Guidelines for Food and Beverages
Available at Sporting Events in BC
2 SportMedBC & Ministry of Healthy Living and Sport
Guidelines for Food and Beverages Available at Sporting Events in BC
Table of Contents
Acknowledgements 4
Letter of Endorsement 5
Introduction 7
How to Use this Resource 9
The Guidelines 11 - 19
Guideline 1: Gold Medal Food and Fluids 11
Guideline 2: Sport Foods, Beverages and Supplements 15
Guideline 3: First Place Meal Logistics 16
Guideline 4: Special Dietary Needs 18
Guideline 5: Safe Foods and Fluids 19
Summary 20
Appendix A
Sample Concession Menu 21
Sample 10-day Menu for Athletes 22
Appendix B
Understanding Ingredient Labels 24
Understanding Nutrition Facts Panels 25
Appendix C
Resources and References 26
Guidelines for Food and Beverages Available at Sporting Events in BC 3
Acknowledgements
These Guidelines were developed by SportMedBC in partnership with the
Ministry of Healthy Living and Sport.
Development Team Project Advisory Committee
Members
Jennifer Gibson
Sport Dietitian, SportMed Nutrition Lynda Cannell
SportMedBC SportMedBC
Meghan Day Joanna Fox
Nutritionist, School and Community Ministry of Healthy Living and Sport
Ministry of Healthy Living and Sport
Bruce Wasylik
Ministry of Healthy Living and Sport
Tatjana Bates
Special thanks to the following Interior Health, Public Health
Luie Zappacosta Joe Hitchcock
Zapp Worx Design BC Athlete Voice
Barbara Carver Kate Harrington
Baytree Communications BC Disability Games
Kelly Mann
BC Games Society
Drew McKenzie
Canadian Sport Centre Pacific
Alex Nelson
Aboriginal Sports and Recreation
Association of BC
Marilyn Payne
2010 Legacies Now
4 SportMedBC & Ministry of Healthy Living and Sport
As an athlete competing for my country, it is essential Whether participating in sport or being inspired as a
for me to make healthy choices every day to perform at spectator watching top athletes compete, it's great to
my best. Eating balanced meals and snacks makes me see BC's commitment to having healthy options
feel good and I know it's good for my body. What I eat available at sporting events for the young athletes of BC
affects how I train and recover from the rigors of and future Olympians and Paralympians of our country.
pushing my body to the limit.
It would seem natural to have healthy snack options for
active people and sport fans who are attending a sport
venue or event. Having healthy alternatives to the more
traditional “ballpark” offerings is the key to promoting
healthy eating and encouraging healthy lifestyles.
Carol Huynh
ActNow BC Athlete Ambassador
2008 Olympic Gold Medallist Wrestling
Hazelton, BC
Guidelines for Food and Beverages Available at Sporting Events in BC 5
6 SportMedBC & Ministry of Healthy Living and Sport
Introduction
Sport and Nutrition: community. The high availability and accessibility of
Partners in Health and Performance unhealthy foods where we live, work and play is
From backyard badminton to professional competitions, contributing to alarming rates of preventable chronic
sport is fundamental to individuals, communities, and diseases and is affecting the overall health of our
societies and brings people together every day and the communities.
world together every two years. Food is also vital to
individuals, communities, and societies and brings Foodservice Providers:
people together every day! Not only do both sport and Key Players on the Team
food bring us happiness and satisfaction, but it is also Competition environments for athletes can span from a
becoming more apparent that both are important for single game, a tournament weekend or a multi-day
health, wellness and the prevention of chronic diseases. sporting event like the BC Games. Often, the only food
Healthy eating and physical activity, including sport, are available for athletes and spectators is through a
a potent combination for disease prevention, weight common cafeteria and/or a concession at the sport
management, stress reduction, performance venue. Unfortunately, many menus are not ideal for
enhancement and overall well being. Together, sport health or performance, and are high in fat, salt, sugar,
and nutrition should be seen as inseparable partners in caffeine, lack variety and are of poor nutrition quality. As
health and performance. the sole source of nutrition for athletes and spectators,
foodservice providers have a responsibility to provide
Athletes: healthy food and beverages that support athletic
Nutrition Fuels Performance performance and health.
For athletes, nutrition and hydration help to promote
optimal performance, recovery and regeneration. The Winning Solution:
Athletes in training and competition have increased Guidelines for Food and Beverages Available
needs for energy, macronutrients (carbohydrates, at Sporting Events in BC
protein and fats), micronutrients (vitamins and minerals) There is a missing connection between the values of
as well as fluids. Fueling with the wrong foods can have healthy living that sporting events represent and the
an impact on health and athletic performance. food and beverages sold within them. Foodservice
Improperly fueled and dehydrated athletes are not only operators who cater to and specialize in feeding
compromising their health, but will also have less athletes and their spectators are in a perfect position to
energy, concentration and ultimately not perform at “step up to the health and performance plate.” A new
100% of their potential. healthy opportunity exists!
Spectators: The Guidelines for Food and Beverages Available at
Active Partners in Health Sporting Events in BC were developed by SportMedBC,
What fun would sport be without spectators? in partnership with the Ministry of Healthy Living and
Photo Credit: BC Games Society, Kevin Bogetti - Smith
Spectators are parents, friends, fans and most Sport and key sport organizations across British
importantly, active members of the community coming Columbia. These Guidelines are mandated for all
together to support a cause. There is a fundamental sporting events that are financially supported by the
need to look after the health and wellness of spectators Province of British Columbia.
that attend sporting events because they are the
Guidelines for Food and Beverages Available at Sporting Events in BC 7
The Guidelines have been created for: The Province of British Columbia is committed to
Foodservice organizations that provide catering for becoming the healthiest and most active province in
day-long or multi-day sporting events Canada by 2010 and beyond. As the model for good
Food
concession operators located within venues health, BC supports and promotes the availability of
that are hosting sporting events healthy nutrition for both spectators and athletes at
sporting events.
These Guidelines contain nutrition information, event
meal considerations and sample menus that will help Be the Canadian champions of this cause and serve
guide foodservice operators offer healthy choices to healthy nutrition at sporting events!
both spectators and athletes.
Stay Active, Eat Healthy
The BC Recreation and Parks Association and
the Union of BC Municipalities are co-leading
the Stay Active, Eat Healthy initiative to
encourage the sale of healthy food and
beverages in community recreation facilities
and local government buildings.
