P ART III The Sport
CHAPTER 10 CHAPTER 10 The Training Table
F. Eating at all Day Events
VI. DETERMINING HOW MUCH STRUCTURE
Every sport has its own culture that evolves from year to year. As a group, athletes tend to conform to team leaders and the coach. An applied sports nutritionist needs to understand the
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cultural dynamics of the team and its leaders and then make some decisions as to how much structure should be tolerated when feeding the athletes at home or on the road. The size of the team seems to influence the threshold or structure that some teams can tolerate. Athletic teams that have a small to medium number of athletes, such as soccer and volleyball, may want to eat in the community in which they are playing. Some teams with a small number of athletes, like golf, may just leave the decisions up to the resourcefulness of their athletes while traveling. Sports that compete frequently, like the Major League Baseball, National Basketball Association, and National Hockey League, also tend to leave feeding up to the athletes. Some athletes in the professional ranks even travel with family members and may stay at hotels separate from the team. An applied sports nutritionist has to be flexible and stay focused when designing fueling tactics for these types of athletes.
When helping a team show up for a competition well-fueled, rested, and, hopefully, relaxed, don’t expect complete success. Someone will always believe that food at the fast-food restaurant has more nutritional value than the team meal. The applied sports nutritionist should not overreact to these individuals. The majority of athletes appreciate structure when it comes to eating on the road as opposed to their having to figure out when and what to eat. Even the athletes who want to have meal money to spend as they desire get tired of ordering room service, fighting crowds at local restaurants, or getting food from fast-food establishments, concession stands, vending machines, and supplements. Coaches tend to support structured meals if:
• The meal plans are organized and ready when the team arrives (early or late).
• The meals offer variety and the best quality possible from the vendor.
• The majority of the athletes are happy.
Coaches know that when the food is good, the entire attitude of the team seems to be uplifted.
A room full of happy athletes dining is not a quiet room. The athletes are relaxed and laughing.
Conversations lighten up for a short time from the tension of the ensuing competition. Coaches realize that every minute that athletes are kept on schedule and relaxed helps them be well rested and probably better able to listen to and retain the last-minute details of the strategy for the game.
When athletes have trouble getting food or do not like the food, they will complain. Whether the team wins or loses, one of the happiest persons on the trip home from the competition is the applied sports nutritionist who has completed working through days and weeks of consecutive deadlines for feeding and hydrating traveling athletes.
VII. FUNDAMENTAL AND ADVANCED FUELING TACTICS FOR TRAVEL Table 11.1 offers an example of an “advanced” set of fueling tactics for eating on the road for a typical competition. These plans are sent out to hotels as part of a travel plan that not only outlines the nutrition requirements, but also covers other travel requirements.
The detail in this travel plan is what makes the plan “advanced” as much as the items themselves.
Nothing is left to chance. The hotel does not need to wonder what the team’s expectations are, which hotel management appreciates, as they often find themselves reacting to the needs of guests as opposed to having the needs outlined in advance. The applied sports nutritionist should develop this plan in great detail and send it to the hotel where the team will be staying. This also allows athletic departments to get a bid on the cost of meals long before the team arrives. The bid should include taxes, etc. so that the hotel and the applied sports nutritionist are able to sign a contract for nutrition services at that hotel.
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Table 11.1 Advanced Fueling Tactics Plan 1. Beverage Table for Strategic Planning Room
Coaches and athletes will frequent this room throughout the stay at the hotel. The types of beverages and disposable serving containers and utensils that are to be available are detailed; bananas and red delicious apples also must be available. Most teams supply their own bottled water, Gatorade®, “energy” bars, and
“recovery” bars, which will also be placed on the beverage table. However, these items must be stored by the hotel and served at appropriate temperatures. Some teams require a beverage table in several different rooms.
2. Buffet Check List
This details the manner in which the hotel should serve the players. Items described include color of table linen, meat-carving stations, types of seating tables and number of players per table, seating tables for coaches, portion control, and presentability and replacement of food on the buffet.
3. Buffet Layout
A typical pre-game dinner/breakfast layout is given in Figure 11.2. The players are to consume foods from specified tables first and these are to be arranged as specified by the applied sports nutritionist. This arrangement encourages the players to eat more of specific types of foods than other types.
4. Dinner Buffet for the Evening Prior to the Game
This is the dinner buffet for the athletes preceding the competition day. Food must be on the buffet line as specified by the applied sports nutritionist. The fruits, vegetables, nuts, and seeds should come first, followed by the starches, and then the protein items. Do not let the hotel staff decide on the arrangement. Most teams supply their own bottled water and Gatorade®, but the hotel must serve these beverages. The applied sports nutritionist needs to be sure the dining room is not so crowded that the quality of the dining experience is compromised.
