The Availability of Energy and Nutrients in Food Service Provided in ASIFA (Aji Santoso International Football Academy)
Arsinah Habibah Fitriah (a*), Carissa Cerdasari (b)

a) Nutrition Department, Poltekkes Malang
Jalan Besar Ijen No. 77 C Malang 65119, Indonesia
*arsinahfitriah[at]gmail.com
b) Nutrition Departement, Poltekkes Malang
Jalan Besar Ijen No. 77 C Malang 65119, Indonesia

Abstract

Background: Football in Indonesia is one of the most popular sports. It is under the guidance of the Indonesian Football Organization (PSSI). Unfortunately, when competing at the international level, the Indonesian football team has not achieved the expected achievements due to players height and posture that are not comparable to opponents. This low performance might be closely related to the common phenomenon in soccer schools where students exercise with high intensity but are not supported by proper intake. Objective: This study aimed to assess the availability of energy and food nutrients served in the food service at ASIFA. Design: It was an observational study using a cross-sectional design conducted in December 2019 at ASIFA. The population was all ASIFAs students aged 11-20 years, and the sampling technique used was a total sample with the sample size 105 people. Results: Energy and nutriens availability was assessed by calculating the nutritional content of food served during eleven days of research in the form of the average value of energy and nutrients to be compared to the average needs of students based on age group so that it obtained the percentage of energy and nutrients availability of students of age group 10 - 12 years (Energy 101.9%, Protein 106.1%, Fat 105.3%, Carbohydrates 96.7%), age group 13-15 years (Energy 92.7%, Protein 96.5%, Fat 95.9%, Carbohydrates 91.1%), age group 16-18 years (Energy 97.1%, Protein 101.1%, Fat 100.4%, Carbohydrates 92.2%), and age group 19-29 years (Energy 98.6%, Protein 102.6%, Fat 101.9%, Carbohydrates 93.6%). Conclusions: The availability of energy, protein, and fat in students aged 10-12 years was already following the needs, while carbohydrates were still lacking. For students aged 13-15 years, the availability of energy and all nutrients was still lacking, which wasin the range of 70- <100%. While in students aged 16-18 and 19-29 years, the availability of energy and carbohydrates again did not meet the needs. Therefore, it is necessary to increase the availability of energy and nutrients by around 10% to meet the nutritional needs of ASIFA students in all age groups.

Keywords: The availability of nutrients and energy, energy and nutrients needs, food service, football school

Topic: Nutrition and Functional Food