Diet ad­vice food for thought


Southern Gazette (South Perth) - - STREET WATCH -

THROUGH the Lo­cal Sports Stars pro­gram, Com­mu­nity News­pa­per Group is giv­ing recog­ni­tion to peo­ple and pro­grams that en­cour­age others to get in­volved in and ex­cel at sport. This week we look at the im­por­tance of diet in reach­ing one’s full ath­letic po­ten­tial. DENISE S. CAHILL re­ports. WA In­sti­tute of Sport di­eti­tian Emily Ea­ton has to con­sider body com­po­si­tion and en­ergy ex­er­tion when she ad­vises ath­letes on what they should con­sume be­fore, dur­ing and af­ter train­ing and com­pe­ti­tions.

Ea­ton fo­cuses on the sailors, kayak­ers and cy­clists at the Mt Clare­mont fa­cil­ity.

She said there were dif­fer­ent nu­tri­tion strate­gies for dif­fer­ent sports but the fun­da­men­tals were the same and even ap­plied to ama­teur ju­nior ath­letes.

“In gen­eral, be­fore train­ing ath­letes should eat some­thing that pro­vides them with car­bo­hy­drates… fruit is an easy op­tion or a sand­wich, fruit toast or trail mix,” Ea­ton said.

“The key dur­ing train­ing is hy­dra­tion. Af­ter train­ing the key nu­tri­tion is pro­tein and car­bo­hy­drates for mus­cle re­pair and glyco­gen re­fu­elling. Most ath­letes have a meal within an hour of fin­ish­ing train­ing, whether break­fast or din­ner.”

WAIS sailor Rome Feather­stone (17), who re­cently re­turned 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 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.”

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