A NAMNAL STUDY CF THE CURRENT PRACTICES OF SECONDARY COACHES EN RECOMMENDENG DIETS FOR ATHLETES Thesis for the Dome of Ed. D. MICHIGAN STATE UNIVERSITY William Arthur Horwcod 1964. THESIS | Linn”; Ulilfllljllll Lu: M [will my"! Ill :1; u 0-169 This is to certify that the thesis entitled A NATIONAL STUDY OF THE CURRENT PRACTICES OF SECONDARY COACHES IN RECOMMENDDIG DIETS FOR ATHLETES presented by William Arthur Horwood has been accepted towards fulfillment of the requirements for Ed.D . degree in Physical Education ,% Major professor Date February 26, 196’4 LIBRARY Michigan State University ABSTRACT A NATIONAL STUDY OF THE CURRENT PRACTICES OF SECONDARY COACHES IN RECOMMENDING DIETS FOR ATHLETES by William Arthur Horwood The purpose of this study was to investigate the cur- :rent dietary practices of high school coaches in competitive season. The recommendations of the coaches were compared with ten selected factors: region of the country, Sport coached, size of the community, type of community, high school enrollment, age of the coach, number of years in coaching, educational preparation, number of Sports coached and the basis of the recommendations. Questionnaires were mailed to a 2 l/2% sample of the public high schools in the United States. Individuals coaching the varsity Sports of basketball, cross country/ track, football, swimming and wrestling were asked to com- plete the forms. Replies were received from 456 schools, representing an 82.7% return. Reliability of each item in the instrument ranged from r = .45 to r = 1.00, and the geometric mean of these correlation coefficients was r = .82. The chi square technique was utilized to analyze the rela- tionships of the recommendations to the selected background factors. The following conclusions applicable to this study were drawn: 1. High school coaches enthusiastically recommended beef, eggs, fruit, fruit juices and milk for the athlete. 2. Foods most often contra—indicated by high school coaches were candy, coffee, fried foods, pastries and car- bonated beverages. 3. Coaches were uncertain about or did not wish to state their position as to the use of food supplements. 4. Dietary recommendations made by high school coaches vary greatly according to the section of the nation. 5. Coaches from New England and Pacific Coast states allowed their athletes greater latitude in the selection of their diet. 6. West North Central coaches were more restrictive in their dietary recommendations. 7. Except for the restrictive practices of the wrest- ling coaches, there was very little difference between the recommendations of the coaches of various Sports. 8. Coaches from the smaller and more rural areas placed greater limitation on the high school athlete's dietary habits. This was also true for the younger and less exper- ienced coaches. 9. Physical education majors made similar dietary rec- ommendations and exercised more control over the athlete's diet than the minors or the individuals not professionally trained as physical educators. The latter group was most lenient in controlling the athlete's diet. lO. Coaches working in three sports were less restric- tive in dietary controls, but favored the inclusion of food supplements in the diet. 11. A major portion of coaches based their dietary recommendations on their own athletic experience. Very few followed medical or nutritional advice. 12. There was little consistency in the manner in which high school athletes were being advised to control their food consumption. A NATIONAL STUDY OF THE CURRENT PRACTICES OF SECONDARY COACHES IN RECOMMENDING DIETS FOR ATHLETES By William Arthur Horwood A THESIS Submitted to Michigan State University in partial fulfillment of the requirements for the degree of DOCTOR OF EDUCATION Department of Health, Physical Education, and Recreation 1964 ACKNOWLEDGMENTS The author would eSpecially like to thank Dr. Wayne D. Van Huss for his interest and guidance in the preparation of this thesis. Special mention should be made of Dr. King J. McCristal and Mr. Frank Martin who assisted in the early plan- ning; Mr. Francis Sims, for his help with the Analysis of Contingency Tables program used on the electronic computor; Dr. W. D. Baten, for his statistical advice; and all the coaches and athletic directors who took time to complete and return the questionnaires. The guidance and c00peration of my committee (Dr. Wayne Van Huss, chairman; Dr. Thelma Bishop; Dr. Walter Johnson and Dr. Fred Vescolani) was most valuable throughout the program. Special thanks is extended to my wife, Jean Leety Horwood, for her encouragement, assistance and enduring pa- tience throughout the preparation of this paper. WAH CHAPTER I. II. III. IV. TABLE OF CONTENTS INTRODUCTION TO THE PROBLEM The Problem SCOpe of the Study Limitations of the Study . Definition of Terms. REVIEW OF THE LITERATURE . Introduction . . . Position of Medical Associations Current Opinion . Carbohydrates. . . Fats. Protein. . . . . Food supplements. Miscellaneous. . . Summary of the Literature. METHODOLOGY . . Selection of the Sample Collecting the Data. . Reliability of the Instrument Statistical Treatment . RESULTS. Results. . . . . Composite reSponseS. PAGE \lU’IUlUOUOIUH 11 11 12 12 13 14 15 17 17 18 20 22 23 23 25 CHAPTER Background Factors . . . . . . Introduction to discussion . . . Section of the country. . . . Sports coached . . . . . . . Size of the community . . . . Type of community . . . . . . Enrollment of the high school . . Age of the coach. . . . . . . Number of years in coaching . Preparation in physical education . Number of Sports coached . . . . Basis of recommendations . . . . General ReSponse. . . . . . . . Discussion. . . . . . . . . . V. SUMMARY, CONCLUSIONS AND RECOMMENDATIONS. Summary. Conclusions . . . . . . . . . Recommendations . . . . BIBLIOGRAPHY . . . . . . . . . APPENDIX . APPENDIX A--Summary of Sample Returns . . . APPENDIX B--Letters from the American and Canadian Medical Associations . . APPENDIX C--Questionnaire and Covering Letters APPENDIX D"—IBM COding Plane 0 o o o 0 iv PAGE 27 27 27 51 67 80 90 105 116 124 132 1A1 159 162 166 166 166 168 170 178 179 182 185 198 TABLE II. III. IV. VI. VII. VIII. IX. XI. XII 0 LIST OF TABLES Reliability of the Instrument . Composite Distribution of Answers. . . Analysis of Recommendations According to Section of the Country. . . . Recommendations for Beans According to Section of the Country. . . . . . Recommendations for Bread According to Section of the Country. . . . . . Recommendations for Butter According to Section of the Country. . . . . . Recommendations for Cabbage According to Section of the Country. . . . . . Recommendations for Candy According to Section of the Country. . . . . . Recommendations for Calcium According to Section of the Country. . . . . Recommendations for Cheese According to Section of the Country. . . . Recommendations for Coffee According to Section of the Country. . . ,. . . Recommendations for Fish According to Section of the Country. . . .. . PAGE 22 26 28 29 3O 31 32 33 34 35 36 37 vi TABLE PAGE XIII. Recommendations for Fowl According to Section of the Country. . . . . . . 38 XIV. Recommendations for Fruit According to Section of the Country. . . . . . . 39 XV. Recommendations for Fruit Juice According to Section of the Country. . . . . . 40 XVI. Recommendations for Honey According to Section of the Country. . . . . . . 41 XVII. Recommendations for Ice Cream According to Section of the Country. . . . . . . A2 XVIII. Recommendations for Milk According to Section of the Country. . . . . . . A2 XIX. Recommendations for Milk Shakes According to Section of the Country. . . . . . 43 XX. Recommendations for Pastries According to Section of the Country. . . . . . . AA XXI. Recommendations for PhOSphates According to Section of the Country. . . . . . . A6 XXII. Recommendations for Pork According to Section of the Country. . . . . . . A7 XXIII. Recommendations for Potatoes According to Section of the Country. . . . . . . 47 XXIV. Recommendations for POp According to Section of the Country. . . . . . . 48 XXV. Analysis of Recommendations According to Sport Coached. . . . . . . . . . 52 TABLE XXVI. XXVII. XXVIII. XXIX. XXX. XXXI. XXXII. XXXIII. XXXIV. XXXV. XXXVI. XXXVII. XXXVIII. Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for Sport Coached. . Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for to Sport Coached. Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for to Sport Coached. Recommendations for Sport Coached. . Recommendations for Sport Coached. . Beef According to Breads According to Butter According to Candy According to Cheese According to Fried Foods According O O O O Gelatin According to Honey According to Ice Cream According to Milk According to Milk Shakes According Pastries According to PhOSphates According to vii PAGE 53 5A 514 55 56 57 58 59 6O 61 62 63 61+ TABLE XXVI. XXVII. XXVIII. XXIX. XXX. XXXI. XXXII. XXXIII. XXXIV. XXXV. XXXVI. XXXVII. XXXVIII. Recommendations for Sport Coached. Recommendations for Sport Coached. . Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for to Sport Coached. Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for Sport Coached. Recommendations for to Sport Coached. Recommendations for Sport Coached. . Recommendations for Sport Coached. Beef According to Breads According to Butter According to Candy According to Cheese According to Fried Foods According Gelatin According to Honey According to Ice Cream According to Milk According to Milk Shakes According Pastries According to PhOSphateS According to vii PAGE 53 5A 5A 55 56 57 58 59 6O 61 62 63 6A viii TABLE PAGE XXXIV. Recommendations for Potatoes According to Sports Coached. . . . . . . . . . 65 XL. Recommendations for POp According to Sports Coached. . . . . . . . . . 66 XLI. Distribution of Respondents As to Size of the Community . . . . . . . . . . 68 XLII. Analysis of Recommendations According to Size of Community. . . . . . . . . 69 XLIII. Recommendations for Breads According to Size of Community. . . . '. . . . . 70 XLIV. Recommendations for Eggs According to Size of Community. . . . . . . . . 71 XLV. Recommendations for Fried Foods According to Size of Community. . . . . . . . 72 XLVI. Recommendations for Fruit According to Size of Community. . . . . . . . . 73 XLVII. Recommendations for Honey According to Size of Community. . . . . . . . . 7A XLVIII. Recommendations for PhOSphates According to Size of Community. . . . . . . . 75 XLIX. Recommendations for Tea According to Size of Community. . . . . . . . . 75 L. Recommendations for Wheat Germ According to Size of Community. . . . . . . . . 78 LI. Distribution of ReSponse AS to Type of Community . . . . . . . . . . . 80 TABLE LII. LIII. LIV. LV. LVI. LVII. LVIII. LIX. LXII. IXIII. Analysis of Recommendations According to Type of Community. . . . . . . . Recommendations for Bread According to Type of Community. . . . . . . . . Recommendations for Candy According to Type of Community. . . . . . Recommendations for Fowl According to Type of Community. . . . . . . . . Recommendations for Fried Foods According to Type of Community. . . . . . . . . Recommendations for Gelatin According to Type of Community. . . . . . . . . Recommendations for Ice Cream According to Type of Community. . . . . . . . Recommendations for PhOSphates According to Type of Community. Recommendations for Carbonated Beverages According to Type of Community . . . . Distribution of ReSponse As to Enrollment of High School. . . . . . .' . . Analysis of Recommendations According to Enrollment of the High School. . . . Recommendations for Bread According to High School Enrollment Recommendations for Candy According to High School Enrollment . ix PAGE 82 83 83 8A 85 86 87 88 88 91 92 93 9A TABLE PAGE LXV. Recommendations for Fried Foods According to High School Enrollment. . . . . . 95 LXVI. Recommendations for Honey According to High School Enrollment. . . . . . . 96 LXVII. Recommendations for Pastries According to High School Enrollment. . . . . . . 97 LXVIII. Recommendations for PhOSphates According to High School Enrollment. . . . . . . 98 LXIX. Recommendations for Pork According to High School Enrollment. . . . . . . 99 LXX. Recommendations for Carbonated Beverages High School Enrollment. . . . . . . 100 LXXI. Recommendations for Tea According to High School Enrollment. . . . . . . 101 LXXII. Recommendations for Wheat Germ According to High School Enrollment. . . . . . . 103 LXXIII. Analysis of Recommendations According to the Age of the Coach . . . . . . . 106 LXXIV. Recommendations for Calcium According to the Age of the Coach . . . . . . . 107 LXXV. Recommendations for Candy According to the Age of the Coach. . . . . . . . . 107 LXXVI. Recommendations for Fish According to the Age of the Coach. . . . . . . . . 108 LXXVII. Recommendations for Fowl According to the Age of the Coach. . . . . . . . . 109 xi TABLE PAGE LXXVIII. Recommendations for Fried Foods According to the Age of the Coach . . . . . . 110 LXXIX. Recommendations for Ice Cream According to the Age of the Coach . . . . . . . 111 LXXX. Recommendations for Milk According to the Age of the Coach. . . . . . . . . 112 LXXXI. Recommendations for Milk Shakes According to the Age of the Coach . . . . . . 