P228 - NUTRITIONAL EVALUATION OF COLLEGE SUMO ATHLETES' SELF-COOKED MEALS

P228

NUTRITIONAL EVALUATION OF COLLEGE SUMO ATHLETES' SELF-COOKED MEALS

Y. Aoto^1,*, Y. Takeishi², M. Nakajima¹, T. Sato¹, M. Hasegawa¹, K. Nakajima³

¹Jissen Women's University, Tokyo, ²Kyushu Institute of Information Sciences, Fukuoka, ³Kiryu University, Gunma, Japan

Rationale: Chanko-nabe is a hot pot dish primarily consumed by professional sumo wrestlers in Japan.It is customary for members of university sumo wrestling clubs to prepare their own meals.Sumo is a traditional Japanese sport with no weight restrictions,and imposes no dietary limitations.The dietary intake of sumo athletes is not well documented, and there is insufficient data on their nutrient consumption.Therefore, the objective of this study was to intervene in the chanko self-preparation of a university sumo team to identify nutrient and dietary intake patterns.

Methods: An intervention was conducted in a university sumo team's chanko self-preparation to identify nutrient and food intake.The sumo wrestlers collaboratively prepared white rice and chanko for 20 individuals.The quantity of waste from the cooking process was measured and evaluated for nutrient content.The weight of chanko and rice, including refills during mealtime, was measured.This study received approval from Jissen Women's University,H2023-10.

Results: Nutritional assessment revealed that the chanko soup contained 0.57 kilocalories per gram.Each serving of chanko weighed 520 grams and provided approximately 297.6 kilocalories.For lunch, the participants consumed approximately 2,500 grams of rice and chanko combined, resulting in a caloric intake of 2,543 kilocalories.The salt equivalent of one serving per person exceeded 8 grams.The overall macronutrient distribution of the meals in this study was 15% protein, 12% fat, and 73% carbohydrates.

Conclusion: In Japan, the recommended daily salt intake for men is less than 7.5 grams per day.The salt content of chanko is considered inadequately adjusted in self-preparation settings.Due to the specific requirements of sumo competition, it is necessary to decrease the lipid percentage and increase the protein percentage.Consequently, nutritional guidance by registered dietitian specialists is crucial for the preparation of chanko.

Disclosure of Interest: None declared