Dietary assessment, anthropometric measurements and nutritional status of Greek professional athletes

Dimitrios Papandreou, Panagiotis Eystathiadis, Vassiliki Bouzoukiu, Maria Hassapidou, George Tsitskaris, Andreas Garefis

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Purpose - The purpose of this study is to examine the anthropometric characteristics and to assess dietary intakes of professional athletes, of four different sporting teams, in Northern Greece. Design/methodology/approach - Height and weight was measured using stasiometer and a scale devise, respectively. Body fat was measured using bioelectrical impedance analysis with multiple frequencies. A five-day questionnaire was used to assess the dietary intakes of athletes. The sample consisted of male and female athletes, of ten volleyball and 21 basketball players, 20 weightlifters and 31 distance runners. Findings - Distance runners had the lower percentage of body fat and volleyball players the higher ones. In men, basketball players reported the lowest amounts for energy intake (1,900 kcal/day) and for carbohydrates (2 g/kg). In women, the lowest carbohydrate intake was reported in volleyball players. Volleyball men players consumed the highest amount of fat 110 g/day or 1.4 g/kg. Protein intakes were below the recommended values for weightlifters and distance runners for both male and female subjects. Practical implications - The study indicated dietary problems that could limit the performance of the Greek athletes and calls for nutrition monitoring and assessment. Originality/value - The article should be of value to nutritionists, athletes and coaches.

Original languageEnglish
Pages (from-to)338-344
Number of pages7
JournalNutrition and Food Science
Issue number5
Publication statusPublished - 2007


  • Athletics
  • Diet
  • Greece
  • Nutrition
  • Sport


Dive into the research topics of 'Dietary assessment, anthropometric measurements and nutritional status of Greek professional athletes'. Together they form a unique fingerprint.

Cite this