More often than not, athletes ask me “What is a well balanced diet? What should I be eating to help me perform at my best?” They feel overwhelmed by the seemingly endless list of nutrition don'ts. Don't eat white sugar, white bread, processed foods, fast foods, french fries, soda, salt, trans fats, butter, eggs, red meat... You’ve heard it all, I’m sure.
If you want to eat better but don’t know where to start, here’s a nutrition strategy that can help you fuel your body with a well-balanced sports diet. The suggestions guide you towards an eating style that's simple and practical, yet can effectively help you eat well to perform well, despite today’s bewildering food environment.
Eat At Least Three Kinds of Nutrient-dense Food at Each Meal
Don't eat just one food per meal, such as a bagel for breakfast. Add two more foods: peanut butter and low-fat milk. Don't choose just a salad for lunch. Add grilled chicken and a crusty whole grain roll. For dinner, enjoy pasta with tomato sauce and ground turkey. Two-thirds of the meal should be whole grains, vegetables, and fruits, and one-third low-fat meats, dairy, beans or other protein-rich foods.
Too many athletes eat a repetitive menu with the same 10 to 15 foods each week. Repetitive eating keeps life simple, minimizes decisions, and simplifies shopping, but it can result in an inadequate diet and chronic fatigue. The more different foods you eat, the more different types of vitamins, minerals and other nutrients you consume. A good target is 35 different foods per week. Start counting!
Eat “Closer to the Earth”
For instance, choose oranges rather than orange juice; orange juice rather than sports drink; whole-wheat bread rather than white bread; baked potatoes rather than french fries. Foods in their natural (or lightly processed) state offer more nutritional value and less sodium, trans fat and other health-eroding ingredients. You’ll find these foods along the perimeter of the grocery store: fresh produce, lean meats, lowfat dairy, whole grain breads. If possible, choose locally grown foods that support your local farmer and require less fuel for transportation to the market.
Fuel Your Body on a Regular Schedule
Eat even-sized meals every four hours. For example, a reducing diet (non-dieters need another 100-200 calories per meal) might be:
- Breakfast (7 to 8 a.m.): 500 calories (cereal + milk + banana)
- Lunch (11 a.m. to noon): 500 calories (sandwich + milk)
- Lunch #2 (3 to 4 p.m.): 400-500 calories (yogurt +granola+nuts)
- Dinner (7 to 8 a.m.): 500-600 cals (chicken +potato + greens)
This differs from the standard pattern of skimpy 200 to 300 calorie breakfasts and lunches that get followed by too many calories of sugary snacks and super-sized dinners.
Depending on your body size, each meal should be the equivalent of two to three pieces of pizza; that's about 500 to 750 calories (or 2,000 to 3,000 calories per day). Think about having four “food buckets” that you fill with 500 to 750 calories from at least kinds of foods every four hours. Even if you want to lose weight, you can (and should) target 500 calories at breakfast, lunch #1 and lunch #2. Those meals will ruin your evening appetite, so you’ll be able to “diet” at dinner by eating smaller portions. (Note: Most active people can lose weight on 2,000 calories, believe it or not!)
Whatever you do, try to stop eating in a “crescendo” (with meals getting progressively bigger as the day evolves). Your better bet is to eat on a time-line and consume 3/4 of your calories in the active part of your day; eat less at the end of the day. One runner took this advice and started eating his dinner foods for lunch, a sandwich for lunch #2 (instead of snacking on cookies) and then had soup and a bagel for dinner. He enjoyed far more energy during the day, was able to train harder in the afternoon, and significantly improved his race times.