Table 3.
Heat map showing Spearman’s R’ correlation coefficient values for the maximum and minimum body composition measures and level on the nutrition knowledge assessment for population aged 26 to 31. 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) | −0.25 | 0.02 | −0.21 | −0.03 | −0.31 | −0.36 | −0.27 |
| BMI (kg/m2) | −0.2 | 0.03 | −0.22 | −0.01 | −0.33 | −0.41 | −0.26 | |
| LBM (kg) | −0.28 | 0.2 | −0.1 | 0.31 | −0.09 | −0.16 | 0.07 | |
| SSM (kg) | −0.08 | 0.17 | −0.07 | 0.34 | −0.06 | −0.23 | 0.11 | |
| %BF | 0.14 | 0.12 | −0.5 * | 0.26 | 0.31 | −0.11 | 0.01 | |
| FM (kg) | 0 | 0.1 | −0.46 * | 0.14 | 0.32 | −0.12 | −0.03 | |
| Competitive season | Body mass (kg) | 0.02 | 0.24 | 0.29 | 0.08 | 0.11 | −0.42 * | 0.31 |
| BMI (kg/m2) | 0.04 | 0.26 | 0.31 | 0.11 | 0.13 | −0.42 * | 0.35 | |
| LBM (kg) | −0.25 | 0.06 | 0.17 | −0.37 | −0.3 | 0.01 | −0.16 | |
| SSM (kg) | −0.29 | −0.08 | 0.07 | −0.4 | −0.21 | −0.05 | −0.29 | |
| %BF | −0.26 | −0.26 | −0.11 | −0.1 | −0.18 | 0.12 | −0.21 | |
| FM (kg) | −0.24 | −0.28 | 0.01 | −0.09 | −0.09 | 0.29 | −0.13 | |
| Transition period | Body mass (kg) | −0.51 * | −0.43 * | 0.04 | −0.31 | −0.12 | 0.16 | −0.34 |
| BMI (kg/m2) | −0.49 * | −0.45 * | 0.01 | −0.31 | −0.09 | 0.12 | −0.34 | |
| LBM (kg) | −0.06 | −0.09 | 0.41 | −0.02 | −0.07 | 0.26 | 0.09 | |
| SSM (kg) | −0.04 | −0.47 * | −0.06 | −0.21 | −0.25 | −0.06 | −0.31 | |
| %BF | 0.13 | −0.03 | 0.17 | 0.16 | −0.05 | −0.59 *** | 0.26 | |
| FM (kg) | −0.17 | −0.26 | 0.09 | −0.02 | −0.13 | 0.36 | −0.09 | |
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Abbreviations: LBM = lean body mass; SMM = skeletal muscle mass; %BF = percentage of body fat; FM = fat mass; * = p < 0.05; *** = p < 0.001.