SENSORY ACCEPTABILITY OF MEAT AND DAIRY-PRODUCTS AND DIETARY-FAT IN MALE COLLEGIATE SWIMMERS

This study was undertaken to determine whether high-level training alt ers food choice behavior with regard to meat and dairy products becaus e of their high fat content. Twenty male collegiate swimmers were comp ared to 20 male sedentary students for dietary fat intake, nutrition k nowledge, and liking of meat and dairy products. There was no signific ant difference between the two groups for restraint, energy intake, di etary fat intake, and energy derived from fat. Nutrition knowledge, en ergy derived from saturated fat, and cholesterol intake, however, were significantly higher in the athletes. The two groups did not differ i n their hedonic ratings of flavor or in their overall degree of liking of the meat and dairy products, and the athletes actually liked the a ppearance and texture of the products significantly more than did the sedentary students. This study shows that the sensory appeal of fat-co ntaining animal products is not affected in male swimmers by a high le vel of exercise.