Runners need to approach nutrition as one more element of their training.
In the lead-up to the Twin Cities Marathon, CBS Minneapolis has written about marathon nutrition–something many runners don’t pay as much attention to as they should.
Dietician Christina Meyer-Jax says that marathoners need to especially think about what they are putting into their bodies the week before the race in terms of types of food and staying hydrated.
Obviously, carbohydrates are key, but Meyer-Jax says that you don’t just need to consume typical pre-race foods such as pasta.
You can eat a peanut butter-and-jelly sandwich. Another food source is quinoa, which is full of protein and fiber.
Meyer-Jax points out that nutrition is personal, and so one thing that works for a friend, may not work for you. And be sure not skip meals.
Finally, she says, don’t experiment with new food the day before the race much the same that you wouldn’t wear a new pair of shoes at the starting line.