High 5s: More to come this fall
June 28, 2012
The end of the 2011-12 school year also signaled our final High 5s until the fall season begins.
Check back in mid-August for our first High 5s of 2012-13. Below is the list, with links, of this spring's honorees.
This spring's previous honorees
- Sarah Appold, Saginaw Valley Lutheran softball
- Katie Brozovich, Clarkston tennis
- Latipha Cross, Southfield track and field
- Sarita Dotson, Battle Creek Lakeview track and field
- Lauren Hooker, East Grand Rapids lacrosse
- Drake Johnson, Ann Arbor Pioneer track and field
- Bailey LaFreniere, Ishpeming Westwood golf
- Megan Manninen, Ishpeming Westwood golf
- Jake McFadden, Clare track and field
- Sami Michell, Reed City track and field
- Mike Nagy, Manistique golf
- Cullen Prena, Walled Lake Central track and field
- Erika Southworth, Decatur softball
- Nick Stiles, Bath baseball
- Josh Vyletel, Howell baseball
- Malloy Weber, Northville soccer
- Zack Zingsheim, Lansing Catholic track and field
- Garret Zuk, White Lake Lakeland track and field
- Birmingham Seaholm tennis
- Dansville softball
- Detroit Western International baseball
- Grand Rapids West Catholic golf
- Grandville Calvin Christian soccer
- Grosse Pointe South girls track and field
- Muskegon Mona Shores golf
- Remus Chippewa Hills girls track and field
- Richland Gull Lake baseball
- Stevensville Lakeshore softball
Coaches Guide to Nutrition: What are Macros?
April 30, 2024
Planning your meals and snacks shouldn’t be challenging.
Break foods down into three categories: Carbs (energy), Protein (build and repair muscles), and Color (vitamins, minerals).
Adjust your plate based on your level of activity that day. Remember that your body needs carbohydrates like grains, fruits and vegetables for muscle fuel.
On hard training days, up to half of your plate should be carbs. On a recovery or rest day, make a quarter of your plate carbs.
Plan your meal
Check out these examples for your day’s main meals:
- Overnight oats with fruit
- Egg wrap with spinach, cheese and salsa
- Cereal with fruit and milk topped with nuts
- Smoothie made with milk, fruit, spinach and oats
- Don’t forget about school breakfast!
Lunch
- Turkey roll-up with cheese, tomato and lettuce, fruit and milk
- Grilled cheese sandwich, tomato soup, small salad, milk and pear
- Large salad with your choice of berries, grilled chicken, cheese and vinaigrette dressing, garlic bread and milk
- School lunches are made with student nutrition in mind!
Dinner
- Pasta with chicken, pesto, tomatoes and peas with milk
- Shrimp or tofu fajita bowl with brown rice, peppers, onions and shredded cheese. Add guacamole and plain Greek yogurt instead of sour cream.
- Cheeseburger made with 90 percent lean beef or turkey on a whole grain bun with lettuce and tomato and a glass of milk. Add baked sweet potato fries on the side.
Information above is excerpted from UDIM’s A Coach’s Guide to Nutrition.