NUTRITION


some more. This is because their thirst mechanism is poorly developed. Young athletes who are particularly irritable at the end of a training session should have their fluid intake monitored to assess how much they fluid they do generally drink. Fluids intakes can be improved by flavouring the drink and by adding sodium chloride and carbohydrate in the amounts that are typically found in sports drinks.


WORKING WITH SERIOUS YOUNG ATHLETES Different methods of collecting dietary information can be used depending on the time available and the frequency that the athletes are seen. Two different approaches are described here.


other soft drinks


Rugby Football League An annual national training camp is held in October for under 14, under 15 and under 16 rugby league players (the best in the country in their respective age groups). Prior to the camp each player is sent a general questionnaire, a 7-day food diary and a supplement questionnaire which are then assessed prior to the camp. The dietary questionnaire highlights problems or potential problems such as do they always eat when hungry or do they put off eating if they are busy. Players who are struggling to gain weight invariably fall into the latter group. From the supplement questionnaire it is possible to check what, if anything, they are using (hopefully nothing), who recommended they use the product and why they are using it. The food diary can provide a lot of information if it has been kept well ie. if it looks as if everything has been recorded over the week. Evidence of dried food and spills on the diary is actually an encouraging sign! From the diary it should be possible to assess what has been eaten and drunk on a daily basis:- ■ Number of meals and snacks or refuellers


■ Number of portions of fruit and vegetables


■ Number of portions of dairy foods ■ Number of portions of meat, chicken, fish, eggs


■ Number of portions of pasta, bread, cereals


■ Number of portions of iron-rich foods ■ Amount of water, squash, cola and


www.sportex.net


■ Amount of sports and energy drinks


■ Hours of sleep and rest


The major areas that usually need to be addressed include frequency of putting off eating, lack of consistency across the


week, variation in eating pattern and food types between weekdays and weekends and variable intakes of dairy foods, fruit and vegetables. The vast majority of players do now seem to eat plenty of carbohydrate-rich foods and enough protein-rich foods. However refuelling after training is not always ideal nor is fluid intake in terms of both what is drunk and the amount. Surprisingly, but reassuringly, supplement usage is not an issue. Most players get plenty of sleep but little rest time is recorded. The informa- tion is used in two ways at the camp. A presentation of the diary findings is given to all the parents when they drop their sons off at the start of the camp. This covers the main findings and key changes that need to be made. At the camp each player gets a chart showing the number of meals and portions etc they had each day together with a report highlighting good points and then bad points and practical ways they can improve things. Time is at a premium at the camp and it is not possible to see every player individually there are 40 in each age group. However when the diaries are assessed each player is put into a green, amber or red group. Those in the ‘red’ group are seen individ- ually during the camp, ‘amber’ players


with similar problem areas are seen in small groups and ‘green’ players are not seen at all unless they request it. This system seems to work well given the num- bers and the minimal individual contact time that is possible. Each age group also gets two educational sessions at the camp as well as a practical session on fluids.


England Rugby Academy at a Premiership Club The England Rugby Academy structure operates at three levels. Level 1 is a National Academy for a select group of up to 60 players mainly in age groups U19- U24. However for the majority of time they are based at their Premiership clubs. Level 2 includes the network of regional academies each of which serves a discreet geographical area of the country and supports the development of up to 300 young athletes in age groups U16-U21. Level 3 is concerned with establishing a comprehensive programme of


talent


search and player development. The author works on a one-day a week basis with level 1 and 2 players based full-time at one premiership club. This involves both educational and practical sessions. It is the aim that each player should be able to put into practice the theory they have learnt in the educational part of the programme. Practical sessions take place in supermarkets and in the players’ kitchens (the majority live in Academy


9


Home-made sports drink 1


■ 500ml unsweetened fruit juice (e.g. orange, pineapple or grapefruit)


■ 500ml water ■ 1 large pinch of salt (1.0- 1.5g or 1/5 teaspoon)


– Dissolve the salt in a little of the water which has been warmed.


– Add the fruit juice and remaining water (not warmed).


– Mix together, cover and keep chilled in the fridge.


Home-made sports drink 2


■ 200 ml squash (any flavour but not low sugar or no added sugar varieties)


■ Make up to 1 litre with water ■ 1 large pinch of salt (1.0-1.5g or 1/5 teaspoon)


– Dissolve the salt in a little warm water.


– Add the squash and than make up to 1 litre with cool water.


– Mix together, cover and keep chilled in the fridge.


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