USD Football 1997

ever. "We feel that if they're getting a well-rounded ~ meal they don't really need sup– plements." Working close–

ly with the school's dietitians, Smith maps out five– week food cycles. He acknowledged that he's also part salesman . "It isn't always easy to convince all

of these guys what's good for them. Many athletes were brought up to believe that steak and potatoes are needed to make you big and strong." The need to educate is underscored by conference rules which limit IU to pro– viding five meals a week out-of-season. After the last whistle sounds fresh– men face the biggest adjustment. "All of a sudden they have to eat on their own and it's not what Mom puts on the table," Smith chuckled. "The dorm food might not be what they like or they're living in an apartment and they have to fend for themselves. They have to learn how to fix a meal so that they aren't out eating fast food too often. A big burger and large fries has 50 to 55 grams of fat. which is more than they should have for an entire day. These kids don't always realize that. Fortunately, they have high metabo– lisms, but over a period of time the takeout window isn't a very nutrition– ally sound way to go. "People who eat better foods and bal– anced meals will be able to perform bet– ter than people who eat greasy foods. We do nutritional logs with them. I can get a complete readout and show them why they might have had too much protein or not enough carbohy– drates." To be sure, with more schools insti– tuting nutrition programs, the onus ultimately is on the athlete to commit to a healthy "way of life" in order to keep up with the competition. a

WHEN IT COMES TO NUTRITION, THE OLD STEAK-AND-EGGS MEAL NO LONGER EXISTS ON TODAY'S PREGAME FOOD CHART.

"inhibit fluid absorption that you real– ly need on a game day." An even more important meal is served the night before a game. Smith prescribes that it be "well-rounded. It's what goes through their digestive cycle. That food goes to the cellular level and helps fuel the muscles for the game activity. It's also important because a lot of guys have pregame jit– ters and consequently they aren't able to eat a good pregame meal." Among the likely offerings: "A small lean steak, pasta, baked potato, different types of breads, a couple of types of veg– etables, salad, three or four types of flu– ids, and a dessert that could be an apple pie to an ice cream of some sort. We monitor the meat portion but we don't restrict their pasta or vegetable intake." Steak? "It's still somewhat tradi– tional," he offered. "It's also fulfilling, yet with a six-ounce portion it's not so big that it could hamper their perfor– mance." There are no blanket standards that apply to the entire Hoosier roster. Some players need to add bulk while oth– ers are going the Richard Simmons route. Thus, the smorgasbord offers both a chicken breast and roast beef with desserts ranging from light (Jell- 0 ) to a German chocolate cake. "Typ– ically, we have 12 to 15 kids that are try– ing to put on weight throughout the year and anywhere from five to 10 who are trying to lose," Smith said. Vitamins are not to be found, how-

By Dan Herbst Last in a series of three articles

o play well, one must eat well. That's the unofficial mantra of head trainers from coast to coast. Which is why ample thought and planning is given to the offerings on Indiana University's train– ing table. The man in charge of counting calo– ries in Bloomington is Walter "Kip" Smith. After serving the University of Pittsburgh from ·1974 to '83, Smith became a Hoosier. Over the past quar– ter of a century he has noticed "a lot of change in our approach to nutrition. The traditional pregame meal used to be steak and eggs. Coaches have learned the value of carbohydrates, fruits and fluids before a game. A player needs something that he's able to digest fair– ly easily. Even though they're eating three to four hours before kickoff they will still be carrying that meal in their stomachs, so we don't want anything that will sit heavy." While steak may taste good, it does– n't digest easily and even lean cuts have fat. The result, said Smith, is to

DAN HERBST isafreelancesportswriter anda regular contributor to Touchdown Illustrated.

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