"Eat for Peak Performance" is a collaboration between University Dining and the Department of Athletics and was created around the idea that healthy eating should not be a challenge. Case Dining Hall Manager Bob Sorochak, along with registered dieticians Lisa Eberhart and Michelle Rockwell, designed the elements of the program, selected the recipes and created the weekly menus.
At each training table meal, students are able to effortlessly choose a healthy menu option based on a color-coded menu system that identifies lean protein sources, complex carbohydrates and fruits and vegetables that are naturally high in antioxidants.
"Some very dedicated people worked tirelessly to put this together," said Charlie Rozanski, Associate Athletics Director for Sports Medicine. "We are very appreciative to Director of Athletics Debbie Yow for her leadership and support for this initiative which greatly benefits our student-athletes."