The 2012 LSU Football, Soccer, and Volleyball teams reported a few weeks before the start of the Fall Semester to prepare for their seasons ahead. For all teams, pre-season camp consisted of intense 2-a-day practices, team workouts, and meetings with: Academics, Compliance, Media, Athletic Training, and Nutrition.
The extreme physical demand of camp requires adequate fuel and hydration for all athletes. Both nutrition education and fueling strategies were implemented to keep the Tigers energized to endure long & hot practices and to ensure full-body recovery.
Here are some photos highlighting our FUELED TIGERS:ATHLETIC TRAINING TABLE
The first 3 photos are of our Athletic Training Table. Connected to "The 5" dining hall, the training table provides Breakfast, Lunch, and Dinner during Pre-season camp and Dinner during the Fall & Spring semesters. Registered Dietitians (RD): Briggette Mosley- Director of Athletic Dining and Jamie Mascari- Coordinator of Sports Nutrition work together closely on the menu, which changes daily and consists of a variety of wholesome foods and beverages for the athletes.
Both RD's attend each meal and assist the athletes with food selection and questions they may have concerning diet and nutrition. Each food item is labeled with a color-coded meal card signifying the fat/calorie content and an explanation of how that particular food helps with athletic performance and/or recovery. Educational flyers are posted around the Training Table as additional resources for the athletes.
VOLLEYBALL
The Volleyball athletes enjoyed a light and healthy lunch during their first 2-a-day practice. They got to build their own plate by choosing from a variety of whole grain breads or wraps, lean deli meats, fresh veggies, low fat cheeses and condiments, and side items such as yogurt, fruit, crackers, hummus, and salsa.
For the second year, the Volleyball team, coaches, athletic trainers, and managers got to enjoy a home cooked dinner by their Sports RD. After a long day of practice, this dinner is a way for the entire team and support staff to get together, relax, eat, and learn some easy ways of healthy food preparation. Here's what was on the menu:
Appetizer: Vegetable Bean Dip and Multi-grain tortilla chips
Entree: Jamie's Mexican Gumbo over Brown Rice (Chicken Thighs, Turkey Sausage, Onions, Green/Red Bell Peppers, Reduced Sodium Taco Seasoning)
Vegetable: Sautéed Squash and Zucchini seasoned with Dill Weed
Dessert: Skinny Cow Ice Cream Sandwiches
(All packed up about to transport the food to Coach Jill's house)
(Team enjoying their Mexican Gumbo!)
SOCCER
The Soccer athletes started their pre-season on the right foot. They attended a sports nutrition seminar and learned how diet plays a huge part in their success on the soccer field, in the weight room, in the classroom, and in their day-to-day lives. Some of the topics covered included: Importance of Breakfast, Hydration, Snacks, Recovery Nutrition, and the Pros/ Cons/ Safety Concerns of Supplements.
Many pre and post practice meals were catered in for the soccer team. Some of these restaurants included Jimmy Johns, Pita Pit, Zoe's Kitchen, and New York Bagel. To ensure proper food choices, the LSU Sports RD analyzed each restaurant menu and provided a list of recommendations. The team used this list each time they placed their order.
The team endured several early morning practices but got to look forward to post-practice breakfast at Louie's Cafe, a popular Baton Rouge diner established in 1941. The Sports RD gave the athletes a modified menu that encouraged nutritious food choices and promoted optimal recovery.
WATERMELON
On the last day of camp, it is a tradition for the LSU Football team, coaches, and support staff to cool off and celebrate the end of camp with some refreshing Watermelon. The LSU Athletic Training graduate assistants and Sports RD sliced over 20 watermelons and served it after practice on August 18th. Even though the weather did not cooperate as we would have liked it to, it was a great way to ring in the 2012 season!
