Let's Eat

As five o'clock nears on Duke's West Campus, student-athletes begin making their way towards newly opened Blue Devil Tower in Wallace Wade Stadium, and though the building is a major draw for fans of Duke football on Saturdays during the fall, these student-athletes are motivated by another force. Food.

Each weekday throughout the school year, from 5-8 p.m., Blue Devil Tower opens its doors to offer dinner to Duke student-athletes. A significant amount of time and planning was necessary in establishing these meals offered to student-athletes this season. The process, which spanned the better part of a year, saw a number of constituents both within the athletic department and on the university side come together to make decisions which ranged across the spectrum, from broad aspects of the meals to the minutia. As the year progressed, and meetings were held, the abstract became more concrete and the theoretical became practical.

Timing played a crucial role in the execution of the athletic department's plan for its meals. The recent Wallace Wade Stadium renovations, including the demolition of the Finch-Yeager the Building and the addition of Blue Devil Tower, provided a space within the new facility capable of holding the 300-or-more student-athletes that attend each evening's meal.

“It really all began with the design and programming of (the Blue Devil Tower) and the vision that Kevin White, Mike Cragg and Bob Weiseman brought to the table,” said Mitch Moser, the department's chief financial officer, mentioning Duke administrators who were intimately involved in the on-going facilities upgrade. “We had to think about making it functional for multipurpose use, making it a space that is good for game day and the game day experience, and then making the space functional for training table, as well.”

Far more than just a shelter to house each meal, the state-of-the-art, 97,160-square-foot Blue Devil Tower also helps foster a community among Duke's student-athletes. With the meals open to team members from each of the university's 24 Olympic sports programs, cross-team socializing occurs organically, strengthening both the bond and connection among Duke's student-athletes. With portable tables, student-athletes are free to create a dining environment and experience that encourages the intermingling of student-athletes from different sports teams.

The amenities and décor of the Blue Devil Tower are a nice feature, too.

“It's really cool,” Madison Granger, a graduate student on Duke's track & field and cross country teams, said. “The overlooking view of the football stadium is nice. The atmosphere also promotes Blue Devil pride. There is some history there. They have old football posters hanging up from rivalries in the past. To be able to get a nice meal in a nice, new facility, with a great view and a lot of Blue Devil pride, I couldn't think of a better setup or a better location to have the meals.”

An additional component of the training meals that demanded considerable attention involved the menu itself. In addition to football game day, the catering company that provides meals to fans in the Blue Devil Tower is also responsible for preparing the food student-athletes eat at each session. To ensure student-athletes received nutritional options, director of nutrition services Franca Alphin was called upon to review the food offerings for the student-athletes. While reading over the potential menus for the meals, Alphin paid particular attention to food variety, making certain that every individual attending the dinners would have options regardless of potential dietary restrictions. Alphin specifically looked for an assortment of protein, starch, vegetables and fruit options. Not to be remiss, desserts also earned a spot on the menu.

“Initially, it's making sure that there is a selection of the different nutrients,” Alphin said. “They can choose between proteins. They can choose between carbs. They're always going to have fruits and vegetables. We'll have some healthy fats in there, and then we'll make sure everyone can eat, because some people have nut allergies. Some people are gluten intolerant. Someone may be a vegetarian.”

As the 16-week semester unfolds, student-athletes will rarely notice repetition in the menu, with the offered entrees rotating on a four-week cycle. The key component of the entrée may remain the same, however variance in the meal itself provides fresh options for the student-athletes. That encourages them to return nightly and continue developing the student-athlete community bolstered by the training table. Nutritionally, there are benefits to a rotating menu, as well.

“From a nutrition standpoint, we like variety,” Alphin said. “The more variety you have in your diet, the more you're getting the nutrients that you need. Having that represented in a menu ensures the student-athletes get that when they come to eat.”

As a student-athlete who regularly attends the meals, Granger appreciates the variety each night's menu provides.

“I think the selection is a good one,” Granger said. “The salad bar provides a good, healthy salad, and there is diversity in the ingredients. (The catering company) mixes up the entrée and sides every night, too. I've been happy with it. Nutrition is a huge piece for any athlete. I know that they carefully selected the food choices with the caterers. It certainly shows in that they always have healthy, balanced options, which is definitely what the student-athlete needs.”

Granger, along with her fellow student-athletes, is sure to continue enjoying the food, atmosphere and camaraderie the meals and Blue Devil Tower offer this school year.

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