Team USA’s Competitive Advantage is Eating Well

“In the realm of athletic performance, food is far more than sustenance.”

By Kristy Alpert

All eyes have turned to Team USA as our Olympians continue to bring home an impressive amount of medals, making history as the most awarded delegation and also becoming the first country in the world to achieve 3,000 medals (and they’re continuing to add to the count daily). While other countries are taking notes, our athletes are looking at labels, because the one major difference between Team USA athletes and the rest of the world’s Olympians is how they eat. 

“They’re not just professional athletes, they’re professional eaters,” says Brian Knutson, director of food and nutrition services for the U.S. Olympic and Paralympic Committee (USOPC). “They know how to eat, and they know what they’re looking for. It’s all about performance, and they’re very strict about what they’re fueling their bodies with right now.”

Nutrition and sports go hand-in-hand. As the USOPC’s research outlines, nutrition not only provides the energy required to compete but, with the proper balance of calories, protein, fats, carbohydrates, macronutrients, and micronutrients, nutrition, it can also aid in recovery time and boost performance. For example, proteins are made up of amino acid chains that can help spur muscle growth, while carbohydrates get broken down in the body as glucose which becomes a critical source of energy during competitions.

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“In the realm of athletic performance, food is far more than sustenance,” adds Maggie McCrudden, MS, RD, CDN, and ISAK Level 1 dietician for the USOPC. “It is vital for athletes undergoing high volumes of training or competition, as their bodies require higher amounts of nourishment to compete. Food also provides emotional and social comfort, enhancing athletes’ well-being and serving as a source of both energy and enjoyment. Happy, well-fueled athletes typically perform their best.”

 While the rest of the world’s competitors are raiding the buffet at the Olympic Village, the majority of Team USA has opted instead to supplement many of their meals at Team USA’s official High-Performance Center (HPC) in Eaubonne, a.k.a. Athletica, just 10 miles north from the center of Paris. Team USA took over the entire complex well before the Games began and outfitted it with workout equipment, recovery gear, air conditioning, and, most importantly, they brought in their team of more than a dozen dieticians to make sure they are eating for performance within their specific sports.  

“They know how to eat, and they know what they’re looking for. It’s all about performance, and they’re very strict about what they’re fueling their bodies with right now.”

“What is really impressive with American athletes is how they know each meal has a different value and different nutrition measurement,” says Arnaud Zumaglia, general director of Athletica in France. “I don’t want to speak in the name of all French athletes, but that is not so generational for French. In France, you can have some French fries to destress from something, but then you can get back to your training. If you [don’t include] the nutritional value, even if it’s rice, the American athletes won’t take it. They know that it’s really important for them, and they know exactly what they need and want depending on their sport. They’re looking into the micro and macro nutrition.”

To help Team USA’s athletes, Knutson and his team went high-tech and armed each U.S. Olympian with an app from Teamworks called Notemeal. “We have a couple of different computer programs where we display all information,” Knutson explains. “So in our dining hall right now, we’ve got nutritional information for serving sizes for every single product that we have, including condiments. If you’re going to make a trail mix, we’ve got all of that information. We’ve also got an app that the athletes can also go into and see what’s on the menu and then track their information as well.”

Leading up to the games, Team USA’s chef worked with Athletica to source high-quality ingredients and create custom recipes so the local team could create and serve around 600-800 meals per day from the facility. The kitchen crew consists of seven U.S. chefs and six local French cooks, who bring in piping hot baguettes baked fresh from the boulangerie down the street and source the highest quality of ingredients from the best producers in France. Already, many athletes have been raving about favorites like the chicken sausage and local eggs served for breakfast, and many have changed their schedules to take their meals at Athletica before their events to make sure they are properly fueled before they compete.

“Since we’ve been here in France, [the chefs] have been bringing some amazing mahi mahi,” Knutson adds. “That’s on today’s menu, and I’m excited because it’s one of my favorites. There’s also a lot of really fresh cauliflower and broccoli. Ultimately, food is fuel, and if we are giving our team the best fuel, it’s going to make a difference.” Need proof it’s working? Just look at the medal standings.