March

March 2002 Highlights from the Journal of the American Dietetic Association

Below are summaries of several nutrition research articles published in the March 2002 issue of the Journal of the American Dietetic Association and reactions to the studies from ADA spokespeople. For more information, or to receive a faxed copy of a JADA article, please call Bridget McManamon 800/ 877-1600, ext. 4769; or e-mail bmcmana@eatright.org.

Female figure skaters: Do they win the gold when it comes to nutrition?

Double axels, triple salchows, triple twists. Figure skating is a sport in which body form and physical endurance play a large part in the athletes' performance. Many female athletes have diets low in energy and nutrients. According to researchers from Gerber Products Company and Iowa State University, nutritional performance of skaters may need some practice. The researchers assessed the nutritional status of female competitive figure skaters during preseason, competitive season and off-season. They evaluated a sample of figure skaters ages 14 to 16 and found that energy intake over the three seasons did not significantly change. However, in relation to their high physical activity level, the skaters were consuming between 522 and 570 fewer calories than they should have. In addition, during competitive season, skaters had intakes less than 67 percent of the Recommended Daily Allowance for folate, iron and calcium. To meet the nutrient needs of physical activity and health, an athlete's training diet should provide at least 50 percent to 55 percent of total energy from carbohydrate, 12 percent to 15 percent from protein and 25 percent to 30 percent from fat. Researchers suggest dietetics professionals should work with athletes from an early age to encourage healthful eating habits and educate them about the role of proper nutrition for optimal growth, development and performance.

"While dietetics professionals must continue to reach out and teach young athletes about the association between good nutrition and performance, parents and coaches should also be targeted for nutrition education," says Baltimore-based registered dietitian and ADA spokesperson Roxanne Moore, staff specialist for school feeding programs at the Maryland State Department of Education. "If the goal of coaching is to develop a better performing athlete, then the emphasis must be placed on better nutrition for injury prevention, promotion of rapid healing and improvement of cardiovascular and respiratory endurance."

Supplement use among college students

Although dietary and herbal supplement sales declined between 1999 and 2000, and herbal sales decreased by as much as 50 percent since 1998, college students are still feeding the hype, according to researchers from the University of North Florida. They surveyed 1,000 college students and found that more than 42 percent currently use or have used supplements. Ginseng, echinacea and protein powders are the most frequently used supplements. Students used the supplements to improve energy, promote weight loss and burn fat. Women were more likely to be using supplements for weight loss, stress relief and prevention/treatment of colds and sore throats. Men were more likely to use supplements to build muscle. Students reported that friends and family (51.7 percent), health food stores (43 percent) and magazines and newspapers (31.6 percent) were major sources of information. Only 3.8 percent of supplement users referred to dietetics professionals for information. Researchers suggest that dietetics professionals enhance their role as educators and counselors in regards to supplementation.

"Incorporating healthy food choices along with regular physical activity continue to be well supported for overall improvement of health and are the preferred interventions for addressing the most popular reasons for supplement use in this survey," says Chicago-based registered dietitian and ADA spokesperson David Grotto, director of nutrition education at Block Medical Center in Evanston, Ill. "Furthering nutrition education in the college setting is necessary to enable students to make good and well informed dietary and lifestyle choices for life."