Aim We aimed to explore the future roles of nutrition and dietetics professionals, and what capabilities the workforce would need to fulfil these roles. Method A qualitative interpretive approach was employed. We conducted individual interviews with nutrition and non‐nutrition thought leaders external to the profession. In addition, we conducted focus groups with experts within the nutrition and dietetics profession, academic dietetics educators and students/recent nutrition and dietetics graduates (total sample n = 68). Key nutrition‐related issues and challenges, drivers for change and potential future roles of the profession were explored. Data were analysed using a team‐based thematic analysis approach. Results Future roles of nutrition and dietetics professionals were described as food aficionados, diet optimisers, knowledge translators, equity champions, systems navigators and food systems activists, change makers, activists and disruptors. In addition, science was identified as a uniting framework underpinning the professions. An additional 16 critical capabilities were considered to underpin practice. Conclusion The results demonstrated that the current and future needs for workforce education and development need to address the impact of climate change, growing inequities, the democratisation of knowledge and the disruption of health and food systems. Education providers, regulators, professional associations and citizens need to work together to realise roles that will deliver on better health for all.

This study aimed to describe the physique characteristics and competition nutrient intake of professional Rugby League players and to assess use of a statistical technique for evaluating validity of dietary reporting. Players (n = 74) were endomorphic mesomorphs and had a mean weight, height, and BMI of 93.4 +/- 10.9 kg, 179.9 +/- 7.3 cm, and 28.5 +/- 2.1 kg/m2 respectively. Mean sum of eight skinfolds was 78.9 +/- 2.2 mm (12.4 +/- 2.9% fat). Players (n = 34) reported a mean daily energy intake of 17,708 +/- 3,688 kJ (carbohydrate 51%, protein 18%, fat 25%, alcohol 4%) with 6 and 2.0 g x kg(-1) x d(-1) from carbohydrate and protein respectively. Micronutrient intake was adequate but alcohol consumption was high relative to health standards. The dietary records provided a plausible estimate of energy intake however further research is required to evaluate statistical techniques for assessing dietary validity in athlete groups.

These findings support previously expressed concern about presence of disordered eating in nutrition and dietetics undergraduates. Collaboratively developed support mechanisms for preventing and managing disordered relationships with food would be of benefit to students enrolled in nutrition degrees to ensure ongoing professional integrity.

The history of food provision at the summer Olympic Games (OG) over the past century (1896-2008) provides insight into the evolution of sports nutrition research and the dietary strategies of athletes. Early research favoring protein as the main fuel for exercise was reflected in OG menus from 1932 to 1968. Despite conclusive research from the 1960s demonstrating the clear benefit of carbohydrate on exercise performance, a specific emphasis on carbohydrate-rich foods was not noted until the 1970s. Athlete food preferences and catering complexity evolved rapidly between 1970 and 2000, driven predominantly by a dramatic expansion of the OG and the emergence of systematic sports nutrition research. Nutritional advice by experts and sponsorship by food companies became increasingly important beginning with the 1984 Los Angeles OG. More recent developments include nutritional labeling of menu items and provision of a nutrition information desk (Barcelona 1992), demand for a "high-starch, low-fat menu" (Atlanta 1996), the addition of a dedicated menu website and the systematic gathering of information on athletes' apparent consumption (Sydney 2000), and appointment of the first international dietetic review committee (Beijing 2008). The history of catering at the OG tracks the evolution of sports nutrition practice from anecdotes and myth towards an established specialty in nutrition and dietetics grounded in evidence-based science.

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