113 LXXXII. Recommendations for Carbonated Beverages According to the Age of the Coach . . . 114 LXXXIII. Recommendations for Tea According to the Age of the Coach. . . . . . . . . 115 LXXXIV. Distribution of ReSponse as to Number of Years in Coaching . . . . . . . . 116 LXXXV. Analysis of Recommendations According to Years in Coaching . . . . . . . . 118 LXXXVI. Recommendations for Butter According to Years in Coaching . . . . . . . . 119 LXXXVII. Recommendations for Candy According to Years in Coaching . . . . . . . . 119 LXXXVIII. Recommendations for Coffee According to Years in Coaching . . . . . . . . 121 LXXXIX. Recommendations for Potatoes According to Years in Coaching . . . . . . . . 121 XC. Recommendations for Tea According to Years in Coaching . . . . . . . . 122 TABLE XCI. XCII. XCIII. XCIV. XCV. XCVI. XCVII. XCVIII. XCIX. CI. CII. CIII. Analysis of Recommendations According to Preparation in Physical Education . Recommendations for Butter According to Physical Education Training . . . . . Recommendations for Candy According to Physical Education Training . . . Recommendations for Cheese According to Physical Education Training . . . . Recommendations for Ice Cream According to Physical Education Training . . Recommendations for Pork According to Physical Education Training . . Recommendations for Potatoes According to Physical Education Training . . . . . Analysis of Recommendations According to Number of Sports Coached Recommendations for Calcium According to Number of Sports Coached . Recommendations for Fried Foods According to Number of Sports Coached Recommendations for PhOSphates According to Number of Sports Coached . . . . Recommendations for Tea According to Number of Sports Coached . Recommendations for Vitamins According to Number of Sports Coached xii PAGE 125 126 127 128 129 130 131 133 134 135 136 137 138 xiii TABLE PAGE CIV. Recommendations for Wheat Germ According to Number of Sports Coached . . . . . 139 CV. Distribution of ReSponse As to Basis of Recommendations . . . . . . . . . 141 CVI. Analysis of Recommendations According to Basis of Recommendations . . . . . . 143 CVII. Recommendations for Beans According to Basis of Recommendations . . . . . . 144 CVIII. Recommendations for Calcium According to Basis of Recommendations . . . . . . 146 CIX. Recommendations for Cheese According to Basis of Recommendations . . . . . . 147 CX. Recommendations for Coffee According to Basis of Recommendations . . . . . . 148 CXI. Recommendations for Eggs According to Basis of Recommendations . . . . . . 149 CXII. Recommendations for Fowl According to Basis of Recommendations . . . . . . 151 CXIII. Recommendations for Honey According to Basis of Recommendations . . . . . . 151 CXIV. Recommendations for Pastries According to Basis of Recommendations . . . . . . 153 CXV. A Recommendations for PhOSphates According to Basis of Recommendations . . . . . . 154 CXVI. Recommendations for Vitamins According to Basis of Recommendations . . . . . . 156 LIST OF FIGURES FIGURE PAGE 1. Questionnaire Returns: Total Number and Percentage of ReSponse . . . . . . . 21 CHAPTER I INTRODUCTION TO THE PROBLEM Since earliest times men have attempted to establish a prOper diet for individuals participating in strenous ac- tivity. Manipulation of diet in order to improve perform- ance is rooted in the magic and superstition of the past. Primitive cultures still carry on practices that include such things as swallowing powdered lions teeth for greater strength. In the nineteenth century, Liebig (72—1842) gave scientific support to the belief that meat was necessary to the diet because muscle tissue was used up in exercise. Al- though subsequent work has diSproved this particular research, the doctrine of "meat for muscular work" has not been com- pletely discarded. It is well known that some athletic coaches believe that the inclusion or exclusion of certain foods in the diet impairs or aids performance of the athlete. Some coaches believe that specific foods should be eliminated or added to the diet during the entire competitive season; others restrict or supplement the diet on the day of competition; still others make no recommendations to their athletes. During the high school years, the coach is an influ- ential person in the school due to the youngsters' desire for recognition of physical prowess. In the secondary school many of the athletes participate on a year-round basis, which could mean restriction from a food, such as milk, for a period as long as nine months. Since the secon- dary school pOpulation is quite susceptible, particularly to coaches' recommendations, there is a possibility of the extension of his recommended dietary practices to the general school population. Due to the dearth of evidence concerning current recommendations by coaches, this study was undertaken to: 1. Determine the current practices of secondary coaches in recommending diets for athletes during the competitive season in regards to the geographical sections of the United States. 2. Determine the relationships between factors concerning the coach and his community and the dietary recommendations for the competitive season. Scope of the Study This study involved the head coaches of five Sports from a nation-wide, randomly selected sample of public secondary schools. The Sports involved were basketball, cross country and track, football, swimming, and wrestling. The 2 1/2% sample was representative of the public high school enrollment in the United States by individual states as indicated in the Statistical Abstract gf_the United States: 1959 (68-1960). A total of 551 schools of the 26,046 high schools in the country were selected for the study. See Appendix A and Figure 1. Limitations of the Study The following limitations pertaining to this study have been recognized and, where possible, attempts have been made to negate them: 1. This study was confined to the high school sports of basketball, cross country and track, football, swimming and wrestling. 2. The problem was confined to those foods which are included in the questionnaire. 3. Not all sports were a part of each school's inter- scholastic athletic program. 4. The questionnaire involved in this investigation was accepted at face validity by the investigator. Definition of Terms The following terms were defined because of their spe- cific connotations with this study. Competitive season diet. Those recommendations or restrictions given to the athletes during the entire season, exclusive of the pregame diet. Secondary school. The school division following the elementary school, comprising most often grades nine to twelve. Never. Not permitted at any time. Seldom. From one to three times weekly. Often. Daily. Athlete's choice. Players select own diet completely. Supplements. Those substances not usually considered as part of the normal diet. Calcium, gelatin, phosphates, vitamins and wheat germ are so designated in this study. Expected reaponse- That response predicted by the chi square technique to distinguish it from the observed re- sponse. Expected frequency, theoretical frequency and the- oretical observations are also used as synonyms within the discussion of the results. CHAPTER II REVIEW OF THE LITERATURE The purpose of this study was to investigate the cur- rent practices of high school coaches in recommending diets to athletes during the competitive season. The recommen- dations of these coaches were compared with the selected factors: region of the country, sport coached size of com- munity, type of community, high school enrollment, age of the coach, number of years in coaching, educational prep- aration, number of sports coached and the basis of the rec- ommendations. Introduction Drummond and Wilbraham (22-1948) indicated that con- cern for the diet of athletes accompanied the growth of sports interest that was evidenced in England during the latter part of the 18th Century. The athlete in the early 1800's used purges to clear away "all the noxious matter that he may have had in his stomach and intestines." After this "purification," unseasoned red meat (preferably under— done), bread and mild beer were prescribed (66-1939). Rec- ords of earlier concern for diet and athletic performance have been found. Hippocrates (26-1930), for example de- nounced certain practices of his day as producing a dan- gerous and unstable condition of the body.” Other than an investigation conducted by Bohm (7-1938) there is relatively little organized research dealing with the dietary practices or opinions of coaches, trainers and athletes. In addition to dietary practices, Bohm also in- vestigated other aspects of conditioning. Factual infor- mation was obtained from 1936 Olympic coaches and athletes, 1938 Empire Games participants, high school coaches and twelve veteran coaches and trainers. In the study conclusions were drawn directly from tab- ulated categorical responses. The categories ranged from "never eat" to "habitually" in the training diet and from "eat on last meal" to "don't eat for two days" prior to the contest. Bohm came to the following conclusions concerning the training diet: 1. At the present time eggs, other than poached and soft boiled, are held in disfavor and beef is the most popular meat. Since some athletes have cer- tain food idiosyncrasies, and some even seem to thrive on what others cannot eat, no set rules for the athletes" diet are in order. 2. The frequent drinking of whole milk at any meal outside of Just before the contest is encouraged.... 3. Cheese eating in small quanties and at the evening meal are deemed best.... 4. Butter is most highly recommended.... 5. The findings indicate that any food can be safely eaten if eaten in moderation and if it agrees with the athlete. The manner in which foods are prepared was also offered for choice. The most significant factor noted in this re- spect was that the use of fried foods in the training diet was "emphatically unsatisfactory." The final results of Bohm's study were stated as fol- lows: "Instead of the coach of today prescribing a set style of diet and field practice for his athletes to follow, he should understand that each athlete is an individual and must be treated as such. The idea of moderation in diet and field practice should be emphasized, and any of the whole- some foods that satisfy physical needs may be eaten." Position of Medical Associations A personal letter from Fred V. Hein, Secretary of the Committee on the Medical Aspects of Sports (see Appendix B) reveals that the American Medical Association has not stated an official position on the question of "nutrition for the athlete." However, the secretary did furnish materials which reflect the feelings of the Committee on the Medical Aspects of Sports. Upjohn, Shea, State and Little (69-1953) believe that feeding an athlete is basically no different from feeding an average citizen. They make the following statements: . . . There are no magic foods which produced super power or agility. The same meat, milk, eggs, vege- tables, fruits, enriched and whole grain breads and cereals that are fundamental to the health of every person are needed by the athletes. The energy needs of an athlete are considerably more than those of a mod- erately sedentary person . . . . Hence an athlete must consume enough food so that his energy intake will bal— ance his energy output To the extent that athletes through training actually increase their muscle mass; they have an increased re- quirement for protein. In practice, however, the liber- al protein intakes recommended for the sedentary adult are sufficient for these needs as well as the "Wear and Tear" of replacing old tissue. The high school athlete who is still growing requires more protein than his adult counterpart. In other words, the high school athlete's protein needs are the same as those of his nonathletic contemporaries Vitamins and minerals take care of themselves in a good diet of a healthy person which presumably an ath- lete is. Under ordinary conditions extra salt with drinking water is not necessary if adequate salt is used with each meal. These authors suggested that a coach should give some consideration to the psychological effect of diet controls and that more time should be allowed for the digestion of pre-game meal. They conclude: In order to fulfill its function, a training table should encourage its members to eat and like a variety of foods--meat, eggs, cheese, fish, fruits, vegetables, and cereals and breads-—everyday and to maintain weight at the desired level. These are the principles of good nutrition for athletes as well as nonathletes. Van Itallie, Sinisterra and Stare (71-1956) summarize their article as follows: Ability to perform well in an athletic event depends primarily upon the skilled and coordinated use of a well-endowed and properly conditioned body; however, psychological factors such as motivation may be impor- tant in determining whether the athlete will win or lose a contest. Awareness on the part of the athlete of having regularly consumed an appetizing diet of wholesome foods at the training table is one of a num- ber of factors that can have a favorable effect on his morale . . . . Therefore, by affecting the psychology of the athlete, the training diet and the pre-event meal can affect his