PITTSBURGH — They look invincible
PITTSBURGH — They look invincible. Yet beneath those confident exteriors, the Pittsburgh Steelers struggle just like the rest of us schlubs -- at least when it comes to their diets.
The underweight players have been attempting to pack on a few extra pounds. The heavier ones have been working on losing some. And those who fit into their black and gold uniforms just right have been doing their best to maintain.
Not an easy proposition when everyone's eating three meals a day of the same food, practice leaves you starving and everything on the all-you-can-eat buffet tables looks soooo delicious.
Actually, it got a whole lot easier for players this year at the Steelers' 47th annual summer training camp at Saint Vincent College in Latrobe, Pa., which wraps up its three-week run this week.
Those who cook for the team before the season commences initiated a new program that makes meal portioning as easy as filling Heinz Field with fans on a Sunday afternoon.
Rather than guess how a plate of kielbasa and sauteed veggies stacks up nutritionally to one that holds homemade pierogies or a piece of grilled fish -- or in the case of those with the biggest appetites or caloric requirements, all of the above -- a sign at the head of the buffet line spelled it out for them in black and white: number of calories per serving, plus total grams of fat, protein and carbohydrates. But what really drove the point home was a side-by-side comparison of actual plates.
It's one thing to mentally measure up that perfect portion, but it's another thing entirely to see it right there in front of you, down to the exact tablespoon of steamed rice or ounce of grilled turkey. Do you want to gain, maintain or wane? Simply choose the serving suggestions that correspond.
"It's a reference for them," said general manager Reggie Esmi, who with executive chef Rick Laskie has overseen the preparation and serving of meals in the college dining hall, which is operated by Parkhurst Dining Services. "That way, they know the number of carbs, fat, protein and calories before they build their plates."
Also new this year was an emphasis on performance drinks -- made with fresh fruits such as pomegranate or kiwi and given a boost with flax seed.
Because they're so much bigger than your average Joe, National Football League players often are thought of as meat-and-potatoes kind of guys. What they really like is their vegetables -- along with whole grains such as quinoa and wheat berries. That's because like most professional athletes, they have become much more conscious in recent years of the connection between healthy eating and performance. To maintain the high energy levels for preseason training and games, they fuel their bodies with all the healthful, nutrient-rich food they can get.
There still was a fair amount of pasta on the daily menu, said Laskie, who has been cooking for the team for 10 years. There also were higher-fat dishes such as ribs and hot wings (a favorite late-night snack). But not as much as you might think.
Fish -- loaded with omega 3 fatty acids, which helps bodies recover after strenuous exercise -- has been a big crowd pleaser, along with lean grilled meats, fresh fruits and a wide array of vegetables, cooked and otherwise. Most meals included a trip to the massive salad bar in the middle of the dining room, where at least three greens vied for attention along with eight vegetables and array of homemade dressings and bacon bits.
One of the most popular menu items, said Laskie, has been the turkey burger. Served with a zesty Asian-style slaw, it's made from a mixture of ground, brined turkey breast and chicken thigh, and cooked on a charcoal grill right outside the dining room. It's not unusual for the team and their guests to go through more than 1,000 a week.
"I can't eat a lot of stuff in the summer, but I eat the turkey burgers every day," said veteran backup quarterback Byron Leftwich.
Another team favorite has been the wood-fired pizza oven at the opposite end of the dining room. Most days it cooked up a choice of at least four pizzas and cheesy bread, all crafted from dough made fresh each day in the kitchen. There was also a deli station with made-to-order sandwiches and paninis, a grill station featuring everything from bison to chicken, and a "Park Side" station with hot foods such as mashed potatoes and spicy ethnic dishes.
"It's a lot better than previous years," said veteran starting linebacker Larry Foote. "Different stuff. They have this black-eyed pea curry that's really good."
In addition, four bakers cranked out a tempting display of desserts, though players as a rule aren't too big on sweets.
Breakfast at training camp entailed nearly as many choices. In addition to an omelet station where players could choose from more than a dozen kinds of fillings, there was homemade oatmeal, cereals and a variety of baked goods. Smoothies made by whirling together fresh fruits and yogurt got a nutritional push with protein powder.
To keep things exciting for players (and themselves), the culinary staff also cooked up a "surprise" every two or three days. Last week, for example, the team enjoyed a Brazilian barbecue of rubbed beef sirloin and brined turkey breast kebabs. Another night it was sushi.
