cemmmm QUESTIONNAIRE ON TRAINING AND CONDITIONING OF COLLEGE

BASKETBALL PLAYERS

 

EXPLANATION: I am anxious to obtain information regarding the training and condition-
ing of basketball players representing the various college and university
basketball teams, I am submitting the following questionnaire, which will per-
mit a more systematic collection of opinions and put the responses in form for
statistical tabulation, Filling out this questionnaire may be a contribution
to the advancement of sport because there is a dearth of such studies. If
cooperation canbe gained of a sufficiently large number of coaches and train-
ers, present practice can be defined from the responses obtained. I am send-
ing copies to the coach and trainer, Enclosed find self-addressed, stamped
envelope for return of the questionnaire.

INSTRUCTIONS: Please road each question carefully as a whole before answering any
part of it, Then respond as indicated in the question,

1. Indicate the extent to which you recommend meats and eggs in your training
diet by placing the appropriate number from the following scale opposite each
of the items included. If items are not included at all, leave them blank,

SCALE FOR RECORDING RESPONSES:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

O - never recommended never eat.

lL = very seldom recommended no more than once per week,
2 = infrequently recommended no more than 2-3 times week,
5 = fairly regularly = as much as once per days
4 = frequently ag much as twice per day.
5 = habitually | nearly every meal.

Put a circle around the most appropriate number:

Beef 1 2 5 4 2

Cold meats 1 2 3 4 5

Lamb 3 2 > h 5

Pork 1 2 * 4 5

Mutton 2 2 3 kh 5

Ham 1 B 3 h 5

Bacon 1 2 5 4 2

Veal 1 2 3 y 5

Eggs, soft boiled _ 1 2 3 4 5

Eggs, hard boiled ==———=CS. 2 3 4 5

Eges, scrambled 1 2 3 4 5

Eggs, poached 1 2 3 4 5

Eggs, fried 1 2 3 4 5

Eggs, shirred 1 2 3 4 5

Eggs, curried 1 2 3 4 5

 

2. Using the same scale indicate relatively how often milk is recommended in the
training diet:

oO 1.23 3 Fg

Note: It is to be assumed that the milk is from healthy cows and is of the
usual dairy quality.

If you prescribe any particular kind of milk, would you indicate the extent
to which you recommend it.

 

   

Rees