Date

6-19-2024

Department

School of Health Sciences

Degree

Doctor of Philosophy

Chair

Rachel L. Schichtl

Keywords

sports nutrition, dietary habits, Division 3 athletes, nutrition education, athletic feeding, sports dietitian, culinary arts

Disciplines

Nutrition

Abstract

This paper examines the impact of culinary nutrition education on the athletic potential of Division 3 athletes using culinary nutrition education. In the last five to ten years, the number of registered dietitians (RDs) working with collegiate athletes full-time in the United States has increased dramatically. However, even at large Division 1 universities that have these staff members, many student-athletes may still be at increased risk of nutrition-related problems that impact physical and academic performance. They may also include inappropriate macronutrient and micronutrient consumption. While a great deal of research has been conducted at Division 1 universities regarding sports nutrition and athletic feeding, limited research has examined athletes’ food-related beliefs and practices at Division 3 universities. This is especially true at a location where there is not a registered dietitian on staff in the athletics department, let alone providing the athletes with culinary training in addition to normal nutrition education.

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