Congratulations to those recreation facilities
and communities that are implementing the
Stay Active, Eat Healthy program and are now
offering healthy food and beverage choices
in their public buildings and to their
recreation consumers.
For those facilities that are implementing the
Guidelines for Food and Beverages Available
at Sporting Events in BC for an on-site event,
and would like to improve the nutrition
quality of the food and beverages offered
daily within their facilities, refer to the Stay
Active, Eat Healthy tools and resources. See
www.stayactiveeathealthy.ca for the full
range of information, tools and resources for
industry, site facility managers and
consumers.
8
8 SportMedBC & Ministry of Healthy Living and Sport
SportMedBC & Ministry of Healthy Living and Sport
How to Use this Resource – A Guide for Foodservice Operators
This document is an educational and practical resource for should be served from this category.
foodservice operators who feed athletes and spectators at On
the podium foods and fluids: This category is
sporting events in BC. There are five guidelines, which consistent with the “Choose Sometimes” category in the
focus on promoting healthy, well-planned, inclusive and Nutritional Guidelines for Vending Machines in BC
safe food and beverage choices. Below is a summary of Public Buildings. These provide adequate nutrition
how to read and use each section in this resource. quality and can also be served at sporting events. Up to
40% of the foods and fluids available should be should
Guideline 1: Gold Medal Foods & Fluids be served from this category.
This key guideline reshapes the nutrition quality of menus Off
the podium foods and fluids: This category is
offered at sporting events. The nutrition criteria and consistent with the “Choose Least” and “Not
recommendations provided are consistent with the Recommended” categories in the Nutritional Guidelines
Nutritional Guidelines for Vending Machines in BC Public for Vending Machines in BC Public Buildings. These
Buildings provide poor nutrition quality and are not
(http://www.lcs.gov.bc.ca/HealthierChoices/pdf/Appendixiii.pdf ) recommended for service at events. A maximum of 20%
of the foods and fluids available may be served from
This guideline provides: this category.
Table 1: Winning Nutrients for Health and Performance
Table 2: Choosing Winning Foods and Fluids for Guideline 2: Sport Foods, Beverages & Supplements
Sporting Events This guideline provides service recommendations for sport
place finish foods and fluids: This category is
First foods, beverages and supplements at events, including:
consistent with the “Choose Most” category in the Sport food and drink products
Nutritional Guidelines for Vending Machines in BC Energy drinks
Public Buildings. These provide the highest nutrition Sport supplements
quality and are strongly recommended for service at
events. At least 40% of the foods and fluids available
Photo Credit: BC Games Society, Kevin Bogetti - Smith
Guidelines for Food and Beverages Available at Sporting Events in BC 9
Guideline 3: First Place Meal Logistics Guideline 5: Safe Foods and Fluids
This guideline emphasizes some key considerations for the This guideline is a reminder about the high level of food
unique logistical challenges that often accompany catering safety that is expected when providing food and fluids at a
for a sporting event, including: sporting event. The guideline covers:
quantity
Food Expectations for staff training in food safety
timing
Meal General FOODSAFE guidelines
Competition environment Considerations for buffet style meal service
Guideline 4: Special Dietary Needs Appendices
This guideline encourages foodservice operators to The appendices offer foodservice operators practical tools
provide options for athletes and spectators with special and resources for meeting the Guidelines.
dietary needs. This guideline provides:
Education regarding special dietary needs, for example: Appendix A: Sample menus for concession operators
food intolerances, allergies and health related diet and for multiday sporting event
needs.
Recommendations to help foodservice operators Appendix B: Guide for reading and understanding
accommodate these special dietary needs. nutrition labels
Appendix C: Healthy eating and sport nutrition
resources and references
10 SportMedBC & Ministry of Healthy Living and Sport
Guideline 1: Gold Medal Foods and Fluids
Gold medal nutrition for athletes and spectators includes meals and snacks that are well balanced and nutrient dense.
Meals that contain a winning combination of carbohydrates, protein, healthy fats, vitamins and minerals, and fluids are
ideal for health and performance.
Table 1: Winning Nutrients for Health and Performance
Nutrient Nutrient Functions Foods and Food Groups
with the Nutrient
Carbohydrate Carbohydrates provide the body with the necessary energy it Vegetables and Fruit
needs to perform and function, whether it be running a marathon Grain Products
or just waking up and making it through the day. Carbohydrates Milk
and Alternatives
are the preferred fuel for working muscles and the brain and are Meat and Alternatives
vital for optimal performance, stamina and mental focus.
Almost every cell in the body is made up of protein. Protein is Milk
and Alternatives
Protein
essential for muscle repair, rebuilding and recovery, formation of Meat and Alternatives
cells and hormones as well as maintaining the integrity of the
immune system. Protein, when combined with carbohydrate, can
also help provide a more sustained and even energy level for the
body.
Fat Fats provide energy as well as the insulation and protection of our Vegetable oils (e.g. olive or
vital organs and nerves. Choosing healthy fats from plant sources canola oil), nuts and seeds,
will give the body mono and polyunsaturated fats, which have also avocados, olives, and some
been linked to reducing cardiovascular disease risk and decreasing fish (e.g. salmon)
inflammation.
Vitamins and Vitamins and minerals are primarily used for the body's metabolic Vegetables and Fruit: bright
functions, maintaining a healthy immune system and making colours
Minerals
structures like bone and cartilage. Grain
Products: fortified
breads and cereals
Milk
and Alternatives: calcium
fortified
Meat
and Alternatives: lean
meats, beans and legumes
Fluid Fluids regulate body temperature, remove waste, transport Water
nutrients and maintain proper cellular function. Dehydration can Milk
have debilitating effects on performance and health and may Calcium fortified soy beverage
cause muscle cramps, decreased cognition, fatigue and even heat 100%
fruit juice
injury. Athletes sweat more, so their need for fluids is increased.
Guidelines for Food and Beverages Available at Sporting Events in BC 11
Table 2: Choosing Winning Foods and Fluids for Sporting Events
First Place Finish On the Podium Off the Podium Performance Point for Performance Point for
(“Choose Most”) (“Choose Sometimes”) (“Choose Least/Not Athletes Spectators
Recommended”)
Vegetables Low sodium (300mg) foods: bodies to the limit, they can fruit provides the body with
All fresh fruits and vegetables 100% real fruit bars with fruit Most fruit “gummi” candy become susceptible to illness. fibre and antioxidants, and can
Serve a variety of colours and as the first ingredient By eating vitamin rich contribute to a lower risk of
Most chips if fried developing certain types of can-
keep the skin on for more 100% real fruit/vegetable vegetables and fruits, athletes
nutrition. Candy, chocolate or caramel can help maintain a healthy er, cardiovascular diseases and
juices coated fruit diabetes.
