Inclusion of Nutrition Expertise in Catering Operations at a Major Global Sporting Event: A Qualitative Case Study Using a Foodservice Systems Approach.

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Date: Jan. 2021
Publisher: Elsevier Science Publishers
Document Type: Brief article
Length: 390 words

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Keywords Foodservice; Nutrition; Catering; Global sporting event; Qualitative research Abstract Background Major sporting event catering is a significant undertaking for foodservice providers, particularly with an increasing focus on sustainability, global health, and nutrition demands of athletes. Yet, the inclusion of nutrition expertise in catering varies significantly between events. Foodservice systems models are commonly used to evaluate foodservice operations but to date have not been applied to catering and nutrition at major sporting events. Objective The aim of this exploratory case study was to gain in-depth insights of key stakeholders (catering management, chefs, organizers, and dietitians) regarding the integration of nutrition into the catering operation of a major global sporting event, with a focus on future continuity, and map this to the foodservice systems model using a program logic model. Setting Semistructured interviews were conducted with 12 stakeholders during and after the 2018 Commonwealth Games, Gold Coast, Australia. Results The 8 themes that emerged were related to planning and preparation, refining processes, improvement of the menu, better technology, increase in food allergies/intolerances, organization controls, experience of the workforce, and increased client knowledge of nutrition. The logic model demonstrated that the system is driven by policy and budget at the level of control prior to and during the planning phase but modified by the environment during operation. Conclusions Despite recognition by stakeholders on the importance of change, there are barriers to the provision of suitable food. Integration of nutrition expertise into tender documents and budgets in major event catering will help ensure nutritionally adequate, culturally suitable, and safe menus for future events. Author Affiliation: School of Health and Sport Sciences, University of the Sunshine Coast, Queensland, Australia * Address correspondence to: Fiona E. Pelly, PhD, FDA, University of the Sunshine Coast, School of Health and Sport Sciences, University of the Sunshine Coast, 90 Sippy Downs Drive, Sippy Downs, Queensland, Australia, 4556. Article History: Received 9 April 2020; Accepted 29 June 2020 (footnote) Supplementary materials: is available at (footnote) STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors. (footnote) FUNDING/SUPPORT This research was supported by a grant from Delaware North Companies Inc, Australia (ID 0980025146, industry-funded grant). (footnote)* APD = Accredited Practising Dietitian, FDA = Fellow of Dietitians Australia (certified in Australia) Byline: Fiona E. Pelly, PhD, FDA [] (*), Judith Tweedie, GradDipDiet, APD (*)

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Gale Document Number: GALE|A648869794