Richard Chessor


Ryan Grant with Neill Potts


RICHARD CHESSOR LEAD NUTRITIONIST WITH SCOTTISH RUGBY


M&F: How long have you been employed by Scottish Rugby and what changes have you seen in terms of the average shape, strength and speed of players? RICHARD CHESSOR: Nearly three years now and in that time I have seen noticeable changes in strength and speed but particularly in body mass and composition. In the past three years our squads have decreased weight by an average of 1.5 kg but we are approximately 2 kg to 3.5 kg leaner so we have seen a considerable shift towards leaner players with increased


Time for a nutrition break


muscle mass. This reflects the style of rugby that we want to play and the greater emphasis on strength and conditioning within professional rugby.


M&F: How have you altered the players’ diets and nutritional intake to cope with the heavy workload in the run-up to the World Cup? RC: The current workload demands a significant increase in the players’ regular calorie intake to fuel training as well as support the training adaptation. The majority of our players will consume 4,000 to 5,500 calories per day but some


will be on a lower or higher amount depending on their primary goals. Generally we increase all of our macro- nutrients but with a proportionally greater increase in protein. Carbohydrate intake increases primarily around training sessions. Fat intake will come as a con sequence of the total calorie intake but with a strong emphasis on dietary sources of omega-3 fatty acids.


M&F: Can you give us an example of the daily diet for a Scottish forward? RC: Here is a daily food plan for a 105 kg forward:


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