After discussing the training and nutrition plans over the entire training phase, building up to the final day of the marathon, it becomes equally important to take care of the diet and nutrition on the final day of the race.
The final day eating plans can be broken down into two phases – before the race and during the race. On the final day, there is usually no physical training practice. It is also important to eat well, and not fast so as to maintain good liver glycogen levels, as well as stable blood glucose levels.
Usually, food items with low glycemic index like complex carbohydrates (whole grains, fiber-rich foods etc.) and some healthy fat sources (like nuts etc.) are advisable. The fat content will ensure a consistent release of glucose into the blood stream.
High glycemic index foods are a complete no-no since they spike up the blood glucose levels temporarily leaving with extremely low blood sugar when the spike dies down leading to pre-mature fatigue and exhaustion during the early part of the race itself. Some examples of high glycemic index foods can be biscuits, chocolates, bakery items etc.
Interestingly, moderately high glycemic index are more suited to be eaten during the race, since they will give a temporary boost to the blood sugar level! Examples of food items that can be eaten during the race are energy bars, gels and energy drinks. The key is to eat light and consistently inorder to avoid a heavy stomach which could hamper performance. Some nutritionists recommend 0.5 gms of carbohydrates per kg body weight, as the normal amount of carbohydrates that can be ingested during at intervals during the race!
Keep sipping water or energy drinks, consistently inorder to avoid dehydration. Avoid trying any new foods during the race and stick to those you are comfortable with and like.
Sunday, January 23, 2011
Marathon Training – The Final Leg!
Following our discussion over the last few weeks about nutrition guidelines during training for marathon, one of the most important parts of the whole planned approach to nutrition intake comes towards the last week before the final day of the event.
In a well-planned physical training program for the marathon, the intensity of physical training reduces in the last one or two weeks before the final day. The frequency, duration and intensity of the training schedule drastically reduces, towards the last week before the final day, and hence nutrition intake has to be modified accordingly to avoid gaining any additional and un-necessary weight!
However, during the last week before the final day, a special nutrition plan – called the super-compensation plan or more commonly carbo-loading plan is recommended, in order to boost stamina and endurance and avoid fatigue (or commonly called “hitting the wall”) during the early hours of the run.
Carbo-loading basically consists of depleting and depriving the muscles of carbohydrates for a few days, and then loading them again, both through diet modification! So, during the last seven days, before the final day, from a carbohydrate percentage of 60%-70% during the initial training period, decrease the carbohydrate percentages to as low as 40% during days one through three, while reducing your exercise duration accordingly. And then on the fourth day, increase carbohydrate consumption to 70%, even though your exercise intensity is gradually reducing. Finally on days five and six, the carbohydrate percentage remains at 70%, while all activities are completely stopped, or in other words, they are complete rest days!
Needless to mention, the percentages of macronutrients like carbohydrates, proteins and fats during and their sources, during the carbo-loading diet plan are important and require expert guidance of a sports nutritionist. As a general rule, sources of carbohydrates having low glycemic index (so as to prolong their absorption into the blood stream as glucose) are good options!
In a well-planned physical training program for the marathon, the intensity of physical training reduces in the last one or two weeks before the final day. The frequency, duration and intensity of the training schedule drastically reduces, towards the last week before the final day, and hence nutrition intake has to be modified accordingly to avoid gaining any additional and un-necessary weight!
However, during the last week before the final day, a special nutrition plan – called the super-compensation plan or more commonly carbo-loading plan is recommended, in order to boost stamina and endurance and avoid fatigue (or commonly called “hitting the wall”) during the early hours of the run.
Carbo-loading basically consists of depleting and depriving the muscles of carbohydrates for a few days, and then loading them again, both through diet modification! So, during the last seven days, before the final day, from a carbohydrate percentage of 60%-70% during the initial training period, decrease the carbohydrate percentages to as low as 40% during days one through three, while reducing your exercise duration accordingly. And then on the fourth day, increase carbohydrate consumption to 70%, even though your exercise intensity is gradually reducing. Finally on days five and six, the carbohydrate percentage remains at 70%, while all activities are completely stopped, or in other words, they are complete rest days!
