IRFU Nutrition Requirements Emerging Ireland squad 2014

 General Principles  There should be a focus on fresh produce including fruit, vegetables,
meats and fish
 Generous portions of all foods should be available at all meal times
 Season foods with salt, pepper and other herbs as appropriate to recipes
used
 All vegetables should be prepared by steaming or boiling with no fat
added (unless roasted)
 Mashed potato should be mashed with low fat milk with no added butter
or margarine
 Roast potato and vegetables should be cooked with minimum amount of
oil
 Salad dressings should be served separately and include olive oil, balsamic
vinegar, sweet chilli sauce, low fat mayonnaise and alternative low fat
dressing.
 Other condiments available as guided by the menu should include salt,
pepper, mustard, chutney/relish, marmite, ketchup
 Breads served should include a variety; eg wholemeal, multigrain, white,
herb, tomato etc
 Low fat spreads and polyunsaturated margarines should be available as
well as butter
 All milk used should be low fat; both semi skimmed and fully skimmed
should be available
 Sauces and desserts that are milk based should be made with low fat milk
 Yogurts should be low fat (not low calorie or diet) varieties
 Plenty of fluids should be available at meal times; jugs of iced water and
diluted sugar-free fruit squash should be put on all tables at lunch and
dinner
 NO SEAFOOD OR SPICY FOOD IS TO BE SERVED ON THE DAY BEFORE OR
DAY OF MATCH
 Breakfast Hot options:

 One egg item eg poached eggs or scrambled eggs – to be rotated daily

 Omelette (on request)
 Hot meat dish – to be changed daily (no sausages)
 Smoked mackerel or kippers daily (approximately 6 pieces)(not on
match day)
 Hot carbohydrate rich item – eg baked beans, pancakes
 Hot vegetable dish – eg tomatoes, mushrooms
 Porridge – made on low fat milk

Cold options:

 Variety of cereals – 4 options to include at two high fibre varieties

 Seasonal fruit – whole and sliced
 Selection of breads – must include wholegrain
 Selection of condiments
 Variety of low fat fruit yogurts

Beverages:

 Choice of fresh fruit and vegetable juices

 Low fat milk
 Tea and Coffee
 Water
  Lunch The menu submission must be constructed to include the following. Please
ensure a variety of options is provided.

 1 homemade soup
 2 salads
 2 protein dishes
 2 carbohydrate dishes
 2 vegetable dishes

Quantity guidelines:

 Estimate 200g (raw meat/fish/poultry) per person per dish

 Estimate 2 cups of carbohydrate (rice/pasta/potato) per person per
dish
 Estimate 1 cup of vegetables and salad per person per dish
Menus for hot lunch buffet will be agreed  Allow 10 litres of soup and 40 small bread rolls
in advance
Hot options:

 Homemade soup of the day – changed daily – no cream

 2 hot meals – meat/chicken/fish (can include carbohydrate and
vegetables)
 1 build your own meal – combination of hot and cold items eg create
your own pizza

Cold options:

 Selection of bread and large rolls – include wholegrain

 Pre-made salad – include sandwich fillings
 Cold cuts of meat – 2 options daily
 Oily fish – 1 option
 Low fat cheese slices
 Selection of condiments – include olive oil and balsamic vinegar
 2 pre-made salad options (dressing on the side)
 Selection of seasonal fruit – whole and sliced

Beverages:

 Iced tap water

 Bottles of sugar-free fruit cordial
 Tea and Coffee
 Pre-made smoothie – 1 jug per table

 Dinner The menu submission must be constructed to include the following. Please
ensure a variety of options is provided.

 1 soup
Menus for hot dinner buffet will be agreed  2 salads
in advance  2 protein dishes
 2 carbohydrate dishes
 2 vegetable dishes

 Snack table food
(initial stock)
We request that the following foods be laid
out on a trestle tables and available to the
team for the duration of their stay in the
Team Leisure room with perishable items
placed in the fridge. Players will then snack
from this area as they need.
Additional provision of these foods to be
replenished as agreed with Team
Nutritionist
 Pre-match meal
Quantity guidelines:
 Estimate 200g (raw meat/fish/poultry) per person per dish
 Estimate 2 cups of carbohydrate (rice/pasta/potato) per person per
dish
 Estimate 1 cup of vegetables and salad per person per dish
 Allow 10 litres of soup and 40 small bread rolls
Hot options:
 Soup of the day – changed daily – no cream
 2 hot meals – meat/chicken/fish (can include carbohydrate and
vegetables)
 2 hot vegetable options
 2 carbohydrate options
Cold options:
 Selection of bread and large rolls – include wholegrain
 Selection of condiments – include olive oil and balsamic vinegar
 2 pre-made salad options (dressing on the side)
 Selection of seasonal fruit – whole and sliced
 Low fat dessert
Beverages:
 Iced tap water
 Bottles of sugar-free fruit squash (syrup)
 Tea and Coffee
Snack food provision: available 24 hours a day in team room.
 Low fat milk – low fat milk (light milk)
 Low fat fruit yogurts
 Selection of breads
 Ham and Cheese
 Tea and Coffee
 Bottled water
The pre-match meal is served approximately 3 hours before match kick-off.
The following foods should be provided:
 Homemade soup with selection of breads and sandwich fillings (no
fish to be served)
 Approx 10 portions of Porridge made on low fat milk
 Lean Beef Bolognese
 Hot chicken strips (plain)
 Scrambled eggs
 Tomato-based sauce
 Grated parmesan cheese
 Boiled spaghetti
 Mashed potatoes
 Sweet potato chunks
 White rice
 Baked Beans
 Hot pancakes and maple syrup and lemon juice
 Rice pudding (with jam put on tables)
 Low fat yogurts
 Bananas
 Pre-made Fruit Smoothie