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Sports Nutrition – Staff

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Randy Bird

Email: rlb6ea@virginia.edu
Office: 434-243-1148

Randy Bird is the Director of Sports Nutrition for the University of Virginia. He handles team and individual athlete nutrition education, and provides assistance in planning menus for the training table and for pre- and post-competition meals.

Prior to coming to UVA, Randy was the Sports Nutritionist for the University of Kansas (2005-2010). He also worked as a clinical dietitian for three years in Giles, Virginia, and Washington, Pennsylvania, in addition to working as a sports nutritionist in private practice for one year in the Pittsburgh, Pennsylvania, area.

Prior to his work as a clinical dietitian, Randy completed a sports nutrition internship and strength and conditioning internship with the Virginia Tech Athletics Department, as well as a dietetics internship with the University of Delaware.

Randy obtained his Bachelor’s of Science degree in Food, Nutrition, and Exercise Science from Virginia Tech in May 1999. He completed his Master’s Degree in Sports Nutrition at Virginia Tech in March 2005.

Randy is a registered dietitian with the American Dietetic Association. He is a Board Certified Specialist in Sports Dietetics. Randy serves on the Board of Directors for the Collegiate and Professional Sports Dietitians Association (CPSDA). He is also a member of the Sports and Cardiovascular Nutritionists (SCAN), the American Academy of Sports Dietitians and Nutritionists, the American College of Sports Medicine, and the GSSI Sports Nutrition Network. He is a Certified Strength and Conditioning Specialist through the National Strength and Conditioning Association.

Tim Saul

Tim Saul is the Executive Chef at JPJ Dining Services. His responsibilities include the JPJ Training Table for student-athletes and all large scale catering in JPJ and Scott Stadium including game days suites, concerts and special events.

Chef Saul is a Charlottesville native and has been with Aaramark on Grounds for 8 years. His formal training was conducted at Johnson & Wales University and his experience ranges from local Charlottesville restaurants to high end nationally acclaimed resorts.

When asked why he likes working with the student-athletes, Chef Saul comments, “I like the diversity in what they want to eat and the ability to broaden their pallets with new foods. Student-athletes seem less hesitant to try different dishes”.