Week 8 Food Glorious Food

Last week we talked about drinking and the importance of staying hydrated. This week we will delve into the complex world of food. The subject of eating, dieting, and nutrition is, at best, controversial, and opinions about it are very diverse. However, here are some things to consider.
 

Food as Fuel

High-carbohydrate, low-fat meals are the best fuel. Many different foods contain carbohydrate. The richest sources of carbohydrate are bread, rice, pasta, cereals and potatoes, but other foods also contain useful amounts, such as: fruit, vegetables, beans, pulses, yoghurt and milk.
 
Carbohydrate is stored in the liver and muscles as glycogen, and if you get tired during your sport or activity, this might be because your glycogen stores are running low.
 
The more you exercise, the more carbohydrate you need. The actual amount you need depends upon the type of exercise you’re doing, the intensity, duration and frequency of the exercise, and your fitness level.
 
The bigger the glycogen stores in your muscles, the longer you can perform. After exercise, your muscles can refuel their glycogen stores twice as fast as normal, so it’s important to eat foods containing carbohydrate soon after you’ve finished exercising.
 
Concentrate on eating slow burning carbohydrates such as fruits, cereal, and whole grains to keep your energy supply balanced.
 
During long walks it is very important to keep your energy stores up. On your long training walks experiment with foods that you can carry along that will keep you feeling strong. Many find some of the high-energy sports nutrition bars are effective while others prefer fruit.

What to eat

Eating a healthy balanced diet will provide you with all the nutrients you need to continue taking part in the Walkabout program and to help you to perform to your highest level.
If you have any tips regarding food that you carry on your walks please feel free to share them on our Blog.
Adapted from:
http://www.eatwell.gov.uk/healthydiet/foodforsport/sportnexercise/

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