performance. The trained athlete requires no extra protein; however, there is evidence that during rigorous training the diet Should contain liberal quantities of protein to permit the muscle mass to increase rapidly and without cost to labile protein sources of elsewhere in the body. Sup- plementary vitamins probably are not needed in the nu- tritional program of the athlete who is consuming a nutritious diet. A slight sodium deficiency can impair athletic performance before any clinical signs of sodium lack are discernible. Therefore, during hot weather, ad- equate amounts of salt and water Should be given to re- place losses of these substances through the skin. Ex- cess body fat can be an important mechanical handicap for the athlete; yet caution must be exercised in diag- nosing obesity in the athlete who is merely overweight in terms of the standard height-weight tables. Many "overweight" athletes are not actually obese and, for this reason, more information measurements than those of weight and stature should be made when the athlete's caloric status is being assessed. Although there is considerable doubt whether manip- ulation of an adequate diet can enhance performance, there is no doubt whatever that performance can be sig~ nigicantly impaired when a less than adequate diet is consumed. The best diet for the athlete is one he en— Joys and one that at the same time provides a variety of nutritious foods in amounts adequate to maintain his weight at an Optimal level. According to correspondence from the American Medical Association (see Appendix B), the following statement is part of a summary from an elective Clinical discussion ses- sion of the Second National Conference on the Medical Aspects of Sports. Mayer, Bullen and Pollack (49-1961) make this comment: Optimum nutrition for an athlete should be a conco- mitant rather than a substitute for good physical train— ing. Modifications of the diet may be important at the outset of training to reach a desirable weight. In the course of training depending on the type of Sport, other variations in diet may be beneficial, but on the whole .‘ __—.__L,..'§.. 10 an athlete's diet Should not be essentially different from that of any normal person. An article by Bensley (2-1951) concludes that: l. The special requirements of training are those im— posed by activity. They are best met by a general increase in the consumption of all the ordinary types of food, following the pattern set forth in Canada's Food Rules. 2. Emotional stress is the chief factor influencing the composition and timing of the pre-game or pre- event meal. Acceptability to the individual ath- lete is the important consideration. 3. Feeding sugar immediately before and during per- formance protects against hypoglycemia when exertion is prolonged. 4. No Justification exists for supplementation of the diet in training or on the day of the contest by special preparations as vitamin concentrates, cre- atine, glycine, gelatin, phosphates and lecithin. A letter from G. T. Dickinson, Associate Editor of The Canadian Medical Association (see Appendix B) presents the Canadian Medical Association's position on nutrition for athletes. At a combined meeting on March 8, 1963 of the Canadian Medical Association's National Committee on Physical Education and Recreation and the National Committee of the Canadian Association for Health, Physical Education and Rec- reation it was agreed: That athletes should eat a normal well-balanced diet during the training period. They should take their usual food intake the day of the game. No "exotic" or special food is necessary during conditioning or before competion such as carbohydrates, etc. Extra vitamins or minerals are not necessary. From these remarks it may be concluded that American Medical Association and the Canadian Medical Association 11 and the Canadian Medical Association believe that nutrition for an athlete is not different in any major respect from that which need be recommended to any normal individual. Current Opinion It is not the purpose of this review of literature to comprehensively review the materials pertinent to the fuels for muscular energy. Such a task would be impossible. In- stead, the current opinion in regard to nutrition and ath- letic performance is presented. The continuing question is that of the balance of the diet and the possible supplemen- tation to it which may have beneficial results for the ath- lete. Therefore, such foods and supplements as carbohy- drates, fats, proteins, vitamins, minerals and miscellaneous foods and beverages are briefly considered. Carbohydrates. Most observers have agreed that car- bohydrates are oxidized preferentially for muscular work (43-1920) (47-1928) (3-1932) (16-1934) (33-1935) (34-1938) (ls-1939) (27-1942) (78-1942) (35-1946) (36-1946) (36-1936) (5-1954) (19-1959). However, there is evidence that ath- letic training increases the individual's ability to derive energy from fat metabolism (5-1954) (30-1960) (43-1957) (53-1958) (70-1962). Although carbohydrates yield about 50% as many calories per gram of fat, the burning of carbohy- drates yields more calories per liter of oxygen than does the burning of fat. Theoretically then, the use of 12 carbohydrates as the chief fuel would be advantageous when participating in a sport where the oxygen supply to the tis- sues may be a limiting factor. Therefore, it is most prob- a ble that the capacity to endure prolonged muscular activity is enhanced if carbohydrate stores are replete prior to the e xercise period. In general, it appears that athletes s hould reduce the muscular work load and consume a somewhat h igh carbohydrate diet several days before an event requiring e ndurance and prolonged muscular work in order to insure a more complete filling of these stores. Fats. Although carbohydrates may be preferred to a fa t as a muscular fuel, both or any combination of the two (3 an provide fuel for muscular activity. Studies by Grollman and Phillips (31-1954), Edwards and Associates ( 25-1935). Krogh and Lindhard (44-1920), Dole (21-1956) and C5’CDII'I’C3.on (30-1956) support this position. It should be noted the 1: too great a consumption of fats may tend to inhibit De I‘I‘ormance due to gastric disturbances or unoxidized fatty a cids in the blood. (31—1954). (57-1956), and (5.34958)- Protein. Many of the present day coaches still be- 1 1% Ve that protein is the primary source of muscular energy fie Spite experimental evidence to the contrary. This theory ha 8 been refuted by such researchers as Chittendon (14-1904), Zuhtz (80-1911), Cathcart (12-1926) and Yamaji (79-1951)- The work done by these investigators indicates that protein 13 is not metabolized in significant amounts during muscular exercise in the well nourished individual. In other words, if the athlete is a growing boy, he will only need extra protein to meet the need brought about by the increase in muscle mass associated with training and conditioning. Certain present day researchers suggest that coaches are remiss when they provide their athletes with steaks for the pre-game meal of an endurance type event. Wessen ( 76-1954), Mayer and Bullen (48-1960) and Guild (32-1960) a re of the Opinion that an abundant supply of protein in the digestive system and blood stream may actually hasten the fatigue of someone such as a marathoner. Food supplements. Food supplements include vitamins, minerals, wheat germ, gelatin, minerals, alkalies, ad infinitum. It is not the purpose of this writer to review e 8-011 vitamin or food supplement, but to present the general consensus of Opinion of the medical associations and a ma— 3 Ority of the researchers. The lack of vitamins is evidenced by such diseases as, beri-beri and scurvy, and small amounts of administered Vitamins yield rapid improvements. Such success has given Pi SE to the practice of giving large doses of vitamins in thQ hope of achieving improved or outstanding athletic per- jTQJT‘mance. Karpovich (39-1959) believes that the improved 9% I“f‘ormances resulting from vitamin feedings may be the % Sult of the correction of sub-clinical vitamin deficiencies. 14 This same general reasoning may be applied to the use of wheat germ, gelatin, glycine, creatin, electrolytes and steroids. Upjohn and his associates (69—1953) conclude "vitamin supplements have a useful role in medicine,but for the aver- age athlete they are an unnecessary expenditure." Their position is supported by the research of Simonson and asso- c :‘Lates (64-1948), Keys and Henschel (40-1942), Montoye and c 0 —workers (52—1955), Bransby e; 21 (9-1944) and Thomas ( 67-1957). Editorials in the Lancet (22-1948) and in the J ournal .o_f_ the American Medical Association (24-1955) come <2>1Jl13 strongly against the indiscriminate use of vitamins by c: caches and athletes. Numerous writers conclude that there is no evidence tsltléa‘t.athletic performance is improved by supplementing a I? L1.t:1?itionally adequate diet with the various supplements. 3:3L171EE and associates (42-1942) reviewed the word done on gel- 5113$1~r153 and glycines and concluded: "Claims made for especial 1751:1-Lles of aminoacetic acid or gelatin in the treatment of fa tigue or increased endurance are unfounded . . . ." The c31‘53314ms made by some coaches and investigators for the use C>jT Ealkalizing agents have been refuted by Robinson and co- workers (58-1937), Robinson and Harmon (59-1941). Keys ( LI‘EL‘-1943) and Johnson and Black (38-1953). Miscellaneous. According to Guild (32-1960), the use C) if? alcohol, coffee, tea or other beverages containing caf— f GEline should be restricted to small amounts. 15 Many coaches have restricted the use of milk by their eathletes. Upjohn, gt‘gl. (69—1953) reject this Old Wives' Twake and suggest: "It is generally easier to plan a well— t3511anced diet if milk in some form is included in the diet taesczause it is such a good source of high quality protein, czaailcium, phosphorus and riboflavin." Studies by Nelson (:,ESi+-l960) and Van Huss and others (70-1962) show no reason V“ ‘t;c> restrict milk, but rather, that it should be a part of 3 the regular diet. Salt is another item which has drawn the attention of TZLITLCDSG concerned with nutrition and athletic performance. rmieseciical personnel (69—1953), (48-1960), (32-1960) are of t: ITIEB Opinion that under ordinary conditions extra salt with d rinking water is not necessary if adequate salt is con- ES‘LJITNEd with meals. An extra amount of salt may be advisable if7<2>1?' athletes at the beginning of the season or during E363Jr‘iods of extremely hot weather as a precautionary measure. §§Jfi£££2§yary of the Literature In summary it must be noted that very little research kléa‘ss ‘been done about the practices of coaches, trainers and 51 lt31713Letes as concerns nutrition and athletic performance. IE IT‘ :fact only one study, Bohm's was located. The experi- n1 eajrlizal work done concerning the fuels for muscular energy 11 63-55 been extensive. Although many ideas have been put forth t3;§r- coaches, trainers, athletes and "food faddists," very :1‘21Vttle has been confirmed by research. In the absence of 16 sufficient quantitative evidence the American Medical Asso- criation and the Canadian Medical Association tend to be con- :searvative. The statement resulting from the combined meeting of the c. M. A. and the C. A. H. P. E. R. (March 8, 1.59653) sums up the medical vieWpoint quite well: . athletes should eat a normal well-balanced diet during the training period. They should take their usual food intake the day of the game. No "exotic" or special food is necessary during conditioning or before competition such as carbohydrates, etc. Extra vitamins or minerals are not necessary. CHAPTER III METHODOLOGY This study was undertaken to investigate the current g>:r°Eictices of high school coaches in recommending diets to tzlrieair varsity athletes. The dietary recommendations made 13.57' high SChOGl coaches for athletes participating in basket- l:>£a;1J4 cross country and track, football, swimming and tnlzcreestling were obtained by questionnaire. The instrument IAIEELES constructed through the cooperative efforts of selected rrlesarnbers of the Department of Foods and Nutrition and the Department of Health, Physical Education and Recreation at MIL chigan State University. §e lection of the Sample It was determined that a five per cent sample of the p‘JL'IDZLic secondary school enrollment in the United States T"’<>‘~3'-Il.d be representative and practical. The sample was Se lected in the following manner: 1. Finding the average high school enrollment in each of the forty-eight states as shown by the St tistical Abstracts_gf the United States, 1 59. (68-19607— 2. Calculating a five per cent figure of each state's total secondary school enrollment. 