Personal food systems of male college hockey players

This study sought to improve the understanding of processes involved in food choice and dietary change by examining how members of a college menʹs ice hockey team experienced the multiple factors influencing their food choices. The study employed a theory-guided, grounded-theory approach, participant observation, and open-ended interviews with ten team members. Field notes and transcripts were analysed using the constant comparative method. Going to college and playing hockey involved adjusting to new food and athletic environments, increased personal responsibility for food choices, and new meanings for food and eating. Players viewed hockey, health, and taste as major determinants of their food practices. Hockey meant structured schedules, a social network, and performance expectations. Health meant “feeling good” for hockey, having a lean body composition, and a desirable body image. Low-fat foods were viewed generally as healthy, but as not providing taste satisfaction or reward. Playersʹ food practices cycled through four phases over the year according to the changing meanings and importance of hockey, health, and taste. The findings advance the concept of personal food system to represent the way that a person constructs the options, barriers, trade-offs, rules, and routines in food choice in response to how s/he views his/her relationships with food and the environment.