“What Do I Eat On Race Day?” Nutrition for Optimal Endurance Performance (Part 3)

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Training is a dress rehearsal. It provides the structure for the body to build, adapt, and repair. It also provides the triathlete an opportunity to hone in on sustained race-specific intensities over a target distance, terrain, climate, and through unforeseeable weather patterns. The triathlete develops through training. He or she takes stock in what worked and what did not – including nutrition. It’s race week and you are on your way to the starting line of the Wildflower Experience. Now is the time to put it all together and dial in what to eat on race day.

Given that this is a 3-part series, if you missed Part 1 and Part 2, that’s OK. Don’t try anything new at this point. Just move forward and read on! If you’ve followed the entire series, then you’ll understand why what you eat on race day has everything to do with daily nutrition.

Without any further adieu, here is Part 3 of “What Do I Eat on Race Day?”

WHAT DO I EAT ON RACE DAY?

Nutrition for race day consists of making sure you’re getting in adequate energy through calories, specifically carbohydrates, and replacing lost fluids with an electrolyte replacement fluid. As discussed earlier, carbohydrates are consumed pre, during and post exercise to top off and replace muscle and liver glycogen, and blood glucose.

Before Race.

pexels-photo-885468.jpegTriathlon Eve – For years, athletes have used “carb-loading” as a way of toping off glycogen stores prior to an event. Another side benefit is that it improves water retention because carbohydrates hold water and thus the body is more hydrated. Be careful not to over-consume the carbohydrates. Over the years, I’ve seen many carb-loading dinners turn into carb-frenzy fests. It’s no fun going to bed on a full stomach. Eat slowly and enjoy what you eat.

Stick with what you know works. This includes not only what you eat but when you eat it. If dining out, anticipate what foods will be available to you – plan ahead. Or pack your own foods and come prepared.

→ Tip! Avoid food containing high amounts of fats as well as red meats the night prior to race day. Both take longer to break down and absorb and can cause GI distress. Too much fiber, such as a jumbo salad-bowl, can also lead to other stomach issues (if you know what I mean). Keep your meal balanced.

Pre Race Dinner Examples

  • Sweet potato + chicken breast + string beans
  • Seasoned tempeh or tofu + brown rice + roasted vegetables
  • Pasta + salmon + small side salad

Race Morning Hop out of bed and eat! Race day nerves are bound to kick in and you’ll more than likely lose your appetite. If this happens, take small but frequent bites, but EAT! Those racing half distance triathlon will want to eat two to three hours prior to their event in order to top off glycogen stores and allow the body time to digest. Those racing sprint to Olympic distance can eat roughly one to two hours prior to the race. Again, this is something that you’ve practiced. Be prepared to have additional calories available to you in transition in case your hunger kicks in. This is a good time for a sports bar or drink.

Pre Race Breakfast Examples

  • 2 slices whole toast + 1 hard boiled egg + 1 oz avocado
  • 1 cup oatmeal + 1/2 cp blueberries + a handful of walnuts
  • Almond butter and jelly on two slices bread

→ Tip! Consume an electrolyte replacement fluid as 5 to 7 mL/kg (or 1 ounce for every 10 pounds body weight) fluid per hour. That is 14 ounces per hour for a woman weighing 135 pounds and 17 ounces per hour for a man weighing 170 pounds. 

→ Tip! 20 to 30 minutes prior to race start, consume 1 serving Generation UCAN drink mix or bar OR 35 to 45 grams carbohydrate (Clif or Gatorade Endurance). 

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Coach Duane Franks of Trifiniti endures the heat at the Wildflower Triathlon

During Race. 

Once the triathlon has started, it will be easier to think of when to eat in terms of convenient opportunities to eat, such as in transition, before approaching a big climb, or on a flat road. While small amounts of protein over prolonged exercise can improve protein balance, carbohydrate remains the primary macronutrient of focus during training and racing.

Carbohydrates – Race day “fuel” comes in the form of gels, blocks, powders, or liquids. What you used during training may be different than what is being offered on the race course.

→ Tip!Know what’s being offered at the aid stations on the course and practice using it prior to race day. If relying on aid station support, note at what mile marker the aid stations occur and your anticipated duration to reach the aid stations.

Some athletes opt to self-support by using carbohydrates drink mixes or bars that are specifically formulated to slowly enter the blood stream providing a steady release in energy (such as Generation UCAN). This approach offers the endurance athlete the ability to “refuel” with “1 Serving” every 60 to 90 minutes while avoiding the highs and lows in blood sugars (again is something that has been practiced prior to race day).

