{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='A look at the food available in the Olympic village' data-url='/boclips/videos/5c54d72bd8eafeecae20997f' data-video-url='/boclips/videos/5c54d72bd8eafeecae20997f' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nA look at the food available in the Olympic village\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eFirst US snowboarding star Chloe Kim tweeted about being \"down for some ice cream\" while competing in Pyeongchang, then about being \"hangry\" because she hadn't finished her breakfast sandwich.              Clearly, food is a big deal for...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eFirst US snowboarding star Chloe Kim tweeted about being \"down for some ice cream\" while competing in Pyeongchang, then about being \"hangry\" because she hadn't finished her breakfast sandwich.\u003cbr/\u003e              Clearly, food is a big deal for Olympians, and it's usually much more complicated than ice cream and sandwiches: the very specific, highly calibrated fuel they put in their bodies - for energy, for health, for warmth, for a psychological and physiological edge - is a big part of what makes them excel.\u003cbr/\u003e              Korean food is some of the world's finest - savoury, salty soups with fish so tender it falls off the bone; thick slabs of grilled pork and beef backed with spicy kimchi that many Korean grandmothers swear cures the common cold - but it's very different from what many foreign Olympians are used to.\u003cbr/\u003e              The US team has its own chefs and dietitians, as well as two \"nutrition centres\" here. And then there's the food at two athletes' villages, where nearly 3,000 athletes from 90 different countries - most of whom strictly follow unique food routines - get fed.\u003cbr/\u003e              The goal is to provide lots of everything.\u003cbr/\u003e              The two villages each have massive, 4,000-square-metre (43,055 square foot) dining rooms where nearly 500 chefs and cooking assistants provide a combined 18,000 meals per day.\u003cbr/\u003e              Each dining room is open 24 hours a day and offers about 450 different types of food in buffets that include Western, Asian, Korean, Halal, Kosher, vegetarian and gluten-free dishes, David Kihyun Kwak, the director of food and beverage at the Pyeongchang Olympics, said in an interview.\u003cbr/\u003e              To determine what to serve at Pyeongchang, Kwak's team analyzed food data for the past five Olympics and also worked closely with other nations' nutrition specialists.\u003cbr/\u003e              The amount of raw ingredients used each day to feed the athletes is staggering: 700 kilograms (1,540 pounds) of beef, 450 kilograms (992 pounds) of eggs, 350 kilograms (771 pounds) of lamb, 200 kilograms (440 pounds) of bacon, 170 kilograms (374 pounds) of chicken, 100 kilograms (220 pounds) of rice, 3,800 kilograms (7,495 pounds) of fruits and vegetables, about 15,000 pieces of bread and 800 pizzas.\u003cbr/\u003e              Most Olympic athletes don't eat outside of the athletes' villages because of worries about the purity of ingredients, Kwak said. The United States did tests before the 2008 Beijing Olympics that found some local chicken contained enough steroids to trigger positive test results.\u003cbr/\u003e              Experts examine ingredients closely for possible contamination that could threaten athletes' health or disrupt doping tests. South Korea's Ministry of Food and Drug Safety has sent more than a dozen food safety specialists to take ingredients samples to buses equipped with fast-testing laboratories to look for potential problems before the food even gets eaten.\u003cbr/\u003e              The Americans shipped over 85 pallets, each about six feet tall and three feet deep and wide and filled with pastas, sauces, peanut butter, grains and plants like quinoa, and spices, Parker-Simmons said.\u003cbr/\u003e              Vincent Zhou, a US figure skater, said he needs a lot of carbs, \"before, between and after sessions,\" to fend off fatigue. \"It hasn't been very difficult finding comfort food,\" he said.\u003cbr/\u003e              The work to optimize nutrition can seem as thorough as the work to perfect the sports skills.