Health on the Pitch: Dietary Habits of Football Referees in Poland

TL;DR

This study examines the dietary habits of Polish football referees, revealing irregular eating patterns and a need for better nutrition education to improve their health and performance.

Contribution

The study provides the first detailed analysis of dietary habits among Polish football referees and identifies specific areas for improvement.

Findings

Most referees ate 4–5 meals daily, but meal timing was irregular, especially among less experienced referees.

Fruit and vegetable consumption was low, with significant differences based on age.

Frying was the most common cooking method, indicating a lack of awareness about healthier alternatives.

Abstract

Background: Football referees are pivotal to match regulation, requiring both cognitive and physical abilities comparable to players. Proper nutrition is essential to sustain their intense activity levels, yet dietary habits among referees in Poland are under-researched. Objective: This study aimed to evaluate the dietary habits of football referees in Poland, focusing on identifying beneficial and detrimental practices and assessing their impact on professional performance. Material and Methods: A survey-based study was conducted with 258 football referees from Poland between December 2022 and January 2023. The questionnaire assessed demographic data, professional experience, and dietary habits, including meal frequency, food choices, and hydration. Statistical analysis was performed using the chi-squared test, with significance set at p < 0.05. Results: Most referees consumed 4–5 meals daily (63.7%), but irregular meal timing (45.2%) was common, particularly among less-experienced referees. Consumption of fruits and vegetables was limited, with significant age-related differences. Water intake was generally adequate, but hydration strategies during matches varied. Cooking practices revealed a preference for frying (48.1%), reflecting limited awareness of healthier alternatives. Dietary education was highlighted as a key need, especially among referees with lower professional experience. Conclusions: The results of the study clearly indicate significant deficiencies in meal regularity and healthy cooking practices among Polish soccer referees. The findings underscore the need for targeted educational programs that could help improve the health and professional performance of this group, especially in the context of increasing fruit and vegetable consumption and promoting healthier food processing methods.

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