It’s taper time! After 10 months of consistent training that’s featured a less than stellar marathon, a good 70.3 in Connecticut, and solid nutrition throughout, I put the icing on the cake with three days of higher volume training (at least for me) in Lake Placid, NY.
Race day is so close you can taste it. For many of us, today kicks off the final big week of training before a two week taper. It presents us with a conundrum; train hard and eek out that last little bit of fitness or fall victim to second-guessing our training and comparing ourselves to others.
Choose the latter and you’re more likely to overtrain and underdeliver come race day. Choose the former and you’re accepting that the hay is all but in the barn at this point aside from a few mental straws to complete the bale.
Each macronutrient (fat, carbohydrate, protein) plays an important role in health and performance. For example, different carbohydrate will affect energy and performance depending on nutrient timing and type of carbohydrate a triathlete eats. Fats are the most calorically dense macronutrient and if over consumed can negatively affect body composition. Protein during and after workouts, for example, will be used for energy and repair, respectively.
This is the first article in a five week series where we discuss proper nutrition for triathletes. The first week focuses on basic nutrition practices for general health. Moving forward we’ll explain the importance of fat, protein, and carbohydrate as well as share strategies to calculate your daily caloric expenditure and the proper macronutrient breakdown to improve your athletic performance.
Basic nutrition practices for general health
The evidence of poor nutrition is rampant. You don’t need to look further than your friends, family, and coworkers for proof. It’s an unfortunate reality, but there’s no sense in sugarcoating everything just because they do.