Table 2.

Heat map of the strength of the correlation of differences in maximum and minimum body composition measurements and level on the nutrition knowledge assessment expressed by Spearman’s R’ correlation coefficient in the 19–25 age group. The results are visualized using a false color scale, where red indicates a negative correlation and green a positive one.

Variable	Nutrition Knowledge Sub-Section	Weight Management	Macronutrients	Micronutrients	Sport nutrition	Supplements	Alcohol	Total
Preparatory period	Body mass (kg)	−0.09	0.11	0.17	−0.56 *	0.43	0.13	−0.01
	BMI (kg/m2)	0.02	0.05	0.13	−0.51 *	0.47	0.15	−0.01
	LBM (kg)	0.36	0.11	0.04	−0.06	0.15	−0.56 *	0.02
	SSM (kg)	0.51 *	0.22	−0.11	0.09	0.21	−0.11	0.21
	%BF	0.35	−0.3	−0.19	−0.28	−0.13	−0.23	−0.32
	FM (kg)	0.43	−0.15	0.02	−0.24	0.03	−0.23	−0.13
Competitive season	Body mass (kg)	0.13	−0.31	0.03	−0.21	−0.17	−0.7 **	−0.3
	BMI (kg/m2)	0.15	−0.37	0	−0.19	−0.21	−0.67 **	−0.35
	LBM (kg)	−0.03	−0.27	−0.01	−0.56 *	0.05	−0.58 *	−0.37
	SSM (kg)	0.11	−0.32	−0.06	−0.28	−0.07	−0.55 *	−0.29
	%BF	−0.02	−0.01	0.1	−0.24	−0.27	−0.45	−0.19
	FM (kg)	0.02	0.02	0.13	−0.17	−0.31	−0.39	−0.15
Transition period	Body mass (kg)	−0.47	0	−0.12	0.12	0.4	0.16	0.13
	BMI (kg/m2)	−0.52 *	−0.01	−0.12	0.08	0.35	0.14	0.11
	LBM (kg)	−0.35	0.31	0.28	0.05	0.05	−0.09	0.35
	SSM (kg)	−0.42	−0.13	−0.19	−0.05	0.24	0.16	−0.05
	%BF	−0.08	0.12	0.12	0.23	−0.53 *	0.35	0.42
	FM (kg)	0.03	0.17	0.27	0.16	0.31	−0.02	0.42

Abbreviations: LBM = lean body mass; SMM= skeletal muscle mass; %BF = percentage of body fat; FM = fat mass; * = p < 0.05; ** = p < 0.01.