Background: With environmental pollution increasing, interest in organic farming and organic foodstuffs has been growing all over the world. Data on organic food consumption by Lithuanian athletes is not yet available. This lack of data determined the aim of this study: to identify the particulars of organic foodstuff consumption among athletes. Methods: In September–November 2012, we polled 158 of the best-performing athletes of the Olympic sports team through direct interviews. An approved questionnaire was used to identify the specifics of organic foodstuff consumption among athletes. Results: The survey results showed that 97% of athletes consume organic foodstuffs, and 80% of athletes highlighted the positive impact of organic food on health. Nevertheless, a slim majority of athletes (51.7%) consume organic foodstuffs seldomly, 2–3 times per week. The range of organic foodstuffs consumed depends on the gender of athletes, and the consumption of some products depends on monthly incomes. Conclusions: Survey results confirm the need for the production and expansion of the variety of organic foodstuffs. In the course of the development of the organic food market, it should be beneficial for manufacturers to target high-performance athletes and physically active people.

For athletes, the main purpose of nutrition is to ensure the compensation of increased energy consumption and the need for nutrients in the athlete’s body, thereby enabling maximum adaptation to physical loads. The aim of this study was to determine the habits of highly trained endurance athletes depending on sports type, sex and age in order to improve the planning and management of the training of athletes using targeted measures. In 2009-2012, the dietary habits of 146 endurance athletes were analyzed. The actual diet of Lithuania endurance athletes was investigated using a 24-h dietary survey method. Data on the athletes’ actual diet were collected for the previous day. It was found that 80.8% of endurance athletes used lower-than-recommended amounts of carbohydrates in their diet, and more than 70% of athletes used higher-than-recommended levels of fat, saturated fatty acids, and cholesterol. The diet of female athletes was low in carbohydrates, dietary fiber, protein, omega-3 fatty acids, B vitamins, potassium, calcium, phosphorus, iron, manganese, and zinc. Athletes aged 14-18 years tended to consume quantities of protein that were either lower than recommended or excessive. The diet of highly trained endurance athletes does not fully meet their requirements and in this situation cannot ensure maximum adaptation to very intense and/or long-duration physical loads. The diet of highly trained endurance athletes must be optimized, adjusted and individualized. Particular attention should be focused on female athletes.

On purpose to explore and evaluate nutrition peculiarities of per-spective training Olympic team athletes by using special questionnaire method, 79 athletes were surveyed. To explore a factual diet of the athletes, there was applied 24 hours 3 days consecutively survey method. Statistical analysis of the data was made by using SPSS 13 statistical program. Results have shown that energy of food ration of athletes between 15- 18 years old and 19-22 years old, corresponding 46,9 ± 13,9 kcal/ kg day and 39,1± 13,8 kcal/kg day respectively, are not sufficient. The amount of protein and fat in diet exceed physiological requirements of male bodies. An imbalance of an essential amino acid methionin and non-essential amino acids arginine and thyrosine in athletes' diet determine inappropriate proteins supply in their bodies. The amount of carbohydrates in 19-22 years old males and females and 15-18 years old femeles' diet is insufficient. The amounts of vitamins and minerals in athletes' food rations do not confirm recommendable amounts. In addition to this, when correcting athletes nutrition vitamins and minerals need to be selected and adjusted to accustomed nutrition individually. During research we have determined, that only a half of perspective training Olympic team athletes consume fresh vegetables every day and only 53 percents every day or several times per day consume cereal products. 60 percent of athletes consume meat, fish and egg products every day. Milk and dairy products are used every day by less than a half of Olympic team athletes. The differences in using food products are determined by athletes' age and sex. Male more often consume cereal products (p < 0,05) and meat, egg and fish products (p < 0,05) comparing with females. 19-22 years old athletes, comparing with 15-18 years old athletes, more often consume leguminous products (p < 0,05) and special nutrition products for athletes.