Seasoned nutritionist Danielle LaFata, who has graced countless major sports venues throughout her career, offers a practical approach to tackling the culinary temptations that await at these events: embrace the indulgence.
LaFata, the director of performance and nutrition for the NBA’s Phoenix Suns, believes that expecting to eat healthily at a pro sports event is simply unrealistic. With the culinary landscape evolving, ballparks and arenas now boast tantalizing options like The Renegade in Pittsburgh, The 4 Bagger in Atlanta, and Chicago’s Polish Sausage adorned with smoked brisket and spicy BBQ sauce. Even a mere glance at these culinary delights can send cholesterol levels soaring.
While some health(ier) options do exist, such as The Garden at San Francisco’s Giants stadium, which emphasizes sustainability and healthy eating, most fans attending baseball games aren’t primarily concerned with dietary choices. The vast majority of offerings cater to the cravings of the crowd.
Baseball, in particular, presents a unique challenge in the world of sports nutrition due to its 162-game regular season, providing ample opportunities for culinary indulgence. The relatively slow pace of the game also allows ample time to savor a hot dog or two (or five!). As Juan Villegas Sr. strolled through the Chase Field concourse, home to the Arizona Diamondbacks, his tray held an XL Footlong Sonoran Style Dog and Korean Pork Belly Nachos. “Usually, I’m more of a classic guy, you know, like a regular hot dog,” said Villegas. “But me and my son had to give these a try. I’m about to devour them.”
LaFata advocates for an 80/20 dietary approach: eating healthy 80% of the time and indulging in comfort food for the remaining 20%. She suggests that if attending a sporting event, individuals should prioritize healthy eating in the days leading up to the event. This includes consuming plenty of vegetables and lean meats like fish. “This is going to be my 20% day, or my junk food day,” LaFata said. “Thoughout the whole week, you’re eating your 80%, you’re eating clean, you’re eating often, you’re doing all the good things you need to do for your body.”
Most ballpark patrons aren’t preoccupied with calorie counting, and calorie information is often not readily available. Stephen Tilder, the executive chef at Chase Field, confirms that while healthy choices are offered, the top five sellers consistently feature variations of hot dogs, chicken tenders, popcorn, soft pretzels, and nachos. “That’ll be 90 percent of your sales at any stadium and arena, because that’s just traditional fare,” he said.
Certain cities, such as San Francisco, appear to be exceptions, but most align more with Milwaukee. “We had Impossible (Meat) at our taco stands, and we just found that it wasn’t very successful,” said Loren Rue, the executive chef at the Milwaukee Brewers’ ballpark. “We offered it at multiple locations, and the sales just weren’t there to prove that it was worth keeping on.”
Despite the popularity of traditional fare, Rue emphasizes that fans don’t have to overindulge at Brewers games. “It’s not that we’re trying to limit those options,” she added. “We still have veggie dogs. We still have veggie burgers. There are options that are available to our guests. It’s just making sure the menu speaks to what the fans want.”
LaFata offers tips for those seeking moderation at baseball games. She recommends walking around the venue to assess the available options and identify healthier choices, which are often clustered in certain areas. Additionally, she suggests eating before attending the event to avoid making impulsive decisions while facing an array of tempting food options.
While there are certainly ways to reduce calorie intake, LaFata advises against excessive worry. Those who have invested in attending a sporting event may as well indulge in the culinary offerings. “Sure, we could do a bunless hot dog, or a bunless burger, and that might save 100, 150 calories if we’re looking to do it that way, or if we’re following a specific paleo or keto type diet and trying to cut the carbs,” LaFata said. “Or you can just take away the bun to make room for your beer!”