3. Determining the actual number of schools to be contacted in each state. This was done by dividing the figure obtained in Step 2 by the average Size high school in that state. l8 4. Schools were selected by random sampling from Patterson's American Education (45-1959), in accordance with the procedure presented by Wert, Neidt and Ahmann for the use of random number tables. (74-1954) C2c>llecting_the Data The questionnaires were coded by a numeric and filing and analysis ic3<3210r system to facilitate distribution, (1) blue-- c>;f7 the data. Identifying numbers and colors were: 1C>eagsketball, (2) buff--cross country/track, (3) yellow--foot- 1:)23L11, (4) green--swimming and (5) white--wrestling. One set of the questionnaires, a business reply en- ‘vreerlope and a cover letter were mailed to the principal of e ach school on March 28, 1960. This administrator was re- <;L1sleested to distribute the appropriate forms to the respec- ‘t::1.xle coaches and then to return the completed forms. A £3.5a431p1e of these forms, together with the covering letter which accompanied them, appear in Appendix 0. Approximately five weeks after the original checklists Vve3;1763 mailed, a follow-up letter (see Appendix C) was mailed t$<> lzhose from whom completed questionnaires had not yet been IIEB‘Cifieived. Three weeks later a second follow-up letter (see Appendix C) was sent. Due to the lateness in the school Srea‘éils, further correspondence seemed to be inadvisable during t: IT‘SE academic year. In order to improve the percentage of returns, another <2”<>Inplete set of questionnaires and cover letters (see Appen- CEL:1£X C) were mailed on September 14, 1960. Postal cards were l9 mailed to those not responding after two weeks and once again after four weeks. Since this contact brought rela- tively few returns, further follow-up letters were not Litilized. Percentage of returns at this time was 45.4%. In an attempt to realize at least an 80% return, sseeveral decisions were made. It was determined that a 22 1/2 per cent sample would be adequate. The decision 13:) reduce sample Size was made principally to permit con- c:eentrated effort on the remaining non-respondents. Using 't:11e 5% sample, from the practical standpoint, it was just 171<>t possible to concentrate effort in that large a sample. IIIIn.initiating the study it was known that a 2 1/2% sample <3<:>uld be used, but it was the opinion that a 5% sample tnr<:ruld.be somewhat better. In a national study, however, 1n::1.1:h limited funds it was not a realistic figure. The reduction in sample Size was accomplished by randomly selecting proportionate samples from the forms in hand and from the non-respondents. On September 7, 1961 the questionnaires and a cover letter (see Appendix C) V1€3117€s nailed, not to the administrator of the school, but t;<3 ishe athletic director. Return addressed, stamped en- .V763:3~<>pes were used in place of the business reply envelopes. At this same time, personalletters requesting aid in C) tD'tlaining responses from schools that had not responded ‘Vv.e3.1?e sent to state directors of physical education, college £31331380nne1, acquaintances, close friends and relatives. A I? fil-rlal letter was mailed to the athletic directors of the 2O non-respondent high schools in March, 1962. This letter brought in enough responses to realize an 82.7% return. (see Appendix A and Figure 1) Information on the returned questionnaires was coded and tabulated. The data were punched and verified on 80- column IBM cards. The information required two complete cards per coach. The revised coding appears in Appendix D. Reliability of the Instrument A reliability coefficient for the instrument was ob- tained for each of the twenty-eight foods and supplements. Forty coaches responded to a letter (see Appendix C) re- questing that they once again complete the form. The tetra- choric correlation coefficients were determined by the methods described by McNemar (51-1955) and Chesire, Saffir and Thurstone (13-1933). The determined geometric mean of these twenty-eight correlation coefficients was r = .82. This figure was high enough to meet requirements for the self-correlation of a written form. (56-1954) Although the reliability of the entire instrument is good, the coefficients of several individual foods were somewhat low. Table I Shows that fish, fowl, honey, ice cream, milk shakes and potatoes yielded fairly low reli- abilities. It would seem from these results, that the coaches were generally uncertain about the recommendations concerning these six items. 21 gaggfiaggg ”E 338235 HHS! .n c .3... «0 .32 .n cs 0 .3 “o gt: 0“ 5.3 .m eta-83.3.8 ac all.- A U l 1.23 .u 0!? coercing”! fl.“ . TABLE I RELIABILITY OF THE INSTRUMENT 22 Food r Food r Beans .91 Fruit Juice 1.00 Beef .89 Gelatin .94 Breads .98 Honey .60 Butter .98 Ice Cream .45 Cabbage .89 Milk .97 Candy .75 Milk Shakes .45 Calcium .95 Pastries .82 Cheese .96 PhOSphates .88 Coffee .88 Pork .98 Eggs .97 Potatoes .49 Fish .49 Soda Pop 1.00 Fowl .62 Tea .99 Fried Foods .99 Vitamins .99 Fruit 1.00 Wheat Germ .99 INSTRUMENT .82 Statistical Treatment The chi square technique was most apprOpriate analyzing these data. The analyses were completed, insofar as possible, putor, MISTIC.1 pattern described by Siegel (63-1956). cance was selected to be at the 1The Analysis of Contingency Tables I program was designed and prepared by Francis M. .05 level of confidence. on Michigan State University's electronic com- Corrections within the tables followed the Statistical signifi- Sims, Specialist, Bureau of Social and Political Research, Michigan State University. CHAPTER IV RESULTS The purpose of this study was to investigate the cur- rent practices of secondary school coaches in making dietary recommendations to their varsity athletes, and the relation- ship between those recommendations and selected background factors, such as, the age of the coach. Results Since all of the answers in this instrument gave only categorical information, the Chi Square (X2) statistical technique was employed. The results of the chi square analy- ses are presented in Tables III through CXI. Table II pre- sents a composite summary of the percentage of reSponse answer for each food. The initial table of each section con- tains the Specific data showing the total number, percentage reSponse, and chi square and probability values pertinent to recommendations made as related to one of ten background factors. Corrections within the chi square tables followed the pattern described by Siegel (63-1956). When expected fre— quencies of less than five in a cell necessitated a combining of cells, the author used one constant pattern. The possible answers for each food ranged from "never eat" to "athlete's choice" and gave the reSpondent the opportunity to express 24 his restriction or recommendation for each item. If the expected frequencies were too small in the "never” or "seldom" category, these two were combined. The same thing was done in the case of the "often" and "athlete's choice” responses. Prior to calculating the chi square values, it was determined to drop the "no response" category from the cal- culations when the total number was small. The cut-off point was 25, or approximately two per cent of the total N. Due to the large number of chi square tables computed, it was not practical to include them within this text.1 Of the 280 chi square values calculated, 180 of them were found to be significant at the previously selected .05 level of confidence. According to Wilkinson (77-1951), this number is sufficiently great enough to indicate a non-chance occurrence of these results. The figures for the percentage of response by answer for each of the sectional tables were rounded off to the nearest whole number. Answers were coded according to the following legend: Recommendations 0 no answer 1 never 2 seldom 3 often 11 athlete's choice 1Those interested in these statistical tables may con- tact the Human Energy Research Laboratory, Department of Health, Physical Education and Recreation at Michigan State University. The results are presented in ten areas that include the following background or associated factors: Geographical section of the country Sport coached Size of the community Type of community High school enrollment Age of the coach Number of years of coaching Preparation in physical education Number of sports coached Basis of recommendations OKOCDNmUl-EUOIDH H Composite Response Table II indicates that high school coaches generally recommended that their athletes include in their diets the following foods: beans, beef, bread, butter, cabbage, cheese, eggs, fish, fowl, fruit, fruit juice, gelatin, honey, ice cream, milk, potatoes, tea, vitamins and wheat germ. Coaches' opinions upon the consumption of calcium, milk shakes and pork were less definite, but neither were greatly restricted. Those foods which were contra-indicated were candy, coffee, fried foods, pastries and carbonated beverages. There was a high percentage of "no answer” responses to the four food supplements: calcium (8.5%), phosphates (10.7%), vitamins (7.5%) and wheat germ (8.0%). The chi square technique was applied to determine if this respons- to the supplements differed significantly from that shown for the other twenty-four items. Individual chi square values were: X2 = 49.2 for calcium, X2 = 64.6 for phosphates, 26 TABLE II COMPOSITE DISTRIBUTION OF ANSWERS Percentage of ReSponse By Answer Food * 0 1 2 3 4 Beans -- 3 1 24.3 18.5 54.2 Beef -- -- 5.0 61.7 33.3 Breads —- .3 15.0 38.4 46.2 Butter -- 1.3 17.9 35.1 45.8 Cabbage -- 5.0 25.9 20.2 48.8 Candy -— 15.5 52.4 4.9 27.3 Calcium 8.5 11.7 15.6 13.4 50.8 Cheese -- 3.2 25.0 25.9 45.8 Coffee —- 29.0 25.9 1.7 43.4 Eggs -- .1 5.0 56.8 38.2 Fish -- .7 15.3 31.6 52.4 Fowl -- 1.0 15.4 28.5 55.1 Fried Foods -- 20.4 49.7 3.0 26.9 Fruit -- .1 1.1 68.6 30.2 Fruit Juices -— .1 1.0 68.4 30.5 Gelatin -- 1.5 11.1 37.5 50.0 Honey -— 1.6 13.3 37.6 47.6 Ice Cream -- 2.3 26.8 21.3 49.6 Milk —- 1.1 6.3 55.7 36.9 Milk Shakes -- 7.2 36.1 13.2 43.6 Pastries —~ 21.2 50.4 1.2 27.3 PhOSphateS 10.7 14.2 26.0 8.4 40.7 Pork -- 7.9 40.1 8.5 43.5 Potatoes -- .9 17.9 35.8 45.4 Soda Pop -- 30.9 41.0 1.9 26.2 Tea —— 6.2 21.7 18.9 53.1 Vitamins 7.5 3.9 5.3 31.1 52.2 Wheat Germ 8.0 6.1 8.3 21.9 55.7 *0=no answer, l=never, 2=se1dom, 3=often, 4=athlete's choice 27 X2 = 46.3 for vitamins and X2 = 47.0 for wheat germ. Each of these values was significant at the .01 level of confidence (51-1955). It would appear that coaches are not familiar with these items, or they may not wish to state their position regarding the use of them. Background Factors Introduction to discussion. Presentation and discus— sion of the relationship of various background factors to dietary recommendations will consist of three major steps. They are: 1. Mention of those foods in which a significant chi square was calculated, but are not further discussed because of the low number of observa- tions involved in the cells contributing most to the total chi square. 2. Discussion of each food which had a significant chi square figure. A table presenting total N, chi square, level of probability and a distribu— tion of N both by number of observations per cell and the reSpective percentages. 3. A summary of the material presented for each background factor. Section of the country. Beef and eggs were the only foods found to show no significance between their recommended use and the geographical section of the United States. 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P IIIOIIQIIIIIOIOIIIUIIIIIIIII #9 IIOIOIqOIIUIIIOIOOOOIHIIIIIH 2|aaaaazzaaaazaqaazzaaaaaaa33 H eehacwceewsesewanediewewewc. * aééaaxasaaacaazsisasaassaa:' 88 22“ 12: 3 Sé”$3€$“““223"‘ ::§::E§:::§:§:23:23:333323 S 3' 8 ' 8 I! g .00 I Q J .2: 9 1.13%.; 33 12.231333321252355'251.232.; . G-no mum, honor, $0.14., W, Hm.“ choice 28 29 other foods yielded significant chi square figures (see Table III), but the number of observations within the cells contributing the most to the total chi square were too small to allow interpretation of these particular chi square tables. Those items were fried foods, gelatin, tea, vitamins and wheat germ. The data concerning beans are found in Table IV. The w. North Central area had a high percentage of reSponses in the "never" column, and the E. South Central area a somewhat high percentage of ”often" reSponses. These sources each contributed about one-eighth of the entire Chi square value. The coaches of the w. N. Central area restricted bean con- sumption somewhat, and the E. S. Central coaches recommended beans as a regular part of the diet. Pacific and New England coaches permitted the athlete to control his bean eating. 