How The Athletes' Nutritional Recommendations Are Implemented In The Club's Athletes (Bengal Tigers Cricket Club)
Apon, Shakib (2025)
2025
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2025053118842
https://urn.fi/URN:NBN:fi:amk-2025053118842
Tiivistelmä
This study examines how the multicultural players of the Bengal Tigers Cricket Club (BTCC) in Finland apply the Athlete' s Plate Model and related dietary advice. A structured questionnaire captured self-reported knowledge, attitudes and behaviours from every rostered athlete. Five hypotheses were then formulated from the Knowledge–Attitude–Behaviour (KAB) model and the Theory of Planned Behaviour (TPB). Pearson-correlation tests and a multiple-linear-regression model were run; inter-correlations never exceeded (.40), so multicollinearity was not a concern.
Two of the five hypotheses were supported. Actively incorporating Finnish foods into daily meals drove stronger use of the Plate Model, whereas a strong taste preference for traditional Bangladeshi cuisine reduced it. Familiarity with the Plate Model and snack-component knowledge showed no predictive value, and the perceived cultural mismatch variable behaved opposite to expectation. The author, who also works as BTCC’s assistant coach, used personal sideline observations to explain these mixed results: senior players recite nutritional facts yet default to long-held eating habits; some who complain most loudly about Finnish food are also the quickest to engineer practical workarounds.
Overall, the data confirm that knowledge alone does not translate into action; intention and culturally shaped attitudes determine whether guidelines are applied. The paper recommends a five-point intervention plan centered on fusion cooking labs, Finnish-food starter packs and peer mentoring to turn intention into routine and to soften flavor-based resistance. These targeted measures can help BTCC and similar multicultural clubs, narrow the gap between knowing the Plate Model and living it each day.
Two of the five hypotheses were supported. Actively incorporating Finnish foods into daily meals drove stronger use of the Plate Model, whereas a strong taste preference for traditional Bangladeshi cuisine reduced it. Familiarity with the Plate Model and snack-component knowledge showed no predictive value, and the perceived cultural mismatch variable behaved opposite to expectation. The author, who also works as BTCC’s assistant coach, used personal sideline observations to explain these mixed results: senior players recite nutritional facts yet default to long-held eating habits; some who complain most loudly about Finnish food are also the quickest to engineer practical workarounds.
Overall, the data confirm that knowledge alone does not translate into action; intention and culturally shaped attitudes determine whether guidelines are applied. The paper recommends a five-point intervention plan centered on fusion cooking labs, Finnish-food starter packs and peer mentoring to turn intention into routine and to soften flavor-based resistance. These targeted measures can help BTCC and similar multicultural clubs, narrow the gap between knowing the Plate Model and living it each day.