Tables required for buffet:
• Two double-sided soup, salad, bread, and fruit tables
• two double-sided entree tables (use menu 1, 2, or 3 given below)
• one beverage table
• one condiment table
• one dessert table
Entree Menu 1: Asparagus spears, candied baby carrots, corn on the cob, baked potatoes, cheese sauce, spaghetti, meatless marinara sauce, beef spaghetti sauce (lean), baked cod fillets, char-grilled skinless barbe- cued chicken (100 g or 3 ounces), carved beef tenderloin au jus
Entree Menu 2: Broccoli spears, candied baby carrots, cheese sauce, mashed potatoes, beef gravy, rotini pasta, meatless marinara, beef spaghetti sauce (lean), meatless lasagna, char-grilled tuna or salmon steaks with lime butter, skinless shake-and-bake chicken (1/8 of chicken per serving), carved barbecue inside round of beef (visible fat removed before cooking and seasoning),au jus
Entree Menu 3: Whole green beans, candied baby carrots, twice-baked potatoes, cheese sauce,mostaccoli with meatless marinara, rice pilaf, baked orange roughy with bread crumbs, char-grilled skinless teriyaki chicken breast, carved prime rib (visible fat removed before cooking and seasoning), au jus
The experienced applied sports nutritionist could supply the hotel with estimates of the quantities of each of the items that are typically consumed. He or she should also taste certain foods for appropriate spice content and double-check food temperature and freshness before all meals consumed on the road. It is best to travel in advance of the team and check on hotel catering staff and be sure they are prepared for the team.
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Figure 11.2A typical pre-game dinner or breakfast layout.
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5. Snack-Bag Buffet for the Night Prior to the Game
Two tables, double-sided, containing snack-bag buffet items are needed for the athletes from the first evening they arrive. They will obtain food from these tables at a specified time, take it to their hotel room, and eat it there. The foods should be arranged on the tables in a specified order. The applied sports nutritionist should limit players to a maximum amount of the various kinds of foods allowed. A typical menu is given below.
Items available:
• bags (plastic with handles preferred)
• ripe bananas and red delicious apples
• portion-controlled flavored yogurts, puddings (low-fat), and Jello®
• disposable spoons
• ~15 cm (6-inch) individually wrapped and labeled subs — turkey, roast beef, and ham (mix white and whole wheat buns), each containing ~135g (4 ounces) of shaved meat, no condiments added during preparation
• portion-controlled low-fat yellow and white cheese slices (individually wrapped)
• portion-controlled lettuce and tomato packets (individually wrapped)
• portion-controlled mustard, mayonnaise, and ketchup packets
• oatmeal cookies and chocolate chip cookies (individually wrapped)
• portion-controlled bags of potato chips and pretzels
• napkins
• Beverage table — same as for dinner
The experienced applied sports nutritionist could supply the hotel with estimates of the quantities of each of the items that are typically consumed. The athletes should understand that the snack is to be eaten immediately and not saved for later.
6. Pre-Game Breakfast Buffet
The hotel catering staff should follow the breakfast layout (Figure 11.2). Food items should be arranged as illustrated.
Tables for buffet
• two double-sided for cereal, muffins, and fruit
• two double-sided for entrees
• one beverage table
• one condiment table
Entree menu 1: White and whole wheat toast (lightly buttered), grits, hash browns (low oil), pancakes, waffles, maple and blueberry syrup, hot apple and strawberry topping, cheese omelets, carved smoked turkey breast, and mild low-fat beef sausage patties or links, or turkey-bacon strips
Entree menu 2: White and whole wheat toast (lightly buttered), grits, hash browns (low oil), pancakes, french toast, maple and blueberry syrup, hot apple and strawberry topping, scrambled eggs, mild low-fat turkey sausage patties or links, and carved Canadian bacon
Entree menu 3: White and whole wheat toast (lightly buttered), grits, hash browns (low oil), pancakes, maple and blueberry syrup, hot apple and strawberry topping, scrambled eggs, cheese quiche, baked breaded chicken strip, and low-fat pork sausage patties or links
The experienced applied sports nutritionist should supply the hotel with estimates of the quantities of each of the items that are typically consumed. Eggs should be well cooked. Turkey and Canadian bacon should be carved at the end of the buffet table.
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7. Pre-Game for Night Game
This meal should be light in calories. The food should be arranged on the buffet as specified. The last meal should be served about 4 hours before the start of competition. When that is not feasible (early-morning or multiple-event sports), protein items in the meal that could slow digestion should be limited or eliminated.
Tables for buffet:
• two double-sided for soup, salad, bread, and fruit
• two doubled-sided entree tables
• beverage table
• condiment table
Entree menu: Baked potatoes, spaghetti, meatless marinara, lean-beef spaghetti sauce, kaiser buns, deli meat (turkey, roast beef, ham), breaded and baked cod fillet, lettuce, tomato (for sandwiches), white rice, beef, chicken, and vegetable (broccoli, carrots, pea pods) stir-fries
The experienced applied sports nutritionist should supply the hotel with estimates of the quantities of each of the items that are typically consumed. The stir-fries should not be spicy, but should be lightly seasoned with soy and thickened with cornstarch. The meat should be lean, not fried or breaded. The rice should be placed before the stir-fries in the buffet. Parmesan cheese and soy sauce can be on the condiment table. No pickles or onions should be served at this meal.