Plain, dried fruits like figs, immune system all season
Fruit canned in light syrup Deep fried vegetables, long.
raisins and apricots
Fries: some baked frozen fries including most fries
Canned fruits packed in water (without trans fats), may be
or juice very lightly salted
Canned vegetables packed in Some potato/vegetable chips,
water very lightly salted, baked
Plain frozen fruits and
vegetables
Grain High fibre (≥2g) and low Lower sugar (≤16g) and low High sugar (>16g) and high fat Higher fibre foods provide a A high fiber diet can
Products sugar ( ≤12 g) foods: fat (≤7g) foods: (>7g) foods: balanced and longer lasting contribute to a healthy body
Sugar coated cereals source of energy for weight and a lower risk of
100% whole wheat White pasta performance. certain chronic diseases.
breads/pitas/rolls/bagels White rice Chocolate coated granola bars
Many grains are fortified with
Whole wheat pasta Some crackers Higher fat crackers iron, a critical mineral for
Brown rice Most cookies, cakes, doughnuts oxygen delivery.
Flavored oatmeal
Whole grain cereals and other baked goods
White breads
Plain oatmeal Some small cookies
Whole wheat crackers Most snack/energy bars
Some granola bars Popcorn (plain) and low
sodium pretzels
Milk and Low sugar foods (≤20g per Moderate sugar foods (≤ 36g Added sugar and full fat foods Milk products contain calcium Milk products contain calcium
Alternatives 175ml) and beverages (≤20g per 175ml) & beverages (> 15g fat) and beverages and vitamin D, which are and vitamin D, which are
per 250ml): (≤ 36g per 250ml): (> 10g fat per 250mls): critical for maintaining the critical for maintaining the
Candy flavoured milks bone health of athletes. bone health of spectators.
Plain, unflavoured milk and Chocolate milk
fortified soy drinks Ice cream and most frozen Chocolate milk is an excellent
Processed cheese slices with recovery food – it contains
Decaf unsweetened tea/coffee >5% daily value for calcium novelties
everything a body needs for
Some hot chocolates Most flavoured yogurts, Regular cream or whipping regeneration – carbohydrates,
madewith milk including those with artificial cream protein, fluids and it tastes
sweeteners Most cream cheese and cheese great!
Most regular and light
cheeses, cheese strings Many pudding/custards/ice spreads
(unprocessed) milk bars, including those with Most regular sized sundaes
Plain yogurt artificial sweeteners
Small portions of some ice
milks, gelato and frozen
yogurts
The nutrition criteria provided in Table 2: Choosing Winning Foods and Fluids for Sporting Events is consistent with the Nutritional Guidelines for Vending Machines in BC Public Buildings
Goal: 80% of food and beverages offered to athletes and spectators should come
from First Place Finish and On the Podium Choices.
(See Appendix A for sample menus for events and concessions)
First Place Finish On the Podium Off the Podium Performance Point for Performance Point for
(“Choose Most”) (“Choose Sometimes”) (“Choose Least/Not Athletes Spectators
Recommended”)
Meat and Fresh lean cuts such as Low sodium (≤450mg) and Full fat (>16g per 60g) and Meat and Alternatives are a Meat and Alternatives are an
Alternatives chicken, turkey, beef, pork and lean (≤16g fat per 60g) foods: high sodium (>450g) foods: good source of iron, which is a excellent source of protein.
lamb Luncheon meats, and sausages critical mineral for oxygen Protein is used for immune
Luncheon meats
Legumes and beans such as with more filler than meat delivery and athletic system functioning as well as
Lean sausages and wieners performance. Research has maintaining the health of
kidney beans, pinto beans and protein
lentils Bean spreads and dips shown that iron needs may be muscle, hair and skin.
Bacon higher in some athletes.
Eggs Some bacon products such as Eating vegetarian sources of
Pepperoni Protein helps regenerate and protein at a few meals a week
turkey bacon
Meat alternatives such as tofu, Fast food hamburgers not repair muscle which is critical can boost overall intake of
tempeh and TVP Some dried meats like jerky
made with lean meats after sport. fibre.
Fish such as char, herring, Some tuna or chicken salads,
Tuna or chicken salads made
mackerel, salmon, sardines lightly seasoned
with full fat mayonnaise
and trout, fresh or canned in
water or broth
Healthy Fats Vegetable oils: olive, canola, Low fat and trans fat free Full fat mayonnaise, and salad Many athletes and North Healthy fats can lower your risk
safflower, sunflower, soybean mayonnaise, salad dressing dressings American diets are lacking in of developing certain diseases
Unsalted nuts and seeds and margarine Beef fat (tallow), chicken fat healthy fat choices. Since such as heart disease.
Butter and pork fat (lard) healthy fats may help with Remember that portion sizes
Olives, avocados inflammation in the body, are small – only 2-3 Tbsp of oil
Fatty fish like salmon Stick margarine and shortening athletes should include them per day!
daily.
Fluids Water 100% real fruit juice Energy drinks with added Staying hydrated is critical for Water makes up about 60-70%
Milk Chocolate milk caffeine, guarana or yerba and athletes to maintain optimal of the body. It helps to regulate
vitamin/mineral enhanced performance. Water is the best body temperature, maintain
Calcium fortified soy, rice or Sport drinks (See Guideline 2) waters fluid during exercise. blood pressure and support
almond beverages All regular and decaf coffee/tea organs and joints.
Most drinks with sugars as the Sport drinks are ONLY needed
Sparkling/carbonated water or drinks first ingredient (e.g. iced teas, during high intensity,
water with added flavours (no Diet decaf soft drinks and diet fruit “aids”) continuous sports where
added sugar and/or no non-carbonated drinks and athletes are active for longer
artificial sweeteners) Pops
waters than 90 minutes.
