Assessing nutritional and health aspects in sport club restaurants

Document Type : Original Article

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Hotel Studies Department, Faculty of Tourism and Hotels, Sadat City University

Abstract

The paper aims at examining the nutritional and health aspects of served foods and beverages in sports club restaurants. To achieve this aim, survey questionnaires were distributed to a random sample of sport clubs' members. A number of 442 were distributed of which 303 (68.5%) were valid for statistical analysis. SPSS version 25 was used to analyze the survey which consists of four main elements: (1) personal data from sample members, (2) exercise and nutritional supplements, (3) nutritional and health deficiencies in provided foods & beverages, and (4) statements of improving nutritional and health aspects to meet the needs of athletes and attract new market segments. Some statistical measures were used, including: Cronbach's alpha, arithmetic mean, relative importance index, and multiple linear regression analysis. The results revealed: that restaurants of sport clubs offer many varieties of saturated fats, cholesterol and sugars, unhealthy soft and energy beverages. In addition, unhealthy preparation methods such as frying and roasting were also used. Therefore, the paper recommended that: Allocating a complete menu for athletes, replacing hydrogenated oils by vegetable oils that are rich in essential fatty acids, and providing some of organic food and drink items.

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