Impact Of Nutrition On Clubhead And Ball Speed In Division I Collegiate Golfers

A round of golf takes ~4 hours, with collegiate golfers often walking and carrying their clubs. Despite the potential for nutrition to impact performance, golf specific fueling strategies are lacking. PURPOSE: To determine the impact of carbohydrate (CHO) intake on golf performance. METHODS: Six male golfers (age: 21.2 ± 1.9 yrs; weight: 78.8 ± 2.8 kg) underwent macronutrient, fluid volume and hydration status assessments over two 18-hole rounds of golf. Ball speed (BS) and clubhead speed (CHS) were measured pre-round and at holes 9 and 15. During the habitual trial (T1), golfers were verbally instructed to consume food and fluid per usual. 48-h post-T1, each golfer was provided various foods and beverages and instructed to eat at least 30 grams of CHO per hour (T2). Body mass (BM) and urine were collected pre and post T1 and T2 to assess percent change in BM (%∆BM) and urine specific gravity (USG). During trials, fluid volume (FVOL) and UVOL were recorded to calculate whole-body sweat rate (WBSR) and whole-body sweat loss (WBSL). Food and fluid intake were recorded at holes 9, 15, and 18. Repeated measures ANOVA were used to analyze differences between CHS, BS, and USG trials. Paired samples t-tests assessed USG, WBSR, WBSL, macronutrient and sodium (Na+) intake, and FVOL differences between T1 and T2. Significance was set at p < 0.05. RESULTS: No changes in CHS (p = 0.126) or BS (p = 0.932) occurred between trials. USG significantly increased from pre (T1: 1.023 ± 0.007; T2: 1.019 ± 0.003) to post (T1: 1.027 ± 0.002; T2: 1.024 ± 0.002; p = 0.030) during each trial. T1 post-USG was significantly higher than T2 post-USG (p = 0.037). Golfers consumed significantly more kcals (T1: 422.5 ± 265.8; T2: 1332.2 ± 342.0; p = 0.003), carbohydrates (T1: 51.8 ± 37.8 g; T2: 219.3 ± 62.5 g; p = 0.002), and Na+ (T1: 467.7 ± 314.7 mg; T2: 1361.5 ± 394.8 mg; p = 0.002) during T2. No differences between T1 and T2 were observed for %∆BM, FVOL, WBSL, WBSR, or protein intake. CONCLUSION: Although no differences were detected in CHS or BS, it appears that Division I golfers may be consuming insufficient kcals and fluid during play. These results suggest that providing golfers with readily available food and fluids to easily consume on the course increases overall intake, better aligning with recommendations to continuously fuel during prolonged endurance activities. Supported by: UVU Scholary Activities Committee Faculty Mentored Undergraduate Grant