Slushy drinks with added
sugars
Most mixed coffee drinks and
hot chocolate mixes
The nutrition criteria provided in Table 2: Choosing Winning Foods and Fluids for Sporting Events is consistent with the Nutritional Guidelines for Vending Machines in BC Public Buildings
First Place Finish On the Podium Off the Podium Performance Point for Athletes
(“Choose Most”) (“Choose Sometimes”) (“Choose Least/Not and Spectators
Recommended”)
Mixed Foods Entrees with ≤16g fat and ≤750mg Entrees with ≤16g fat and ≤1000mg Entrees with >16g fat per serving and Core meals (breakfast, lunch and
sodium which may include: sodium which may include: >1000 mg of sodium which may dinner) should include at least three out
include: of the four food groups. This will provide
Most sandwiches, submarine Some cheese or meat pizzas the right ratio of carbohydrates, protein,
sandwiches, and burgers made with Some pizzas, e.g. double cheese or meat fat, vitamins and minerals that athletes
lean meats (turkey, chicken, beef) and Pizza bagels lovers and spectators need.
plenty of vegetables and whole grain Baked pizza pockets, pizza pretzels Some pastry based pizza pockets Healthy snacks should include at least
breads/buns
Most sushi Most stir fries if made with salty sauces two of the four food groups. Winning
Pizza with vegetables and whole wheat fluids to pair with meals and snacks are
crust Pilaf (rice and meat) Some sausage/vegetable rolls water and milk.
Lower sodium stews, chillis, curries, Some pasta with a milk based sauce Some pasta with a cream based sauce All mixed meals should have sauces and
served with a grain food Some curries, moderately salted spreads served on the side to
Most frozen entrees unless lower in
Meat/tofu and vegetable stir fries sodium accommodate personal decisions about
Hard tacos with meat or bean filing added calories.
served on rice, with low sodium sauce
Some soups without meat, or Some instant soups, plain or seasoned
Pilaf (with vegetables) beans/lentils Many regular canned soups, broth or
Most pasta with vegetable based sauce milk based
(may have meat)
Burritos or soft tacos (bean or lean
meat)
Falafel in pita with tomatoes and
tzatziki
Some soups made with meat or
beans/lentils
Some low sodium frozen entrees
The nutrition criteria provided in Table 2: Choosing Winning Foods and Fluids for Sporting Events is consistent with the Nutritional Guidelines for Vending Machines in BC Public Buildings
Have you heard about Trans Fat?
Industrially-produced trans fat is found in food made with hydrogenated and partially-hydrogenated oil,
margarine and shortening.
Common sources of industrially produced trans fat include baked goods, fried foods and packaged foods.
Industrially-produced trans fat is calorie by calorie, the most harmful ingredient in the diet. It increases the risk of
heart disease more than any other type of dietary fat.
Beginning September 30, 2009 all BC Food Service Establishments with a permit to operate will be required to
restrict industrially produced trans fat in all foods that are prepared, served or offered for sale on the premises.
The Guidelines for Food and Beverages Available at Sporting Events in BC is consistent with the nutrition criteria
within the Guidelines for Food and Beverage Sales in BC Schools (2007) and the Nutritional Guidelines for
Vending Machines in Public Buildings (2007), both of which effectively restrict trans fat.
For more information on trans fat visit: www.restricttransfat.ca or call 8-1-1 and ask to speak to a HealthLink
Dietitian.
14 SportMedBC & Ministry of Healthy Living and Sport
Guideline 2: Sport Foods, Beverages and Supplements
Sport Foods - What Are They? these drinks have poor nutrition quality and potential
Sport drinks, nutrition bars, gels and meal health implications. They can become addictive,
replacement shakes are convenience products that contribute to weight gain and dental caries, and can
may be used as meal supplements in special hinder athletic performance by over stimulating the
situations. For example, a meal supplement bar body. These drinks are not recommended for children
may be a quick and portable balanced snack to as the long-term health effects of consuming these
take to the field for recovery. Sport shakes are ingredients are unknown.
great for athletes with an early morning start but
no early morning appetite. However, not all sport What Are the Recommendations for
foods are created equally and some may have as Foodservice Operators?
much sugar and fat as candy bars. Energy drinks should NOT be sold or offered to
athletes and spectators at sporting events due to
What Are the Recommendations for their poor nutrition quality and potential negative
Foodservice Operators? health implications.
Sport drinks should only be offered at events
with high intensity continuous activity lasting Sport Supplements - What Are They?
longer than 90 minutes. Sport drinks contain The sport supplement industry is a multimillion-
water, sugar and electrolytes, and are suitable for dollar business with lofty promises made for every
this type of performance, however they have no powder and pill on the market. Canada is making
nutritive benefits for spectators or athletes strides to try to improve the regulation of sport
involved in sports of lower intensity or less duration. supplements, however inappropriate use may pose a risk to
Offer sport products with real food ingredients on the the health and performance of athletes and spectators.
label like oats, brown rice, fruits and nuts. Examples of sport supplements include performance-
Avoid products with sugar alcohols, artificial colours, enhancing powders like creatine and amino acids, pills used
sweeteners, added herbs or caffeine. for weight loss or diuretic purposes as well as herbal
Offer sport food products with moderate calories and preparations and tinctures.
sugar, a balance of carbohydrates (including fibre),
protein and fats. An example of a good nutrition ratio: Some sport supplements have been found to be cross-
200-300 calories, 4:1 ratio of carbohydrates to protein, contaminated with banned substances. This has resulted in
less than 7g of fat, at least 3g of fibre, and less than 10g failed drug tests by athletes, resulting in sport suspension,
sugar. lawsuits and losses of medals. Sport supplements may also
Offer sport food products that are Canadian made and have negative interactions with prescription drugs and
manufactured products. could cause medical complications if taken by persons with
Read labels carefully, as some products are not certain health conditions.
recommended for children because they may contain
herbs, extra vitamins or caffeine. The indiscriminate and self-prescribed use of sport
supplements in athletes is not recommended by Canadian
Energy Drinks - What Are They? Sport Organizations or by Health Canada.
Most energy drinks contain a combination of caffeine,
sugar, carbonated water and additional herbs, vitamins or What Are the Recommendations for Foodservice
amino acids. Although energy drinks have surged in Operators?
popularity and have become widely marketed as a Sport supplements should NOT be sold or offered to
performance aid that improves alertness and energy levels, athletes and spectators at sporting events in BC
due to the possible risks to health and safety.
Guidelines for Food and Beverages Available at Sporting Events in BC 15
Guideline 3: First Place Meal Logistics
Planning meals for hundreds of hungry athletes and
spectators can be overwhelming. This guideline helps
foodservice providers consider food quantity, meal
timing and the competition environment in order to
ensure that athletes and spectators are fueled for
success.
Food Quantity Considerations
Plan and budget for more food than usual, since
athletes tend to eat more than the average person.