0’ TABLE IV RECOMMENDATIONS FOR BEANS ACCORDING TO SECTION OF THE COUNTRY Sections of Distribution of N Sectional Percentages United States * 1 2 3 4 Tot. 1 2 3 4 Tot. New England 1 8 _ 23 32 3.1 25.0 - 71.8 100 Middle Atlantic 4 23 32 85 144 2.8 15.9 22.2 59.0 100 E. N. Central 5 54 27 129 215 2.3 25.1 12.6 60.0 100 W. N. Central 14 57 31 97 199 7.0 28.6 15.6 48.7 100 South Atlantic 2 45 34 81 162 1 2 27.8 20.9 50.0 100 E. S. Central — 19 31 48 98 — 19.4 31.6 48.9 100 w. s. Central 6 46 38 74 164 3.7 28.0 23.2 45.1 100 Pacific 3 8 8 57 76 3.9 10.5 10.5 75.0 100 M0untain l 21 13 33 68 1.5 30.9 19.1 48.5 100 Totals 36 281 214 627 1158 3.1 24.3 18.5 54.1 100 *1=never, 2=se1dom, 3=often, 4=athlet's choice 30 Examination of the breads data in Table V shows less "often" reSponses from the E. N. Central coaches than ex— pected. There was also an unexpected number of "oftens" from the W. S. Central coaches. The two sources reSpectively accounted for one—tenth and one-sixth of the total chi square. Fewer of the E. N. Central coaches advised their boys to eat large amounts of bread, while more of the W. S. Central coaches encouraged their athletes to eat bread often. Coaches from the New England and Pacific areas seemed to prefer allowing the boys to do as they wish. TABLE V RECOMMENDATIONS FOR BREADS ACCORDING TO SECTION OF THE COUNTRY Sections of Distribution of N Sectional Percentages United States *1 2 3 4 Tot. 1 2 3 4 Tot. New England — 5 7 20 32 — 15.6 21.8 62.5 100 Middle Atlantic 1 28 48 66 143 .7 19.5 33.5 46.1 100 E. N. Central — 42 61 121 224 - 18.7 27.2 54.0 100 w. N. Central 3 43 79 75 200 1.5 21.5 39.5 37.5 100 South Atlantic — 21 67 74 162 - 12.9 41.3 45.6 100 E. S. Central - 3 44 48 95 - 3.1 46.3 50.5 100 w. s. Central — 14 91 60 165 - 8.4 55.1 36.3 100 Pacific - 10 19 48 77 - 12.9 24.6 62.3 100 Mountain — 9 32 27 68 - 13.2 47.0 39.7 100 Totals 4 175 448 539 1166 .3 15.0 38.4 46.2 100 X2 = 74.7 P = .001 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice 31 Table VI contains the data pertaining to the recommen- dations for butter. came from the Mountain coaches than expected. over the country generally recommended butter. A larger percentage of "often" responses The coaches The trend of the New England and Pacific coaches was to answer "athlete's choice." RECOMMENDATIONS FOR BUTTER ACCORDING TABLE VI TO SECTION OF THE COUNTRY Sections of United States Distribution of N Sectional Percentages *1 2 3 4 Tot. 1 2 3 4 Tot. New England - 5 7 19 31 - 16.1 22.5 61.2 100 Middle Atlantic 2 30 41 68 141 1.4 21.2 29.0 48.2 100 E. N. Central 2 38 64 117 221 .9 17.1 28.9 52.9 100 w. N. Central 6 37 81 75 199 3 0 18.5 40.7 37.6 100 South Atlantic - 35 56 72 163 - 21.4 34.3 44.1 100 E. s. Central - 12 34 47 93 - 12.9 36.5 50.5 100 W. S. Central 4 37 63 56 160 2.5 23.1 39.3 35.0 100 Pacific 1 8 23 44 76 1 3 10.5 30.2 57.8 100 Mountain — 4 35 29 68 — 5.8 51.4 42.6 100 Totals 15 206 404 527 1152 1.3 17.8 35.0 45.7 100 x2 = 43.8 P = .01 *l=never, 2=se1dom, 3=often, 4=athlete's choice In Table VII is presented the compilation of the recom— mendations for cabbage by section of the country. The greatest contribution to the chi square value was made by the W. N. Central coaches (over one-third of the total). The coaches of the W. N. Central states clearly stand out with reSpect to the rest of the country in their restriction of 32 cabbage. More of the New England and Pacific coaches let the athlete choose for himself. TABLE VII RECOMMENDATIONS FOR CABBAGE ACCORDING TO SECTIONS OF THE COUNTRY Sections of United States Distribution of N Sectional Percentage *1 2 3 4 Tot- 1 2 3 4 Tot. New England 1 6 2 23 32 3.1 18.7 ‘6.2 71.8 100 Middle Atlantic 6 39 29 68 142 4.2 27.4 20.4 47.8 100 E. N. Central 12 44 47 118 221 5.4 19.9 21.2 53.3 100 N. N. Central 17 73 3o 75 195 8.7 37.4 15.3 38.4 100 South Atlantic 4 55 36 68 163 2.4 33.7 22.0 41.7 100 E. S. Central 5 14 26 48 93 5.3 15.0 27.9 51.6 100 w. s. Central 7 36 37 81 161 4.3 22.3 22.9 50.3 100 Pacific 4 12 13 47 76 5.2 15.7 17.1 61.8 100 Mountain 2 19 13 34 68 2.9 27.9 19.1 50 o 100 Totals 58 298 233 562 1151 5.0 25 8 2o 2 48.8 100 x2 = 57.3 P = .001 *l=never, 2=se1dom, 3=often, 4=athlete's choice Table VIII presents the sectional reSponses as regards the coaches recommendations for candy. The data of the New England, N. W. Central, and Mountain states made the greatest contributions to the chi square value. Those reSpective figures are approximately one-ninth, one-sixth, and one-tenth. New England coaches were more lenient about candy consumption according to the percentage of reSponse in the "athlete's choice" column. W. N. Central coaches reSponded "seldom" more often than expected and "athlete's choice" less often 33 to indicate their disfavor of candy in the diet. The most negative group was that one from the Mountain states, as evidenced by a fairly high "never” reSponse and a fairly large contribution to chi square (one—eleventh). The E. S. central coaches were also quite restrictive. TABLE VIII RECOMMENDATIONS FOR CANDY ACCORDING TO SECTION OF THE COUNTRY Distribution of N Sectional Percentages Sections of United States * 1 2 3 4 Tot. 1 2 3 4 Tot. New England - 9 6 17 32 - 28.1 18.7 53.1 100 Middle Atlantic 19 59 13 50 141 13.4 41.8 9.2 35.4 100 E. N. Central 28 114 6 73 221 12.6 51.5 2.7 33.0 100 N. N. Central 30 131 9 31 201 14.9 65.1 4.4 15.4 100 South Atlantic 19 93 6 45 163 11.6 57.0 3.6 27.6 100 E. s. Central 23 45 9 21 98 23.4 45.9 9.1 21.4 100 w. s. Central 31 92 3 37 163 19.0 56.4 1.8 22.7 100 Pacific 10 38 2 27 77 12.7 38.0 2.0 27.0 100 Mountain 20 28 3 16 67 29.8 41.7 4.4 23.8 100 Totals 180 609 7 17 1163 15.4 52.3 4.9 27.2 100 x2 = 96.2 P = .001 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice Tables 11 and IX show that calcium was one of the four food supplements that had a significant number of "no reSponses." The significant chi square data noted in Table IX received its greatest contribution (one-eighth) from the coaches of the E. N. Central states. of these coaches did not reply to the question. A greater percentage They were 34 oofiono m_mpmflcpmn: acmpmonm .Eocammum aso>ocna H00. «LoamCm ocuos m m.Hs u x m 00H w.om m.ma m.ma s.aa :.w moma Ham Hma sma Had moH nameoe ooH H.66 w.m m.s m.w w.w mm ma 8 m m m sasossoz ooa m.so a.m 0.0 m.oa 3.6 as mm m s m m oaaaoos ooa s.ma m.ma m.ma s.ma m.a mwa mm mm mm an m Hospcoo .m .3 ooa m.a: w.sa s.mm m.m m.s Hoa m: ma mm s w Hmscsoo .m .m 00H m.s: H.sa :.Hm m.m m.a mma ss mm mm 6H s oapcaac< Epsom ooH m.sa o.ma H.8H s.aa m.m mom mm mm mm am Ha Hmsosoo .z .3 ooa -m.ma o.aa a.HH m.ma :.aa mmm maa mm em mm am awesome .2 .m 00H o.wa m.m :.:H s.ma m.ma mma as ma mm am ma capsmaca oaooaz 60a H.Hm H.HH m.w m.m H.HH mm mm a m m : ocsamsm soz .ooe : m m a o .poe a m m H or wooden ocean: mowmpcoosmm Hmcoapomm 2 mo soapSQngmHQ mo mcoapomm NmBZDOo mmB mo ZOHHUmm OB UZHQmOoO< ZDHQQocua .omCOmeh ocno* Hoo. n m s.ms n mx ooa 6.0: a.w 0.6m m.aH m.oa moma mm: Hod mam HRH mma naapoe ooa m.ma m.» 0.6H m.mm w.m mm Hm m ma ma : saoecsoz ooH 6.6m m.a m.mm m.aa m.oH we mm H ma as m oamaoom ooa H.mm m.ma m.sm S.m m.oa mma mm mm on ma SH flamenco .m .3 60a m.m: m.m s.am m.w w.HH Hoa on m mm m ma Hoapsoo .m .m 60H m.mm m.m s.mm m.s a.oH mma Hm ma Sm ma Ra capsmaaa Epsom ooa H.mm s.w m.mm H.6H m.m mom we ma mm mm SH aaspcoo .z .3 ooa H.mm H.m m.mm w.sa :.HH mmm mm ma no me am Hospsoo .z .m ooa m.mm m.m m.om s.ma H.ma mma am m on om om caesmae< oaooaz ooa m.mm m.ma H.HH s.m 6.6a mm on m a a o ossamcm soz .eoa : m m a o .poe a m m a as nonmem oooacp mowmpcoosom HmQOHpoom z to coaesnaspmam Mo mQOHpoom HNX mqmocna «oncoomma o:uo* mO. u m m.mm u mx OOH O.O: :.w m.sH m.:H 0.0H mOmH Ow: HOH mHm HSH me OHoooe OOH 0.0m m.s S.mm O.mm S.mH Om am O OH Om HH mcHHonoaz OOH m.Hm S.m H.w O.Sm m.OH em OH H m OH : msHeeHzm OOH s.mm O.w O.mm O.mH H.O Omm OmH Hm mOH Om mm HHooooom OOH H.H: m.m 0.0m m.MH O.HH OHm OmH Hm we we mm Boone OOH H.mO m.» H.sm O.OH O.OH OH: SSH mm HHH m: m: HHooooxoom .ooe : m m H O .ooe s m m H O* Oogomoo owoom osoo tom so OOHOOoHeomHO 2 OO OOHosoHeonHm ammoXXX mqm<8 55 Table XXXIX presents the compiled data concerning the dietary recommendations made by the coaches of five Sports in regards to potatoes. Although most of the nation's coaches saw no reason to place much restriction on potato consumption, those who coach wrestling did. Better than half Of the entire chi square resulted from this group when the percentage of "seldom" answers was unusually large. TABLE XXXIX RECOMMENDATIONS FOR POTATOES ACCORDING TO SPORT COACHED Distribution of N‘ Distribution by Per Cent Sport Coached *1 2 3 4 Total 1 2 3 4 Total Basketball — 64 142 185 391 - 16.3 36.3 47.3 100 Track 5 49 98 154 306 1.6 16.0 32.0 50.3 100 Football 1 53 152 144 350 .2 15.1 43.4 41.1 100 Swimming 1 8 8 16 33 3.0 24.2 24.2 48.4 100 Wrestling 3 3 14 25 75 4.0 44.0 18.6 33.3 100 Totals 10 207 414 524 1155 .8 17.9 35.8 43.3 100 x2 = 60.2 P = .001 *l=never, 2=se1dom, 3=often, 4=ath1ete‘s choice In Table XL is presented the compilation of recommenda- tions made by coaches of five Sports in regards to carbonated beverage consumption. Carbonated beverages were very much in disfavor with coaches and especially with those directing WPeStflJr@;teams. This latter group answered "never" in such a liarge prOportion that they accounted for almost a third of 66 the entire chi square value. More coaches recommended that pOp never be drunk than they did for any other item. TABLE XL RECOMMENDATIONS FOR POP ACCORDING TO SPORT COACHED Distribution of N Distribution by Per Cent Sport Coached * l 2 3 4 Total 1 2 3 4 Total Basketball 110 165 12 111 398 27.6 41.4 3.0 27.8 100 Track 93 126 7 80 306 30.3 41.1 2.2 26.1 100 Football 106 157 2 88 353 30.3 44.4 .5 24.9 100 Swimming l4 7 — 13 34 41.1 20.5 - 38.2 100 Wrestling 39 25 1 14 79 49.3 31.6 1.2 17.2 100 Totals 362 480 22 306 1170 30.9 41.0 1.8 26.1 100 x2 = 29.3 P = .01 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice Although the wrestling coaches made up less than ten per cent of the coaches reSponding, their recommended dietary practices are most interesting. Fifteen items in the list of foods were found to have significant differences in their recommended use when the Sport coached was considered. The wrestling coaches reSponse made large contributions to these chi square values in fourteen of the fifteen cases. Men coaching high school wrestling teams placed candy, fried foods, milk shakes, pastries, phOSphates, and pOp in the "never to eat" category. Bread, butter, ice cream, and potatoes were to be seldom eaten, according to the same men. 67 Three foods were found most desirable by the wrestling mentors: gelatin, honey, and milk. Cheese was the one item that they did not either disfavor or endorse. It is likely the wrestling coaches' reSponse were dif— ferent because of the importance of weight control in wrestling. The three receiving the "often" Opinion might have been named for various reasons. Football coaches were the ones who seemed to have followed the average diatary recommendation. For no food were their comments at much variance with the group in general. Basketball coaches did not express any great indi- viduality either. They did seem to be a little more lenient in controlling fried food and pastry intake than their fellow coaches. A small group of them also leaned toward less consumption of beef. The number was small and therefore is perhaps not too Significant. Track coaches contra-indicated two dairy products, cheese and milk, to a greater degree than other coaches. Why they did not do the same for ice cream and milk shakes is not clear. Swimming coaches reSponded strongly against candy and fried foods. Size of the community. The distribution of reSponseS by community size is presented in Table XLI. The majority of the reSponses came from communities with less than a 25,000 pOpulation. 68 TABLE XLI DISTRIBUTION OF RESPONDENTS AS TO SIZE OF THE COMMUNITY Size of Community Number Under 2,500 394 2,501 to 10,000 364 10,001 to 25,000 165 25,001 to 50,000 97 50,001 to 500,000 118 500,000 and over 45 No reSponse 20 Total 1203 Table XLII presents the breakdown of the recommendations made according to this factor and shows that ten foods had significantly different recommendations. Those to be dis- cussed in the following section are breads, eggs, fried foods, honey, fruit,phOSphates, tea and wheat germ. The data are contained in Tables XII through XLIX. Minimal observations, in the sources which contributed most to the chi square values, are the reasons that beef and pastries are not reviewed. Table XLIII presents the compiled data concerning recom- mendations made about breads where Size of the community is the comparative factor. The nation's coaches recommended bread to their boys or permitted them to control intake of bread on their own. Coaches from the smallest communities were not prone to let the athlete Choose himself but recom— mended or restricted bread intake. This is indicated by NNNNNNNNNNNMHHNNNNNNNMNNHNM HNNHHIIHINHHIfifiNHHNHIIIHIIH HIIHHNHHHIHINOIIHHIHNIHHHNII IIOIIIIIflIIIHIIIIIIIHHIINIII MN“44Mh44MdRHNN4MMM4NMJJN“4 NFMMNHNMIF“I66““NOHIHHJIM‘ :JPK} 3‘3“ 6‘ ‘ ‘ MMMW NlflflflmflflfllfldmiIHHNIQONQNJNI IllIHNHIMIIIMIIIIIIHNMHIMHI IllllIHIIIIIIIIIIIIIIHIIIIH ennnaflnacnccaflaencnennnnu4c NnQMNHHNIhnNIOQfiMNnHIIIMINN NHHNH‘HNNIHdMIIHHNINMHMNGNHI IIIIIHHINIIINIIIIIIHNdIIMII 1.1—3.5... IIIIIIHIIIIIIIIIIIIIIdIIIIH .nbkfln5000..¢mm55&00¢€0fifi000 “OJ*MHNQIF£CIOOOONFNIflHQIMQ MIMNMFMM‘HNNFIINHthO‘OMJfiH IIIIINHHQOIIfiIIIIIIdNNHI‘II IIIIIIHOIIIIIIIIIIIIIHIIIIH 53333°3323=5“3333333°393’SS “SQ:ON¢OIsOflflaaasosnIQfiaan 0N£003thHQmaHHQJONfiah”“ab“ HI.IflfinflOIUIQOIIHHHNhflnIONH IIIIIINIIIIIIIIIIIIIIMIIION 53333”533353°°‘°‘33323”333'55 vanafldflOIzaSHaafifihaOHnngdhafl .9_1_Z_3_L. 31.1—1.192.143.1— * O-no response, l-never, 2-eelda, 3-onen, h—sthletee choice 8 ONMOOahgfiflflfialI‘M$M333303hfl HIIHNOnHSOIHOIldfldlflonnlnfifl IIIIIIMIIOIIIIIIIIUIUMIIIINN 'H 2 $3233.ssssssasssaaasaésss.sfl 14.izségsggzgzzggzsgggggi2§§§§§ 4asaaasaaaaaaaaaaaaaaasaaaasi 3 5 1 5 ‘ e a. -. 