
CPSDA survey: laying claim to where food meets the field
May 15, 2012, St. Petersburg, Fla.--The first survey of sports registered dietitians (Sports RDs) and students of dietetics
from the Collegiate & Professional Sports Dietitians Association (CPSDA) confirms that while the “science of nutrition” is trending steadily upward, it’s still perceived to take a back seat to strength training and injury prevention, the other two major factors that enable athletes to perform at their best.
CPSDA honors 6 with national awards May 18
May 17, 2012, St. Petersburg, Fla.--Six national awards recognizing special achievement in sports nutrition will be presented on the evening of May 18 by the Collegiate & Professional Sports Dietitians Association (CPSDA) to three sports registered dietitians (Sports RDs), two college students, and the Director of Athletics from the University of Missouri during the awards banquet at the 4th Annual CPSDA Conference and Symposium in St. Pete Beach, Fla. Download full story.
CPSDA Student Committee co-chairs Kylene Guerra and Rachel Stratton are back in the publishing business again, bringing to you issue #2 of the student newsletter just in time to catch up before attending our 4th Annual Conference in St. Pete Beach, Florida. It's a quick read with insights you won't find anywhere else. Click image (right) to download now.
altering
the economic and security landscape" of the American food supply. The
global shift in the development and delivery of food and dietary
supplements is making it increasingly difficult for the FDA to identify
the “source” of a nutrition product—which is where safety and security
measures begin--and those sourcing difficulties are rippling through the
food supply and into our athletes.
If you're one of the more than 300 student members of CPSDA, you won't want to miss the chance to catch up on the latest news published for the first time by the CPSDA Student Newsletter team: Kylene Guerra and Rachel Stratton. Please click image at right to download this inaugural issue of the CPSDA Student newsletter.
Auburn swimmers have always trained hard. The only difference is they are eating better, thanks to the work of Scott Sehnert, sports dietitian for the Auburn Athletics Department.
ever assembled in the BCS national championship game between the LSU Tigers and Alabama Crimson Tide on January 9, dozens of major college coaches will be watching what only they and a few others know to be the two best “fueled” teams in history.While still barely a flicker on the grand radar screen of big time sports in America, upward trajectory of performance nutrition is unmistakable, and it’s being fueled by two factors: ambitious coaches and ADs seeking the one-to-two percent competitive edge that old hands like Nebraska’s Osborne say full-time Sports RDs can provide; and the fledgling Collegiate & Professional Sports Dietitians Association (CPSDA), whose 600-plus members are determined to demonstrate that performance nutrition professionals are as essential to successful athletic programs as “injury prevention” and “strength and conditioning” specialists.If the proof of the pudding is in the eating, consider that both LSU and Alabama have full-time Sports RDs on staff...
veteran Sports RD Amy Bragg at Alabama and relative newcomer Jamie Mascari, who worked all year with Louisiana State before being promoted last month to full-time Sports RD. For those curious football coaches and ADs looking on as spectators, the game is another reminder that teams with Sports RDs might be kicking off next season with a two percent edge over teams that don’t have one; and that win or lose, Sports RDs help athletes perform at their best.
College Football's Last Frontier: Better Food
![]()
Looking for an Edge, Top Programs Are Devoting Strategy, Resources to Nutrition
By Kevin Clark, WSJ staff writer
Sept. 29, 2011--This season, dozens of top college-football teams are making the same expensive bet on one aspect of football that old coaches from the leather-helmet days never gave much thought to: sushi rolls, crab legs and hand-blended smoothies.
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.
At Washington, four full-time chefs cook meals for the school's athletes year-round, including the occasional feast of New York strip. Nebraska says it devotes around $1 million a year to feeding scholarship athletes—a process that starts with a breakfast spread at its training facility every morning at 5. As part of its beefed-up nutrition plan, Alabama says it instructs flight attendants on long trips to ply the players with Gatorade.
Before it takes on Stanford in November, Oregon says it will prepare for that team's punishing running attack by trying to bulk up its defensive linemen. On the menu: chicken-noodle soup and grilled-cheese sandwiches.
Florida, which started its program in 2003, may have taken the idea the furthest of all: It spends $58,000 each year just on pre- and post-practice snacks for the football team. Florida also provides five types of smoothies on demand and employs two full-time dietitians, a pair of interns and up to a dozen volunteers, with some staffers texting the players to remind them to eat lunch. To make sure they know what to buy, the school's diet specialists take players on guided informational tours of the grocery store.
"It's the last remaining edge," said Chelsea Zenner, one of Florida's nutritionists. "Every team at the top has a coach who deserves to be there and every team has great weight rooms and strength programs. The last edge is nutrition."
NCAA rules restrict players to just one athlete-exclusive meal a day while campus dining halls are open. In the interim, all they're allowed to do, besides provide fluids, is to offer fruit, nuts and bagels at any time.