Finalize the numbers as soon as possible – remember to Meal Timing Considerations
count athletes, coaches, support staff, volunteers and Foodservice providers should plan hours of operation
spectators. Review the competition schedule to identify that work well in conjunction with the event and
when athletes and teams will be eliminated in order to competition schedule. For athletes, appropriate meal
estimate changes in overall numbers of meals needed timing ensures that they are adequately fueled to
over the entire event. perform at 100% of their potential and can properly
recover and repair for the next competition. If foods
Many athletes may require a portable and nutritious available at concessions are nutritious, healthy and
meal if they will be away or competing at an event site available at the right times, athletes and spectators will
all day. Creating easy, take-away sport meal combos are be more inclined to choose foods from the venue
great for athletes and spectators attending all-day instead of purchasing food elsewhere.
sporting events. Build a meal with choices from at least
three of the four food groups and a fluid. Consider these guidelines for athlete and
spectator friendly meal timing:
the sporting event schedule to plan meal
Use
service times.
Pre-game meals should be available and served
between two to four hours ahead of the event.
Top 3 Take Away Sport Meal Combos:
Post-game meals should be available immediately
after the competition.
1. Turkey Breast Sandwich on Whole Wheat Schedule foodservice hours to accommodate for
Bread + Whole Fresh Fruit + Milk Carton + event start and end times. Some sports will have
Water very late start times (e.g. hockey), and others very
2. Chicken Pita Wrap + Carrot Sticks with early start times (e.g. rowing).
Hummus + Yogurt + Water Athletes may not have large appetites for early
3. 2 Granola Bars + Whole Wheat Bread Rolls + morning and late night events, but they still need
Fruit + Cheese (single portions) + Water adequate pre-fueling and recovery nutrition.
Smoothies and liquid nutrition supplements can be
just the right solution to offer in these situations.
16 SportMedBC & Ministry of Healthy Living and Sport
Competition Environment Considerations:
Foodservice operators should consider the climate
Buy BC Grown
when planning a competition menu.
locally is a healthy choice. Locally
Buying
In hotter climates, more cool fluids should be grown foods are generally fresher and less
available. Offering electrolyte replacement drinks processed than imported foods. Produce
(such as sport drinks) should be considered. Plan for picked at its peak has the highest nutrient
an increase in demand for cooled and iced foods content.
and fluids. locally is good for the economy.
Buying
In cooler climates, offering warm beverages and Dollars spent are reinvested back into the
foods should be planned into menus. Soups, warm community, which strengthens the growth
of small businesses and generates local jobs.
entrees and beverages are all welcome relief from a
chilly day of competition. locally supports local farmers.
Buying
Purchasing food products from local farms
enhances the market for locally produced
food products, and contributes to the
sustainability of rural communities.
locally is good for the environment.
Buying
Local food distribution uses less fossil fuel
for transportation and less packaging
materials.
Photo Credit: BC Games Society, Kevin Bogetti - Smith
Guidelines for Food and Beverages Available at Sporting Events in BC 17
Guideline 4: Special Dietary Needs
Foodservice operators should be sensitive and cater to response of the immune system. Rather, it is a result of
athletes and spectators with special dietary needs. There the body's inability to absorb or metabolize certain parts
are several reasons why an athlete or spectator may of the food. An example of this is lactose intolerance.
avoid certain foods or food groups, including: food
sensitivities, health related diet concerns, and personal or Recommendations for Foodservice Operators
religious practices. Keep
an up-to-date copy of ingredient labels and
organize them in an ingredient binder.
Food Sensitivities Can Be Classified As Either Ensure that the ingredient binder is available for
Allergies or Intolerances spectators and athletes to access information.
A food allergy occurs when the body's immune system Ensure that appropriate signs are easy to
fights the food and tries to get rid of it because it see, and that menu ingredients are clearly
mistakenly believes that the food is a harmful invader. An communicated.
allergic response to food can vary from hives and rashes Arrange for special seating areas and equipment to
to anaphylactic shock and death if not treated in time. In be used for food allergies or practices (e.g. “peanut
comparison, a food intolerance isn't caused by a free” seating zones).
Table 3: Foods to Include on the Menu that Accommodate Special Dietary Needs
Special Dietary Foods That Are What Foodservice Operators Can Do
Need Commonly Avoided
Food sensitivity: Milk, egg, peanut, Include clear labels that indicate when foods More Information
an adverse tree nut (walnut, are free of or contain certain high allergy risk on Special Dietary
reaction to a cashew, etc.), fish, ingredients. Needs:
food (e.g. food shellfish, soy, and
allergies and wheat Include food options that are “nut-free”, HealthLink BC's Dietitian
food “lactose-free” and “wheat-free”. Services (dial 811)
intolerances). www.healthlinkbc.ca
Health related Foods that are high Offer sugar-free sweeteners, foods and Dietitians of Canada
food restrictions fat, salt and/or sugar beverages.
www.dietitians.ca
(e.g. heart
Heart and Stroke
disease, Offer low fat, low sodium food options. Foundation of Canada
diabetes) Remember that all fresh fruits and vegetables www.heartandstrokebc.ca
are low fat and low sodium.
Canadian Diabetes
Personal and Specific foods and Offer foods that are completely animal free Association
www.diabetes.ca
religious food combinations. (contain no meat, milk, egg, gelatin or by-
practices For example, products). Meat alternatives include tofu, Anaphylaxis Canada
vegetarians avoid all tempeh, seitan and beans and nuts. Menu www.anaphylaxis.com
or certain animal examples: grain burger, soy hotdogs, bean
products based on salads, vegetarian lasagna, vegetable soups Kashruth Council of
personal or religious and chilis and bean burritos.
Canada
beliefs.
Include Kosher options that are correctly www.cor.ca/en/2
labeled.
18 SportMedBC & Ministry of Healthy Living and Sport
Guideline 5: Safe Foods and Fluids
In an athlete cafeteria environment, outbreaks of
foodborne illness can have widespread, devastating Make a Commitment to Go Green!
effects on health and performance. Tight control of food
handling is extremely important in these environments Reduce waste and help the environment by
to protect the health and safety of the athletes. considering these green ideas:
In concession environments, safe food handling
Consider tray-less meal service to reduce
including proper refrigeration, reheating and frequent water waste.
hand washing is critical to ensure the health and safety of that take away cartons, meal
Ensure
both athletes and spectators.
containers and cutlery are recyclable and or
Recommendations for Foodservice Operators biodegradable. Put recycling bins where
Employees of foodservice operations must be properly they are easy to find.
trained regarding safe food handling practices.
with a local biofuel group and
Partner
FOODSAFE training is mandatory in BC for operators of
donate your used cooking oil.
any type of food premises (any place where food is
intended for public consumption is sold, offered for sale,
Consider large condiment stations over
supplied, handled, prepared, packaged, displayed, smaller single serve packets.
served, processed, stored, transported or dispensed).
