Sergi Mateo Batallé

After playing as a winger for teams including Peralada or Manlleu, he now sits on the bench with Girona, as one of the mainstays of the coaching team that accompanies the players. The big leap in Sergi Mateo's journey in the world of competitive sports came when Girona was promoted to the first division of the Spanish League in 2017. That was when he decided to give up playing in order to focus exclusively on the field he was most passionate about, and in which he had trained: nutrition in the field of elite sports, which led him to become the team's dietician and nutritionist.

With a postgraduate degree, three master's degrees and several courses under his belt, in addition to currently working on a day-to-day basis with the players of the Girona first team, Mateo has written two books on nutrition: Se juega como se come (pub. Elikaesport editorial) and Cocina que sales (pub. Edicions el Bassegoda), a second title that has just been published.

When and why did you decide to study Human Nutrition and Dietetics?

When I decided to do this course, things were different, nobody was talking about nutrition. I still remember that the people around me said I was making a mistake in choosing this path, as at that time there were not many career prospects. I've always been excited about understanding the relationship between food, health, and athletic performance, and that's why I was sure that this was what I wanted to study.

Do you think that the job of sports nutritionist receives the attention it deserves?

Sports nutritionists are usually present in all sports. Unfortunately, some have a higher media profile than others, such as those in football. Based on my experience in a top level team, I think the role of the sports nutritionist is increasingly highly valued, but there is still a long way to go. We all have to stand firm together against professional encroachment, which is very common these days, and above make sure we are valued properly.

You have also written two books from a very personal perspective...

I try to bring together all my knowledge about nutrition and football in a simple, graphic way in them, and to use a language so that everyone can discover new ways of cooking and do it in a fun and dynamic way. In addition to healthy eating, the main aim of the books is to link food to the players' goals on the pitch. I would also like anyone who wants to be able to use them in their kitchens. I have a third book in mind that I hope to be able to write soon... but now, for now, I want to enjoy the latest one.

Being in constant contact with the players in the Girona first team means you can adopt the same routine as them. What is it?

What I want is to always be where the players are, for them to always be thinking about me, and for them to be able to turn to me at any time they may need me. My day starts with breakfast, before training. There we take each player's measurements and weight, and I also prepare the sports and clinical supplements for training. We do the same at lunch, which is tailored to each player according to their goals, tastes and needs. When the player is at home, we stay in touch by phone or by WhatsApp, to try to clear up any doubts, choose the dishes on a menu in a restaurant, help with them with the shopping or teach them how to prepare a recipe.

What is more difficult is the trips away, as you spend time away from home and away from your family and friends. That is also a challenge, as you have to adapt to the destination and make sure that the different menus, in both the hotel or in restaurants, are the ones you have planned. Being in very close daily contact with the whole team and spending many hours together makes us say that we're like one big family.

How do you remember your time at UVic? If you had to give any advice to bachelor's degree students, what would it be?

I enjoyed my time at UVic as a great experience. With a lot of effort and perseverance I was able to achieve my main goal: to be a nutritionist. I would tell students that our world is constantly changing, and there's no need to rush to learn all the knowledge that's out there. As I see it, it's important for them to focus on the sport they want to specialise in and to understand it. Finally, they must become an essential factor for players, without becoming too familiar with them.

How did you deal with the team's nutrition with the onset of the pandemic?

They were difficult times, but we were able to adapt. During the lockdown, and in fact as they usually do, the players had a personalised nutritional and sports and clinical supplementation regime. To monitor them, we asked them to send us their weight every day - we know that there are many factors that can affect the result, but it was the only body composition parameter that we could use remotely. We kept in constant touch and, above all, I tried to be very useful to them in the kitchen. That meant the players came out of lockdown with a lot more knowledge of food!

What would you highlight most about your career as a member of the staff at Girona?

Without a doubt, being able to fulfil my dream of working in a First Division team. After five years at the club - with many highlights as well as some sad times - this sport has shown me that I can't set myself any goals apart from living and enjoying everyday life, because no matter how well you do the job, winning or losing matches involves the entire team, and so we all have to do our bit. Nutrition and football are my two great passions, and I am very aware that I am very lucky to be able to and my living doing something I like and I'm passionate about.