The Sense of Dispositional Optimism vs the Frequency of Consuming Selected Groups of Products and Performance Enhancers among Soccer Players
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Akademia Wychowania Fizycznego w Krakowie
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Maria Gacek   

Akademia Wychowania Fizycznego w Krakowie, Al. Jana Pawła II 78, 31-571 Kraków, Polska
Med Og Nauk Zdr. 2017;23(2):95-99
The aim of the work is to analyze the relationships between the sense of dispositional optimism and the frequency of consuming selected groups of food products and performance enhancers in professional soccer players.

Material and methods:
The study involved 203 soccer players aged 18-37. The tools used in the research were an original questionnaire to study the frequency of consuming products and performance enhancers, and the Life Orientation Test-Revised (LOT-R). The results were analyzed with the use of Spearman's rank correlation coefficients in a statistical package PQStat ver. 1.6.

The study demonstrated insufficient consumption of recommended products, such as fruit and vegetables, whole grain cereal products, milk and milk products, including fermented ones, saltwater fish, oils and nuts. Statistical analysis showed a positive correlation between the level of dispositional optimism and the frequency of consumption of: fruit (p<0.05), whole grain cereal products (p<0.05), nuts and almonds (p<0.05) and mineral water (p<0.001), and a negative correlation in terms of consumption of white cereal products (p<0.05), sweet fermented milk products and confectionery (p<0.05) as well as energy drinks (p<0.001). As for performance enhancers, the sports people periodically used vitamins and minerals, protein supplements, isotonic drinks, and creatine. There was a positive correlation between the level of dispositional optimism and the frequency of using probiotics (p<0.05).

The level of optimism was found to be a predictor of frequency of consumption of some groups of food products and performance enhancers. Sports people with higher levels of dispositional optimism displayed more rational dietary choices and more frequent use of probiotics.

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