In 490 BC the ancient Greek hero Pheidippides ran from Marathon to Athens to announce the Greeks’ victory over Persia in the Battle of Marathon. When the modern Olympic Games began in Athens in 1896, a running race named after the Greek town of Marathon was introduced to commemorate Pheidippides’ legendary run. Now there are more than 300 marathons just in the United States each year, with hundreds of thousands of people running them. Chances are that one or two of your clients want to do one. So how do you train them for a marathon?
Athletes are often thought of as specimens of advanced health and fitness; however, a recent study has found that those eager to gain size for their sport might also increase the risk of developing complications related to metabolic syndrome. In the study, which was published
Plyometrics—a type of movement involving the legs, core or upper extremities—uses a quick, eccentric-concentric phase to harness elastic muscle properties while using neural drive to increase the number of active motor units, thus netting explosive power and acceleration (Twist 2008).
Like many athletes, I was recently looking for a leg up on the competition. I was preparing for a fall marathon and already working hard on my running and speed work, but I wondered if by tweaking my diet, I could gain an edge. As a registered dietitian and sports nutrition coach, I was aware of several successful elite athletes who practiced vegetarianism.
Sport mimics life in that both are dynamic and ever-changing. Athletes are always preparing to meet the demands of their sport while also working to elevate their performance thresholds to new levels. In sports, as in most things in life, athletes need the ability to read and react in an
environment of organized chaos.
Young athletes are often grossly misinformed about sports nutrition practices and easily influenced by outsiders, especially their peers. Without a proper diet, these athletes may not have enough energy to compete in sports and may have deficiencies that can lead to illness or fatigue.
Learn what these competitors need to perform at their optimal levels from Pamela M. Nisevich, MS, RD, LD, a clinical dietitian at Dayton Children’s Medical Center in Ohio, where she specializes
in pediatric clinical nutrition, and the founder of Nutrition for the Long Run.