UD alumnus Isaac Hicks, director of sports performance nutrition for Indiana University Bloomington, holds the National Championship Trophy after the team’s win over Miami, capping a perfect season.

Fueling champions

Article by Amy Cherry Photos courtesy of Michael Conway and Isaac Hicks January 28, 2026

UD nutrition and dietetics alumnus powers Indiana to its first national championship

Isaac Hicks III is known on the sidelines as “Mr. Snacks.”

Whether it’s high-protein, nutrient-dense snacks like almonds and cashews two hours before a game or a mid-game sugar boost from fruit snacks and Rice Krispies Treats — players’ favorites — the Indiana University (IU) Bloomington director of sports performance nutrition ensures his athletes are fueled for peak performance.

That preparation paid off. Hicks helped lead the top-seeded Hoosiers to their first College Football Playoff National Championship, defeating Miami 27-21 and capping a perfect season.

“It was crazy; I had chills just looking at our fans and feeling the weight of being there, then winning the game, it was exciting,” Hicks said.

A University of Delaware nutrition and dietetics alumnus and former UD football running back, Hicks knows firsthand the demands of the game. He discovered his passion for nutrition and dietetics at UD, where, after switching majors several times, a nutrition counseling class sold him on becoming a registered dietitian.

Hicks is known on and off the field as “Mr. Snacks” for providing well-timed, nutrient-rich snacks for the team’s athletes.

“I absolutely loved it,” he said. “It was a way for me to get to know people and help them be better.”

After graduating in 2004 and completing a dietetics internship, Hicks began his career as a sports and wellness dietitian at ChristianaCare’s school-based health centers, then secured his first sports nutrition role at Liberty University. He was recruited to IU eight seasons ago and has become a fixture of the program.

Fueling a championship program

On game days, Hicks sends players a motivational morning message, reminding them to eat carb-focused, balanced meals. Variety and consistency are key.

“Nutrition is foundational to their success as an athlete,” Hicks said. “I tell all my guys, you won’t make the weight, build the muscle tissue, drop the body fat, recover, sleep or digest well unless you lock into the nutrition piece.

“Our gameday meals don’t change too much because I want them to get used to what settles well in their stomachs, so they know day in and day out what the offerings will be,” he added.

Breakfast often includes high-protein pancakes, sourdough French toast, bacon, bagels, sausage and oatmeal — and their favorite: fruit.

“I tell all the hotels: Make sure you don’t run out of chopped fruit; they eat it heavily,” laughed Hicks.

Hicks tells his athletes their pregame meal, four hours before kickoff, gives them the stamina to finish strong and perform well in overtime.

Lunch typically features lean burgers, pasta, baked potato wedges, pulled pork, deli meats, and smoothies made with liquid fish oil and whey protein powder.

Pregame meals, served about four hours before kickoff, include filet mignon, jerk chicken, mashed potatoes and baked ziti. One of their favorite items? Caesar salad.

“We’ve always included a salad station at lunch and dinner, but I noticed the guys weren’t taking to it, so now I include a Caesar salad at the beginning of every buffet line, and they dive right in,” Hicks said.

Hicks doesn’t like to call himself the food police, but he monitors pregame plates.

“Some guys eat nothing but chicken, mashed potatoes and Hawaiian rolls. I tell them, ‘Your plate shouldn’t all be the same color,’ and I make them go get some salad,” he said. “If they don’t have enough carbs, I send them back up to get more.”

For players who don’t love a big meal before game time, he encourages pasta and a smoothie.

“You won’t have the energy to finish the game strong, and if you do, you increase your chances of injury or running out of steam in overtime,” Hicks said.

During the offseason, Hicks hosts cooking classes for athletes so they can make healthy, protein-packed meals at home.

Hicks and his staff assistants travel with the team and, during a game, assist athletic trainers by encouraging electrolyte use, hydration and nutrient-timed snacks. But the bulk of his work is pre- and post-game and, in the offseason, with help from IU nutrition students. He hosts cooking classes and develops individualized nutrition plans, building rapport that keeps players invested in their own performance.

“Building relationships with players is essential to getting them to buy into what I’m saying and trust me,” Hicks said. “We care about their health and want them to be successful — that’s been a key hallmark of my career.”

While most of his career has been spent at IU, Hicks credits UD for helping him get there.

“I wouldn’t be the man that I am. UD was such a transformative experience for me,” he said. “Everything about me is UD-made. I’m not just a Blue Hen, I’m a fightin’ Blue Hen.”