8‘3 s s a. c»»3 o 5% g i J 333233333333232§§533323$23: 70 smaller percentage of "athlete's choice" answers than expected, which produced about one-seventh of the entire chi square value. Another sixth of chi square came from the coaches in the l0,00l-—25,000 class, where fewer "often" reSponses than expected were received. The coaches in the third smaller towns were Just not as enthusiastic about bread consumption as their fellow coaches. There were more "often" reSponses in the 25,00l—-50,000 group. TABLE XLIII RECOMMENDATIONS FOR BREADS ACCORDING TO SIZE OF COMMUNITY Distribution of N Percentage Distribution Size of Community *1 2 3 4 Total 1 2 3 4 Tot. Under 2,500 2 62 168 153 385 .5 16.1 43.6 39.7 100 2,501 - 10,000 - 46 130 176 352 — ~13.0 36.9 50.0 100 10,001 - 25,000 2 31 48 81 162 1.2 19.1 29.6 50.0 100 25,001 - 50,000 - 11 42 36 89 - 12.3 47.1 40.4 100 50,001 — 500,000 0 21 38 52 111 - 18.9 34.2 46.8 100 Over - 500,000 0 2 19 27 48 - 4.1 39.5 56.2 100 Totals 4 173 445 525 1147 .3 15.0 38.8 45.7 100 x2 = 20.2 P = .01 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice Tabulation of the recommendations made for eggs accord- ing to the Size of the community is shown in Table XLIV. Coaches did suggest that eggs should be a very regular part of the athlete's diet, but coaches from the small communities showed some deviation. More "seldom" reSponses came from this 71 group than was expected and was the source of better than a quarter of the entire chi square. Another eighth of the chi square came from the 50,001 to 500,000 group where a higher percentage of "oftens" were realized. TABLE XLIV RECOMMENDATIONS FOR EGGS ACCORDING TO SIZE OF COMMUNITY m Distribution of N Percentage Distribution Size of Community * 1 2 3 4 Tot. 1 2 3 4 Tot. Under 2,500 l 28 219 140 388 .2 7.2 56.4 36.0 100 2,501 - 10,000 - 17 199 138 354 - 4.8 56.2 38.9 100 10,001 - 25,000 — 7 86 70 163 - 4.2 52.7 42.9 100 25,001 - 50,000 - 4 56 32 92 - 4.3 60.8 34.7 100 50,001 -500,000 - l 78 35 114 - .8 68.4 30.7 100 Over -500,000 - l 24 22 47 — 2.1 51.0 46.8 100 Totals 1 58 662 437 1158 .l 5.0 57.1 37.7 100 ‘— -__ X2 = 19.5 P = .05 *l=never, 2=se1dom, 3=often, 4=ath1ete's choice Tabulation of the data concerning the comments of coaches from communities of various pOpulations about fried foods is found in Table XLV. Fried foods were found to be generally unacceptable by the nation's coaches, and coaches from the cities with 50,001 to 500,000 inhabitants were most emphatic. Their "never" reSponses were greater than expected, while their ”athlete's choice" answers were in the Opposite direction. Combined, the two totalled almost one-half of the entire chi square value. No other group was as strict 72 concerning fried foods, but all groups did, for the most part, limit the boys' intake. TABLE XLV RECOMMENDATIONS FOR FRIED FOODS ACCORDING TO SIZE OF COMMUNITY Distribution of N Percentage Distribution Size of Community *1 2 3 4 Tot. 1 2 3 4 Tot. Under 2,500 66 203 16 101- 386 17.1 52.5 4.1 26.1 100 2,501—10,000 65 172 12 107. 356 18.2 48.3 3.3 30.0 100 10,001-25,000 36 77 5 44 162 22.2 47.5 3.0 27.1 100 25,001-50,000 25 4O 1 21 87 28.7 45.9 1.1 24.1 100 50,001-500,000 34 62 1 15 112 30.3 55.3 .8 13.3 100 Over -500,000 10 22 — 14 46 21.7 47.8 - 30.4 100 Totals 236 576 35 302 1149 20.5 50.1 3.0 26.2 100 x2 = 28.7 P = .05 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice Table XLVI contains the data compiled for recommenda- tions about fruit as regards the size of the community. Although study of this table shows fruit to be a highly recommended item in the athlete's diet, one class of com- munity showed some slight deviation. In this instance the coaches from the 10,001 to 25,000 group answered "athlete's choice" in a greater than expected number. The source may have only been reSponsible for one-fifth of the entire chi square, but it may be safely concluded that this group of coaches did prefer to let the boys eat or not eat fruit at their own discretion. Surprisingly enough, the significance 73 found concerning fruit was not reflected in the recommenda- tions concerning fruit Juice. No explanation is offered. TABLE XLVI RECOMMENDATIONS FOR FRUIT ACCORDING TO SIZE OF COMMUNITY Distribution of N Percentage Distribution Size of Community *1 2 3 4 Tot. 1 2 3 4 Tot. Under 2,500 1 3 281 101 386 .2 .7 72.8 26.1 100 2,501-10,000 - 7 233 110 350 - 2.0 66.5 31.4 100 10,001—25,000 - 2 99 61 162 — 1.2 61.1 37.6 100 25,001-50,000 - 1 64 27 92 - 1.0 69.5 29.3 100 50,001-500,000 - — 85 27 112 - - 75.8 24.1 100 Over 500,000 - - 3O 17 47 - — 63.8 36.1 100 Totals 1 13 792 343 1149 .09 1.1 68.9 29.8 100 m x2 = 12.5 P = .05 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice Table XLVII presents the data concerning the recommen- dations of the coaches, according to the size of the community, for honey. Very little limitation of this food is indicated by the group as a whole or by any single group. Coaches from cities with a population of 50,000-500,000 did answer "often" more than was expected and accounted for about one-quarter of the total chi square value. The relatively small percentage of "athlete's choice" reSponses from this same group further indicated a strong desire on their part to have their athletes eat honey daily. The low reliability coefficient (r=.60) obtained for honey indicates some uncertainty on the part of the coaches. 74 TABLE XLVII RECOMMENDATIONS FOR HONEY ACCORDING TO SIZE OF COMMUNITY Distribution of N Percentage Distribution Size of Community *1 2 3 4 Tot. l 2 3 4 Tot. Under 2,500 6 57 140 181 384 1.5 14.8 36.4 47.1 100 2,501—10,000 7 49 117 181 354 l 9 13.8 33.0 51.1 100 10,001—25,000 — 15 68 77 160 - 9.3 42.5 48.1 100 25,001-50,000 4 14 34 36 88 4.5 15.9 38.6 40.9 100 50,001—500,000 1 13 59 38 111 .9 11.7 53.1 34.2 100 Over 500,000 - 7 15 25 47 — 14.8 31.9 53.1 100 Totals 18 155 433 538 1144 1.5 13.5 37.8 47.0 100 x2 = 28.9 P = .05 *l=never, 2=se1dom, 3=often, 4=ath1ete's Choice In Table XLVIII is presented the compilation of recom- mendations made by coaches of various sized communities concerning phOSphates. A large percentage of coaches did not answer this question. Two different sized communities accounted for over one—third of the entire chi square. The 2,501—10,000 classification produced better than one-sixth of the total. This was due to a smaller percentage answering "never" and a larger percentage answering "often" than ex- pected. The remainder of the figure was contributed by the next largest classification when more ”nevers" than pre- dicted were recorded. Communities with pOpulations of 50,001- 500,000 were more restrictive concerning the content Of phOSphates in the athlete's diets, while more in the 2,501- 10,000 category favored phOSphate intake. 75 OOHoco m_mpmfinpmuq aampmonm .Eonaomnm who>ocua .mmcommop ocno* HOO. n O m.mO H OH OOH H.Oa O.m O.Om O.HH O.OH mmHH OS: OOH HHm HSH OOH nHeOoe OOH H.Om O.m m.OH m.mH m.OH O: OO H O O m OOO.OOO eo>O OOH O.mm O.S S.mm :.mm O.HH mHH mm O mm Om mH OOO.OOO - HOO.Om OOH O.m: m.m m.mH m.mH O.SH mO O: m SH SH OH OO0.00 - HOO.mm OOH O.HH m.: H.mm S.OH 0.0 OOH mm m mm HO OH OOO.mm - HO0.0H OOH m.e: m.mH m.mm m.O S.OH amm HOH m: mm em Om OOO.OH - HOm.m OOH m.mm O.w O.Hm O.OH O.O eOm OmH em mOH OO mm OOO.O woos: .ooe a m m H O .ooe O m m H O* SOHOOEEOO Ho ome COHQSQHHpmHQ mmmpcooaom Z S0 Soapsnahpmam HHH>HX mqmdfi NBHZDESOO mo MNHm OB UZHQmOoo< mmeO OOH O.HO O.Sm S.O O.S H.OH OHH OO mm O O OH OOO.OOO - HOO.OO OOH O.HO S.OO m.O O.O O.HH mO OO mm O O HH OO0.00 - HO0.00 OOH m.SO 0.0H O.HH 0.0 S.O OOH OO mm OH O HH OOO.OO - HO0.0H OOH O.HO O.SH 0.0 H.O O.S OOm mmm OO Om OH SO OO0.0H - HO0.0 OOH m.OO O.mm H.O O.O m.O OOm OHm Om mm Om Om OOO.O HOOOO .ooe O m m H O .ooe O m m H O* SOHOOeeOO Oo ome Goapdnfippmfim wwmpcoohmm 2 OO OOHOOOHOOOHO NBHZDEZOO m0 MNHm OB GZHQmOOO< Emma BocuH* m0. H m J.HN H NX OOH m.mm m.H H.Hz m.Hm :mHH mam mm ms: Hem Hobos OOH m.mm m.m a.mm m.:m on wH m om mm porno ooH m.wH m.m m.m: w.:m Hom mm m HmH moH same Hnasm 00H m.Hm s.H m.oa a.mm smm Hs : mm on Hoasm 06H m.om m. s.oa m.sm moH Hm H m: mm HeHaonsesH-osm ooH o.:m s.H s.wm m.mm mmm em 3 Ho om HnHosooHnoaupsm ooH m.mm m. m.H: a.mm mHm om m mm Hs anon: Hmaos a m m H Hones a m m H* soHsaesoo no mass momwpcoopom szCSEEoo 2 mo coausnfippmfim sBHZDESOO no more 09 oszmooo< mmoamm>mm omaezommao mom monaaozmzzoomm xq mamas moHono m.opoanpmn: .cmpmonm .EopHomum .po>ocna .mmcogmop o:uo* mo. u m m.mm n mx ooH H.oa e.w 3.0m 3.:H a.oH meH ms: ooH MHm HsH :mH Hmooe ooH m.m: m.m m.mm w.mH m.m ms mm m Hm 0H s porno ooH o.mm m.m m.Hm s.mH m.w mom sOH mm em we em sane Hmasm ooH s.oq :.mH m.mm m.oH H.HH mmm mm mm am am mm Hessm ooH H.mm s.a m.sm m.Hm m.m moH mm m mm mm oH HmHapnsosH-oam 00H m.:: H.HH 6.0m w.mH s.oH mam mOH sm om Hm om HmHoaooHnoaunsm ooH m.He o.m 0.0m m.mH s.mH mHm Hm w em mm mm amps: .ooe : m m H o .ooe a m m H 6* moHssesoo no mass mmwwpcoopmm thCSEEoo z oo soHosoHannHo NEHZDEZOO mo mmwe OB UZHQmOoo< WMEoan .omcommmh ocnO* HOO. n m m.zm u mx OOH m.mm :.w m.mm m.:H S.OH mmHH mp: OOH HHm mmH NNH Hmpoe OOH O.wm u w.:H m.mm m.wH Sm OH 1: a w m OOmm hm>O OOH ©.m: m.: m.wH m.mm S.OH mam OOH HH w: :m mm OOmmuOOOH OOH S.Om m.HH w.mm m.OH O.HH mom HHH 2m om Hm mm mmmuOOm OOH S.m: H.HH m.mm S.O 0.0H OOM :mH O: mm mm mm mmznoom ooH 6.6m m.m m.om m.sH m.m Hmm mm mH we a: am com noes: .poa : m m H O .poe : m m H 0* pumEHHopcm Hoosom stm mmwmp200pmm Hoonom 2 mo COHuanhpmHm HHH>XH mHm the inclusion of tea in the high school athlete's diet. TABLE LXXI RECOMMENDATIONS FOR TEA ACCORDING TO HIGH SCHOOL ENROLLMENT Distribution of N School Percentages H:igh School Enrollment *1 2 3 4 Tot. 1 2 3 4 Tot. Under 200 25 35 55 131 246 10.1 14.2 22.3 53.2 100 200 - 499 25 93 55 176 349 7.1 26.6 15.7 50.4 100 500 .. 999 12 67 57 150 286 4.2 23.4 19.9 52.4 100 L000 — 2500 6 52 45 130 233 2.5 22.3 19.3 55.7 100 OVer 2500 2 5 7 10 24 8.3 20.8 29.1 41.6 100 Totals 70 252 219 597 1138 6.1 22.1 19.2 52.4 100 2 ii = 30.3 P = .01 3L=:never, 2=se1dom, 3=often, A=athlete's choice 102 Tabulated wheat germ figures, in the terms of high school enrollment, are presented in Table LXXII. Coaches have indicated, that for the most part, little restriction is placed on the use of wheat germ. However, the number failing to answer this question was significant. Coaches from the two smallest sized high school groups also indicated trends away from that generally practiced. The observed number of "nevers" in the under 200 classification was not as great as expected. Coaches in the next larger schools answered "often" in just the Opposite manner. Each source produced about one-fifth of the entire chi square value. Although the former group indicated a propensity to disallow wheat germ consumption, the greater number of them also thought it to be a worthwhile supplement. Recommendations from the schools with the smallest enrollments varied with the general pattern in the case of five items. A preference was noted for reSponding never for pork, carbonated beverages, and tea. Of these, only tea was recommended by the majority; the other two were on the coaches restricted list. Coaches from the small high schools did not restrict wheat germ as much as other coaches, nor did they allow as much freedom in the case of candy. Coaches located in high schools with 200 to A99 students showed more leniency in dealing with foods, whether the general practice was in a positive or negative direction. For instance, they did not recommend "never" for fried foods 103 OOHOBO w_OOOanmu: .qumonm .EOOHomum «so>ocuH qoncoamos ocuO* N m wofim H Nun OOH m.mm O.mm m.m H.O O.w mmHH emm How mm ms mm Henoe OOH H.mq m.mm H.HH :.s e.s em mH s m m m OOmm noso OOH m.am H.mm s.m m.m H.O mzm mmH HO OH mH mm oomm-OOOH OOH w.m: m.Om 0.0 O.m m.O HOm HHH ow mm sH. mm ammuoom OOH m.HO H.OH H.O 2.: O.m OOm Hmm mm am OH Hm OOHIOON OOH H.Om O.Hm m.s 0.0 m.z Hmm HHH mm OH mm HH OOO noes: .noa : m m H O .ooe a m m H or ososHHoasm mowwpcoohom Hoonom. 