This chapter discusses the main considerations in menu planning for athletic groups (different sports, different ages, different gender, different cultutral bachground). Section 26.4 provides tips for improving the food service environment in large-scale residential catering and also for athletes who are self-catering while away from home. SUMMARY: Menu planning and organising food services for athletes is not only challenging, but gives the dietitian an opportunity to directly influence the food supply provided to athletes and to encourage and motivate athletes about food choice. The benefits to athletes of participating in cooking classes and designing their own menus are invaluable in developing much needed cooking skills and confidence in food preparation and selection. Ultimately, the goal of such a hands-on approach is to encourage consumption of the recommended training diet on an everyday basis, and for athletes to take a more active and personal responsibility for feeding themselves.
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