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Table 6 Servings consumed daily by the female volleyball players (n = 22) during the study and the reference recommendations

From: Changes induced by diet and nutritional intake in the lipid profile of female professional volleyball players after 11 weeks of training

Food groups

Daily ingested servings

Recommended servings ATHLETESa

Cereals and potatoes

3.3 ± 0.4

6-11/day

Dairy products

3.1 ± 0.9

3-4/day

Fruits

3.1 ± 0.9

2-4/day

Vegetables

3.8 ± 0.6

3-5/day

Olive oil

1.2 ± 0.4

2-4/day

Other oils

0.3 ± 0.1

Not mentioned

Legumes and pulses

0.5 ± 0.2

2-3/week or frequently (1/day)

Dried fruits

0.4 ± 0.2

2-3/week or frequently (1/day)

Fish

0.9 ± 0.2

2-3/day and alternating these food groups

Lean meats and poultry

1.8 ± 0.4

Eggs

0.5 ± 0.1

Fatty meat and cold meats

0.5 ± 0.1

A few times per month

Pastries and margarines

2.1 ± 0.5

Wine and beer

0.3 ± 0.2

Not mentioned

  1. Data are expressed as mean ± standard deviation of the number of ingested servings for each food group per person per day. aProposal to adapt the food pyramid to an athlete’s diet [31].