Why? The Science of Athletics

330 WHY?-THE SCIENCE OF ATHLETICS Feeding at Competitive Period The coach, and the athlete, should remember that it is what is eaten on the day prior to competition that c-ounts, for that is the food the athlete will be working on during his contest. On the morning of competition the American idea as to feeding the athlete is set out in the opinion ofT. E. Jones, Physical Director, University of Wisconsin, U.S.A., who advises : Breakfast :-Poached or soft boiled eggs on toast, toast with butter, several slices of bacon or a lamb chop. Milk m one cup of coffee, if it is a habit. Lunch :-Broiled lamb chop, a small piece of beef .tenderloin _broiled, or a slice of roast beef preferably well done, toast, small baked potato, tea or hot ;:vater. My own opinion is that the athlete should be fed with special care upon the day preceding the contest; he should have his normal breakfast on the actual morning, and two hours before competing, if this suits him, two lightly boiled eggs and a cup of weak tea, or Ovaltine, or the lemon and glucose drink. In any case, I would give him a good quantity of glucose, with or without orange– juice, according to his taste, just before going out to limber up, say twenty minutes to half an hour before his competition. It is very important, also, to remember that a man cannot do himself full justice physically if his physical effort is called for soon after he has eaten a substantial meal. Muscular exertion makes big demands upon the heart and the circulatory system, since during exercise the muscles need much more blood flowing through their arteries than when at rest. The extra blood supply can only be obtained by restricting the flow through other tissues and organs, especially in the stomach, -intestines, liver and spleen. Now, the abdominal region is rich in blood vessels and may at any one time contain fully one– third of the total blood cemtent of the body.