Heat Ways: School Sports Prepared for Oncoming Wave of High Temps, Humidity
By
Geoff Kimmerly
MHSAA.com senior editor
August 27, 2024
With temperatures and humidity expected to rise exceptionally today across most of downstate Michigan, decision-makers across school sports are prepared to take precautions to keep all involved in our activities safe as we ride out this latest heat wave.
The MHSAA’s Model Policy for Managing Heat & Humidity is required only during postseason activities, but has been adopted by several schools across the state for preseason and regular-season practices and competitions.
The plan directs schools to begin monitoring the heat index at the activity site once the air temperature reaches 80 degrees and provides recommendations when the heat index reaches certain points, including ceasing activities when it rises above 104 degrees. (When the temperature is below 80 degrees, there is no combination of heat and humidity that will result in a need to curtail activity.) Other precautions include the addition of mandatory 10-minute water breaks and the removal of equipment (including helmets and shoulder pads in football).
The model heat & humidity policy is outlined in a number of places on the MHSAA Website, including as part of the Heat Ways publication linked on the “Health & Safety” page.
PHOTO Otsego High School trainer Taylor Austin tracks field conditions Monday during a soccer match. (Photo by Gary Shook.)
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:
Breakfast
- 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.