Still, as with most things in college football, the system favors rich schools. The NCAA doesn't limit how much schools can spend on that one daily meal. They're also free to continue feeding them long after the season is over and when school isn't in session. And there are no limits on the number of tests players can undergo or how often they can consult with dietitians.
Even at odd times when dorms are closed, such as during preseason practices or the winter break before a bowl game, schools are allowed to give players a per diem to cover the costs of food. Not surprisingly, there's a gap between the haves and the have-nots: Major programs like Utah give $40 per day, while less-renowned ones like Florida Atlantic give only $25.
Miami (Fla.) coach Al Golden told an alumni group over the summer that one of his priorities was to make sure his players ate three good meals a day. He also complained about the school's per diem for athletes, which is around $16. Miami declined to comment.
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.
Nebraska's nutritionist, Josh Hingst, says the school's food game plan is "no different" than the game plan for offense or defense. When the Cornhuskers traveled to Wyoming last week to play at an elevation of over 7,000 feet, the team prepared a food plan like they'd prepare for a spread offense.
To accommodate for the lower oxygen levels, Hingst designed an "anaerobic" diet. Players were handed significantly more fluids on the flight. Then, starting one hour before the game, they were given orange slices, bananas and meal replacement bars to combat the low oxygen. The Cornhuskers won, 38-14. Hingst, who used to work for the Atlanta Falcons, said Nebraska's training table is "a lot better."
In case you're wondering, most teams don't try to ban fast food entirely. Florida aims for 80% of its players' meals to be healthy. Oregon's nutritionist, James Harris, said he patrols players' Facebook accounts to make sure they aren't holding unhealthy food. He said a clear violation of healthy living, documented on social media, results in an immediate call or text—which he said happens "every day."
To encourage players to avoid undoing all the nutrition by chowing down on pizza and beer, Washington's Van Winkle encourages players to cook their own meals—she estimates ten players from last year's freshman class are doing so.
The big question, of course, is whether all this fussing over food pays dividends on the field.
Alabama considers the matter important enough to have Amy Bragg, a team nutritionist, on the sideline for most games. She said she's responsible for feeding players time-released foods at halftime to ensure players won't fade or cramp in the fourth quarter.
Dave Ellis, a former strength coach at Nebraska, said revered former coach Tom Osborne used to say that good eating helps a team perform 2% to 4% better—a huge margin at the top of college football.
"When you're playing top games, it's the team that can keep its starters in that will end up winning," said Ellis. "So food might distinguish the outcome of the game when it's late."
Write to Kevin Clark at kevin.clark@wsj.com

By ERIC OLSON, Associated Press Sports Writer–August 31, 2011
LINCOLN, Neb. (AP) — Rex Burkhead arrived at Nebraska two years ago like a lot of other college students. He had weaknesses for ice cream and late-night hamburgers.
Nowadays, under the supervision of the Cornhuskers' sports nutrition staff, the junior running back can account for every calorie and carb that goes into his body. Those midnight burgers are out, and Burkhead said he's never felt, or played, better.
Can a winning diet lead to wins on the football field?
The Collegiate & Professional Sports Dietitians Association said 13 schools in the preseason Top 25 poll employ at least one full-time sports registered dietitian and five of those schools have two. The group said there are only 13 full-time sports RDs spread across the other 95 members of the Football Bowl Subdivision.
The CPSDA said schools serious about competing at the highest level need people to oversee what, when and how much their football players are eating.
"I take a lot of pride in feeling like our guys are going to be the best-fueled team out there," Nebraska
director of sports nutrition Josh Hingst said. "When it comes to the third and fourth quarters, our guys aren't going to be dragging. We're going to fuel them to perform, and nutrition isn't an aspect where we're going to drop the ball."
Long gone are the days of the old-school training table, usually a partitioned dormitory dining hall where steak was served once a week and the athletes could go back for second helpings where it wasn't allowed for other students.
Nebraska will spend more than $1 million this year on specially prepared foods for its athletes, and that doesn't include more than $200,000 for supplements or Hingst's $74,000 salary.
Nebraska, however, is one of the few athletic departments that operate in the black. Cost-conscious athletic directors have been slow to commit resources to sports nutrition, CPSDA president Dave Ellis said. Typically, he said, an outside consultant or someone from a university's student health department will give a talk to athletes about healthy eating and then provide no follow-up.
Tom Osborne, Nebraska's Hall of Fame coach and now the athletic director, was among the first to buy in to the value of sports nutrition. Nebraska built a premier training table complex with the money it received for appearing in the 1983 Kickoff Classic, and the school hired Ellis as its first sports nutritionist in 1994.
"It's a student-welfare argument more than a keep-up-with-the-Joneses argument," Ellis said. "How can you assume these are part-time athletes? They may only practice a set number of hours in season and in offseason workouts. The damage done takes longer than 24-hour cycles. It's a very important thing to know we're in the recovery business, and these athletes are always in a state of damage and recovery that requires quality rest and quality intervention with diet."
Alabama's Amy Bragg said she and other sports RDs must break their charges' bad habits when they arrive on campus. Like many Americans, she said, most freshmen eat too much fast food and not enough fruits and vegetables.