\u003cbr/\u003e              Dietitians have to regularly test cross-country skiers, for instance, who have the highest energy expenditure of any sport in the world. \u003cbr/\u003e              An average sized woman will need 4,000 calories or more per day to train and compete; a typical man needs about 7,000 calories, she said. Ski jumpers, on the other hand, sometimes have to drop 10 kilograms below their natural body weight, while keeping up their muscle mass and energy.\u003cbr/\u003e              For the athletes, sheer abundance can be a danger.\u003cbr/\u003e              When US figure skater Adam Rippon got to Pyeongchang a coach told him about the last Winter Games in Sochi, when one of her athletes became very excited about all the food available even as his performance in training tanked.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              Pyeongchang - 13 February 2018\u003cbr/\u003e              1. Wide of BBQ restaurant\u003cbr/\u003e              2. Close of meat on grill\u003cbr/\u003e              3. Mid of people grilling\u003cbr/\u003e              \u003cbr/\u003e              Pyeongchang - 14 February 2018\u003cbr/\u003e              4. Mid of US Olympic team logo\u003cbr/\u003e              5. Close of sweater detail\u003cbr/\u003e              6. SOUNDBITE (English) Susie Parker-Simmons, sports dietitian for the US Olympic Committee:\u003cbr/\u003e              \"What I recommend for athletes right now in competition mode is to be as safe as possible. You know this might happen once in a lifetime you don't want to blow it with just having an upset stomach cause you've eaten something that's different to what your body is used to. So I say as soon as the games is over: go at it! Enjoy, be adventurous. We've had some teams now finished and someone had octopus and chicken legs last night but they're finished and I'm all for it.\"\u003cbr/\u003e              \u003cbr/\u003e              Pyeongchang - 5 February 2018\u003cbr/\u003e              7. Wide of Olympic village cafeteria \u003cbr/\u003e              8. Close of athletes eating pizza\u003cbr/\u003e              9. Close of athletes eating vegetables\u003cbr/\u003e              10. Wide of IOC president Thomas Bach greeting athletes\u003cbr/\u003e              \u003cbr/\u003e              Pyeongchang - 13 February 2018\u003cbr/\u003e              11. Wide of press conference\u003cbr/\u003e              12. SOUNDBITE (English) Vincent Zhou, US athlete:\u003cbr/\u003e              \"Here hasn't been very difficult finding comfort food because number one the cafeteria in the athletes village has lot of different options.\"\u003cbr/\u003e              13. Wide of Zhou and Rippon at press conference\u003cbr/\u003e              14. SOUNDBITE (English) Adam Rippon, US athlete:\u003cbr/\u003e              \"They are taking care of us and we are able to have proper nutrition. There are so many people here behind the scenes making sure that all the athletes are well fed and prepared for all of their events. So we're super lucky and as far as Korean cuisine goes -  If you guys haven't been to Korean barbeque I totally recommend it.\"\u003cbr/\u003e              \u003cbr/\u003e              Pyeongchang - 13 February 2018\u003cbr/\u003e              15. Close of meat on grill\u003cbr/\u003e              16. Mid of people at bbq restaurant\u003cbr/\u003e              17. SOUNDBITE (English) Mike Spiwak, US fan:\u003cbr/\u003e              \"It is spicier I think than you typical food but it's pretty tasty so I'd say just jump right in.\"\u003cbr/\u003e              18. Wide of restaurant\u003cbr/\u003e              19. Mid of guests drinking beer\u003cbr/\u003e              20. Close of chicken dish being prepared at table\u003cbr/\u003e              21. Mid of waitress cooking at table\u003cbr/\u003e              22. SOUNDBITE (English) Julie Thibaudeau, Fan from Quebec, Canada:\u003cbr/\u003e              \"Well I was impressed with the little fish, the eyes and everything. But I tried it and it was salty. But it was good and after that I had a good glass of wine – ehhh beer!\"\u003cbr/\u003e              23. Wide of fans toasting with beer\u003cbr/\u003e              24. SOUNDBITE (English) Rachel Basford, Fan from Kent, England:\u003cbr/\u003e              \"Oh no I just like what I know and I'm a fussy eater. I just like cheese, bread, pasta – and we can't get a lot of that here. And also the meat's a bit dodgy. You don't quite know what you're getting.\"\u003cbr/\u003e              25. 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