Nanna L. Meyer

Energy Availability and Dietary Patterns of Adult Male and Female Competitive Cyclists With Lower Than Expected Bone Mineral Density

The purpose of this study was to assess energy availability (EA) and dietary patterns of 10 adult (29-49 years) male (n = 6) and female (n = 4) competitive (USA Cycling Category: Pro, n = 2; 1-4, n = 8) endurance cyclists (5 road, 5 off-road), with lower than expected bone mineral density (BMD; Z score < 0) across a season. Energy intake (EI) and exercise energy expenditure during preseason (PS), competition (C), and off-season (OS) were estimated from 3-day dietary records, completed once per month, across a cycling season. BMD was measured by DXA at 0 months/5 months/10 months. The Three-Factor Eating Questionnaire (TFEQ) was used to assess cognitive dietary restraint. Seventy percent of participants had low EA [(LEA); < 30 kcal · kg fat-free mass (FFM) (-1) · day(-1)] during PS, 90% during C, and 80% during OS (range: 3-37 kcal · kg FFM(-1) · day(-1)). Ninety percent of cyclists had LEA during ≥ 1 training period, and 70% had LEA across the season. Seventy percent of cyclists were identified as restrained eaters who consciously restrict EI as a means of weight control. Mean daily carbohydrate intake was below sport nutrition recommendations during each training period (PS: 3.9 ± 1.1 g · kg(-1) · day(-1), p < .001; C: 4.3 ± 1.4 g · kg(-1) · day(-1), p = .005; OS: 3.7 ± 1.4 g · kg(-1) · day(-1), p = .01). There were no differences in EA and EI · kg(-1) between male and female cyclists and road and off-road cyclists. Low EI, and specifically low carbohydrate intake, appears to be the main contributor to chronic LEA in these cyclists. Adult male and female competitive road and off-road cyclists in the United States may be at risk for long-term LEA. Further studies are needed to explore strategies to prevent and monitor long-term LEA in these athletes.

Academy of Nutrition and Dietetics: Revised 2014 Standards of Practice and Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sports Nutrition and Dietetics

Sports nutrition and dietetics addresses relationships of nutrition with physical activity, including weight management, exercise, and physical performance. Nutrition plays a key role in the prevention and treatment of obesity and chronic disease and for maintenance of health, and the ability to engage in physical activity, sports, and other aspects of physical performance. Thus, the Sports, Cardiovascular, and Wellness Nutrition Dietetic Practice Group, with guidance from the Academy of Nutrition and Dietetics Quality Management Committee, has developed the Revised 2014 Standards of Practice and Standards of Professional Performance as a resource for Registered Dietitian Nutritionists working in sports nutrition and dietetics to assess their current skill levels and to identify areas for further professional development in this emerging practice area. The revised document reflects advances in sports nutrition and dietetics practice since the original standards were published in 2009 and replaces those standards. The Standards of Practice represents the four steps in the Nutrition Care Process as applied to the care of patients/clients. The Standards of Professional Performance covers six standards of professional performance: quality in practice, competence and accountability, provision of services, application of research, communication and application of knowledge, and utilization and management of resources. Within each standard, specific indicators provide measurable action statements that illustrate how the standards can be applied to practice. The indicators describe three skill levels (competent, proficient, and expert) for Registered Dietitian Nutritionists working in sports nutrition and dietetics. The Standards of Practice and Standards of Professional Performance are complementary resources for Registered Dietitian Nutritionists in sports nutrition and dietetics practice.

“Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport

Today’s industrial food production contributes significantly to environmental degradation. Meat production accounts for the largest impact, including greenhouse gas emissions, land and water use. While food production and consumption are important aspects when addressing climate change, this article focuses predominantly on dietary change that promotes both health for planet and people with focus on athletes. Healthy, sustainable eating recommendations begin to appear in various governmental guidelines. However, there remains resistance to the suggested reductions in meat consumption. While food citizens are likely to choose what is good for them and the planet, others may not, unless healthy eating initiatives integrate creative food literacy approaches with experiential learning as a potential vehicle for change. This concept paper is organized in three sections: (1) Environmental impact of food; (2) health and sustainability connections; and (3) application in sports and exercise. For active individuals, this article focuses on the quantity of protein, highlighting meat and dairy, and quality of food, with topics such as organic production and biodiversity. Finally, the timing of when to integrate sustainability principles in sport nutrition is discussed, followed by practical applications for education and inclusion in team, institutional, and event operations.

The Association of Race and the Female Athlete Triad: 1420 Board #73 June 2, 9: 00 AM - 10: 30 AM.

1420 Board #73 June 2, 9:00 AM 10:30 AM The Association of Race and the Female Athlete Triad Carolyn Cardona, Nanna Meyer, FACSM, Margaret Harris, Nancy Di’Marco, FACSM, Anthony Duplanty, Shawn Hueglin, Emilia Ochoa. University of Colorado at Colorado Springs, Colorado Springs, CO. Women’s Texas University, Denton, TX. Louisiana State Univeristy, New Orleans, LA. United States Olympic Committe, Chula Vista, CA. California State Univeristy, Fullerton, CA. Email: ccardona@uccs.edu

Influence of Race on the Female Athlete Triad: 3373 Board #17 May 31, 8

The Female Athlete Triad (Triad) is a syndrome consisting of three interrelated components: disordered eating (DE), menstrual dysfunction (MD), and low bone mineral density (LB). The Triad is seen in a wide range of female athletes and is a serious medical concern. PURPOSE: To investigate the influence of race and sports participation on the prevalence of the Triad. METHODS: 57 female collegiate athletes (17 black and 40 white, age: 19.7 ± 1.3 years, height: 166.8 ± 7 cm, mass: 65.2 ± 10.2 kg) and 30 sedentary peers (7 black and 23 white, age: 23.5 ± 4.7 years, height: 163.7 ± 6.4 cm, mass: 59.5 ± 7.5 kg) completed questionnaires on demographics, medical history, sports participation and factors relating to the Triad. Bone mineral density was assessed using dual energy X-ray absorptiometry (DXA). Prevalence of the individual Triad components was assessed. RESULTS: The prevalence of DE and MD was significantly greater (p<0.05) in white athletes than in black athletes. In contrast, the prevalence of LB was greater in black athletes than in white athletes. The prevalence of DE, MD, and LB was similar in white athletes and white sedentary (DE: 68% vs. 65%; MD 33% vs. 44%; LB: 22% vs. 15%). There was a trend (p<0.10) for greater prevalence of DE and MD in black sedentary than in black athletes (DE: 57% vs. 18%; MD 43% vs. 6%). The prevalence of LB was similar in black athletes vs. sedentary peers (LB: 47% vs. 29%). CONCLUSION: White female athletes have a higher risk for DE and ME than black female athletes, whereas black female athletes have a greater risk for LB. However, athletes where not at a greater risk for developing any of the three Triad components compared to sedentary peers.