YOUNG ATHLETES

houses owned/rented by the club). Some work can be done at the club such as a brainstorming sessions on how many dif- ferent meals they can think up using lean mince or chicken breasts. At the end of the programme players should be able to: ■ Plan and shop for a week on their budget to meet their nutritional requirements and their personal prefer- ences (ie. enjoy what they are eating)

■ Prepare all the meals so they satisfy their nutritional requirements, taking into account cooking methods as well as the foods/ingredients used in the meals

■ Demonstrate safety and hygiene in the kitchen, particularly how different types of food should be stored in cupboards, fridge and freezer

■ Identify inappropriate ingredients in a recipe and make suitable substitutes

■ Identify basic foods which should be stored in the kitchen so that appro- priate meals can always be prepared.

■ Identify basic cooking equipment which should be in the kitchen and how to use it safely.

Individual monitoring At the beginning of pre-season training each academy player is seen individually for a consultation using a nutritional assessment form designed by the author for use with this particular group. It includes the following sections: ■ General information (name, date of birth, position etc)

■ Medical information (problems, medication, susceptible to colds etc)

■ Anthropometric information, including any personal goals (gain muscle, lose body fat etc)

■ Lifestyle information (living situation, cooking skills, alcohol intake, sleep pattern)

■ Dietary information ■ Food likes, dislikes and any foods which they avoid (and why)

■ Eating patterns ■ Any history of diet-related problems (eg. allergies)

■ Typical food intake on training days and rest days and timing in relation to training

■ Typical food intake on the day before, day of and day after matches and timing in relation to the match

■ Fluid information (what and approximate amount)

■ Fluids at home 10 sportex dynamics 2007:13(Jul):7-10

■ Fluids during training ■ Fluids around matches ■ Typical sweat losses in training and matches

■ Peeing habits (frequency, volume and colour)

■ Problem areas (eg. fatigue, cramp heavy legs, stiff joints)

■ How they rate their diet ■ Any specific questions on diet and nutrition generally and relating to sporting performance.

Food diaries Food diaries can be very useful tools, particularly for monitoring changes and for educational purposes. Diaries only give an indication of the type of foods and fluids consumed and when they are consumed (particularly in relation to training and matches). Any analysis of the data by computer programme must not be considered as an accurate assessment of nutritional intake. There are too many inaccuracies and assumptions. However, it can be a worthwhile exercise to keep a qualitative rather than a quantitative dairy (for 3, 5 or 7 days) to gain insight into what and when players eat and drink on training days, rest days and on pre-match and match days. An initial diary, followed by diaries kept at appropriate times once the educational and practical programmes are underway, gives an insight into the changes that are being implemented as a result of the learning processes. Feedback to players on a one to one basis must be carried out as soon as possible after the diary has been kept. This includes talking through the written report and its recommenda- tions and ensuring the player understands what changes need to be made and why they must be implemented. The player must be comfortable with the suggestions and know how he will follow them.

CONCLUSION Serious young athletes need sound, practical advice if they are to follow the type of diet that will support their training and competition programme while ensuring that they grow and develop healthily into serious adult athletes. Ideally this advice should be backed up by educational sessions so that the young athlete under- stands why their diet will be different from their less sporty friends. Advice should be provided in a practical and workable form taking into account their individual living situation, their growth and development as well as the nutritional requirements of their sport. Different approaches will be needed in different situations. This article describes two such approaches.

THE AUTHOR

Jane Griffin qualified from London University with a degree in Nutrition and a Postgraduate Diploma in Dietetics and is an Accredited Sports Dietitian. She is currently the Sports Dietitian to London Irish RFC (having previously worked with NEC Harlequins for three seasons) and at the Rugby Football League. She is also the sports dietitian to London Irish, London Wasps and NEC Harlequins England Rugby Academies. She has written extensively for a wide range of sports magazines and her first book Food for Sport (‘Eat Well, Perform Better’) was published by The Crowood Press in September 2001. Her second book ‘Nutrition for Marathon Running’ was pub- lished in August 2005 and she is currently writing her third book ‘Food for Rugby’.

References 1. Department of

Health (DH). Dietary

Reference Values for Food Energy and Nutrients for the United Kingdom. Report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy. Report on Public Health and Social Subjects 41. London: HMSO, 1991