Competitive Golf: How Longer Courses Are Changing Athletes and Their Approach to the Game.

Nutritional guidance for competitive golfers to improve performance is limited. Recommendations and study conclusions from older research used smaller golf courses compared to today and require a reevaluation of energy expenditure. This review identifies aerobic fitness, in addition to strength, as a key determinant of success. A novel nutritional approach that incorporates carbohydrate supplementation to support aerobic fitness without sacrificing the ability to build strength is presented since longer courses require more stamina. Strategies for training, competition, and recovery are outlined based on different skill levels. American College of Sports Medicine (ACSM) guidelines for carbohydrates, protein, and hydration intake are tailored specifically for competitive golf based on this approach. Putting requires precise movement and can be affected by fatigue. Nutritional studies in golf and similar sports that require focused movements are presented, exhibiting an improvement with adequate hydration and carbohydrate status and caffeine use. Competitive golf poses unique challenges to an athlete and commonly used ergogenic supplements that can improve performance in a variety of circumstances during training, competition, and while traveling are reviewed.

Mercury Exposure, Fish Consumption, and Perceived Risk among Pregnant Women in Coastal Florida.

Seafood consumption is the primary source of mercury (Hg) exposure, particularly among coastal populations. Hg exposure during pregnancy has been associated with cognitive impairment, as well as decrements in memory, attention, fine motor skills, and other markers of delayed neurodevelopment, although results are conflicting. High Hg hair concentrations in persons from coastal Florida, USA, have been previously reported. The purpose of the current study was to determine the concentrations of total Hg (THg) in the hair of pregnant women from this area and to assess the relationships between THg concentration, knowledge of the risks of mercury exposure, and dietary patterns among participants. Participants (n = 229) were recruited at prenatal clinics. Their mean total hair Hg concentration was 0.31 + 0.54 µg/g, lower or similar to US data for women of child-bearing age. Hair THg concentration was associated with consumption of locally caught fish and all seafood, a higher level of education, and first pregnancy. Eighty-five percent of women were aware of the risks of mercury exposure during pregnancy; over half reported a decrease in seafood consumption during pregnancy. Awareness of Hg in fish was marginally associated with lower hair THg concentration (p = 0.06) but reduction in seafood consumption during pregnancy was not.