS

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    1. Logan Posthumus & Kirsty Fairbairn & Katrina Darry & Matthew Driller & Paul Winwood & Nicholas Gill, 2021. "Competition Nutrition Practices of Elite Male Professional Rugby Union Players," IJERPH, MDPI, vol. 18(10), pages 1-13, May.
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