University Daily Kansan
Friday, October 25,197
7A
Training table manager proud of fare for 147 men
By DUFF LEWIS
Sports Reporter
What has 294 legs, 147 mouths, a mon
gust.
strong appetite and doesn't count calories?
Don't worry. It isn't going to devour Lawrence. Three times each day, seven days each week, it descends into the basement of Jahawk Towers to be fed by the University of Kansas training table manager.
"IT" is the 147 athletic scholarship recipients at KU. Of the 147 mouths, 96 belong to football players, 15 to basketball players, four to swimmers, four to baseball players, four to track men and the remainder to managers and trainers of the teams.
been in charge of preparing balanced meals for Jayhawk athletes for five years.
"Every man has three needs basic to his biological survival," Sinclair said. "Food, clothing and shelter, in that order. We take pride in our category."
They also take pride in their "family" of 147.
"We try to prepare normal, home-cooked meat for the boys," he said. "We want to accommodate them."
In addition to knowing each of the men that eat at his table each day, Sinclair makes an effort to know and become friendly with every man. Birthday cards and cakes go to each player, well-turned in injured athletes, notes to each athlete's
family - in general, a home environment in large prononitions.
"It's a 147-bay family." Sinclair said. "You can't feel these guys. They all have you, and I really enjoy each one of them. That is the same. That's the greatest reward."
As with any other family, Sinclair said, there are rules concerning his table.
"This is home for most of the boys" he said. "They're all gentlemen. We have no horseship. There is also a simple dress code: shoes, shirts, nails at the table."
His Jayhawks don't like birds, Sinchar said. Yet he stresses they didn't eat bird droppings.
"You couldn't say they eat like horses.
They do require additional food, however.
but they are chow hounds by no means. They eat what is necessary but they don't eat what isn't necessary.
Each meal at Sinclair's training table includes a tossed green salad, hot roll and butter and unlimited quantities of milk along with a choice of orange drink, lemonade or tea. Sinclair said coffee was never included.
Monday: butter baked chicken, french
style green beans, whipped potatoes and
green beans.
A typical weekly menu at the KU training table is as follows:
Tuesday: stuffed pork chops, scalloped potatoes, cream corn and fruit jello.
Wednesday: chicken fried steak, beef
cubes with egg noodles, whipped potatoes
and cream cheese.
Saturday: barbecue rios, cropped spain, sheshering potatoes and sliced ale
steak, cut green beans and a baked potato and butter.
Sunday: a large plate of spaghetti, raw vegetables, a salad trough, bread toast
Thursday: roast sirloin of beef, whole kernel corn, twice-baked potatoes and a kernal corn.
All servings, Sinclair said, are in smaller amounts. Seconds are available only after each member of the table has been served. As with coffee, oure is unavailable at salads. Sinclair said it was hard to digest, and some of his boys were allergic to it.
If one of an athlete's family has a weight problem, the athlete is handed by trainer Dean Neemith. But, Sinclair said, if an athlete is overweight, he is expected to pass test.
The Friday evening meal is traditional, perished over a period of years by Neiman Marcus.
Trainer Dean Nesmith
The newly-formed Lawrence Racquet Club, an indoor tennis club on 23rd Street near the Alvamar Hills Golf Course, is currently active to activity to Lawrence residents this winter.
The club is jointly owned and managed by Kirkland Gates, coach of the men's tennis team, and John Sample, coach of the KU women's team.
Tennis coaches start local club
The club contains four indoor courts, a large outdoor swimming pool, saunas and an exercise room. Four outdoor tennis courts will be built soon. There is also a snack bar, a tennis pro shop and a playroom for children.
The architecture of the Lawrence Reacquet Club building is unique. Sample calls it a 'grapefruit house' because it is a low-rise building that came West in the 1800s. Attached to the three story clubhouse are fill-in panels of dacron polyester with tension strength of 45 pounds.
"Stretching a fabric over a steel frame allows an architect to develop an aesthetically pleasing building and design at a minimal cost. Conventional types of salvage gives a bar effect, which adds many to a social club atmosphere." Gates said.
The polyester is mounted on steel pipes bent into arches.
The Lawrence Racquet Club is the first indoor tennis club in the world to use the new architectural concept of tension structure.
Adjustable panels at the bottom of the polyester arches can be removed in warm weather to give the player the feeling of playing outside.
Gates is the pro at the club. He co-
ordinates all tennis activities, gives lessons
and makes sure that members have a good
time at the club. Gates hopes to have at
least one club tournament each month,
designed for all playing abilities.
"The club are subject to change.
"The club is set up to please its members.
If they want something changed, we want to satisfy their wishes." Gates said.
The club is heated by radiant heat, which is the most common method of heating plaster.
