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Nutrition and Performance in Soccer, by Dr. Antonio Escribano

Interview with Dr. Antonio Escribano: suggestions and advice that a high level player must know to stay in the best conditions.

FSI Staff

Football Science Institute

On this occasion we interview Dr. Antonio Escribano. Dr Escribano has a spectacular experience. In a very short way, Dr. Escribano is a doctor of medicine specialized in Endocrinology and Nutrition as well as in Physical Education and Sports Medicine. He is also Professor of Sports Nutrition at the Catholic University San Antonio de Murcia and Director of the International Chair of Sports Nutrition at the University and the University of San Ignacio de Loyola.

In the professional field, he currently directs the Nutrition and Metabolism and Body Composition Unit of the Royal Spanish Football Federation, advises numerous elite players and has been an advisor in the area of ​​nutrition, metabolism and physiology of many professional teams among which they emphasize Sevilla FC, Athletic Club of Bilbao, Tottenhamn Hotspur and Atlético de Madrid. Likewise, in addition to the author of numerous scientific articles, he is the author of 3 books on nutrition, and a specialist consultant for media in Spain and South America.

“Dr. Antonio Escribano currently directs the Nutrition and Metabolism and Body Composition Unit of the Royal Spanish Football Federation, advises numerous elite players”

For FSI it is a real pride to have Dr. Antonio Escribano as part of his faculty. From the FSI we consider that it is very difficult to find a professional who in the area of ​​nutrition treasures so much knowledge of exercise physiology and so much real practical experience.

In addition to the previously mentioned knowledge, I would highlight three more aspects of Dr. Escribano:

– A huge capacity for communication, which allows you to connect perfectly with players and coaches.- A knowledge of cooking at the height of any professional chef, which allows you to design truly unique menus and also greatly facilitated communication with the chefs responsible for the equipment on which you work and- A permanent desire to innovate, and to ensure that through “real food”, as he calls it, the player can reduce the risk of injury and increase his performance.

FSI Staff

Football Science Institute

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