Nutrition and hydration part one

Nutrition and hydration for running 2011
Groceries in, garbage out, blood goes round and round…

Performance is directly related to the type and quality of fuel that goes into the runner and when. You are an experiment of one; however there are some useful guidelines that will increase performance.

We are not on a diet when training – weight loss should not be a goal while taking on a new challenge like this. Listen to your body and be good to it. You may choose to modify some of your fueling habits to assist your running and this will help you in developing a fitness program.

Your doctor will suggest that 8 glasses (64oz) of water daily is a suggested healthy amount - I would use this as a starting point. What is the top end for water needs? Well, the armor divisions in Israeli (IDF forces) are allocated 2.5 gallons daily (10L+) in order to fight inside tanks in the desert. You are not up against this kind of challenge, and would clearly slosh a bit on your run – if you could run. Again listen to your body and be smart about things, slowly building up the amount of fluid you can ingest along with a balanced diet and you may find that you do well with 3,000 – 4,000 mL, or 4 quarts each day which is twice what the old standard is and your sweat test homework may adjust this number also.

Coffee – contains additional antioxidants but caffeine in particular stimulates early breakdown of body fats into free fatty acids and triglycerides which are substances that are used as fuel. It may also have a small effect in bronchodilation and stimulates respiration for some runners. USA Track and Field calls caffeine a legal performance enhancing substance, but you can get too much of this as well. Limit caffeine use, as more than 500mg daily is a diuretic and will dehydrate you and more than 200mg daily can affect cardiac function. The key words are small to moderate doses…You can get a table of how much caffeine is in your beverage, and further explanation of the chemistry here: http://runningdoctor.runnersworld.com/2010/01/


Your body will need 3 cups of fruit and 3 cups of veggies daily to get all of the nutrients you need for training. This type of nutrient supply is vastly better than a vitamin.
Liz Applegate PHD and Runners World nutritionist says “eat (smaller meals) every three to four hours to keep your energy level up and your brain thinking clearly. Start with a decent breakfast, even if it is in your car” she is referring to the fact that this is the meal many of us will run on that day and it is proven that this meal regulates the days hunger and metabolism. Plan ahead so that you can take in very small meals that contain good carbs, protein, good fats and nutrients for sustained energy. People ask me, “How do I do that, and fit in 6-7 servings of fruit and so much whole grain in a day?”

Two key things to think about here: First is an understanding of portion size. If we are eating 4-6 micro meals a day the portions are really small. They also have to be pretty balanced to get the good stuff to fit. So a recovery snack might have several good food groups involved and is less than half of what I would eat at lunch, in terms of quantity. Second is that old Steven Covey analogy about time management. He would pour sand into the jar as a representation of what is urgent in our lives - all the stuff we feel like we need to do, and then he would try to get the big stones to fit in that jar. We all know what happened, those stones did not fit. Not until he placed the stones in the jar first, did the sand all fit around the stones, and everything did get into his jar. He was showing us how to manage our time with what was important vs. what was urgent. Well our running diet is that way too and if the “stones” are your food pyramid items you can still get the “sand” or those other things into the diet too – and the more miles you run the more sand you can eat also!

I have also included resources on the site for “green” or “earth friendly” menu planning and vegetarian menu planning and you should know where I am going with this so that you are not filled with anxiety and continue to learn. I am not going to suggest that while you are learning to run that you also learn an entirely new way to eat. I know that will not work. I also know that I can learn from nearly anybody and that I have learned a great deal about how to incorporate more “stones” - more really nutritiously dense calories into my diet by learning from folks who teach us to eat more simply, and cook with more plants. It happens to be cheaper too (which is great, because with my mileage as it is now, I eat a lot) and I have found a few new family favorites this way.

One thing we’ll do in order to expand your experience with good healthy and fulfilling recipes is to ask you to bring in one of your own that feeds you well and feels good to run on, and then we’ll all exchange them to increase your recipe box. If you are unsure about what to try as a running recipe and do not ordinarily cook – then you can pick out a new thing to try with the runners world recipe finder listed in the links area.

