ORLANDO, Fla. – A towering 6-foot-2, 320-pound senior football player sits at a table at the Garvy Nutrition center.
In front of him is something unexpected, a plate filled with an abundance of vegetables, but lacking a common ingredient in most athlete’s diets, meat.
His plate is made especially for him, leaving out any animal byproducts. The dish looks almost dressed up with an excellent presentation. This differs from the other athletes who make their own plates from a variety of buffets.
“They see me as the crazy vegan guy, but I think that just by planting these seeds, I could start a revolution one day,” UCF’s senior center Jordan Johnson said.
Johnson is a senior human communications major from Jacksonville, Florida. Since his sophomore year, Johnson has started in every game at center. Before this, during his freshman year, he played as an offensive guard for the Knights.
Johnson just had his last game in the Bounce House the last Friday in November against the University of South Florida, where the Knights won 34-7. This marked Johnson’s 51st consecutive game and his 50th consecutive start.
He adopted a plant-based vegan diet nine months ago as a New Year’s resolution.
Johnson said the influence to go vegan came from his older brother, Kaleb Johnson.
“He [Kaleb Johnson] was always telling me about being a vegan and giving me reasons to try it out,” Johnson said. “I was really dismissive about it at first. But then one day, I tried being a vegetarian for a week, and I stuck with it.”
Johnson said he feels like he can perform better on the field, thanks to his diet.
“I can go longer than I ever could before,” Johnson said. “I can attest that to my cardiovascular strength.”
Johnson’s brother Kaleb Johnson, a former offensive guard for the Philadelphia Eagles, shared a similar experience after becoming a vegan.
“My stamina changed,” Kaleb Johnson said. “It was night and day. After the first few months, I felt like a new person.”
With the popularity of veganism growing, Johnson’s diet isn’t as rare as it would have been years he said.
Veganism is a prominent and notable diet in today’s world. According to a 2016 Harris Poll, out of the 245 million people in the U.S., approximately 3.7 million are vegan.
Carly Fancher, UCF Athletics Director of Sports Nutrition, said she encourages student-athletes who want to go vegan as long as they’re making sure they are getting all of the micronutrients they need.
Fancher sets goals for Johnson’s calorie and daily protein intake.
“For calories, we shoot upwards of 4000, but it can be anywhere from 3,500 to around 5,000 calories,” Fancher said.
Johnson’s goal protein range is a minimum of 140-170 grams.
“As long as he’s keeping in his ranges, his stamina shouldn’t be affected,” Fancher said.
UCF senior offensive lineman Jake Brown said he could attest to Johnson’s diet, making him better physically and on the field.
“He keeps up with all of us, I’ve never seen him drop off with anything that he’s done,” Brown said. “If anything, it’s [veganism] helped him.”
Brown said Johnson is very vocal about his veganism, and he encourages everyone to try it.
“Johnson’s future is limitless,” Brown said. “I can for sure see him being in the NFL and doing great things.”
Johnson will be eligible for the 2020 NFL draft after the last game of the season.
Johnson says that his goal is to play in the NFL but later hopes to use his degree in human communications to be a football commentator.
A typical day of eating for Johnson starts with something like grits, he said. He likes to top it with vegetables like spinach, mushrooms, broccoli, or a cup for fruit.
For Lunch, Johnson said he generally has some type of rice and beans with vegetables and some style of potato.
“There’s always some type of protein, like edamame, tofu, or any kind of imitation meat,” Johnson said.
His dinner follows the same pattern.
“His favorite food is by far veggie stir-fry,” Fancher said. “So, we love to give him that.”
Jordan’s stir fry is made a little differently than most, Fancher said.
First, a small drizzle of vegetable oil is used to coat the wok, preparing it for the cauliflower rice base. An assortment of vegetables and tofu is then scooped in adding vibrant colors. The dish is completed by a stream of teriyaki sauce, adding bursting flavors and aroma to the Chinese stir fry.
With the replacement of tofu, rather than a traditional animal meat, the meal is now vegan-friendly.
Throughout the day, Fancher makes sure to have vegan snacks readily available for Johnson. These snacks include fresh fruits and vegan protein bars.
Fancher also said she always makes extra plant-based protein shakes and keeps the fridges stocked with them so Johnson can grab them whenever.
Johnson said he encourages his team to try his favorite foods and give veganism a chance.
“I even think that one day I might become a vegan,” Brown said. “The food he eats normally looks way better than ours anyway.”
Written by Giulia Silva