Eating right — and at the right time — promotes faster muscle recovery and deters athletes from seeking shortcuts.
Bragg said sports RDs can also assess supplements and are on the lookout for the use of substances that are banned by the NCAA.
"Let's feed them right so they don't have to do the other things," Bragg said.
At Nebraska, each football player is analyzed at the start of his freshman year to determine, among other things, whether he needs to gain or lose weight and how many calories he requires to perform at his highest level. Each gets a laminated meal card that he can refer to when he goes to the training table and for snacking tips.
Burkhead adheres to a 4,500-calorie-a-day diet that allows him to maintain his 210 pounds and 6.5 percent body fat. Offensive linemen, on the other hand, might require 5,000 calories a day to stay at 300 pounds and have 20 percent to 25 percent body fat.
The average male requires about 2,000 calories a day to maintain his weight.
Ellis founded an easy-to-follow 1-2-3 plan for players to follow. Fruits and vegetables are "1," carbohydrates are "2," and lean proteins are "3."
At lunch and dinner Burkhead ladles up a predetermined number of servings of each. He visits an area in the football complex known as "the landing" throughout the day to snacks on fruits, trail mix and sports drink. He has a glass of milk at bedtime.
Players stop by the "fueling table" on their way in and out of practices to pick up approved supplements and other items that help them recover quickly from the wear and tear on their bodies.
Players are monitored through weekly weigh-ins, with Hingst tweaking their meal plans accordingly.
Hingst also offers cooking classes to players so they can prepare their own meals when the training table is closed, and nutrition staffers clip newspaper ads pointing players to the best grocery buys around Lincoln.
Burkhead said a football player can't help but eat right at Nebraska — though he does admit to sneaking some ice cream from time to time.
"I thought I knew a lot about nutrition before I got here," he said, "but I didn't know nearly as much as I know now."
Hingst said the dietitian's role is as important as those of the strength coach and athletic trainer in college football.
"We're trying to look at every single area of nutrition and do the best job we can and make sure it isn't the limiting factor, the weak link in the chain," he said.
Copyright © 2011 The Associated Press. All rights reserved.
-0-
New breed of athletes seeking edge through food, not drugs
Phoenix Suns' Grant Hill among those using diet to gain an advantage
Phoenix, AZ, May 29, 2011 —Most athletes enjoy a special bond with food. They eat whatever they want and still look good in the mirror. It's easy to abuse the relationship. 
Some Arizona Cardinals players make fast-food runs at lunch before dispersing into meetings. A prominent ex-Suns player wolfed down greasy breakfast sandwiches on his way to practice and never gained a pound. All this internal sabotage, and no one ever knew the difference. Until now.
"The one thing that is not emphasized enough in the world of sports is diet," Suns forward Grant Hill said. "Maybe it's a bad analogy, but you don't want to put regular gas in a high-performance car. But for some reason, nutrition has never been a priority."
Slowly, that's beginning to change. For 30 years, athletes have benefitted from huge advancements in strength and conditioning programs, and many are seeking another edge. Steroids are out, HGH testing is on the horizon and performance-enhancing drugs are taboo, and those who get busted risk public condemnation.
To a new breed of athlete, nutrition is the final frontier. To them, food is the new drug of choice.
"There are three big benefits," said Dave Ellis, a renowned sports dietitian. "There's less down time. People don't get ill as often or as easily. Those missed man days are huge setbacks to teams.
"The next big thing is energy. Athletes who don't know what they're doing with their diets can come to work and put in a mediocre day. Physically and mentally, their coach-ability is down. Too many of those days, and you lose."
Click here to read the rest of the story.
-0-
When Dave Ellis began studying to be a dietitian at the University of
Nebraska in 1982, combining sports and nutrition into a full-time job was a fresh
concept. A student assistant strength coach for Tom Osborne’s football team,
Ellis saw his role expand substantially after the training table manager put
out a bratwurst and
Braunschweiger feast on the same day the Huskers were scheduled
to run 440s. “I got a lot of responsibility after that day to make sure we
never witnessed that kind of a cumulative purging again,” says Ellis, who
approaches his 30th year in athletics nutrition with plenty on his
plate. As president of the Collegiate and Professional Sports Dietitians
Association (www.sportsrd.org), which held its third annual conference in May, he
reports that 26 NCAA FBS athletic departments now employ what he terms “Sports
RDs” — full-time registered dietitians. Paul Steinbach asked Ellis about this
growing field.
A: Traditionally,
athletic departments could get somebody to pop in from somewhere else — campus
food service or student health — and kind of subcontract him or her on the
cheap. The reality is, it’s a fulltime job managing the athlete feeding that
occurs at home and on the road. And sports dietitians can pay for themselves
just managing those expenditures. But schools have been slow to do it. They’ve
been slow to empower somebody to be not only a good manager, but an impactful
and engaging educator who is really up on topics specific to athletics.