Search

A high level of transparency in reported research is critical for several reasons, such as ensuring an acceptable level of trustworthiness and enabling replication. Transparency in qualitative research permits the identification of specific circumstances which are associated with findings and observations. Thus, transparency is important for the repeatability of original studies and for explorations of the transferability of original findings. There has been no investigation into levels of transparency in reported technology education research to date. With a position that increasing transparency would be beneficial, this article presents an analysis of levels of transparency in contemporary technology education research studies which employed interviews within their methodologies, and which were published within the "International Journal of Technology and Design Education and Design and Technology Education: An International Journal" (n = 38). The results indicate room for improvement, especially in terms of documenting researcher positionality, determinations of data saturation, and how power imbalances were managed. A discussion is presented on why it is important to improve levels of transparency in reported studies, and a guide on areas to make transparent is presented for qualitative and quantitative research.

Nutrition knowledge is a key factor for consideration when evaluating the dietary intake of athletes. Positive associations have been established between higher nutrition knowledge and improved quality of dietary intake. Given the negative impact poor nutrition can have on performance and training adaptation, further investigation into athletes' nutrition knowledge is warranted. Inadequacies in Gaelic football players dietary intake have been observed however, no assessment of nutrition knowledge has been reported. This study examined players knowledge and compared results by playing level, education level, and history of nutrition education. An online survey was disseminated to a sample of male Gaelic football players (n = 152, mean age = 24.5 ± 5.9). This included 68 club (sub-elite) and 84 inter-county players (elite). Total score was 44.3 ± 12.7%, classified as "poor" and lower than previous findings from similar sports. There were no differences between playing level, however when grouped by education level those with master's degree scored higher by 9.9% in comparison to leaving certificate (upper secondary) (P= 0.009, d =.805). Those with previous nutrition education also demonstrated higher scores by 12.5% (P<.001, d = 1.096). The evidence presented highlights that Gaelic football players may benefit from evidence-based nutrition education interventions. [ABSTRACT FROM AUTHOR]

Nutritional support often focuses on cooking and food skills such as food selection, recipe planning and meal preparation. Individuals with greater cooking and food skills confidence have previously displayed higher diet quality scores and lower intakes of overall calories, saturated fat and sugar. Despite this, the cooking and food skills of team sport athletes have yet to be investigated. This study aimed to evaluate the relationship between cooking and food skills confidence and athletes' demographic characteristics. A validated measure for the assessment of cooking and food skills confidence was distributed via an online survey. Participants were required to rate their confidence on a Likert scale (1 "very poor" - 7 "very good") for 14 items related to cooking skills and 19 items for food skills. Food engagement, general health interest and self-reported fruit and vegetable consumption as a measure of diet quality were also measured. The survey was completed by 266 team sport athletes (male: 150, female: 116, age: 24.8 ± 6.1 years). Group differences were explored using t-tests and ANOVA and associations were evaluated using Spearman's correlation and hierarchical multiple regressions. Athletes' total cooking and food skills confidence was 62.7 ± 17.4 (64.0 ± 17.8%) and 83.8 ± 20.1 (63.0 ± 15.1%), respectively. Females reported greater confidence in both cooking (+20.3%, p < 0.01) and food skills (+9.2%, p < 0.01). Hierarchical multiple regressions explained 48.8% of the variance in cooking skills confidence and 44% of the variance in food skills confidence with gender, previous culinary training, cooking learning stage, general health interest and food engagement all remaining significant in the cooking skills confidence model and cooking frequency, previous culinary training, general health interest and food engagement remaining significant in the food skills confidence model. Male team sport athletes may benefit the most from educational interventions designed to increase cooking and food skills confidence., (© 2023 The Authors. Nutrition Bulletin published by John Wiley & Sons Ltd on behalf of British Nutrition Foundation.)