Eliminate plastic bags.
Foodservice operators must always maintain the
following FOODSAFE practices: When serving in buffet-style environments:
Minimize risk of cross contamination. Food
stations must be operated, and food monitored,
Enforce strict rules about employee sanitation and by appropriate FOODSAFE trained staff.
hand washing guidelines.
Sneeze-guards should be appropriate and in place.
Prepare foods in the appropriate way, at the
appropriate temperature and critical control points. Appropriate and hygienic dispensing of cutlery and
and serve foods at the appropriate temperature
Hold utensils must be considered.
for the appropriate amount of time. Hand sanitizer stations must be set up before
Keep
excellent records and sanitary environments for entering food area and strictly enforced.
food storage.
Photo Credit: BC Games Society, Kevin Bogetti - Smith
For more information on FOODSAFE: www.foodsafe.ca
Guidelines for Food and Beverages Available at Sporting Events in BC 19
Summary
Healthy eating and physical activity, including sport, are community. They bring people together to cheer on
a winning team. They are a potent combination for athletes and teams and to participate in physical
disease prevention, weight management, stress activity. The Province of British Columbia is committed
reduction, performance enhancement and overall well- to becoming the healthiest and most active province in
being. Together, sport, physical activity and nutrition are Canada by 2010 and beyond. As the model for good
inseparable partners in health and performance. health, BC promotes healthy nutrition at sporting
Sporting events are beacons for healthy living in the events to support both athletic performance and
community health.
20 SportMedBC & Ministry of Healthy Living and Sport
Appendix A: Sample Menus
Sample Concession Menu at Sporting Event
BC VICTORY
Concession Stand
Beverages Easy Snacks
Milk 2% Assorted fresh fruit
Milk - skim Fruit salad cup
Milk - chocolate Yogurt
Frozen yogurt or fruit ice bars
Water - bottled Cheese strings
Water - sparkling, plain Baked chips
Whole wheat pretzels
100% fruit juice - variety Chocolate bars, mini
orange, apple, wild berry, fruit medley, Fruit and nut mixes
grapefruit High fibre granola bars
Sport nutrition bars
Coffee Nut and honey bars
Decaf coffee Fruit leather bars
Tea
Herbal teas
Hot chocolate made w/milk
On the Menu Cheese pizza
Mediterranean pizza
Hot dog Vegetable pizza pockets
Chili dog
Veggie dog Vegetable soup
Hearty minestrone soup
*all with a healthier wiener, served on Vegetable chili
multigrain bun *all low sodium, and all served with multigrain bun
Hamburger Salads and veggies
Cheeseburger Tossed salad with reduced fat dressing
Mushroom burger 3 bean salad
Chicken breast burger Greek salad
*all burgers are lean 3 oz burger served on
Veggies and hummus
multigrain bun with lettuce, tomato, cucumber or bean dip, small
Veggies and hummus
Whole wheat wraps and sandwiches: or bean dip, large
Falafel, chicken, tuna,
grilled veggie and beef Fries, small, large .
Sweet potato fries
* deep-fry in trans fat-free oil
Vegetable pizza
Guidelines for Food and Beverages Available at Sporting Events in BC 21
Sample 10 Day Cafeteria Style Athlete Menu for Sporting Events
Meal Day One Day Two Day Three Day Four Day Five
Breakfast Omlette Station Whole wheat Oven baked Breakfast Hot oatmeal with
Rotating hot food French toast with breakfast potatoes, sandwiches: fruit and nut
choices light syrup low fat ham, Poached eggs on selection and
scrambled eggs whole wheat scrambled eggs
bagels with
reduced fat bacon
Breakfast Assorted fresh fruit
Standard daily Assorted high fibre cereals, whole grain breads including English muffins, bagels,
buffet cold food All natural peanut butter, cheese < 20% M.F., low fat cottage cheese, hard boiled eggs, low fat yogurt
items Skim, 1% and 2% milk, soy milk , 100% real fruit juice, tea and coffee, water
Lunch Soup: Chicken rice Soup: Minestrone Soup: Barley Soup: Beef Soup: Chicken
Rotating hot food vegetable vegetable noodle
choices Entrée: Entrée:
Vegetable and lean Assorted meat Entrée: Pasta Entrée: Whole Entrée: Chicken,
meat and low fat (shrimp, beef or station with self wheat burrito and lean beef and
cheese lasagna chicken) or tofu stir serve plain tomato soft shell taco vegetarian burgers
fry served with sauce, meat station with self on whole wheat
steamed brown tomato sauce and serve beans, rice, bun
rice and vegetable tomato low fat cheese,
vegetables sauce shredded chicken,
salsa and
vegetables.