2 Ho soHpsoHaonHm Hoosom anm HHXXH mHmLJLAJL PREMOFEWWflBIMflm Lees than 1 ear 1-§ [pare '__3;10 years 11,20 years Over 20 ear NHHHHHHHHHHHIHHHHHHHHHHHIHN1 HMNHHIHHIMNNIMMNNHNHIIHHIHNH N HIHHHHHHHIHHNIIHHHHHNHHHNHIH A |1llIHHINIIIHIIIIHIHHHHINIII 2 llllllllll|||lllllIllllllIOI 2 SS3S3§8§333§33588§83833§8§38 t. edaaasaaeaoeaaaessoetssas94° N afiaaasa aeaaaanasssataaaaaafl H $m mg m N O0 FNMHF :0 = 3333ia:§§a§a§§§aa§aaaaa§§§afl 3 5 a 3 3 5 o a 8" 3 :3 3°: “1.3 a ta 3 a. 333+, gogann '3 T 4: {It 3 3 isaPagesagasazzééééiaéaétzaa 18 *‘0-no response, l-never, 2bee1dan, 3-often, Leethletee choice 119 TABLE LXXXVI RECOMMENDATIONS FORGBUTTER ACCORDING TO YEARSriN COACHING ~ Distribution of.N Percentage Distribution Years in , Coaching *1 2 3 4 Tot. 1 2 3 4 Tot. Less than 1 3 15 '15 lo 43 6.9 34.8 34.8 23.2 100 1 — 5 4 73 135 178 390 1.0 18.7 34.6 45.6 100 6 — lO 8 68 137 158 371 2.1 18.3 36.9 42.5 100 11 — 2O - 38 81 116 235 - 16.1 34.4 49.3 100 Over 20 — 12 32 42 86 — 13.9 37.2 48.8 100 Total 15 206 400 504 1125 1.3 18.3 35.5 44.8 100 x2 = 19.8 P = .05 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice TABLE LXXXVII RECOMMENDATIONS FOR CANDY ACCORDING TO YEARS IN COACHING Distribution of N Percentage Distribution Years in Coaching *1 2 3 4 Tot. l 2 3 4 Tot. Less than 1 16 14 2 IO 42 38.1 33.3 4.7 23.8 100 l — 5 72 211 20 89 392 18.3 53.8 5.1 22.7 100 6 — IO 55 202 23 96 376 14.6 53.7 6.1 25.5 100 11 - 2O 27 137 IO 63 237 11.3 57.8 4.2 26.5 100 Over 20 7 41 2 38 38 7.9 46.5 2.2 43.1 100 Total 177 605 57 296 1135 15.5 53.3 5.0 26.0 100 x2 = 40.9 P = .001 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice 120 of the entire chi square figure. Another fourth came from the most experienced coaches. They answered "athlete's choice" more often than was expected. Therefore, the con- clusion is that the coaches with less experience are very restrictive, while the most experiencaiones are more lenient. Study of the percentage totals for each classification of coaching experience, indicates that as experience is acquired control of candy consumption is lessened. Table LXXXVIII shows the tabulated recommendations for coffee as made by coaches with varying years of eXperi- ence. While there is some inclination of the coaches to let the boys decide for themselves, the greater percentage restricted coffee intake. Coaches with the least experience eXpressed a very strong desire to completely eliminate coffee from the high school athlete's diet. Their "never" reSponse contributed about one—third of the entire chi square where the Observations were twice what was theorized. Two other groups reSponded in a manner which is worth noting, and each accounted for another ninth of the total chi square value. Those with 6 - 10 years experience were more inclined to recommend "seldom" and the 11 - 20 groups to restrict offee intake. Table LXXXIX presents the compiled data concerning the dietary recommendations for potatoes as made by coaches with various years of experience. As in the case of most of the foods discussed thus far in this section, the most recent TABLE LXXXVIII RECOMMENDATIONS FOR COFFEE ACCORDING TO YEARS IN COACHING 121 Distribution Of N Percentage Distribution Years in Coaching *l 2 3 4 Tot. l 2 3 4 Tot. Less than 1 22 11 - 9 42 52.3 26.1 21.4 100 1 — 5 102 100 8 180 390 26.1 25.6 2.0 46.1 100 6 — 10 100 116 6 153 375 26.6 30. 1.6 40.8 100 11 - 20 78 49 5 100 232 33.6 21.1 2.1 43.1 100 Over 20 29 22 1 36 88 32.9 25.0 1.1 40.9 100 Total 331 298 20 478 1127 29.3 26.4 1.7 42.4 100 —' J x2 = 24.5 P = .05 a *1=never, 2=se1dom, 3=often, 4=ath1ete's choice TABLE LXXXIX RECOMMENDATIONS FOR POTATOES ACCORDING TO YEARS IN COACHING Distribution of N Percentage Distribution Years in *7 Coaching *l 2 3 4 Tot. l 2 3 4 Tot. Less than 1 2 16 16 9 43 4.6 37.2 37.2 20.9 100 1 — 5 2 75 144 167 388 .5 19.3 37.1 43.0 100 6 — 10 5 66 141 158 370 1 3 17.8 38.1 42.7 100 11 - 2O - 42 80 115 237 .- 17.7 33.7 48.5 100 11 — 20 1 8 28 52 89 1.1 8.9 31.4 58.4 100 Over 20 1 8 28 52 89 1.1 8.9 31.4 58.4 100 Total 10 207 409 501 1127 .9 18.3 36.2 44.4 100 x2 = 27.3 P = .001 *l-never, 2-seldom, 3-Often, 4—athlete's choice 122 entrants to the coaching field have indicated a pattern dif- ferent from the overall group. Their prOportionately high number of "seldom" answers led to better than a third of the entire chi square. The small number of "athlete's choice" reSponses further indicates that the coaches with less than a year's experience are less lenient and more restrictive about potato consumption than their associates. Recommendations given for tea, according to the coaches' experience, are compiled in Tablx XC. For the most part, coaches are inclined to allow the athletes to control their tea consumption. Coaches with very little experience answered ”often" in an unexpected percentage, thereby accounting for a third of the entire chi square. Conversely, a large number of the most experienced coaches produced an TABLE XC RECOMMENDATIONS FOR TEA ACCORDING TO YEARS IN COACHING = = Distribution of N Percentage Distribution Years in Coaching *1 2 3 4 Tot. l 2 3 4 Tot. Less than 1 3 8 18 14 43 6.9 18.6 41.8 32.5 100 1 — 5 30 67 76 214 387 7.7 17.3 19.6 55.3 100 6 — 10 22 95 71 184 372 5.9 25.5 19.0 49.4 100 11 — 20 13 51 42 130 236 5.5 21. 17.8 55.0 100 Over 20 2 29 11 48 90 2.2 32.2 12.2 53.3 100 Total 70 250 218 590 1128 6.2 22.1 19.3 52.3 100 x2 = 33.3 P = .001 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice 123 eighth of the figure by answering "seldom." Coaches with one to five years in the field produced another eighth when they answered "seldom" less often. These figures indicate that a substantial segment of coaches from each bracket has a dif- ference of Opinion that is noteable. Least experienced coaches believe tea to be a good daily item in the menu, while those with twenty years in the field prefer to restrict tea .intake. Mentors with one two five years in coaching are the Inost lenient of all. The number of years in coaching does have an effect on the dietary recommendations made concerning eleven foods. Of these, butter, candy, coffee, potatoes, and tea were deemed 'worthy of discussion in this section. Coaches with more than one year experience made comments that were quite similar. IWost of the differences noted were from the men in their first year of coaching. Tea was the only item which the least experienced coaches recommended more enthusiastically than their associ- ates did. As a rule, these men actually practiced more restrictive controls than others. Candy and coffee were held in great disfavor. Butter and potatoes were not viewed so harshly, but both were restricted more by this group of coaches than the other coaches. It was most interesting to note that although tea and coffee both contain much caffeine, tea was recommended and coffee was condemned by the new CoaChes. 124 Tea drew differing comments from the coaches with one to five and those with over twenty years of experience. The most experienced said it should be drunk seldomly, but the one - five year group made it an item of the athlete's choosing. The over twenty group, however, were more lenient about candy consumption than their cohorts. Coaches with six to ten years experience believed coffee should not be consumed regularly, and those with eleven to twenty years in Sports were even more convinced of this fact. Preparation in physical education. Eleven-hundred- seventy-two coaches reSponded to the question as to what professional education they had received in the area of physical education. Of these, 822 had a major in physical education, 234 a minor in the field and only 116 had no professional courses. It was somewhat surprising that only six foods were given recommendations that were significantly different. Table XCI presents the tabulated reSponses for all foods, and Tables XCII through XCVI records the compiled recommendations for butter, candy, cheese, ice cream, pork, and potatoes more completely. Table XCII presents the butter recommendations as given by coaches with varying amounts of professional prep— aration in the field of physical education. The general practice was to accept butter in the daily diet or as often as desired by the athlete. Those coaches with no professional 125 8.330 33023:: .copmoum «sooaomum «816:4. 622509 979* N N H . HH N N H N NN NH N m m OH. N.NH HNHH sumo among. m N H . OH N H H N NN NN N N m oN. N.NH NNHH asHsasHN m N N H OH N m N . NN NH NH 4 1 ON. N.m NNHH Nos N - N N N n N N - NH H NN NN . 0N. H.; NNHH mom a N N n N N m n . NN NN HH H . Ho. N.NH NNHH mooeaeom m u N H N N N N w- NN N 0N m . mo. N.NH NNHH xpom N H N N N N N N N NN m NH oH N oN. N.NH NNHH nonmagnogm N u m N N . OH m . NH H NN NH . 0N. N.N NNHH moHuemNN N H N H N N N N . HN N NN m . oN. N.N NNHH moxmnm NHNN N m H u m NH N u - NN NN 4 H . oH. N.NH NNHH xHHz m N N - N m N H - NN NH NH H - No. N.NH NNHH saoeo ooH m N N 1 0H N N u . NN NN N H 1 mo. N.NH NNHH .Nooom m N H u N N N H . mN NN N H . 0N. N.m ONHH :HeoHoo N N s u m NH 1 u . oN N: H u 1 ON. :.N NNHH ooH=N pHsnm H N u u m NH 1 u . 0N N: H u 1 ON. H.m HHHH pHsAm N u m N m - oH m - NH N NN NH . ON. m.N HNHH uoooN ooHNN N N N 1 HH N N u . NN HN HH H . NN. N.H NNHH HeoN N N H . oH N N u . NN NN NH 1 . 0N. N.N NNHH eon N m H u N NH H u . NN H: N - . oH. N.N oNHH aNNN N n N N N - N N . HN H NH oN - 0N. N.N NNHH oomuoo m N N u N a N H . HN HN NH N . mo. N.NH NNHH snooze m N N H OH N N N N mN N NH N N 0N. N.N NNHH ssHono N N N N m 0 HH N - NH N NN HH . Hoo. H.NN NNHH Nveuo m N N u N a m H u :N NH NH N 1 ON. N.H NNHH owmnnwo m N N n N N N u - NN NN HH H . Ho. o.NH NNHH smeesm N N N u N N N n . NN NN 0H - . oN. :.N NNHH omega N N H u N NH H u . NN a: N - - oN. N.H NNHH moon N N N s 0H J m H . NN NH NH N 1 ON. H.N HNHH nsoom mNNH NNNHoNNNHQSSN Na z 82. 0 yoga: .83 uIIIIIIIbmgmyawkmwhuwawnmmwnmezfinwmwN ZOHBbcaa «uncommon onto * N N H H . NH N N N N NN NH N N N HOO. N.NN NNHH sNoO Owens. N N - n . NH OH N N N NN NH N N N HO. N.NN NNHH uoHsmpHN N N N H 1 NH N N N . NN HH NH N u NO. N.NH NNHH Noe N u N N u N H NH OH . NH H NN NH . ON. N.N NNHH NNON N N N u . NH NH N u . NN NH HH H 3 ON. N.N NNHH mooprON N H N H . NH N NH N - NN N HN N . NN. O.N NNHH NNON N N N N - NH N N N N HN N NH N N HOO. N.NN NNHH moeNNNNONN N u N N u N . NH N . NH H NN NH . ON. N.N NNHH NOHNNNNN N H N H . NH N HH N . NN N ON N . OH. N.OH NNHH moNNNN NHHz N N H - 1 NH NH N u . NH HN N u . OH. H.NH NNHH NHHz N N N H . NH N N H . NN NH NH H 1 ON. N.N NNHH ENOAO OOH N N N u 1 NH NH N H . NN ON N H 1 ON. N.N NNHH Noeom N N N u . NH NH N u . NN HN N H a ON. N.N NNHH sHNaHOO N N u u . OH NN . u . NH NN H n . ON. N.N NNHH OOHsN eHONN N N u u s OH NN - - - NH NN H - . ON. N.N NNHH NHOAN N H N N - OH H NH N - NH H NN NH . HOO. N.NN NNHH mOooN.OOHAN N N N u 1 NH N N H n NN NH N n 1 ON. N.N NNHH Hzom N N N u . NH OH N n . NN NH N u . ON. N.N NNHH NOHN N N H u - NH NH N - - ON HN N - . ON. N.N NNHH NNNN N u N N - NH . N OH . NN H NH NH . ON. N.N NNHH OONNOO N N N H . NH N N H - NN NH NH H . ON. O.N NNHH ommoao N N N H H NH N N N N NN N N N N HOO. N.NN NNHH aaHonO N H N H u N N NH N . NH N NN N . ON. N.OH NNHH NOONO N N N H - NH N N N . NN OH NH N . ON. N.N ONHH NNNNNNO N N N - . NH NH N u . NN NH HH H . ON. N.OH HNHH Noppsm N N N u 1 NH NH N u u NN NH N n 1 ON. N.N NNHH Owopm N N H u - OH HN H u . NH NN N u . ON. N.N NNHH Noom N N N H 1 NH N N H . NN N NH N - ON. N.N NNHH madam N N N H O N N N H O N N N H O* .NONN .mx 2 NOON NNNONW NI, HAONN H ome£xumflavmmhfivmagaganzrwzdfifiXUd mZOHéfidfiwéfiflam go mHmfldgflN HHbuNHHHMSH 134 through CIV include calcium, fried foods, phOSphates, tea, vitamins, and wheat germ. Table XCIX presents the compiled data pertaining to the recommendations made about calcium as stated by those coaching from one to three Sports. Most coaches left the decision regarding calcium intake to the athletes, but a significant number of coaches did fail to reSpond to this item. One Sport coaches were most guilty of this failure, as was indicated by the unexpected number of them doing this. This source accounted for over one-seventh of the entire chi square value. Three Sport coaches answered "often" in a greater than expected percentage, which resulted in one-quarter of the chi square total. Conclusions reached concerning calcium then were: (1) more of the one Sport coaches do not state their position, and (2) three Sport coaches showed a greater preference to include calcium in the daily diet. TABLE XCIX RECOMMENDATIONS FOR CALCIUM ACCORDING TO NUMBER OF SPORTS COACHED f - Number Distribution of N Percentage Distribution of Sports *0 1 2 3 4 Tot. 0 1 2 3 4 Tot. One 70 82 100 70 320 642 10.9 12.7 15.5 10.9 49.8 100 Two‘ 24 49 67 55 192 387 6.2 12.6 17.3 14.2 49.6 100 Three 6 11 2O 34 89 160 3.7 6.8 12.5 21.2 55.6 100 Total 100 142 187 159 601 1189 8.4 11.9 15.7 13.3 50.5 100 x2 = 28.3 P = .001 *O-no reSponse, l=never, 2=se1dom, 3=often, 4=ath1ete's choice 135 The data presenting the reSponses on the fried food question according to the number of Sports coached is Shown in Table C. Coaches considered this group of foods not to be desirable, and the one Sport coaches were most restrictive. They showed more "never" reSponses than eXpected and reversed this trend on the "athlete's choice" Option. These two sources were reSponsible for nearly two-fifths of the entire chi square value. Two Sport coaches did not answer "never" as often, while the three Sport group answered "athlete's choice" more often. Each of these sources produced a seventh of the total chi square figure. The two Sport coaches were not as severe as the one Sport group and the three Sport group was the most lenient of the three. TABLE C RECOMMENDATIONS FOR FRIED FOODS ACCORDING TO NUMBER OF SPORTS COACHED Distribution of N Percentage Distribution Number of Sports *1 2 3 4 Tot. 1 2 3 4 Tot. One 150 316 17 134 617 24.3 51.2 2.7 21.7 100 Two 61 192 10 117 380 16.0 50.5 2.6 30.7 100 Three 27 71 8 54 160 16.8 44.3 5.0 33.7 100 Total 238 579 35 305 1157 20.5 50.0 3.0 26.3 100 x2 = 23.8 P = .001 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice 136 In Table CI is presented the compilation of recommen- dations made by those coaching from one to three Sports in regards to the use of phOSphates in a high school athlete's diet. Previous mention has already been made of the fact that a significant number of coaches did not answer this question. One Sport coaches failed to answer this question most often and they also replied "often" less frequently. Almost one-third of the total chi square figure was derived from these two sources. Three Sport coaches differed with this view most emphatically. Less than one per cent of their group failed to answer the question and twice as many replied "often" than was anticipated. This pattern of reSponse accounted for better than half of the chi square. Although fewer single Sport coaches stated their position on phos- phates, the majority of the three Sport coaches