Needless to mention, the percentages of macronutrients like carbohydrates, proteins and fats during and their sources, during the carbo-loading diet plan are important and require expert guidance of a sports nutritionist. As a general rule, sources of carbohydrates having low glycemic index (so as to prolong their absorption into the blood stream as glucose) are good options!
Marathon Training – What to eat and what not to eat!
Proper and balanced nutrition during training for a marathon is the key to a successful and injury-free performance, as well as to maintain good health post-marathon!
Here are some guidelines, however, nutrition plan during this time, must be designed by a nutrition expert, since the focus is not on weight-loss or weight-gain but on boosting the body’s ability to use the food consumed to provide energy continuously and for extended periods of time!
Salads, complex carbohydrates like whole grains, fruits and vegetables must form the base, followed by adequate intake of proteins and fats. Carbohydrates can form almost 65-70% of the total food intake, until the Carbo-loading phase a few weeks before the final day.
Proteins from animal sources (except red meat) are the best for consumption. However for vegetarians, soy protein can be helpful. Protein supplements like whey or soy can also be used to ensure adequate intake of proteins. For primarily non-vegetarian eaters, including vegetables is equally important!
Fried foods and junk foods like burgers, fries, cakes and pastries and too much oil for cooking must be avoided. Fats from good sources like nuts, olive oil can be included to fulfil the fat requirements.
2-3 litres of water on a daily basis, is essential to avoid dehydration and also to ensure smooth functioning of body systems during the rigorous training periods.
Alcohol and coffee intake must be avoided or limited to avoid dehydration and other negative effects on performance due to excessive water loss caused by sweating.
Most nutritionists advice supplements of vitamins and minerals, during this time especially for vegetarian people, since meat and poultry provide some essential nutrients that vegetables cannot.
Concentrating on fulfilling the calorie requirements mostly during the day and reducing the calorie intake towards the evening, is also recommended to keep a check on weight gain.
Also, it is important to get adequate sleep (atleast 7-8 hours) inorder for the body to work efficiently and optimally.
Here are some guidelines, however, nutrition plan during this time, must be designed by a nutrition expert, since the focus is not on weight-loss or weight-gain but on boosting the body’s ability to use the food consumed to provide energy continuously and for extended periods of time!
Salads, complex carbohydrates like whole grains, fruits and vegetables must form the base, followed by adequate intake of proteins and fats. Carbohydrates can form almost 65-70% of the total food intake, until the Carbo-loading phase a few weeks before the final day.
Proteins from animal sources (except red meat) are the best for consumption. However for vegetarians, soy protein can be helpful. Protein supplements like whey or soy can also be used to ensure adequate intake of proteins. For primarily non-vegetarian eaters, including vegetables is equally important!
Fried foods and junk foods like burgers, fries, cakes and pastries and too much oil for cooking must be avoided. Fats from good sources like nuts, olive oil can be included to fulfil the fat requirements.
2-3 litres of water on a daily basis, is essential to avoid dehydration and also to ensure smooth functioning of body systems during the rigorous training periods.
Alcohol and coffee intake must be avoided or limited to avoid dehydration and other negative effects on performance due to excessive water loss caused by sweating.
Most nutritionists advice supplements of vitamins and minerals, during this time especially for vegetarian people, since meat and poultry provide some essential nutrients that vegetables cannot.
Concentrating on fulfilling the calorie requirements mostly during the day and reducing the calorie intake towards the evening, is also recommended to keep a check on weight gain.
Also, it is important to get adequate sleep (atleast 7-8 hours) inorder for the body to work efficiently and optimally.
Good Marathon, Right Nutrition
As discussed last week, a planned approach to nutrition during Marathon training is as essential as physical training.
A good nutritional plan basically consists of three stages – nutritional plan during training, few weeks before the final day, and that on the final day. Since nutritional requirements during the marathon training are higher than usual, it is important to eat the right kind of foods to avoid any additional weight gain which will increase the challenge on the body and hamper performance.
Carbohydrate-rich foods (Carbs) form the major component of diet during this time, followed by proteins and fats. Carbs are stored in muscles, liver and blood as glucose, and are easily available for providing energy. The rate at which the energy is released depends on a factor called as the ‘Glycemic index - GI’ (or another factor called glycemic load, closely related to glycemic index) of the carb consumed.
