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Objective: The objective of this study was to investigate the relationship between dietary habits and the psychological state of Jordanian athletes, aiming to determine whether a statistically significant relationship exists. Methods: A descriptive approach was used, and a questionnaire was employed as the data collection tool. The questionnaire consisted of two parts: the first part included 19 questions about daily dietary practices, and the second part contained 25 items focusing on the relationship between food consumed during training and competition periods and the athletes' psychological state. Participants: The study sample comprised 278 male and female athletes engaged in 23 different sports, including both team and individual sports, in the age group of 18 and above. Statistical analysis: The data were analyzed using measures such as arithmetic means, standard deviations, percentages, T-tests, and the Cronbach's alpha formula. Results: The findings revealed significant differences in daily dietary practices and habits based on variables such as gender, educational level, and age group. Furthermore, a statistically significant relationship was observed between eating habits and the psychological state of athletes. Specifically, breakfast and lunch were identified as having the most significant impact on improving the athletes' psychological state. Conclusions: The study recommends providing education to athletes regarding the impact of food on their psychological state through educational courses and seminars. Additionally, coaches should play a role in determining the types of food consumed by athletes.
Alkasasbeh et al. (Tue,) studied this question.