Lunch Assorted fresh fruit
Standard daily Make your own sandwich station including the following:
buffet cold food Breads: Whole wheat bread, whole wheat pitas, whole wheat wraps, multigrain dinner rolls
items Filling: Turkey breast, chicken breast, black forest ham, tuna salad, roast beef, falafel, black beans, cheese
(low fat)
Toppings: lettuce, tomatoes, sprouts, cucumbers, peppers, jalapeno, hummus, olives, onions, and other
condiments
Fresh salad bar with dressings including low fat options served on the side
Skim, 1% and 2% milk, soy milk , 100% real fruit juice, tea and coffee, water
Dinner Soup: Chicken and Soup: Tomato Soup: Hot and sour Soup: Vegetable Soup: Low fat
Rotating hot food vegetable medley mushroom
choices Entrées: Entrées:
Entrées: Maple glazed pork Grilled salmon, Entrée: Entrée:
Thai chicken stir fry tenderloin with steamed brown Grilled beef steak Chicken and bean
with steamed mashed potato rice, steamed with baked potato fajitas with baked
brown rice and steamed cauliflower and station and grilled sweet potato fries
Tofu vegetable vegetables broccoli assorted and vegetable
casserole Spaghetti with Grilled eggplant vegetables skewers
meat and tomato parmigan
sauce
Dinner Assorted fresh fruit
Standard daily Fresh salad bar with dressings including low fat options served on the side
buffet cold food Multigrain dinner rolls and crackers
items Skim, 1% and 2% milk, soy milk, 100% real fruit juice, tea and coffee, water
Menu adapted from: 2006 Calgary Olympic Development Association 10-day Athlete Menu Rotation by K.A. Erdman
22 SportMedBC & Ministry of Healthy Living and Sport
Meal Day Six Day Seven Day Eight Day Nine Day Ten
Breakfast Whole wheat Breakfast burritos Whole grain Scrambled egg Oven baked
Rotating hot food pancakes with with whole wheat waffles with fresh station (mix choice breakfast potatoes,
choices fresh berries wraps, vegetables, fruit toppings of veggies, bacon, low fat ham,
scrambled eggs ham) scrambled eggs
and low fat cheese
Breakfast Assorted fresh fruit
Standard daily Assorted high fibre cereals, whole grain breads including English muffins and bagels
buffet cold food All natural peanut butter, cheese < 20% M.F., low fat cottage cheese, hard boiled eggs, low fat yogurt
items Skim, 1% and 2% milk, soy milk , 100% real fruit juice, tea and coffee, water
Lunch Soup: Sweet Soup: Vegetable Soup: Black bean Soup: Chicken Soup: Low fat
Rotating hot food potato chili and beef chili noodle chowder
choices Entrées:
Entrée: Entrée: Baked whole Entrée: Entrée:
Vegetarian pizza Lean beef and wheat macaroni Steamed fish and Vegetable and lean
on whole wheat veggie hot dogs and cheese grilled tofu with meat filled pasta
crust on whole wheat Pasta Station rice and
buns vegetables
Lunch Assorted fresh fruit
Standard daily Make your own sandwich station including the following:
buffet cold food Breads: Whole wheat bread, whole wheat pitas, whole wheat wraps, multigrain dinner rolls
items Filling: Turkey breast, chicken breast, black forest ham, tuna salad, roast beef, falafel, black beans, cheese
(low fat)
Toppings: lettuce, tomatoes, sprouts, cucumbers, peppers, jalapeno, hummus, olives, onions, and other
condiments
Fresh salad bar with dressings including low fat options served on the side
Skim, 1% and 2% milk, soy milk , 100% real fruit juice, tea and coffee, water
Dinner Soup: Italian Soup: Leek and Soup: Leek Soup: Tomato Soup: Bean medley
Rotating hot food wedding potato
choices Entrées: Entrées: Entrées:
Entrées: Entrées: Turkey with Lemon ginger Baked cod with
Ratatouille Chickpea and meat mashed potatoes, chicken breast steamed brown
Eggplant parmigan mild and spicy peas and carrots with steamed rice and green
Pasta station curry and tikka Falafel with asparagus and beans
masala with couscous and vermicelli noodles Assorted sushi and
steamed rice and tabolui salad Vegetarian maki brown rice
vegetables casserole rolls
Dinner Assorted fresh fruit
Standard daily Fresh salad bar with dressings including low fat options served on the side
buffet cold food Multigrain dinner rolls and crackers
items Skim, 1% and 2% milk, soy milk, 100% real fruit juice, tea and coffee, water
Menu adapted from: 2006 Calgary Olympic Development Association 10-day Athlete Menu Rotation by K.A. Erdman
Food and Beverage Items Available 24 hrs:
Assorted fresh fruit
Yogurt, Skim, 1% and 2% milk, soy milk
Toaster station with assorted whole grain real fruit juice, tea and coffee, water
100%
breads, English muffins and bagels
Assorted snack bars: high fiber and low fiber
All natural peanut butter, non- granola bars, meal replacement sport bars
hydrogenated spread, 100% fruit jam
Guidelines for Food and Beverages Available at Sporting Events in BC 23
Appendix B: Label Reading Resources
1. Understanding Ingredient Labels
Every product has an ingredient list. For small bulk items, it might be on the carton rather than the individual package.
Ingredients are listed in descending order -- as you read through the list, the amounts by weight get smaller and smaller.
Usually the first three to five ingredients (not including water) tell you the most; however, artificial sweeteners and
caffeine don’t weigh very much so they are usually near the end of the ingredient list.
Milk Ingredients: Milk needs to be the first ingredient for Sugars can be from many sources and in many forms. Look
the Milk-based foods and Milk-based beverages for these words on the ingredient list for added sugars:
categories. Look for these words: “Ose” words: sucrose, fructose, dextrose, maltose, etc
(whole/2%/1%/skim, non fat)
Milk Syrups: cane syrup, rice syrup, corn syrup, maple syrup, etc
Evaporated Milk Concentrated fruit juice (used to sweeten many products
Milk Powder
Skim other than 100% fruit juice, but adds very few nutrients to
Ingredients’, Milk Solids
Milk the products)
(may be modified) Honey, molasses
Trans fats are strictly limited in the Guidelines. If there is Salt can be from these sources, but check the Nutrition
no Nutrition Facts Label, these words in the ingredient list Facts Label for total sodium:
give you an idea of how much trans fat might be in the Salt,
Sea Salt
product: Sodium
Shortening Sodium chloride
Margarine (not all have trans fat) Soy
sauce
Partially hydrogenated oil MSG
(monosodium glutmate)
Baking soda, baking powder
Artificial sweeteners: Artificial sweeteners are safe for
children and adolescents to consume in small quantities. Caffeine is listed as an ingredient only if it is added to
The 2007 Guidelines allow artificial sweeteners in the something. Coffee drinks would not list caffeine as an
Choose Sometimes category and as a condiment in ingredient, but cola drinks would. Cocoa contains caffeine
Secondary schools, but not in Elementary and Middle but is unlikely to exceed the caffeine restrictions in the
schools. Look for these names in the ingredient list: Guidelines. If the following ingredients are present,
Splenda (Sucralose) caffeine levels are likely to exceed the restrictions in the
Nutrasweet (aspartame, Sweet’n Low, Sugar Twin) Guidelines:
Acesulfame Potassium (Ace-K) Caffeine
Cyclamate (Sugar Twin, Sucaryl) Coffee (not coffee flavouring)
Sugar alchohols (maltitol, sorbitol, xylitol, etc, also Tea
(black or green or white)
polydextrose, hydrogenated starch hydrolysates, isomalt) Matè, Yerba, Yerba Matè
Guarana
( Note: Some foods are sweetened with stevia. Stevia is an
herb that is not approved by Health Canada).
