![\"Mazur](\"https:\/\/today.uconn.edu\/wp-content\/uploads\/2022\/10\/Kitchen-QB-234x300.webp\")
\u201cI oversee every player\u2019s nutrition and have an individualized meal plan for each of them,\u201d says Mazur, a native of Suffield, Connecticut. \u201cI monitor body weight and composition and, along with our sports medicine team, look at a player\u2019s blood work for micronutrient, vitamin, and mineral levels.\u201d<\/p>\n
Then he uses the data to customize what each player eats, working with the team chefs and cafeteria staff on what is served during training camp, on practice, recovery, and game days, at the team hotel, and even on the plane for road games.<\/p>\n
The meals blend lean protein, whole grains, and plenty of fruits, vegetables, and healthy fats. Mazur\u2019s players, for example, might have a choice between grass-fed flank steak with brown rice, broccoli, organic berries, avocado, and almonds or grilled free-range chicken breast with quinoa, Brussels sprouts, kiwi, avocado, and pistachios.<\/p>\n
Mazur says a sports nutrition class he took at UConn piqued his interest in the field. \u201cThe class opened my eyes to how nutrition can help enhance performance in athletes,\u201d he says. Nancy Rodriguez \u201creally was the first professor to inspire me and let me know that this field was even something I could \u2026 make a career in.\u201d<\/p>\n
He added a master\u2019s degree from Florida State and had stints with the Philadelphia Eagles and the University of California before landing his current gig six years ago.<\/p>\n