Whether you're a recreational runner, training for a half-marathon, marathon or an ultra endurance event, a well-tailored nutrition plan will help you get the best out of your training and performance. Choosing food (fuel) for your body can be a complex process, both in training and again on race day. So our own Sport & Exercise Nutritionist, Abby Shaw, has put together some tips to help you out.
Carbohydrates and energy
Carbohydrates are a runner’s best friend when it comes to energy and getting the most out of your body. As a runner, carbohydrates should make up about 60 - 65% of your total calorie intake. In long distance running (over 10km), our bodies rely predominately on glycogen as fuel. Glycogen is a carbohydrate that is stored in muscles and the liver. Runners, especially those running long distances, should try to consume 6 – 10g of carbohydrates per kilogram of body weight throughout the day. For example, if you weigh 70kg then you should aim to consume 420g - 700g of carbohydrates during your longer running days.
Protein rich foods are important for muscle replacement and recovery, maintaining energy requirements, blood sugar levels and boosting the immune system; especially important for long distance runners. In addition to being an essential nutrient, protein keeps you feeling fuller for longer, which will help with heavy training loads and hunger. Protein should make up about 15% - 20% of your daily intake. Runners doing long distances, should aim to consume 0.8 – 1g of protein per kilogramg of body weight throughout the day. It is a great idea to include a serving of protein at every meal. Try to concentrate on protein foods that are low in fat and cholesterol such as lean cuts of meats, fish, nuts, eggs, low-fat dairy products, whole grains, and beans.
While endurance athletes should try to follow a low fat diet, it is recommended to include ‘good fats’ into your diet as they help with physiological process such as growth and development, skin health, hair growth, metabolism, reproductive system health and cell membrane integrity. Foods such as nuts, oils, and cold-water fish provide essential ‘good fats’ called Omega 3’s. These omega 3’s help with delayed onset of muscle soreness, joint pain and repairing cartilage tissue damage.
It is also very important that runners are well hydrated during and after training sessions. For runs less than 45 minutes, water is adequate for your energy needs. However having a high intensity session, or during a heavy phase of your training (e.g. leading up to an event), you will benefit from either using sports drinks or a readily available source of carbohydrate such as gels, chews or lollies. The benefit of a sports drink such as the PURE Electrolyte Hydration range is that it contains the important water for fluid intake, carbohydrates for energy and added electrolytes (calcium, magnesium, potassium & sodium) to replace those lost during sweating.
How much should I consume on my run, and how often?
These are all easily digestible carbohydrates that will help with fast digestion. Tip: If you’re choosing a packaged food, check the 100g column on the label and aim for options with <10g (10%) fat total and <5g (5%) of fibre. Be wary If you are susceptible to gastric problems (stomach pains) due to nerves or other factors, sticking to low fibre foods (white breads) or liquid meals before a race can help alleviate symptoms. The 50g of carbohydrates mentioned (e.g white bread, honey/jam, muesli bars, etc) are all easily digestible low fibre options. Often, it is best to run on an empty stomach, with the pre-race/training meals eaten well in advance. If this is not practical (e.g. early morning session/race), a sports drink or gel taken before, or during the run, may be advisable. Choosing meat, dairy, high-fat foods, and fibre too close to your event may make you just run to the loo! For training, and especially in competition, try to avoid foods high in dairy (e.g cheese, regular milk etc), meat, and fibre (e.g whole grain bread) at least 30min prior to a run. Additionally too much fatty food can give you gastric problems and this can last for a few days. Look at your ‘good fat’ options as an alternative. A great tip is to stick to what you know and to limit trying new foods before a race. Practise first in training to see if your body can tolerate it.
Running will not only challenge the runner’s carbohydrate stores, but also cause some damage to muscle fibres, which will delay recovery. Strategic intake of carbohydrate rich and quality protein foods soon after training will enhance the rate of muscle glycogen repletion and make it easier for athletes to consume enough carbohydrate before their next training session.