For more help in reading ingredient lists and
determining caffeine content, contact your local
Community Nutritionist or call HealthLink BC's
Dietitian Services at 811.
Reference:
Guidelines for Food and Beverage Sales in BC Schools (2007), Ministries of Education and Health
http://www.bced.gov.bc.ca/health/healthy_eating/food_guidelines/
24 SportMedBC & Ministry of Healthy Living and Sport
2. Understanding Nutrition Facts Panels
The Nutrition Facts Panel is used to classify a food or beverage as “Choose Most”, “Choose Sometimes”, “Choose Least”
or “Not Recommended”. All foods and beverages are required to have a Nutrition Facts Panel. For small bulk items the
panel might be on the carton rather than the individual package.
Compare this amount to the This is the
size of the package being TOTAL amount
sold. Is it the same or is it of fat.
smaller, bigger?
Nutrition Facts
Per 125 mL (87 g)
Sodium mg/portion This is where you can
Amount % Daily Value
sold is restricted for find the amount of
many of the food Calories 80 trans fat in a product.
groupings 1% Some meats and milk
Fat 0.5 g
products have low
Saturated 0 g 0% amounts of naturally
+ Trans 0 g occurring trans fats.
In the guidelines the Cholesterol 0 mg
amount of a nutrient
allowed is always based Sodium 0 mg 0%
on the total package size Carbohydrate 18 g 6%
you are selling (unless
other wise specified). Fibre 2 g 8% Naturally occurring
In this example, if the sugars (like those
Sugars 2 g from fruit or milk)
package was 240 mL, it
would contain twice what Protein 3 g are shown
the Nutrition Facts Label together with
shows, Vitamin A 2 % Vitamin C 10 % added sugars.
e.g. 36 g of carbohydrate. Calcium 0 % Iron 2%
% Daily Value.
The % refers to the
proportion of the total
recommended daily
For more help in interpreting Nutrition Facts Panels or items without a amount for someone with
Nutrition Facts Panel, contact your local community nutritionist or call the highest needs
HealthLink BC's Dietitian Services at 811.
For more information on reading nutrition fact labels and ingredient lists:
http://www.hc-sc.qc.ca/fn-an/label-etiquet/index_e.html
Reference:
Guidelines for Food and Beverage Sales in BC Schools (2007), Ministries of Education and Health (renamed the Ministry of Healthy
Living and Sport) http://www.bced.gov.bc.ca/health/healthy_eating/food_guidelines/
Guidelines for Food and Beverages Available at Sporting Events in BC 25
Appendix C: References and Resources
Participating Organizations BC Healthy Living Alliance (BCHLA)
www.bchealthyliving.ca
Aboriginal Sports and Recreation Association of BC
www.asra.com Bake Better Bites: Recipes and Tips for Healthier Baked
Goods
BC Athletes Voice www.healthyeatingatschool.ca/category/resources
www.bcathletevoice.ca
Brand Name Food List
BC Disability Games www.brandnamefoodlist.ca
www.disabilitysport.org
BC Recreation and Parks Association (BCRPA)
BC Games Society www.bcrpa.ca
www.bcgames.org
Canadian Diabetes Association
Ministry of Healthy Living and Sport www.diabetes.ca
www.gov.bc.ca/hls/index.html
Canada's Physical Activity Guide for Healthy Living
Canadian Sport Centre Pacific and Pacific Sport http://www.phac-aspc.gc.ca/pau-uap/paguide/
www.cscpacific.com
www.pacificsport.com Dietitians of Canada
http://www.dietitians.ca
SportMedBC
www.sportmedbc.com Eating Well with Canada's Food Guide
http://www.hc-sc.gc.ca/fn-an/food-guide-
2010 Legacies Now aliment/index_e.html
www.2010legaciesnow.com
Eating Well with Canada's Food Guide – First Nations,
Interior Health Inuit, and Metis
www.interiorhealth.ca http://www.hc-sc.gc.ca/fn-an/pubs/fnim-pnim/index_e.html
Nutrition, Activity and Health Resources FoodSafe
www.foodsafe.ca
Active Communities
www.activecommunities.bc.ca Guidelines for Food and Beverage Sales in BC Schools
http://www.bced.gov.bc.ca/health/healthy_eating/food_gui
ActNow BC delines/
www.actnowbc.ca
Health Canada
Anaphylaxis Canada www.healthcanada.ca
www.anaphylaxis.com
Healthier Foods: How to Make Fun-Fast-Foods Healthier
BC Health Guide for Students Fact Sheet
www.bchealthguide.org www.healthyeatingatschool.ca/category/resources
26 SportMedBC & Ministry of Healthy Living and Sport
HealthLink BC's Dietitian Services 2007 American College of Sports Medicine Exercise and
Call 8-1-1 or visit: http://www.HealthLinkBC.ca Fluid Replacement Position Stand
www.acsm-msse.org/pt/pt-core/template-
Healthy Choices in the Recreation Setting: TOOLKIT journal/msse/media/0207.pdf
www.stayactiveeathealthy.ca
Nutrition for Athletes. Nutrition Working Group of the
Healthy Food: Healthy Sales Medical Commission of the International Olympic Committee.
http://www.healthysales.ca/ http://www.sportsoracle.com/resources
Photo Credit: BC Games Society, Kevin Bogetti - Smith
Heart and Stroke Foundation
www.heartandstroke.com
Kashruth Council of Canada
www.cor.ca/en/2
Nutritional Guidelines for Vending Machines in BC Public
Buildings
http://www.lcs.gov.bc.ca/HealthierChoices/pdf/Appendixiii.pdf
Sip Smart! BC
http://www.bcpeds.ca/sipsmart/
Stay Active, Eat Healthy
www.stayactiveeathealthy.ca
Tips and Recipes for Quantity Cooking: Nourishing Minds
and Bodies
www.healthyeatingatschool.ca/category/resources
Sport Nutrition Resources
Coaches Association of BC
Sport Nutrition Advisory Committee (SNAC) Resources
www.coach.ca
2009 Joint Position Paper: Nutrition and Athletic
Performance American Dietetic Association, Dietitians of
Canada and American College of Sports Medicine
http://www.dietitians.ca/news/highlights_positions.asp
Guidelines for Food and Beverages Available at Sporting Events in BC 27
Guidelines for Food and Beverages
Available at Sporting Events in BC
This resource is published by SportMedBC with funding
by the Ministry of Healthy Living and Sport