June 18, 2021 By cyrille Off

Newsletter (10) Term 2

 

Next week we kick off our last week of term 2. A truly fantastic term of football that gave us the opportunity to guide, nurture and develop players from different levels, age and categories. The combination of skills development and weekend football has provided players with a solid foundation and extra motivation to push their game forward at training as they look forward to their weekend games.. Individually and collectively, there is still a long way to go for us. As with every intensive and challenging environment, there is a need for batteries to be recharged. The holiday break will provide families with the opportunity to recharge before returning in term 3. 
During the school holidays, there will be no training. Term 3 will commence on Monday July 12th. Players wishing to polish their skills before the start of  term 3 are encouraged to attend our 2 day School Holliday Clinic at Gore Hill Oval on the the 5th & 6th of July. 
Good luck to all our teams taking part in the NSFA competitions this weekend. 
Cheers
TD

SPORT NUTRITION FOR PARENTS OF YOUNG ATHLETES

Sport participation poses a double challenge to feeding your kids well:

  • They require more food, and arguably more nutritious food than the average child.
  • They are rarely at home for meals.

Here are some tips on how to help your child eat adequate foods and the most nutritious food:

  • Instill good eating habits at a young age by being a good role model for your child.
  • Be organized and shop regularly so there are always healthy foods available.
  • If your child is too tired to eat, don’t panic. Encourage small, frequent snacks and fluids such as 1% chocolate milk and 100% fruit juice instead of water.
  • Offer chicken, lean red meat or fish at both lunch and dinner for dietary iron – chili, tacos, fajitas, casseroles, tomato meat sauce, BBQ fish or chicken and tuna salad are just a few ideas.
  • Ensure your child consumes 3-4 servings of low fat dairy or fortified soy products (1 serving = 1 cup milk or ¾ cup yogurt)
  • Provide adequate carbohydrate foods such as fruits, vegetables and whole grains, breads and cereals. Aim for 3 out of the 4 food groups at breakfast, lunch and dinner.