Gates and Sample are 26. Gates has been
teaching tennis for 11 years. He graduated in 1971 from St. Lawrence University in Canton, NY, where he won the Eastern and Western Championships, both singles and doubles for three years.
Sample studied naval architecture at the Naval Academy in Anapolis, Md., and then came to KU and received a degree in civil engineering and architecture in 1972. Sample was the most influential consultant on the architecture of the clubhouse.
Gates is originally from Kansas City, Mo. He owns Racquet Enterprises, a company that makes tennis shoes and golf clubs.
"The idea of establishing a club came in April 1972," Sample said. "At first we
Nesmith begins 37th year as head trainer for KU
thought we could do it easily, then we found it out it would be a lot more difficult, but by that time we were committed both monetarily and idealistically."
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By MIKE FITZGERALD
People in the University of Kansas are all students of the athletic department, come and go. Coaches from college to college and the people who run the athletic department are constantly available to assist.
There is one person at KU, however, who has seen all these people come and go while he has been here doing basically the same. Dean Nesmith, the KU athletic trainer, this year begins his 37th year at KU as head trainer.
Sports Reporter
During those 37 years, "The Dealer," as known to his friends, has tapped, helped and trained KU's greatest athletes. Ray Evans, Clyde Lovettele, Gale Sayes, Boby Douglass, JoJo White. All have come to know and become part of one time or another during his career.
In those years with KU, the art of treating all kinds of pulled muscles, strained ligaments and sprained ankles has changed considerably.
Ultra-sound treatment is the use of sound waves at 500,000 cycles a second. It is mostly used for muscle injuries, Nesmith said. He said the theory behind this treatment was that the vibrating of muscle cells stimulated recovery and new growth.
Nesmith uses steam padts, ultra-sound resistive machines and cryomotherapy, treatment with cold and ice, to help the healing of strained muscles and ligaments.
Nesmith said resistive machines were simply weights moved against a resistive surface.
An item Nesmith has had to content with is the artificial football turtl that was put in Memorial Stadium in 1970. Nesmith said he would have no worse than grass for causes injuries.
"As far as ankle and knee injuries are concerned, there aren't any more on grass. There may be more foot sprains because of an increased traction, and more knee injuries because when you fall the turf gives less than grass—you can't slide."
"The only thing worse about artificial turf are burt burns," he said. "The skin can be scraped right off. If you're not careful, the burn can easily become infected.
Nesmith said that last year the worst knee injuries were at Iowa State in Ames and at Liberty Bowl in Memphis. Both games were played on grass.
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One other difference between playing on grass and on artificial football turf, Nesmith said, is in the way he pads knees and elbows to prevent burns.
"I're really hot in the first few months," Nesmith said. "When the sun shines on it, it looks like up and gets hot. It's like stepping into an arena where most players would rather play on grass."
A new obstacle will be thrust into Nesmith's path starting Oct. 15 when the KU basketball team starts practicing on its new artificial surface in Allen Field House.
Most of the football players dislike the artificial football surface. Neesmith said
Nesmith said there shouldn't be too much of a problem.
"We haven't had any experience with the floor here yet, so I couldn't say for sure," he said. "I know most trainers dislike it use its harder than wood and hard on legs."
"the traction shouldn't be much better than on wood because they try to get a finish on wood."
Sometimes the job of trainer can take on serious tones when something potentially dangerous happens to the athletes. Such an experience is the beginning of football practice this year.
Nesmith and the KU team physician, Dr. David Hewlett, battled a sickle-cell anemia scare when a University of Colorado football player died of that blood disease.
"This I left up to our team physician, and I don't know exactly what he did." Nesmith said. "It was a chance occurrence—this was the history in the history of sports that it happened."
During his career at KU, Nesmith has been nationally honored several times. He was named to the National Athletic Trainer's Association program board twice and was elected its national president in 1955.
Nesmith, who enjoys his job, said he would be KU's head trainer as long as he remains healthy.
"I'd like to stay as long as health allows me to stay," he said, "or I live a sensitive life I'll manage."
"We don't count calories." Sinclair said. We try to give the boys high protein, carbohydrate, and little pasta. We strive for quality, then quantity, and try to keep away from repetitive meals. The steak dinner is close to a game as possible for protein.
Paul Falls, master chef for the training table, spent 40 years as a commercial cook before joining the training table this year. He said he enjoyed feeding the athletes.
"They're a nice bunch of kids," Falls says. "They don't really hard to please. They love steak pies."
Falls said after a hard workout, the men at less, but normally had "good appetite."
There is little hope of an outider dining with Sinclair and his family. Only students under full athletic scholarship may eat at his table.
In addition, holidays at the training table are marked by simple decorations on the walls and tables, normally adorned with pictures of former Kansas athletes.
And so, the people on the outside will have to take the word of Sinichai's family on the map.
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