did; 15.7% of the three Sport coaches recommended the inclusion of this supplement in their diet. TABLE CI RECOMMENDATIONS FOR PHOSPHATES ACCORDING TO NUMBER OF SPORTS COACHED Number Distribution of N Percentage Distribution of Sports *0 l 2 3 4 Tot. O 2 3 4 Tot. 1 One 92 96 171 37 246 642 14.3 14.9 26.6 5.7 38.3 100 Two 33 57 95 39 163 387 8.5 14.7 24.5 10.0 42.1 100 Three 1 19 46 25 69 160 .6 11.8 28.7 15.7 43.1 100 Total 126 172 312 101 478 1189 10.6 14.4 26.2 8.4 40.2 100 x2 = 44.4 P = .001 *O-no reSponse, l=never, 2=se1dom, 3=often, 4=ath1ete's choice 137 Table CII indicates the two Sport and three Sport coaches expressed themselves differently on tea drinking. The former returned a proportionately small percentage of "oftens" and a similar pattern regarding "seldom" answers was produced by the latter. Each source yielded approxi- mately one—eighth and one—half respectively to the total chi square value. Coaches involved in three high school Sports were not inclined to put much restriction on tea, but permitted the boy's preference or suggested it as a daily item. Two Sport coaches were less prone to recommend daily consumption, but agreed with the recommendation of "athlete's choice." TABLE CII RECOMMENDATIONS FOR TEA ACCORDING TO NUMBER OF SPORTS COACHED Distribution of N Percentage Distribution Number of Sports *1 2 3 4 Tot. l 2 3 4 Tot. One 35 148 121 307 611 5.7 24.2 19.8 50.2 100 Two 23 84 59 208 374 6.1 22.4 15.7 55.6 100 Three 14 19 38 89 160 8.7 11.8 23.7 55.6 100 Total 72 251 218 604 1145 6.2 21.9 19.0 52.7 100 - 1 x2 = 16.5 P = .05 *1=never, 2=se1dom, 3=often, 4=ath1ete's choice Table CIII presents the tabulation of the vitamin recommendations received from coaches involved with one, two, or three Sports. The hesitancy to answer questions concerning 138 food supplements is once again pointed out for consideration. An unusually large number of "no reSponse" answers from the one Sport coaches was the origin of nearly a seventh of the accumulated chi square figure. Another quarter of this total was caused by an unexpected number of Observations in the "never" column of the two Sport coaches reSplies. Those coaching one Sport again have demonstrated a reluctance to answer questions concerning food supplements. Two Sports coaches showed a tendency to restrict the intake of vitamins, but for the most part agreed with the concensus of Opinion. That was to recommend vitamins or allow freedom of decision. TABLE CIII RECOMMENDATIONS FOR VITAMINS ACCORDING TO NUMBER OF SPORTS COACHED Number Distribution of N Percentage Distribution of Sports *0 l 2 3 4 Tot. O l 2 3 4 Tot. One 61 18 40 197 326 642 9.5 2.8 6.2 30.6 50.7 100 Two 23 25 20 120 199 387 5.9 6.4 5.1 31.0 51.4 100 Three 4 4 4 53 95 160 2.5 2.5 2.5 33.1 59.3 100 Total 88 47 64 370 620 1189 7.4 3.9 5.3 31.1 52.1 100 x2 = 24.8 P = .01 *O=no reSponse, l=never, 2=se1dom, 3=often,4=ath1ete's choice Table CIV reflects for wheat germ a pattern similar to that shown for vitamins. The one and two Sport coaches differ to some degree with general acceptance of wheat germ supple- ment. As with vitamins, the one Sport coaches failed to 139 reSpond more often and the two Sport coaches replied "never" more frequently. Fewer of the Single Sport coaches answered the wheat germ question. The two Sport group were more restrictive concerning wheat germ consumption, but most of them left it up to the athlete himself. The two sources mentioned, accounted for an eighth and a third of chi square reSpectively. Less than one—tenth of the entire chi square figure resulted from the unusually large number of three Sport coaches' "athlete's choice" answer, but the percentage giving this answer clearly indicates their strong desire to have the boys assume the reSponsibility on this particular item. TABLE CIV RECOMMENDATIONS FOR WHEAT GERM ACCORDING TO NUMBER OF SPORTS COACHED Number Distribution of N Percentage Distribution of Sports *0 l 2 3 _4 Tot. O l 2 3 4 Tot. One 64 28 56 149 344 641 9.9 4.3 8.7 23.2 53.6 100 Two 26 39 31 81 210 387 6.7 10.0 8.0 20.9 54.2 100 Three 4 6 13 33 104 160 2.5 3.7 8.1 20.6 65.0 100 Total 94 73 100 263 658 1188 7.9 6.1 8.4 22.1 55.3 100 x2 = 28.7 P = .001 *O=no reSponse,l=never, 2=se1dom, 3=often, 4=ath1ete's choice Summary of the dietary recommendations made by coaches in relation to the number of sports coached shows that six items in the food list were worthy of discussion” Four of 140 these were the food supplements of calcium, phOSphates, vita— mins, and wheat germ. The other two were fried foods and tea. One Sport coaches answered the questions concerning food supplements in a very clear pattern. In each case, more of them did not answer the question. Although the percentage in each case was not large, this group was clearly different. Why more coaches in this group should hesitate to answer these four questions is most interesting. It might be that they have less information regarding the supplements. On the other hand, perhaps those who coach one Sport are so single minded that they may represent a different type of individual. Those coaching two high school Sports expressed them- selves a little differently from the single Sport mentors in regards to the use of vitamins and wheat germ. Although they suggested "athlete's choice" most of the time, they were more prone to suggest that these two supplements never be used by the boys. They were less restrictive about fried foods and recommended tea less often. Three Sport coaches in general were more lenient than their associates. For calcium, phOSphates and wheat germ, it was their practice to recommend regular consumption or to leave it to the athlete to decide. Less "no reSponse" observations were noted for these men. Only one failed to reply to the phOSphate question. The three Sport men were the most lenient about fried foods and clearly favored tea asalbeverage for the athletes. This writer wonders if the 141 multiple Sport coaches answered the food supplement inquiry as they did because they believed boys needed them. Such an idea might have been promoted by their observation of the same boys competing in several Sports during the school year. Basis of recommendations. The last factor to be con- sidered for comparison is that which the coaches named to be the source or basis of their dietary recommendations. There might have been other sources possible, but the eight which were presented in the questionnaire were believed to be the most applicable. The reSponses were divided as shown in Table CV. Since the figures indicate 55 non-reSpondents, the question arises as to whether this was due to: (1) an over— sight, (2) an unwillingness to answer, or (3) no fitting Option. It is this writer's Opinion that it was one of the first two reasons, Since very few gave a write-in answer. TABLE CV DISTRIBUTION OF RESPONSE AS TO BASIS OF RECOMMENDATIONS Basis Number Athletic Experience ~ 455 Health Courses 144 Nutrition Courses 68 Advice from Coaches 82 Personal Judgment 155 Medical Advice 105 Coaching Clinics 59 Journals or Magazines 80 No reSponse 55 Total 1203 142 Athletic experience and personal judgment were given as the source of comments by fifty percent of the coaches. Since both are based on personal experience and relatiVely few referred to medical or professional journals for information, it seems that some better method of educating coaches in the area of nutrition for the athlete is needed. Experience can be good, but it may also be bad. One unfortunate happening in an individual's history could be the cause of a dietary recommendation that has no scientific basis. In other words, the pattern of reSponses to this question shows why many "old wives' tales" still hover around the training table. From Table CVI it may be seen that the comparisons of the recommendations made according to the bases of the recom- mendations yielded thirteen chi square values that were sig- nificant at the .05 level of confidence. Breads, cabbage, and gelatin are not discussed because too few observations were counted in those cell sources which produced the greatest portion of the total.chi square values. The ten to be dis- cussed are beans, calcium tablets, cheese, coffee, eggs, fowl, honey, pastries, phOSphates, and vitamins. Tables CVII through CXVI presents the compiled data for each of these foods. The bean data, based on the source of the coaches' recommendations, are presented in Table CVII. .Corrected shi square figures were Obtained by combining the "never" and "seldom" columns. Coaches basing their comments on health TABLBCVI maniac-«mm wwwncmamfiarummnmnus MNMMMN{MMNMMHNNMM-‘NMNMMNNM-fl FIV‘MMN III-M IU‘MMIU‘MMMficle-I IH In IHNH NINNHMHHNHHH-‘I IHANINJHMflMdIv-I HI I Il-INI-IINI I IHI I I I I I IHHdINFIHe-I IIIIIIHIIIIIIIIIIIIIIe-IIIIIIe-O NNNNNNNNNHNNHHHNNNHNANNNFIMNH HMMNHHHH IMNN I-‘JNNHMFI Iv-I I N .F‘NH N IHHNMHNN Ie-Ie-IMI IHHNHNMe-Ine-INH IH IIIIIFIFIIFIIIIHIIIIIIIflHIINe-III IIIIIIIIIIIIIIIIIIIIIHIIIIHI {NM-1"“11¢M-‘4NMn-ln-Qn-‘NMM-lfln-l" Mhfi-‘N IN-I I'D-2‘ I’OOMJMON IFIIH-l I Nd!" «InnunuunuHHnulnHusncwaHNNHH IIIIHNdINIIINIIIIIIIMHHIMAII nun.nunuunnoualnululunanuaufl O“FFF-‘OCFOQO-‘J-‘OROOF-C'O'OF-‘OO “filial-INN IF-‘MHSBU‘ONbe-d IAN-3 I Nu. MHNN-‘FHNMHNNOI IHHfld-‘Ffi-‘NONHH I I II INNIRI I IHI I I I I IHNNflI-IHI I IIIIIIFIIIIIIIIIIIIIIIo-IIIIIa-Io-I 01 21,5 01 21,5 01 23 h 01 2} A 01 23 b 01 23 5 «en-teen"n-enn-c-tuau-e-cnnnunn-eu'3‘ H-‘NNHFIHN I it!“ I manuand I III-IN Io-INH NIHHN-‘HHNHHHQI IHHNH‘H-‘Nnfldflfld IIIIHHNHNIIIHIIIIIIHHHIINII IIIIIIFIIIIIIIIIIIIIIIFIIIIIFII-I L_1___L {NHNMHMNMNMHNNNMHMNMNNNNNM4 H-‘NHH Ir.“ I-‘NN I-‘iNNH-QI I INN I04“ 0" IHe-Ie-IMHNo-I INNMI Iflf‘“ INNNNNNHHH IIIIe-IHIINIIIo-IIIIII-IIo-INe-IHINHII IIIIIIIIIIIIIIIIIIIIIIIIIIIH ____LL bunnmJananoonnnooocannnnnoao «oonudneeocnI0044n0NIddnlfln «‘IHN-IONMJIMMFI INNJanJONn-‘HH IIIIHNAIU‘IIINIIIIHIANHHI-‘MIH IIIIIIHIIIIIIIIIIIIIIHIIIIHH i————L——l __22222_N_NammL___Ammn1___JfifiL_"_Jm-nL_N.Numm____nung_fi_4mnnL. Q 12 35 0 12 QSHSS’RSHSQfi°3323323°333'32fi ‘a32°““8"933"fi833°9°”"“2“”2 3“°'nfi“fifi““3"'““3“38:2“23" HI I ”mono-nan Ia-IOI IHHHHMQF‘Iifln IIIIIIMIIIIIIIIIIIIIInlIIIQ h». .m .m .w .w .m .W .M an .M .m .m .M .w -W .m .m .w .m .m .m an .W .W .W .m .m LLL—Ll—L— huedhnanmnum N dwissswnsssessw9S91§TSScs¢T° * assassssaaa assassssaosssadfl . sagaaazas2§§§?§§§§§§§33§1§a 3 5 2 §.§ . .g ~' 9 x ” ’5. RES S a 3 WI u. idea?!) ,fl‘ 3 322agiégssélsEzégsiisgfiéssgé 9 u—no reeponee, l-never, z-eeldol, 3—otteu, hpethlete'e choice 143 144 courses answered "never-seldom" more often. This accounted for almost an eighth of the chi square value. Those depending on medical advice replied "often" in greater numbers than expected and accounted for another eighth of the chi square total. Why the former express restrictive comments, and the latter suggest regular consumption is not clear. However, it would seem that the materials gained in a health course should not disagree with those suggestions coming from medical personnel. Whether there has been a mistake in presenting or acquiring the "knowledge" is the question. Perhaps there has been some misunderstanding of the facts. TABLE CVII RECOMMENDATIONS FOR BEANS ACCORDING TO BASIS OF RECOMMENDATIONS Distribution of N Percentage Distribution Basis of Comments *1 2 3 )4 Tot. 1 2 3 ’4 Tot. Athletic Experience 15 112 89 225 4M1 3.4 25.4 20.1 51.0 100 Health Courses 2 42 19 74 137 1.4 30.6 13.8 54.0 100 Nutrition Courses - 10 15 41 66 - 15.1 22.7 62,1 100 Coaches' Advice 3 25 8 44 80 3.7 31.2 10.0 55.0 100 Personal Judgment A 33 23 91 151 2.6 21.8 15.2 60.2 100 Medical Advice 5 19 28 48 100 5.0 19.0 28.0 48.0 100 Clinics 1 21 15 20 57 1.7 36.8 26.3 35.0 100 Journals 6 18 15 37 76 7.8 23.6 19.7 48.6leO Total 36 280 212 580 1108 3.2 25.2 19.9 52.3 100 x2 = 30.1 P = .01 *1=never, 2=se1dom, 3=often, A=athlete's choice 145 The compiled recommendations concerning calcium, as shown in Table CVIII are based on eight possible sources from which the coaches have derived their information. Significant numbers did not answer the question, but coaches accepted the use of calcium supplement to varying degrees. Two groups of coaches were not inclined to agree with the others completely. More in the "health course" group answered "often" in unexpected numbers while the "coaches‘ advice" group answered "never" more often than anticipated. The two sources reSpectively produced better than one—seventh and oneufifth of the entire chi square. Those coaches who had taken health courses preferred to recommend the consump~ tion of calcium, while those who followed in their "coach‘s footsteps” were inclined to eliminate this supplement from the boys’ diet. Table CIX presents the cheese data in which the recom- mendations have been tabulated according to the basis of the coaches’ comments. Coaches were inclined to make this dairy food a part of the boys' diet, but one group of them indicated an Opposing Opinion. Clinic attenders had a larger than expected percentage of "seldom" observations. This source amounted to nearly a tenth of the chi square value. Coaches who depended on medical advice added over one-ninth to this total when they answered "often" a prOportionately large number of times. These coaches wanted their athletes to eat cheese regularly. 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