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Photo Credit: Annie Mac

Other athletes opt for the more traditional approach that provides a fast acting carbohydrate replacement (using Gatorade Endurance or Clif Blok Energy Chews). Recommendations during training and racing are to consume 30 to 60 grams per hour of carbohydrate-rich fluids or foods. These recommendations will vary based upon duration of event and race pace intensity. Remember, the higher the intensity, the more quickly the body moves through it’s glycogen stores – and they are limited. If you see people running the run with some gusto in their legs, then I guarantee you they held back on the bike.

→ Note! Gatorade Endurance formula provides both carbohydrate and electrolyte replacement. Whereas, Clif Blok Energy Chews or Gels are specifically designed as a carbohydrate replacement.

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Jen Temperley takes the handoff from her son.

Hydrate Right! – Sodium is the primary electrolyte lost through sweat and needs to be replaced, most especially during hot race environments. Sodium facilitates muscle movement and mental acuity. Dehydration also leads to a decrease in performance. Individual hydration needs vary because sweat rates (how much fluid one looses) and the amount of sodium contained in the sweat is highly individual (to be discussed in a later post).

→ Tip! Set your watch to chime every 8 to 15 minutes as a reminder to sip fluids if you’re thirsty. 

Exercise Associated Hyponatremia – This is a condition caused by over drinking water during and after the event. Consuming great amounts of water dilute sodium to plasma concentrations (meaning volume of water is much greater relative to sodium concentrations). Those most at risk of EAH are typically on the course for more than 4 hours and over-consume water. It is rare, but does occur. Signs and symptoms include: bloating, nausea, vomiting, muscle weakness, confusion, and in severe cases, seizures and coma. If you think you are experiencing or see someone experiencing EAH, then seek medical attention right away!

→ Tip! Replace lost electrolytes usingan electrolyte replacement fluid instead of drinking just water.  

Post Race.

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Jessica Frazier refuels.

Replenishing muscle and liver glycogen, restoring sodium balance, and aiding muscle repair is essential to recovery. Carbohydrates can be consumed in small amounts every 15 to 30 minutes. The Academy of Nutrition and Dietetics recommends consuming carbohydrate at the rate of 1 to 1.2 g/kg/hr for the first four hours. Eat 15 to 25 grams of a high-quality protein. Some fat is fine, but be wary of foods containing high-fats; these slow down digestion and absorption and delay the recovery process.

Post Race Snack Examples

  • Pretzels + orange slices (if stomach if feeling queasy)
  • Pasta salad + chicken breast
  • Burrito with beans + rice (or chicken)

→ Tip! Hydrate right with an electrolyte containing solution to replace lost sodium. The endurance athlete should typically drink 24 ounces of fluid for every pound lost. This helps to achieve rapid recovery from dehydration. Sodium can also be obtained through foods (1/2 teaspoon salt supplies 1,000 mg sodium).

Although, it may seem as if knowing what to eat on race day is like rocket science, it really isn’t. The greatest thing to remember is to stick with what you know works. Reflect upon the moments when your training was at its best. What did you eat? When did you eat it? What did you use as an electrolyte replacement fluid? How often did you sip this? Did you try anything new during training that surprised you in a good way? Let the training be your guide.

Ultimately, the goal will be to keep your nutrition plan simple and to stick with what you know works. As they say, “Don’t try anything new on race day.” Stick with what’s tried and true.

And as I always say, “Fuel Right!”

Got questions? Comment below.

“What Do I Eat on Race Day?” Daily Nutrition for Optimal Endurance Performance (Part 1)

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“What should I eat on race day?” This is probably one of the most common question asked of sports dietitians and coaches by athletes. My answer is, “tell me what you eat everyday.” Probably not the response you were expecting. But it does make you stop and wonder how dietary habits and nutrition contributes or even impacts endurance performance.

What, when, why and how much one eats during the months of training leading up to race day has everything to do with what and how often the body requires energy in the form of calories, specifically carbohydrates (or as we call it in the field of sports nutrition, “fuel”) on race day. Moreover, the composition of ones macronutrient intake (meaning, the ratio of carbohydrates to proteins) plays a key role in building a broad and efficient aerobic foundation and metabolism. The efficiency enhances usage of fats (fatty acids) for energy, optimizes body composition, and can improve one’s weight and overall health! Now that’s sustainability!

When I first began racing triathlon in 2000 (Wildflower Long Course being my first!), there was one general rule of thumb to follow: eat carbs! In fact, eat up to 60% of your daily diet as carbohydrates. Carbs were king! And so I ate, we ate, carbohydrates, lots of them, all the time. Personally, this eventually led to an increase in hunger, weight, fatigue, GI distress during racing, and poor recovery. I learned a lot that first year.

Fast forward to 2018, triathletes seasoned and new are dipping into the low-carb/high-fat, Paleo, and nutritional ketosis diet approaches. With so many approaches, which is the best approach to follow?

Whether your goal is to PR or simply cross your first finish line, understand that your dietary habits and food choices during the aerobic base phase of training have everything to do with race day performance. That’s because there are three times as many opportunities to nail your nutrition in the day than there are to train.

