A winter sport is a sport commonly played during the winter season on snow or ice. The temperature of the winter sports performed in an outdoor environment range from - 25 to + 10° C, while the temperature of those performed indoors average 5° to 10° C. Sport-specific training and competition for many winter sport athletes commonly requires some degree of exposure to higher altitude (2,600 - 3,500m). Training and competing at altitude and in the cold weather results in a compounding of environmental stress and metabolic challenges that carry a number of nutritional implications.

The winter sports that are part of the Olympic Winter Games include biathlon, bobsleigh, curling, ice hockey, luge, skating, skeleton, and skiing. There are five disciplines of skiing and these include alpine, cross-country, ski jumping, Nordic combined, freestyle and snowboarding.

This Fact sheet provides the background on the nutritional implications for skiing. Specifically, the effect of altitude and cold exposure as these are unique aspects to these sports.  Click here for  Winter Sport fact sheet (65KB)

Author: Susie Parker-Simmons, Accredited Sports Dietitian (VIC)