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Meal Ideas for Football Players

Feb 8, 2011 | By Brian Willett
Meal Ideas for Football Players
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Football is an intense physical activity that requires strength, energy and endurance. In order to perform at your best during games and practices, you need to dedicate yourself to your diet. According to fitness expert Dr. Mauro DiPasquale, you should consume a diet rich in carbohydrates and lean protein, with low levels of fat when playing football. Before making any dietary changes, however, you should consult a medical professional.

Chicken and Rice

Chicken is a lean source of protein, and rice provides complex carbohydrates with little fat. Based on these nutritional factors, a meal of chicken and rice would be beneficial for football. A meal consisting of 4 oz. of chicken breast and 1 cup of brown rice provides 280 calories, with 2 g of fat, 33 g of carbohydrates and 31 g of protein.

Shrimp and Pasta

Both pasta and shrimp are low in fat, which makes them appropriate for football nutrition, according to Dr. DiPasquale. Pasta is a rich source of carbohydrates, and shrimp provides protein, making this a balanced meal. A meal containing 4 oz. of pasta and 4 oz. of shrimp contains 500 calories, with 5 g of fat, 76 g of carbohydrates and 38 g of protein.

Sirloin and Sweet Potato

Although many types of red meat are high in fat, top sirloin is relatively lean, and provides a large dose of protein. Sweet potatoes are naturally fat-free and high in carbohydrates, which can provide sustained energy for games and practices. A meal consisting of 3 oz. of top sirloin and a 100-g sweet potato contains 261 calories, 5.3 g of fat, 24 g of carbohydrates and 27.8 g of protein.

Turkey Sub

Turkey sub sandwiches can be good meals if you have a busy schedule because they do not take long to prepare and can be transported relatively easily. A turkey sub consisting of a 6-in. sub roll and 3 oz. of turkey breast contains 168 calories, with 6.7 g of fat, 41 g of carbohydrates and 35 g of protein.

References

Article reviewed by J.O. Bugental Last updated on: Feb 8, 2011

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