Diet ad­vice food for thought


Midland Reporter - - Local Sports Stars - Be­fore: Dur­ing: Af­ter:

from Ade­laide where he and his Syd­ney part­ner won two na­tional events, eats plenty of pasta.

“Two to three hours be­fore sail­ing I’ll have a sand­wich or pasta and then I’ll have pro­tein af­ter,” Feather­stone said.

“For din­ner I’ll have pasta with pro­tein and sauce.”

Once a month, Feather­stone treats him­self to his favourite food – a choco­late brownie.

WAIS kayaker Luke Mor­ton sticks to a strict diet of meat and veg­eta­bles and trains twice a day, six days a week.

Mor­ton is pre­par­ing for the Ju­nior Worlds in Ro­ma­nia.

Ea­ton runs reg­u­lar group ses­sions with ath­letes in the WAIS kitchen that are par­tic­u­larly im­por­tant be­fore they go away for a com­pe­ti­tion or train­ing camp.

“Be­fore they travel we brush up on their skills be­cause they of­ten don’t cook much at home and Car­bo­hy­drates - fruit, sand­wich, fruit toast, trail mix Hy­dra­tion Pro­tein and car­bo­hy­drates - pasta, meat

when they’re away they must fend for them­selves,” she said.

“They’re out of their usual en­vi­ron­ment and it can be dif­fi­cult over­seas be­cause there’s dif­fer­ent food avail­able.”

Pic­ture: Will Rus­sell­mu­ni­ d467680

Sailor Rome Feather­stone (17), WAIS dietitian Emily Ea­ton and kayaker Luke Mor­ton (18).

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