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Fiona Pelly, Helen O’Connor, Gareth Denyer and Ian Caterson

This article describes the development, analysis, and implementation of the menu available to athletes and patrons in the main dining hall of the Athletes Village at the Sydney 2000 Olympic Games and the significant role of sports dietitians in this process. Menu design and development was informed by focus groups, literature reviews, and food-preference surveys of athletes. The final menu was also assessed by an expert panel of Australian sports dietitians. A custom-designed database (Foodweb) was developed to enable dietary analysis of food-production data and creation of point-of-choice nutrition labels. Dietitians assisted with quality assurance testing and training of catering staff. Athletes surveyed in the main dining hall (N = 414) agreed that the menu contained sufficient variety and adequate meat, pasta/rice, vegetable/salad, fruit, and snack items. Sports dietitians played a significant role in ensuring that the menu met the needs of athletes from a range of differing cultural and sporting backgrounds. Dining-hall patrons provided positive feedback and few complaints about the overall dining experience. The information presented in this report can help future caterers and dietitians with the planning and provision of suitable food for athletic performance at an Olympic Games.

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Kirk L. Wakefield and Hugh J. Sloan

Having loyal fans and a winning team generally results in higher attendance at games. However, university and professional team administrators are beginning to recognize the importance of marketing the stadium experience as more than just the game. Drawing from data collected from spectators at five Southeastern Conference football stadiums, the effects of team loyalty, stadium parking, stadium cleanliness, perceived crowding, food service, and fan behavior control on spectators' desire to stay and attend games at the stadium were investigated. Covariance structural modeling (e.g., LISREL) was employed to test the causal relationships among the hypothesized relationships. The results support the premise that although team loyalty strongly affects attendance, stadium design and stadium services also directly influence spectators' desire to stay, and hence, attend games at the stadium.

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Fiona Pelly and Susie Parker Simmons

experts (sports dietitians with food service experience) have input into the tender process and at the catering level. It is evident that caterers require more than food service skills in understanding the complexity of nutrition needs of athletes at these events, and a lack of knowledge or experience may

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Michelle E. Jordan, Kent Lorenz, Michalis Stylianou and Pamela Hodges Kulinna

, demonstrations at assemblies, changes to food service), as well as classroom level Fitness for Life components that were the focal activities in the present study (see Methods section). Classroom teachers received a grade level Fitness for Life classroom curricula textbook (grades K-6) or the wellness text

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Joanne G. Mirtschin, Sara F. Forbes, Louise E. Cato, Ida A. Heikura, Nicki Strobel, Rebecca Hall and Louise M. Burke

/snack preparation were undertaken by a team including a professional chef, food service dietitians, and sports dietitians/nutritionists. A 7-day menu (Table  2 ) was constructed to provide variety while meeting the nutrient prescription of each dietary intervention. Each meal had a theme that could be diversified

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Shona L. Halson, Louise M. Burke and Jeni Pearce

studies of traveler’s diarrhea found that avoiding such foods does not necessarily reduce illness prevalence and that poor hygiene practices in food service (e.g., restaurants and communal eating scenarios) were apparently more to blame than food selections or personal hygiene practices per se ( Shlim

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Ayse Meydanlioglu and Ayse Ergun

SK , Hoelscher DM , Zive M , Mitchell PD , Snyder P , Webber LS . Maintenance of effects of the eat smart school food service program: results from the CATCH-ON study . Health Educ Behav . 2003 ; 30 : 418 – 433 . PubMed ID: 12929894 doi:10.1177/1090198103253509 10

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Haylee U. Mercado and John Grady

related to specific management tasks in diverse courses (such as facilities, strategic management, food services, or marketing) rather than discussed as a single topic in one course offering, they will be better prepared to put them into operation in the management of sport businesses ( Jurowski & Liburd

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Lubna Abdul Razak, Tara Clinton-McHarg, Jannah Jones, Sze Lin Yoong, Alice Grady, Meghan Finch, Kirsty Seward, Edouard Tursan d’Espaignet, Rimante Ronto, Ben Elton and Luke Wolfenden

and Rieg 39 Northeastern, USA Qualitative Phenomenological approach (n = 3) Focus groups (n = 3) and semistructured individual interviews Total staff (n = 8) Daycare teacher (n = 4) Teaching assistants (n = 4) Food service workers (n = 3) Group supervisor (n = 1) All female Grant funded obesity

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T. Bettina Cornwell, Steffen Jahn, Hu Xie and Wang Suk Suh

with the expectation that there would be considerable variance in the feeling of in-group entitativity. The gated venue consisted of a track oval with covered stadium seating, as well as several large fields for competitive events and food service. A market street area held sponsor and nonsponsor