Sporcuların Besin Tüketiminin Sera Gazı Emisyonu ve Su Ayak İzi Açısından Değerlendirilmesi
Özet
It is of critical importance to ensure sustainability in the nutrition plan, which forms the
basis of athletes' health and performance development. This study was carried out
with athletes within the Turkish Olympic Preparation Center in Ankara and Ankara
Athlete Health, Performance and Service Quality Standards Department. It is aimed
to evaluate the sustainability of food consumption and their knowledge, attitudes and
behaviors about sustainable nutrition by calculating the greenhouse gas emissions
and water footprint of athletes' food consumption. The study was conducted with a
total of 100 professional athletes from different sports branches, with an average age
of 21.0±3.3. A survey was developed for the research by examining the literature on
the subject. The survey, which consists of five sections, includes sections where the
socio-demographic characteristics of the athletes, their knowledge, attitudes and
behaviors regarding sustainable nutrition, the use of ergogenic support are
questioned, and a food consumption frequency questionnaire. With the data obtained
from the food consumption frequency questionnaire, the amount of red meat
consumed by the athletes, the amount of vegetable and animal protein they
consumed, greenhouse gas emissions (GHG) and water footprint (WF) of food
consumption were calculated. The data collection process was carried out through
face-to-face interviews with volunteer athletes who applied to the center. The GHG
of athletes' food consumption was calculated as 3017.1±1877.4 g CO2
equivalent/g/day per person and the WF was 5.4±3.2 mL/g/day per person. The GHG
of food consumption of female athletes was recorded to be lower than that of male
athletes (p<0.001). The WF of food consumption of female athletes was also found
to be lower than that of male athletes (p<0.001).Individuals who generally pay
attention to the environmental impact statement when purchasing food were higher
dietary GHG and WF values (p<0.05). A statistically significant increase was found
in the GHG values of the food consumption of athletes who pay more attention to the
statement of ethical production when purchasing food (p<0.05). It was observed that
there were differences in the GHG and WF of food consumption according to the
sports branch (p<0.05). GHG and WF values of food consumption of team athletes
were lower than other groups, while strength/power athletes are higher (p<0.05). A
difference was found between the GHG and WF of athletes' food consumption
according to the number of weekly training (p<0.05). The GHG and WF values of
food consumption of athletes who train 5 times a week or less were lower than the
other groups (p<0.05). Participants' daily red meat consumption per person is
95.2±11.6 g, vegetable protein intake is 58.0±32.0 g, and animal protein intake is
85.9±54.9 g. There is a significant relationship between the amount of red meat
consumed by athletes, the amount of animal and vegetable protein they consume, and
the GHG and WF values of food consumption (p<0.001). GHG and WF values of
athletes' food consumption were higher than the general population.
