Improving performance: Universities using nutrition to help their athletes play better

Published: Tuesday, Sept. 24 2013 7:45 p.m. MDT

She said more and more athletes are embracing the value of nutrition in an athletic career, even if they don’t always understand it.

“The interest level has really grown in my six years here,” she said.

Wolfgram’s efforts to help student-athletes make good food choices is a lot easier since the U. opened its new football facility last month.

“We have a dining hall right here,” she said. “We can control everything we cook and give to them. We can design the meals. There is a plan to it; it’s not just random.”

It also can’t get much easier.

Woflgram and her staff have color-coded every food item in the new dining hall, which is a buffet with chefs that will make some items to order.

“We have the stoplight system,” she said, explaining that green foods can be consumed in unlimited quantities; yellow implores the consumer to eat in moderation; and red suggests it might be a once-in-a-while item.

“It’s not to say you can’t have those red foods, but you have them only occasionally or only for part of your meal,” she said. “We try to teach them to find balance at each meal.”

Meeting needs

What she does extends far beyond the field as she starts her relationship with every athlete by conducting a health screening. That’s where she learns about problems, allergies and issues that may be solved with dietary changes.

Wolfgram and her staff help the athletes learn to shop, how to fuel for workouts, and how to use food to accomplish their goals.

“Food is enjoyable,” Wolfgram said. “It’s part of our culture. ... My job is not only to make them feel good and well-fueled, but to help make it fun.

“The reality is it took a long time to integrate into the team,” she said. “Now thankfully I’m part of the sports medicine team.”

She oversees the team’s pregame meal, something Williams said prompted the team’s leadership council to make other nutritional changes.

“Our pregame meals are not one plate,” said Williams. “It used to be a buffet. We get steak, chicken or salmon and then salad bar. We used to have three or four steaks. ... The leadership council just felt nutrition is important. We felt slow last year, and we didn’t want to have issues.”

They also drastically altered their pregame snacks.

“We used to have bacon, chicken wings, ice cream, tater tots, hot dogs, hamburgers at 10 o’clock,” said Williams, laughing along with teammate Nate Orchard. “We decided we didn’t want that. Now we can have one scoop of sherbet, fruit, and you can have a turkey or roast beef sandwich — nothing too heavy.”

The athletes, even those who were reluctant to buy into the program, said they were convinced because of how they felt and played.

Like Williams, junior running back Lucky Radley ate whatever he could get his hands on before practices.

“I had nearly no clue what good nutrition was or that it was a big deal,” said Radley, who graduated from Taft High School in California. “Sometimes in the middle of practice, I would hit a wall. I’d just get tired. I didn’t know what (the problem) was. ... I used to cramp a lot, but I thought that’s just what was supposed to happen. Our practices are long, and I thought you were supposed to hit a wall.”

That wall felt significantly worse when the fuel was fast-food tacos and burritos.

Orchard, a junior defensive end, said he needed help gaining and maintaining weight. “I grew up on ramen noodles and cereal,” he said, smiling. “Those were my favorite foods.”

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