Evaluation of the Impact of Nutrition Knowledge on Nutrition Behaviour and Diet in a Physically Active Person’s Cohort

Specific high physical and psychological load energy expenditure should be covered by balanced diet that is adapted to physical load. Food intake is one of the vital processes that support body activity and maintain physical working capacity in special environment. Various objective and subjective factors have an impact on body energy expenditure and determine a definite amount of food energy. Dietary intake influences the readiness and training performance outcome. The purpose of the study was to evaluate the diet of physically active persons before and after a nutritional education course and determine the impact of nutrition knowledge on nutrition behaviour and diet in two subgroups: respondents with a standard BMI level (BMI < 25, in the interval 18.5–24.9) and overweight respondents with BMI ³ 25, in the interval 25.0–29.9. Participants aged 22–35 years, who had daily physical activity and physical load, were selected for the study group. We divided respondents into two subgroups: respondents with standard BMI level (BMI < 25; BMI in the interval 18.5–24.9) and overweight respondents with BMI ³ 25 (BMI in the interval 25.0–29.9). Nutritional education course included the theoretical part (lectures) and practical part (dietary diary self-assessment) as well as a quiz that allow to evaluate nutrition knowledge level in the selected cohort of respondents with BMI < 25 and BMI ³ 25. We provided intervention before and after a nutritional education course by using the standardised questionnaire “Diet 3-day menu diary” and standardised survey “Physical activity during the current life period”, which allowed to evaluate the balance between the daily intake for energy recovery and daily physical activity as energy expenditure. We determined the value of the main dietary components (protein (%), carbohydrates (%) and fat (%), as well the total amount of energy (kcal) in the diet before the nutritional education course (Diet 1^st) and after the nutritional education course (Diet 2^nd) in the selected cohort of respondents with BMI < 25 and BMI ³ 25. The study group participants preferred a diet with a higher amount of fat and lower amount of carbohydrates compared with nutritional recommendation for general population. There were no significant differences in Diet 1^st components between overweight and standard BMI groups. Analysis of post-course (Diet 2^nd) dietary diary showed a statistically exact significance of fat level (%) and carbohydrate level (%), and no statistically approved changes in protein level (%) intake. Nutritional knowledge of the study group participants after the nutritional education course was evaluated by using a standardised test in points (1–10), which showed that about 60% of the respondents received an assessment “good”. The results of the study can be used to develop optimal diet planning during the pre-training period before planning physical exercises with high physical and psycho-emotional load, in order to benefit physical exercise performance.