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As all eyes turn to the Olympics, ours turn to our own athletes. Our registered dietitians across the country ensure student athletes have the proper nutrition to fuel their minds and bodies through customized programs that enhance success.
Putting Olympic-level Nutrition on the Plate
At the University of North Carolina, Asheville (UNCA), District Registered Dietitian Maggie Sullivan is transforming the way student athletes fuel their performance. This summer, she teamed up with East Division Graphic Designer Bryan Badillo to create an all-in-one guide designed to help UNCA athletes optimize their nutrition.
UNCA’s athlete dining guide was designed to teach athletes fundamentals of sports nutrition while helping them identify campus food offerings that will support their academic and athletic performance.
The Performance Plate examples provided throughout the athlete dining guide are modeled after the Athlete’s Plate, a tool developed by the United States Olympic Committee (USOC). The USOC created this plate method to help athletes build a nutritionally balanced meal tailored to their unique goals and training demands. It emphasizes the proper balance of carbohydrates, fats, protein, fruits, and vegetables.
By focusing on loading plates with a proper balance of nutrients rather than calorie counting, the Performance Plate teaches athletes to maximize nutrients rather than restrict or avoid foods.
The dining guide is the first step in delivering athlete-specific dining solutions at UNCA and is only the first of many initiatives to support athlete well-being.
Fuel for the Future
At the University of Maryland Baltimore County (UMBC), Campus Dietitian Adam Sachs is also raising awareness about what athletes should be choosing for optimal performance. Athletes often expend energy faster than the average college student, meaning that they rely on simpler, high-calorie foods and hydration, along with high-sodium foods that balance their electrolytes.
With so many requirements in place, it’s hard for student athletes to know how to choose the right meals. To address these needs, Adam and the dining team installed Eat 2 Compete signage in the dining halls that identifies meals that fulfill the nutritional needs of student athletes. Eat 2 Compete meals include at least 15 grams of protein, one serving of vegetables, and a 3:1 ratio of carbs to protein.
With these quick and easy signs, student athletes can reach for items that they know will help them reach their goals.
Taking Athlete Dining Higher
As the nation celebrates peak performance during the Olympics, registered dietitians on our teams are putting the athlete experience first through personalized solutions, ensuring that all guests can find a seat at our table.
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