8. Cereal, Muffin, and Fruit Bar
This bar is served at breakfast. Either portion-controlled boxes or bulk cereal are acceptable. Hot water should be available for instant hot cereal. No poppy seed or chocolate items of any type should be on this bar.
Regional and seasonal fruits may be offered with permission from the applied sports nutritionist.
Items available:
Cut fruit: sliced cantaloupe,peaches, banana, fresh blue berries or cherries, sliced strawberries, and raisins Whole fruit: grapes, bananas, and apples
Cereal bar: bran flakes, corn flakes, granola cluster®, Honey Nut Cheerios®, hot cereal packets (flavored oatmeal and cream of wheat)
Breakfast rolls and muffins: bagels, fruit breads (peach or banana), and muffins 9. Soup, Salad, Bread, and Fruit Bar
This bar is served at lunch or dinner. The salad buffet should be refrigerated or iced and well lighted.
Items available:
Cut fruit: sliced cantaloupe, watermelon cubes, pineapple rings, sliced peaches, sliced pears, and fruit cocktail.
Whole fruit: grapes, bananas, apples, and seasonal options (must be approved by the applied sports nutritionist)
Salad bar: iceberg lettuce, romaine lettuce, grated carrots, sliced red cabbage, sliced green onion, sliced mushrooms, cherry tomatoes, sweet peppers, garbanzo beans, bean sprouts, croutons, sunflower seeds, imita- tion bacon bits, grated cheddar and mozzarella cheese, parmesan cheese, crumbled blue cheese, sliced ham, and sliced chicken breast
Salad dressings: ranch, french, creamy italian, thousand island, honey mustard, blue cheese, and vinegar and oil, all low-fat or fat-free, and labeled
Cold pasta salad: dressed with light oil, not mayonnaise
Bread: warm multi-grain dinner rolls or bread sticks, white bread, and wheat bread Soup: chicken noodle, turkey rice, or vegetable beef
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10. Beverage Table
Only portion-controlled beverages should be on the table. Disposable cups (473–591 mL or 16–20 ounce) and ice should also be available adjacent to the portion-controlled beverages. Local tap water will not be used for any beverages other than coffee. Bottled water, Gatorade®, and some special supplement beverages will be provided to the catering staff for serving to the team; these should be stored and chilled appropriately by the catering staff.
Items available:
Fruit juice: fruit punch (red), orange, grape, apple, and pineapple. (also, grapefruit and V-8® at breakfast only) Other: Gatorade®, bottled water, milk (skim, 2% white, and 2% chocolate), coffee (regular and decaffeinated), hot water, assorted hot teas, instant hot chocolate packets, mini-marshmallows, sliced lemons, sugar, Nutra- Sweet®, non-dairy and dairy cream, styrofoam cups, cup lids, and stir straws
The catering staff should confirm dates on all beverages, especially dairy products, for freshness. The athletes should be provided with distilled water and supplement beverages that the applied sports nutritionist brings along with other team equipment.
11. Condiment Table
This table should have plenty of space for the athletes to set down their trays or plates. It should be close to the end of the buffet.
Items available:
• brown sugar, parmesan cheese, grated cheese (when no salad bar), pepper, and a variety of seasoning salts
• honey, soy sauce, barbecue sauce, salsa, Louisiana hot sauce, tabasco, worcestershire sauce, creamy horse radish, A1® and Hines 57® steak sauces (when serving red meat), Dijon mustard, yellow mustard, tartar sauce, cocktail sauce, lemon slices (when serving fish or seafood), and low-fat sour cream with chives (when serving baked potatoes)
Regional alternatives for condiments may be substituted with the permission of the applied sports nutritionist.
The athletes will take the condiment bottles to a table, so supply several bottles of each condiment.
12. Dessert Table
Items available:
• warm brownies (no nuts)
• bananas and banana split boats
• low-fat, sweetened frozen yogurt (chocolate, vanilla, and strawberry) scooped into bowls that hold two to three scoops; also available should be sliced bananas, hot caramel, hot fudge, strawberry topping, pineapple topping, whipped cream, cherries, and sprinkles (should be served only the evening prior to the competition)
Catering staff should dispense the yogurt into bowls for the athletes. Disposable dishes and utensils should be used, as athletes frequently take dessert to their hotel rooms or to meetings.
13. Bid for Catering Services
The hotel should provide a detailed estimate of their costs for feeding the team. The applied sports nutritionists can help hotel catering staffs provide cost-effective meals. Often, the chef may have an inflated image of how much food to prepare for a group of athletes, which will increase food costs and waste. This bid should include taxes, gratuities, and other miscellaneous charges. The school may be tax-exempt, and, if so, the hotel catering administrator should be so informed. The applied sports nutritionist should inform athletic department adminis- trators of the final costs for feeding the team.
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