Determinants of coaches’ intentions to provide different recommendations on sports nutrition to their athletes

Figures & data

Fig. 1 Theoretical framework used to identify the determinants of the intention of each sports nutrition recommendation

Table 1 Participant characteristics

Fig. 2 Prevalence of high school coaches having the intention to recommend a higher consumption of foods rich in carbohydrates, a higher consumption of foods rich in proteins and an increase in hydration to their athletes within the next 3 months. Intention to provide each recommendation was measured using arbitrary categories based on a 6-point scale defined as follows: Having no intention: score = 1 to 3; Having intention: score = 4 to 6. Total represents the whole sample of coaches having answered the question related to the intention to provide each of the three sports nutrition recommendations. Carbohydrates: Total n = 41; Nonleanness n = 25; Leanness n = 16. Proteins: Total n = 38; Nonleanness n = 24; Leanness n = 14; Hydration: Total n = 37; Nonleanness n = 24; Leanness n = 13

Fig. 3 Multiple regressions of the determinants of coaches’ intention to recommend a higher consumption of foods rich in carbohydrates, a higher consumption of foods rich in proteins and an increase in hydration to their athletes within the next 3 months. NS, not significant at P<0.05. ^a Determinants of coaches’ intention to recommend a higher consumption of foods rich in carbohydrates (n = 40). ^b Determinants of coaches’ intention to recommend a higher consumption of foods rich in proteins (n = 37). ^c Determinants of coaches’ intention to recommend an increase in hydration (n = 37). ^d Intention to recommend a higher consumption of foods rich in carbohydrates, or a higher consumption of foods rich in proteins, or an increase in hydration, depending on the model (i.e., a, b, c)

Table 2 Associations among normative beliefs and subjective norm towards the recommendations to increase the consumption of foods rich in carbohydrates and proteins and to increase hydration

Table 3 Associations among facilitating factors and perceived behavioural control towards the recommendation to increase the consumption of foods rich in proteins

Availability of data and materials

The datasets analysed during the current study are available from the corresponding author on reasonable request.