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Purity W. Kamande, registered clinical nutritionist takes us through some of the sports nutrition issues in Kenya.
Kenya is globally known for its prowess amongst various sports including athletics, rugby, basketball, hockey and volleyball. Individuals and teams from these sports qualify for the Olympics and other high-ranking competitions in Africa and the world. These athletes are required to be at their best in order to optimize performance and results. With this in mind, nutrition comes to the forefront in fueling performance regardless of sporting discipline.
In Kenya, many sports nutrition practices are similar amongst sports. The technical teams and athletic trainers within the sports make specific practices depending on the set outcome. Athletes consume a variety of foods dependent on what is readily available and also in line with recommendations. Common sources of carbohydrates amongst Kenyan sports persons include ugali (dish made of maize meal), rice, chapati (flatbread), potatoes and pasta. Ugali is the most popular source of carbohydrate amongst sports people as it is readily available, affordable and easy to prepare. Some athletes will even carry a bag of maize flour during competitions abroad, demonstrating the value placed on ugali by Kenyan athletes. For protein, common sources are beans, beef, chicken, fish, lentils, and green grams (mung beans). Leafy green vegetables and fruit are also commonly consumed amongst sports people in Kenya. A favorite pre-competition meal amongst Kenyan rugby players is rice and chicken.
Examples of common meals among athletes include githeri (mixture of maize and beans), either as a pre or post training meal, ugali, kale and termites (popular amongst athletes from the Western region of Kenya). Termites are a high source of protein and energy and are affordable and easily available in this region. Fish and ugali is another common meal amongst athletes across the country and traditional vegetables are a common favorite for many athletes. For athletes from the highland areas and high altitude areas, milk tea is a favorite beverage post training.
Kenyan athletes and sports personnel commonly use dietary supplements. Whey protein and creatine are popular amongst Kenyan rugby players, as are vitamin and mineral supplements and post workout recovery supplements. However, this is limited to a minority of athletes who can afford these supplements given the high cost is not sustainable for the majority of athletes. Easily available and affordable protein containing foods, fruits, and vegetables are promoted to athletes in teams where supplements are not financially sustainable.
Water is the preferred source of hydration amongst most athletes, given its availability and affordability. Carbohydrate and electrolyte-containing sports drinks are typically limited to a few athletes – those who can afford it or top tier athletes whose technical teams advocate for their use.
Various beliefs and misconceptions surround nutrition amongst sports persons in Kenya. For example, rugby players commonly believe eating a lot of food increases weight and that could impede their performance. In my experience with working with rugby union players, this includes both high school players who are served extra portions to even the top tier players. It is also common especially amongst runners to train and even compete without consuming anything. Another common practice amongst martial arts and boxing sports persons is partaking of a fluid diet on days prior to weigh-in so they can fit within a certain weight class. Such practices indicate many athletes are unaware of the correct sports nutrition guidelines to incorporate into their training.
Challenges surrounding the field of sports nutrition in Kenya include a lack of trained professionals such as sports nutritionists and dietitians. Currently, few sports associations engage the services of sports nutritionists and dietitians. The responsibility of sports nutrition is most often left to the coach or strength and conditioning coach. Most associations cannot afford to have a sports dietitian as part of their technical team. Yet, for Kenyan sports to be able to meet professional standards and levels of play, including sports nutritionists would enhance recommended sports nutrition practices. Sports nutrition education to also needed to ensure sports persons are engaging in the right practices that will boost performance, promote post-training and injury recovery.
Author
Purity W. Kamande is a registered clinical nutritionist currently in her final year pursuing a M.Sc in Health Promotion and Sports Science at Masinde Muliro University of Science and Technology, Kenya. Currently, her study interests include sports nutrition amongst rugby players and event nutrition for athletes.
