Irish Rugby Football Union

Irish Rugby Football Union Nutritional Requirements This paper is intended to outline the general nutritional principles and requirements for the following: 1. Team room 2. Breakfast buffet choices 3. Main meals General nutritional principles Variety and nutritional balance When designing menus for players, a variety of dishes is important; this approach addresses variations in nutrient requirements between players and allows a range of personal choice as well as preventing boredom. Suggestions to increase food diversity and to provide wellpresented and visually appealing meals are incorporated into the main meal plans and should include:  Using different meats eg chicken, turkey, beef, lamb, pork as well as fish  Using a variety of cooking methods eg roast and braised meats, casseroles, stir-fries  Using different coloured ingredients in each meal to enhance the aesthetic appeal  Including wet dishes (eg casseroles and stews) as well as plain dishes. Recipe modification Most recipes should be low in fat and high in carbohydrate to meet dietary goals of players. Standard recipes can often be adapted by reducing the total amount of fat added to the recipe or using reduced fat products such as low fat cheese and milk. Other points to note:               Generous portions of carbohydrate foods should be available at all meal times eg bread, pasta, rice, noodles, potatoes according to menu choice There should be a focus on fresh produce including fruit, vegetables, meats and fish All vegetables should be prepared by steaming or boiling and no fat added (unless roasted) Mashed potato should be mashed with low fat milk with no added butter or margarine Roast potato and vegetables should be cooked with mono or polyunsaturated oil All sauces should be served separately eg parsley, custard, maple syrup Salad dressings should be served separately and include olive oil, balsamic vinegar, low fat mayonnaise and alternative low fat dressing. Other condiments available as guided by the menu should include salt, pepper, mustard, chutney/relish, marmite, ketchup. Breads served should include a variety; eg wholemeal, multigrain, white, herb, tomato Low fat spreads and polyunsaturated margarines should be available instead of butter All milk used should be low fat; both semi skimmed and fully skimmed should be available. Sauces and desserts that are milk based should be made with low fat milk. Yogurts should be low fat (not low calorie) varieties Plenty of fluids should be available at meal times; bottles of water and jugs of fruit juices should be put on all tables No seafood or spicy food is to be served on the day before or day of match 1. Team Room Equipment required     Selection of crockery and cutlery Toaster Smoothie maker or blender Fridge for perishable food and drinks Snack food provision A regularly stocked snack table should be provided in the team room or designated area. The following foods will be available:  Selection of breakfast cereals eg Bran Flakes, Weetabix, Muesli, Special K type  Low fat milk – both semi skimmed and fully skimmed  Low fat yogurts (not low calorie or diet)  Variety of sliced breads (wholemeal, white, multigrain)  Selection of spreads and preserves (low fat spread, polyunsaturated margarine, jam, honey, reduced fat peanut butter)  Selection of cereal bars  Selection of fresh fruit  Fresh fruit juices 2. Breakfast Buffet The following foods and fluids will be standard for all breakfasts:            Selection of breakfast cereals eg Porridge, Bran Flakes, Weetabix, Muesli, Special K type Low fat milk – both semi skimmed and fully skimmed Low fat yogurts (not low calorie or diet) Variety of sliced breads (wholemeal, white, multigrain, English muffins) Selection of spreads and preserves (low fat spread, polyunsaturated margarine, marmalade, jam, honey) Raisins and sultanas Fresh fruit and fresh fruit salad Fruit juice, tea and coffee, water One egg item each day eg poached eggs, scrambled eggs, boiled eggs or omelette – to be rotated daily One hot carbohydrate-rich item each day eg baked beans, tinned spaghetti, pancakes with maple syrup - to be rotated daily Grilled tomato or mushrooms – one to be available daily Hot breakfast food NO CROISSANTS, PASTRIES OR AMERICAN MUFFINS please 3. Main meals Lunches The following foods will be available at all lunches: Sandwich and salad bar:         Selection of white, wholemeal and multigrain breads and rolls and pitta bread Pre-sliced salad vegetables including lettuce, cucumber, tomato, beetroot, carrot and onion Selection of cold cuts of meat to include chicken or turkey and ham Tinned tuna or salmon Low fat cheese slices Polyunsaturated margarine, low fat spread, low fat mayonnaise, chutney or relish Fruit smoothie (standard recipe attached) or fresh fruit salad and low fat yogurt Fresh fruit Hot meal provision Homemade soup (choice at hotel’s discretion) should be available at all lunchtimes. One hot meal will be provided at each lunch time. Choices should include:   Pasta with chicken in provencale style sauce Baked potatoes with topping eg o Mexican tuna – tinned tomatoes, tuna, red pepper and onion o Baked beans o Chicken and sweetcorn – in low fat white sauce o Chilli con Carne (mild) or Bolognese sauce Spaghetti Bolognese or Chilli con Carne with boiled rice or meatballs in tomato sauce with boiled rice or pasta Lasagne – extra sheets of lasagne and low fat cheese if used in recipe Shepherd’s Pie Homemade pizza – using small amounts of cheese and plenty of vegetables Homemade beef burgers with rolls Fish Pie Grilled sliced chicken with tortilla wraps to make up with salad. Tomato salsa available.        Sample Pre-match meal Selection of cold meats Selection of breads Lean Beef Bolognese Plain Napoletana sauce (tomato) Grated parmesan cheese Boiled spaghetti Mashed potato Rice pudding Low fat yogurts Tropical fruit smoothie Post-match meal Soup Choice of Sandwiches, filled rolls and pizza slices