"This is the players home for four weeks, and we want to do our part to make sure they're happy," said Laskie.
The underweight players have been attempting to pack on a few extra pounds. The heavier ones have been working on losing some. And those who fit into their black and gold uniforms just right have been doing their best to maintain.
Not an easy proposition when everyone's eating three meals a day of the same food, practice leaves you starving and everything on the all-you-can-eat buffet tables looks soooo delicious.
Actually, it got a whole lot easier for players this year at the Steelers' 47th annual summer training camp at Saint Vincent College in Latrobe, Pa., which wraps up its three-week run this week.
Those who cook for the team before the season commences initiated a new program that makes meal portioning as easy as filling Heinz Field with fans on a Sunday afternoon.
Rather than guess how a plate of kielbasa and sauteed veggies stacks up nutritionally to one that holds homemade pierogies or a piece of grilled fish -- or in the case of those with the biggest appetites or caloric requirements, all of the above -- a sign at the head of the buffet line spelled it out for them in black and white: number of calories per serving, plus total grams of fat, protein and carbohydrates. But what really drove the point home was a side-by-side comparison of actual plates.
It's one thing to mentally measure up that perfect portion, but it's another thing entirely to see it right there in front of you, down to the exact tablespoon of steamed rice or ounce of grilled turkey. Do you want to gain, maintain or wane? Simply choose the serving suggestions that correspond.
"It's a reference for them," said general manager Reggie Esmi, who with executive chef Rick Laskie has overseen the preparation and serving of meals in the college dining hall, which is operated by Parkhurst Dining Services. "That way, they know the number of carbs, fat, protein and calories before they build their plates."
Also new this year was an emphasis on performance drinks -- made with fresh fruits such as pomegranate or kiwi and given a boost with flax seed.
Because they're so much bigger than your average Joe, National Football League players often are thought of as meat-and-potatoes kind of guys. What they really like is their vegetables -- along with whole grains such as quinoa and wheat berries. That's because like most professional athletes, they have become much more conscious in recent years of the connection between healthy eating and performance. To maintain the high energy levels for preseason training and games, they fuel their bodies with all the healthful, nutrient-rich food they can get.
There still was a fair amount of pasta on the daily menu, said Laskie, who has been cooking for the team for 10 years. There also were higher-fat dishes such as ribs and hot wings (a favorite late-night snack). But not as much as you might think.
Fish -- loaded with omega 3 fatty acids, which helps bodies recover after strenuous exercise -- has been a big crowd pleaser, along with lean grilled meats, fresh fruits and a wide array of vegetables, cooked and otherwise. Most meals included a trip to the massive salad bar in the middle of the dining room, where at least three greens vied for attention along with eight vegetables and array of homemade dressings and bacon bits.
One of the most popular menu items, said Laskie, has been the turkey burger. Served with a zesty Asian-style slaw, it's made from a mixture of ground, brined turkey breast and chicken thigh, and cooked on a charcoal grill right outside the dining room. It's not unusual for the team and their guests to go through more than 1,000 a week.
"I can't eat a lot of stuff in the summer, but I eat the turkey burgers every day," said veteran backup quarterback Byron Leftwich.
Another team favorite has been the wood-fired pizza oven at the opposite end of the dining room. Most days it cooked up a choice of at least four pizzas and cheesy bread, all crafted from dough made fresh each day in the kitchen. There was also a deli station with made-to-order sandwiches and paninis, a grill station featuring everything from bison to chicken, and a "Park Side" station with hot foods such as mashed potatoes and spicy ethnic dishes.
"It's a lot better than previous years," said veteran starting linebacker Larry Foote. "Different stuff. They have this black-eyed pea curry that's really good."
In addition, four bakers cranked out a tempting display of desserts, though players as a rule aren't too big on sweets.
Breakfast at training camp entailed nearly as many choices. In addition to an omelet station where players could choose from more than a dozen kinds of fillings, there was homemade oatmeal, cereals and a variety of baked goods. Smoothies made by whirling together fresh fruits and yogurt got a nutritional push with protein powder.
To keep things exciting for players (and themselves), the culinary staff also cooked up a "surprise" every two or three days. Last week, for example, the team enjoyed a Brazilian barbecue of rubbed beef sirloin and brined turkey breast kebabs. Another night it was sushi.
"This is the players home for four weeks, and we want to do our part to make sure they're happy," said Laskie.