The power of real foods cannot be duplicated. One example is Strawberries; the fruit gets its bright red color from antioxidant compounds called anthocyanins, which are found in other red and blue fruits and help reduce inflammation and counteract muscle damage from exercise. One cup of strawberry halves contains just 49 calories and nearly 150 percent of your Daily Value for vitamin C—don’t forget that they contain water – the base of any solid food pyramid.

Energy bars are OK for a quick fix but many contain lots of unneeded sugar too – limit the bars and do not replace real food your body needs now. Try eating ½ the bar as a rule and if you are still hungry go for whole grains (steamed in advance) or fruit/veggies.

Calcium is taken for granted and it should not be, due to the fact that your feet are hitting the ground harder and so many times each week now. Milk, yogurt, cottage cheese and the like all come in fat free varieties and this is something you use for bone density and support as well as muscle contraction. Please make sure you are not neglecting calcium intake.

Many runners add Omega 3 fatty acids to their diet and 1200mg of DHA & EPA omega 3’s are recommended. This is most easily obtained with a fish oil supplement or consuming salmon/tuna daily.
Just as water is needed to process all these good calories, oil and “good fats” are needed to process these colorful nutrients in your food. Antioxidants and enzymes that come from bright vegetables are soluble in these plant based, unsaturated or polyunsaturated oils. For oil - think plant based oils and these are fats you cannot do without, you just need a small amount.

Occasional treats are OK and a treat day is part of my training plan – it motivates me to run more. Enjoy life, not just your running! Just avoid treats as recovery food or pre-run food because many of these do not sit well (cause GI distress) or a sugar spike that will knock a runner flat or put them to sleep.

Before running you will need to have fuel on board. 200-500 Kal would be a minimum needed to avoid BONK on a long run. Eat a good meal two hours before a run and if you cannot do that get 200-500 kal as a snack - try to eat 30-45min. before your run.
Allow 30 minutes minimum for it to settle (you’ll have to experiment with your own stomach on this one, and be sure to document what works)
Document what does not agree with you and when is too soon to start running post meal. Think of the stomach wall as a sponge (if it is wet it can work well, otherwise you’re waiting for it to saturate before digestion gets going) Your stomach needs to be hydrated before it can move food out – so drink with your food and it’ll be digesting faster/more smoothly for running.

Within 30 minutes of running your cells need to be replenished with glycogen acquired from quality calories. If you do this appropriately it has been shown that much of this energy is actually stored at/in the muscle itself. The body converts energy to glycogen and stores it where it will be needed for your next workout which is much more efficient than your liver trying to supply all the energy for your next run.

Your pre-run body weight divided by 2 equals the number of grams of carbohydrates you’ll need to replenish yourself for recovery. There are 4 Kal/Gram of carbohydrates. While many of you have heard of low carb diets and KFC wants you to double down, clean carbohydrates is the largest percentage of what propels a runner. Ideal recovery foods contain some protein for muscle recovery and faster nutrient uptake & the research shows a 4:1 Carb:Protein ratio works best.

Examples:
Whole wheat bagel with peanut butter carrots and hummus
Apple with peanut butter, almond butter cheerios and milk
½ of a Powerbar or similar vegetable juice (V8 or like, but read for sodium level)
Low fat cottage cheese with fruit coconut water (new & trendy as it contains sugar. Potassium & no fat)
Low fat chocolate milk, 8oz glass
rice and bean burrito w/ salsa
salmon and brown rice
tuna fish and veggies wrap
hummus and veggie pita sandwich
fruit and yogurt smoothie (freeze @ night, thaw morning of run)
foods high in water are great after a run, satisfying hunger and offering hydration along with reduced calories.

Individual metabolism varies but recreational runners will burn anywhere from 600Kal/hour to 100Kal/mile traveled.

Water loss depends upon many factors but for best recovery you will need to replenish water stores right after running and in some cases (longer runs, over an hour) try drinking during your run. Heat and rising temps may cause you to need water sooner.

