Central European Journal of Sport Sciences and Medicine

ISSN: 2300-9705     eISSN: 2353-2807    OAI    DOI: 10.18276/cej.2020.4-01
CC BY-SA   Open Access   DOAJ  DOAJ

Lista wydań / Vol. 32, No. 4/2020
Selected determinants of the frequency of consuming particular food product groups among regional-level football referees

Autorzy: Maria Gacek
University of Physical Education in Kraków, Poland, Faculty of Physical Education and Sport, Department of Sports Medicine and Human Nutrition

Grażyna Kosiba
University of Physical Education in Kraków, Poland, Faculty of Physical Education and Sport, Department of Theory and Methodology of Physical Education

Agnieszka Wojtowicz
University of Physical Education in Kraków, Poland, Faculty of Physical Education and Sport, Department of Psychology
Słowa kluczowe: food consumption frequency football referees nutritional determinants sense of generalised self-efficacy age refereeing experience
Rok wydania:2020
Liczba stron:10 (5-14)
Cited-by (Crossref) ?:


The aim of the study was to assess the frequency of consuming particular food groups among regional-level football referees depending on age, refereeing experience and sense of generalised self-efficacy. The study was conducted among a group of 138 male football referees from the Małopolska and Podkarpacie regions, using the authors’ own questionnaire on food consumption frequency and the Generalised Self-Efficacy Scale (GSES). It was shown that along with the age of the referees, the frequency of consuming fruit (p < 0.001), milk and dairy products with reduced fat content (p < 0.001), poultry and cold-cuts (p < 0.01) as well as nuts (p < 0.001) increased, while the frequency of consuming white cereal products (p < 0.001) and sea fish (p < 0.05) decreased. Along with refereeing experience, the frequency of eating fruit (p < 0.001), milk and dairy products with reduced fat content (p < 0.01), poultry meat and cold-cuts (p = 0.001), nuts (p < 0.001) and alcoholic beverages (p < 0.001) increased, while the frequency of consuming white cereal products (p < 0.001), sea fish (p < 0.05) and sweet carbonated drinks (p < 0.01) decreased. A positive correlation was found between the intensity of generalised self-efficacy and the frequency of consuming milk and dairy products with reduced fat content (p < 0.01), fermented dairy products (p < 0.01), eggs (p < 0.001) and mineral water (p < 0.001) as well as dry red wine (p < 0.05), and a negative correlation was noted with the frequency of consuming pork (p < 0.05), fast food products (p = 0.001) and sweetened carbonated beverages (p < 0.001). In the examined group of regional-level football referees, there was a tendency towards more rational nutrition choices along with age and refereeing experience as well as a sense of self-efficacy, while the most explicit trends regarded relationships with the sense of self-efficacy.
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