Shannon Sharpe and Stephen A. Smith weigh in on Aaron Rodgers missing mandatory minicamp for the Jets. As the six-year veteran finished answering questions from the media, a Dolphins' team staffer mentioned gyros were being served for lunch -- one of Sieler's favorites. What players put in their bodies continues to be an important part of improving their health and availability. Now, more teams are trying to account for both nutrition and player preferences when selecting menus. Los Angeles Rams center Steve Avila said he noticed his team putting an emphasis on serving higher quality and better-tasting food this offseason, a change from last year.
And while some players can invest in their bodies year-round using personal chefs and nutritionists, not all players can afford it and rely on teams to provide those services, especially during the season. The report, based on a survey of 1, players across the league, includes grades on everything from head coach to the weight room and cafeteria. Some teams are feeding players at an elite level, and others are struggling, in their players' eyes.
And while there will likely always be a difference between teams in this area, some teams are trying to balance healthy choices with player preferences. The lowest scores in relation to food on the survey went to the Cincinnati Bengals , who received an F- in the dietician and the food and cafeteria categories. In , there were multiple microwaves for Cincinnati players to reheat food brought from home.
The Gatorade coolers doubled as a fridge, where players would store their lunch bags. They received an F- in nutrition for that year, too. And that might have been one of the team's best years in terms of food options, according to a veteran player granted anonymity to speak freely on the subject. When asked what was the difference between his Power 5 college food program and the Bengals', he said there was no comparison.
Diversity from a standpoint of having a nutritionist that really could set a certain plan up for you in essence of what your goals were and what catered to you. I mean, that's really the biggest thing when you get here.
