01 October 2011

Training Table

WSJ | Kevin Clark | College Football's Last Frontier: Better FoodLooking for an Edge, Top Programs Are Devoting Strategy, Resources to Player Nutrition; the Grilled-Cheese Game Plan

As college programs struggle to maintain their dominance in the face of increasing parity, the issue of how much the players eat during the season—and what they're eating—has been elevated from a running joke to a serious matter that includes teams of chefs, dietitians and volunteers, and that's becoming part of the way some teams prepare for games.
Something to chew on [Heh!] while catching today's games.

Teams can't compete by paying players. But they can compete by paying chefs, and nutritionists, and dietitians. The NCAA's comittment to "amateur" athletics is noble, but ultimately misguided if the athletes are amatuers and the thousands of coaches, trainers, and other support staff surrounding them are professionals.

Monica Van Winkle, the Washington Huskies' team nutritionist, says a 280-pound lineman who is trying to maintain his weight will typically consume around 5,200 calories in a day. A wide receiver would eat 4,100. At Florida, the typical meal for a big eater consists of a steak, perhaps chicken teriyaki, three to five crab cakes, sesame chicken, a carbohydrate option like pasta with marinara sauce and a plate of sushi.

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