This bears repeating, perform a water loss calculation as part of your homework about yourself. Pre-run, weigh yourself naked. Post-run weigh yourself again and compare the values. Any pound of weight change multiplied by 16oz equals the amount of water lost during your run and you should drink the corresponding amount of water to replace your loss. On future long runs you can seek to drink some of this fluid as you are loosing it by sipping every 15minutes. During hot days and heavy sweating most folks need 16-32oz per hour of exercise or 3-6oz every 15-20 minutes. (If you gain weight during your run, you are drinking too much water – this is tough to do and somewhat self-limiting due to sloshing or GI distress)

During longer runs you may want to think about eating simple foods to keep calories on board and avoid bonk. Runs over one hour fit into this “long run” category. Runners traveling over an hour need 240Kal/hour to avoid bonk. If you try to eat – use simple, low fiber, no dairy foods and document what agrees with you. The maximum you’ll be able to use is 240-280Kal/hr so you are not replacing everything – just trying to maintain homeostasis.

Examples
Energy gels, Bananas, Fruit chews, PBJ sandwich on wheat, Gatorade, Pretzels, Chia seeds etc. and you’ll notice that I use a lot of real foods because of price and nutrient density

Many running nutritionists say 15-20% of the calories should be protein. This leaves 20% fat and 60% carbohydrates. Fruits & veggies, legumes and whole grains are “clean carbs” and you’ll eat a lot of these to improve performance. All of the above examples are pretty high in fiber and as you increase the level of fiber in your diet – you feel full longer and you body has more time to wring the nutrients from the food. You also become very regular and this is helpful for your running schedule as well.

Some elite ultra runners use 30% protein, 30% fat, & 40% carbs and are running more than 100 miles/week
Try to eat “5 colors” of food everyday – real colors from nature to give you all of the vitamins you need to keep running
Processed foods generally mean fewer vitamins, less fiber, more sugars and less beneficial fats. Few real foods are the color white.
Fiber is very important to the runner as it helps quality foods stay of board long enough for you to wring the quality calories out of them. Additionally theses foods contain complex sugars and carbohydrates that burn longer without a blood sugar “spike” or “drop” that hurts you mid-run or mid-meeting. Stay away from high fiber right before or during runs but try to change the daily amount of fiber to give you more & you’ll see sustained energy.

The food pyramid was revised five years ago and a model has been adapted for runners too. Note that the base is fluids – very critical to body function and digestion of every calorie.
Runners need 800ml (27oz) of additional fluid for each hour of sustained exercise. Two liters is considered a minimum staring point

Five servings of fruits and vegetables daily and at least one of these should be “raw”. 200ml of unsweetened juice may replace one serving

Three servings of whole grains & legumes daily – runners add one extra serving for each hour of exercise. Sport food (60-90g serving) may replace one serving

Four servings of Milk/Dairy/Meat/Fish/Eggs daily (100-120g raw weight) – same as regular pyramid

Three Servings of oil/fats/nuts daily (2-3 teaspoon) daily- Runners add ½ a serving for each additional hour of exercise, may be from any type

Only in moderation Sweets/salty snacks/sweetened drinks (includes alcohol) – Runners should consume with a meal & need to consider that these items may slow recovery

How many calories do you need each day? This is the basic formula:
1. Multiply your weight by 10 to determine the number of calories needed to exist – resting metabolic rate.
2. Add half that number to #1 for general daily activity like working shopping, and add/subtract 100 calories for sedentary folks or folks who chase toddlers.
3. Add calories for purposeful exercise. One hour of exercise may burn 400-600 calories depending upon activity and intensity.
4. Example: 120# person needs 1,200 in line 1, add 600 for activity in line 2, add 400 for their run in line 3. Total for daily intake equals 2,200 calories.

Plan your own meals by “stones” at www.mypyramid.gov and the number of free resource there is astounding.
A good calorie counter formula for running is available at http://www.runnersworld.com/article/0,7120,s6-242-304-311-8402-0,00.html
A tool for how many calories/proper portion size is at http://www.runnersworld.com/article/0,7120,s6-242-304--11628-0,00.html
A recipe database for quality runner’s dishes is at http://recipes.runnersworld.com/homepage.aspx
A site with good food tools (calorie counter by food, nutrient facts, food journal) is at http://www.thedailyplate.com/ and this site has been further enhanced at livestrong.com
You will see Mark Bitman’s link and a vegan kick start link on the website as well and these offer recipe tools as well.

Read 15 foods for the runners shopping cart homework by Liz Applegate at Runnersworld.com, the link is also on the YMCA group site