THE UNIVERSITY OF

VIRGINIA CAVALIER
SPORTS NUTRITION
PROGRAM

NHM 491

TAMMILEE KERR

Cavalier Sports Nutrition

Location:
o John Paul Jones Arena
Development:
o High quality meals to improve
performance.
Program:
o Certified Sports Dietician
o Certified Executive Chef
o Staff of Chefs
o Cooks & Attendants

Certified Sports Nutritionist

Randy Bird
o Director of Sports Nutrition
o RD
o Certified Specialist in Sports
Dietetics - ADA
o Certified Strength &
Conditioning Coach NSCA
o Executive Member of the
Collegiate & Professional Sports
Dietetic Association.

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Satisfied:
o

Observation of collection of anthropometric data

and dietary intake
Use of Anthropometric data
o To calculate RMR
o To calculate TEE
o Create a Meal Plan

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Background:
o

Male Athlete

Switzerland

Age 23

Swimmer (Free Style 200-400m)

Had not seen a nutritionist in 3 yrs

13% Body fat 3yrs ago

Feels like he gained a few pounds

Anthropometric Data:
o

Wt.: 192lb

Ht: 6ft 3

3 Site Skin fold Test

Pectoral 7mm

Stomach

Quadriceps 12mm

11mm

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Percent Body Fat

o

Jackson & Pollock equation for body density of men

Body Density = 1.10938 (Total Skin fold) + (0.0000016 x (Total

Skin fold) 2 (0.0002574x age)
o

Siri Equation for measuring body composition

% Body Fat = (495/ Body density)-(450)2

Athletes Body Fat % = 8.6%

Total Fat wt. = 8.6% of 192lb = 16.5lb

Fat Free wt. = 192lb -16.5lb = 175lb of lean muscle

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Athletes dietary intake summary

o

2 cups Oatmeal Raisin before practice

Recovery Shake-Gatorade or the Bar after practice

Protein powder

Breakfast: medium white bagel, 2 slices Swiss cheese, 1 tbsp low

fat mayonnaise, 2-3 slices ham, water or OJ

Lunch: Pasta & Pesto: 6oz white pasta + chicken (occasionally)

and shake-Gatorade and 1 tbsp peanut butter with a banana

Snack: pasta and drink of a Gatorade shake.

After Practice:

Gatorade shake

Chipotle (Beans, steak and chicken, guacamole, rice,

lettuce, cheese and sour cream)

Snack: 4oz cottage cheese and a cup of pineapple

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Analysis
o

Athlete consumed 4 Gatorade

Gatorade brand protein shakes

o

High in calorie (350-400) Kcals

Total of approx. 1400Kcal from

Shakes

Typical of a weeks = weight gain.

CHO intake ok

Fruit intake is ok

Vegetables intake is low

Counseled on
o

reducing caloric intake

Improving fruit and vegetable

intake

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Mr. Birds analysis

Diet Ok

Highlights good areas of diet

CHO energy

Cottage cheese PRO for repair

Pineapple - Inflammation

Too many Gatorade shakes

High Calorie - gain in weight

Recommends:

Muscle milk & Shamrock Farm- lower calorie

Meal Plan

CHO-Energy

PRO- Growth, recover and repair

Fruit & Vegetables maintenance, repair, vit./min.

Healthy Fat Hormone regulation

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Hydration Protocols

Athletes Provided:

Gatorade

Water (at least 6 glasses)

Electrolyte Packets

Pre, post and during workouts

Training table

Milk Skim, 1% , chocolate

Tea

100% Fruit Juices

Gatorade dinks

Objective 1 & 3: Experience in dietary assessments &

analysis and anthropometric data

Implementation of Meal Plans

Stocking of:

Protein Shakes & Powders

Bars

Vitamins

Objective 2: Nutritional & Herbal Supplements

Satisfied:
o Discussions
o Reviewing of the NCAA Division 1 Manual (20112012)
Recommendations for supplements:
o Made with regards to:
o Legality
o Safety
o quality
o efficacy

Objective 2: Nutritional & Herbal Supplements

Based on:
laws of supplement use and distribution NCAA
Peer reviewed Scientific research
Recommendations
ADA
SCAN
NSF Certification
Supplement is unadultered
Contains no banned substances

Objective 2: Nutritional & Herbal Supplements

NCAA Laws NCAA Division I Manual

Three categories of supplements

Permissible Substances can be provided

Vitamins, minerals, energy bars, calorie replacement

drinks

<30% of kcal. from PRO

Impermissible cannot e provided

Athletes can purchase

Creatine, PRO shakes

>30% Kcal from

Banned Substances

Objective 2: Nutritional & Herbal Supplements

Monitoring Procedures

Not required

Onus on Athlete

NCAA has been mandated that as of August 1, all Division I

institutions will be required to designate a staff member to
answer student-athlete and staff questions about dietary
supplements and NCAA banned drugs

Objective 4: Nutritional Polices & Procedures

Satisfied:

Discussion

Review of the NCAA Division I Manual

Development

NCAA

Accordance with the rules of

WADA (World Anti-doping Agency)

Scientific Research in Sports Performance and nonprofessional

Athletic practices

Review of the NCAA Division I Manual

Monitoring

Compliance Conference Committee - NCAA

Objective 4: Nutritional Polices & Procedures

Assessment of Policies
Positive

Maximize Athletes experience

Maintain health

Loss of life

Promote a level playing field

Prevent professionalism

Negative

Many need review and adjustment

ex. Law 16.5.2

Fruits, nuts & bagels

But not peanut butter, jam/jelly, or spreads)

How would you like to eat dry bagels?

Objective 5: Food Service & Menu Development

Satisfied:

Discussions
Observations
Project

Training Table

Subsidized by Athl. Dpt.

Meal Plan -Athletes only

Dinner

Run by ARAMARK

Fresh Foods delivered daily

Menus

Prepared by Chef - RD

AMDR (10-35% PRO, 20-35%FAT, 45-65% CHO)

Change daily

Objective 5: Food Service & Menu Development

Taco Bar 1/week

Meat, fish, vegetable, desert
Suggestion card
Text
Reviewed by Chef
Displayed

Objective 5: Food Service & Menu Development

Project

Menu of Fast Food Items

Based on AMDR

10-35% PRO

20-35% FAT

45-65% CHO

Astonishing

Popeye's

Wendy's

Burger King

Applebee's & Chili's

McDonalds

Firehouse Subs

Tailored some menus

Provide options for athletes

Objective 6: Nutrition Education for Individuals,

Teams, Groups, or Wellness Programs

Grocery Shopping

Basketball Athlete

No Cooking experience

Fridge, stove, grill & microwave

Objective 6: Nutrition Education for Individuals,

Teams, Groups, or Wellness Programs

Grocery Shopping Handout

Objective 7: Professional Development

Participation in Professional Organizations

CPSDA Collegiate & Professional Sports Dietetic

Associaation

Student Member

Conference Scottsdale Arizona

Networking

Student-Professional

Student-Student

Student/ Professional Products

Current food, nutrition and health issues related to

sports nutrition

Volunteer Opportunities

Objective 7: Professional Development

Objective 7: Professional Development

Objective 7: Professional Development

Enhance your career

Certified Chef

Garnish your degree

Athletic training

NSCA certified

Critical Incidence

Objective 7: Professional Development

Other Educational Opportunities

Remuda Ranch Tour

Athlete Performance

Objective 7: Professional Development