The effects on success of blood groups and nutritional habits of the football referees in different classes

This study aims to evaluate the effects of football referees of different classes on blood group sand the success of their eating habits, Professional Football Leagues in Turkey A total of 247 volunteers involved in different status was done with football referee. The general characteristics, body composition and nutritional habits of the referees participating in the research were determined by the survey method. The average age of the referees was 30.1, the average height was 180.8 cm, and the average weight was 75.05.The average time of referee ing was 9.9 years, and the referee duration was 5.8 years as a classification referee. It was observed that the majority of the referees in the 0 Rh + or 0 Rh- blood group of the referees whose refereeing period was more than three years. While the majority of referees (73.8%) who said that they have no appetite / habit among the referees with a two-year referee period are classifiers, it is seen that the majority of those who say tolose weight (72.2%) are class assistant referees. On the otherhand, half of those who eat 2 or 5 meals a day (50%) are those who say they do not have time toeat / prepare, while the class referee is more than half (66.7%) of those who eat 3 or 4 meals a day. While more than half (66.6%) of the three – year referees (those with three years of refereeing) who were fed meat-salad-dessertor pasta food groups (66.6%) were classification and classification assistant referees, who said I did not pay attention before the competition or Vegetable meal-yogurt-fruit It is noteworthy that most of the people (73.5%) who are fed with food groups such as boiled chicken / meat / meatballs-rice-compoteare top class assistant referees. Inthisstudy, it was seen that the most important factor affecting the referees' success in football referees was the duration of refereeing and that there was a significant difference in referees participating in the study.