Rivaling for a Cause

January 25, 2013

It’s impossible to include all the perspective we gain from every “Battle of the Fans” visit. 

But this anecdote, although it didn't make Tuesday’s story about our Frankenmuth trip, tells of another great example for what student cheering sections can accomplish.

Frankenmuth and Millington are heated rivals, to say the least, separated by 13 miles and made more competitive by plenty of championship-deciding matchups over the years.

But for their boys basketball game Jan. 10 at Frankenmuth, student section leaders from both schools almost completely on their own set up the game as a cancer awareness night, complete with Frankenmuth students in black shirts and Millington’s wearing pink.

The idea was the brainchild of a of Frankenmuth section leader, who then received help from a local bank and contacted Millington to get the ball rolling.

Battle of the Fans has shown us the obvious – these student sections need strong leaders – but also the special things they can accomplish with additional initiative.

“Never Forgotten”

Two more rivals, Fennville and Saugatuck, met late last month for their second “Never Forgotten” boys and girls basketball games with proceeds going to the Wes Leonard Heart Team for the purchase of AEDs.

Players wore jerseys with names on the backs of friends and family members who had died, and those jerseys were then given to family members after the games. Officials Ace Cover, Chris Dennie and Kyle Bowen also donated their game checks to the Heart Team, as did the winner of that night’s 50-50 raffle.

Leonard died from sudden cardiac arrest after making the game-winning shot in a basketball game March 3, 2011. The two schools played their first “Never Forgotten” games last season.

More support for less specialization

I’m asked once a year at least about sport specialization – that is, athletes focusing on just one sport, often from an early age, and if it pays off some way down the road.

Most of my evidence to support my belief in the well-rounded athlete has been anecdotal, based on conversations with people at the high school and college levels over the years. But a British study published this fall in the Journal of Sport Sciences by University of Birmingham researchers provides some interesting empirical findings.

The study of 1,006 people from the United Kingdom showed that those who participated in three sports at ages 11, 13 and 15 were “significantly more likely to compete at a national rather than club standard” between ages 16-18 than those who had practiced only one sport.

In other words, the study found that those who played more sports at earlier ages played at a higher level during their high school-age years, which seems to contradict the one-sport focus philosophy.

Click for more perspective on the study from Chris Kennedy, the Superintendent of Schools in West Vancouver, British Columbia.

PHOTO: The boys and girls teams for Fennville and Saugatuck pose together after their "Never Forgotten" games Dec. 21 at Fennville High. (Photo courtesy of Al LaShell.)

Coaches Guide to Nutrition: What are Macros?

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:

Milk Means More logoBreakfast

  • 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.