The “25/75” Rule. Nutrition is 75 percent of the performance, body composition and health equation; training is the remaining 25 percent. Let’s break down what this means.

Training 25%. The purpose of establishing an aerobic foundation is to create a “base” from which to build sustained strength, speed, and power in the weeks and months that follow. During this phase, intensity is low, what my athletes relate to as “embarrassingly slow” with a few, not many, high-intensity intervals. “Training low” improves upon the body’s aerobic endurance and fat-max. This is, the maximum amount of fats (fatty acids) the body burns at a specific intensity over time. How much and at what point ones maximal fat utilization occurs is highly individual. It is influenced by both training and nutrition.

Figure 1: Crossover/Metabolic Efficiency Point

Figure 1: Crossover or MEP
Figure 1. Crossover or Metabolic Efficiency Point (MEP). MEP occurs at approximately 138 beats per minute and 160 watts for this 52 year-old male.
Photo credit: © 2017 Nutrition pH, Dorette Franks, RDN

Improving individual fat-max improves one’s “crossover” point, or as Bob Seebohar, MSc, RD, CSSD notes, a “Metabolic Efficiency Point” (MEP, Figure 1). That is, the point in which the body uses both carbohydrates and fats equally. With just the right amount of intensity and a few tweaks to the diet, the crossover point or MEP shifts to the right leading to more efficient metabolism; the body burns fats (stored in an abundant supply) and spares precious stores of carbohydrate (muscle glycogen and blood glucose). That’s an efficient body and what Bob Seebohar, MSc, RD, CSSD calls, “Metabolic Efficiency”.

“Hitting the Wall” or “Bonking” are terms used to describe when the body’s carbohydrate supply runs low. You feel tired, irritable, unable to focus or concentrate, and the muscles even stop firing – there’s just no oomph!Dorette Sits

Nutrition 75%. Let’s face it – you eat more often through the day than train. As a result, blood sugar (glucose) levels rise and fall. Blood glucose is most influenced by the type and amount of carbohydrate eaten (Figure. 2). Control of blood sugar with regard to the hormone insulin improves endurance performance, body composition, satiety, and overall health. (High protein intake, above the body’s protein needs, can also cause a rise in blood sugar, but we’ll save that topic for another blog post.)

Figure 2: Various Carbohydrate Effect on Blood Sugar

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Figure 2. Hunger and satiety response in relation to blood sugar. Simple sugars provide rapid increase in blood sugar and response in satiety and a rapid decline. Complex carbohydrates, protein and fats increase satiety over a longer duration in time. Photo credit: © 2017 Regional Health Education. The Permanente Medical Group

→ Key Point! When blood glucose rises as a result of consuming carbohydrate rich foods the body secretes insulin, a hormone responsible for transporting the glucose into the cell to be used or stored as energy. The release of insulin blunts the body’s ability to burn fats and focuses on carbohydrate metabolism: fats are stored, carbs are burned. Even more, circulating insulin is correlated to increased hunger.

 

In laymen’s terms, eating carbohydrate-laden meals and snacks (including processed, “whites”, added sugars, and sugar substitutes) raises blood sugar. What goes up must come down – and hits rock bottom. What happens next is a desire for a “pick-me-up”. And who has ever reached for a stalk of broccoli to improve energy and satiety. Right?

The more carbohydrates consumed the greater the body’s need for insulin. The more often insulin is secreted, the greater the risk of diabetes, high cholesterol, high blood pressure, cardiovascular disease…the list goes on and on. Triathletes are not immune to disease – and, we eat a lot!

In Summary. what we’re taking about here pertains to year-round daily nutrition for not only building an efficient aerobic foundation, but to also control weight and enhance body composition through the metabolisms efficient use of fats as fuel (over carbohydrates), while reducing the risk of disease!

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Annual Training Plan. Photo Credit: © Training Peaks

Of course, carbohydrate requirements change. In fact, carbohydrate, protein, and fat requirements will change based upon one’s annual training plan (ATP) phase and individual goals.

Whether your approach is low-carb/high-fat, Paleo or Keto (nutritional ketosis), bare in mind that carbohydrates play a key role in “fueling” the muscles and brain during quality training and race day performance. Sure, being in nutritional ketosis has its benefits (which I’ll discuss in a later blog), but when it comes to being at your performance best, carbs are still king – or queen – at the right time and in the right amounts.

If you are the type to preload with a gel or carbohydrate drink 15 minutes before and/or again 30 to 45 minutes into a 60 to 75 minute aerobic run, then your body is carbohydrate dependent. If you are able to sustain yourself for 60 to 75 minutes or longer for aerobic training, then you’ve been doing your work…and there’s always room for improvement!

“So what do I eat for daily nutrition?” Great question! Coming right up –  stay tuned!!