Sports Dietitians Evaluation of Food Provision for Athletes at the Tokyo 2020 Olympic and Paralympic Games

Abstract

International expert review by sports dietitians/nutritionists of the food provision for the Summer and Winter Olympic and Paralympic games (OPG) has occurred since 2008, with inconsistent ratings between events. The aim of this cross-sectional study was to describe outcomes of an evaluation of food provision for the 2020 Tokyo OPG on three separate occasions: Phases 1 and 2 on paper reviews pre COVID-19 (2019) and an onsite (Phase 3) review (2021). A secondary aim was to compare level of experience of sports dietitians/nutritionists for overall rating of the menu. A previously developed survey for review of food provision at past OPG was adapted to include questions relevant to the 2020 Tokyo OPG main dining hall menu, other food outlets, venues and satellite villages. Food provision in the main dining hall on site rated significantly better overall (p = 0.037) and for specific aspects of the menu on site than proposed in 2019. This may be attributed to a long lead in time, fewer numbers attending due to COVID-19, less time spent in the dining hall and a high turnover of food. However, comments suggested less flexibility to modify the menu during the event. Satellite operations and venues were rated ‘good’ for food safety but ‘poor’ for performance, dietary and cultural needs. There was a negative correlation between expert overall rating and years of experience (p = 0.008). Monitoring of food provision at OPG by sports nutrition experts is essential to ensure delivery of suitable food for athletes' health and performance.