Coaching and Care of Athletes

COACHING AND CARE OF ATHLETES condition, as well as how to train the individual athlete; and he must be familiar with the criteria for assessing the athlete's con– dition at various periods during his training, and also capable of observing knowledgeably his action in competition and his reaction after competition. He must be, as I have said before, no mean psychologist, a thorough dietician, and at the same time the close and kindly friend of his pupils. It is a-very comfortable thing to say broadly, in discussing diet, that the athlete should eat good, wholesome food and should not be encouraged to be finicky about his meals. That, however, is not quite good enough. The food the athlete consumes not only sup– plies him with energy, but also builds and rebuilds his bodily tissues. Tissue-building and reconstruction are carried out largely by the proteins, to be found in lean meat, peas, beans, and so on, and therefore proteins must play a considerable part in the diet the coach is devising for his athletes. The principal energizers are--– the carbohydrates, to be found in such foodstuffs as sugar and potatoes, while the fats and proteins also play their part in supply– ing energy. Sodium, calcium, and potassium chloride salts are also necessary in the training diet, while tht;: vitamins must be introduced if the bodily £unctions are to be properly performed. Athletes, of course, come to a coach in varying circumstances. Some may be under his eye constantly; others may come to him only for periods of instruction. It is not always possible, therefore, for them to enjoy a training table. Some of the athletes may have to feed at home. If the training table is maintained for communal meals of which all the athletes under the coach's care will partake, then he can settle the diet, and there need not be very inuch more trouble; but if athletes are to feed at home, then it is necessary for the coach to explain to them the nature of the diet he wants them to follow, and something about foods, times of meals, and particu– larly the amount of food which he thinks they should eat. If physical disturbances from dietary causes are to be avoided particular attention should be paid to the athlete's diet when he is engaging in strenuous manual work or strenuous mental effort, and again when he is enjoying a period of relaxation. For instance, when a jumper or track runner at the shorter distances goes in for cross-country running or plays strenuous Rugby in the winter he will need to increase his amount of energy– yielding food. · In this case, however, his own appetite will perhaps be the best guide, because the harder one works physically, pro- 112