A low GI (usually complex carbohydrates) food gets into the system slowly, and thus ensures a slow and steady supply of energy. This helps to maintain stable and adequate blood glucose levels and ensure continuous supply of energy for longer distances. Simple carbohydrates usually have high GI and enter the system and get depleted fast, causing extreme variations in blood glucose levels, extreme highs followed by extreme lows. Some examples of low GI foods are whole grains like barley, legumes and pulses like kidney beans, soyabean, wheat bran and vegetables like green leafy vegetables, cauliflower etc.
Polished rice, bakery items like white bread, cookies, ready-to-eat cereals are all examples of high GI foods. Low GI foods also help avoid additional weight gain!
Therefore, usually complex carbohydrates form a major component in the nutritional plan (almost 65% - 70%), followed by proteins - for growth and repair, and fats – for proper functioning of the body systems, during the training.
The nutritional pattern changes as you approach the final day, with many techniques that are used to ensure stable energy supply for longer duration on your final day
A good nutritional plan basically consists of three stages – nutritional plan during training, few weeks before the final day, and that on the final day. Since nutritional requirements during the marathon training are higher than usual, it is important to eat the right kind of foods to avoid any additional weight gain which will increase the challenge on the body and hamper performance.
Carbohydrate-rich foods (Carbs) form the major component of diet during this time, followed by proteins and fats. Carbs are stored in muscles, liver and blood as glucose, and are easily available for providing energy. The rate at which the energy is released depends on a factor called as the ‘Glycemic index - GI’ (or another factor called glycemic load, closely related to glycemic index) of the carb consumed.
A low GI (usually complex carbohydrates) food gets into the system slowly, and thus ensures a slow and steady supply of energy. This helps to maintain stable and adequate blood glucose levels and ensure continuous supply of energy for longer distances. Simple carbohydrates usually have high GI and enter the system and get depleted fast, causing extreme variations in blood glucose levels, extreme highs followed by extreme lows. Some examples of low GI foods are whole grains like barley, legumes and pulses like kidney beans, soyabean, wheat bran and vegetables like green leafy vegetables, cauliflower etc.
Polished rice, bakery items like white bread, cookies, ready-to-eat cereals are all examples of high GI foods. Low GI foods also help avoid additional weight gain!
Therefore, usually complex carbohydrates form a major component in the nutritional plan (almost 65% - 70%), followed by proteins - for growth and repair, and fats – for proper functioning of the body systems, during the training.
The nutritional pattern changes as you approach the final day, with many techniques that are used to ensure stable energy supply for longer duration on your final day
Tuesday, October 19, 2010
Running Miles through your plate!
Any discussion on marathon training, irrespective of exhaustive training, physically, with the best plan and trainer will not be complete without discussing the extremely important role of nutrition and diet.
Similar to the planned and periodized approach we take to physical training, it is very critical to plan and periodize nutrition throughout the training period and can in fact make or break your performance!
It will also decide your performance during the entire training period, your motivation levels and your health and fitness status (absence of sickness, fatigue, injuries and beyond that too). Fatigue, lack of ability to cope up with the daily activities, injuries, dehydration, nutritional deficiency syndromes are quite common complaints during the training period.
However, many of the people see marathon training as a weight-loss option and try out low fat diets, low carbohydrate (low-carb) diets and other fad diets, which can not only hamper final performance, but also cause long-term effects, which can sometimes be irreversible!
A good nutritional plan basically consists of three stages – the nutritional plan during the training period, couple of days before the final day, and that on the final day. An added emphasis on carbs is also a sign of a good nutritional plan. A high-carb diet is essential during this time, as decided by the sports nutritionist.
It is important to consult a nutrition expert to get the plan designed. This is because, when one says a high-carb diet is essential, the quality and type of carb is extremely important. Carbohydrates are of many types – simple, complex, high glycemic index, low glycemic index and the like. This is important because each of them has different absorption rates, and hence get absorbed at different speeds and quantities into the bloodstream.
A good nutritional plan basically consists of three stages – nutritional plan during training, few weeks before the final day, and that on the final day. Since nutritional requirements during the marathon training are higher than usual, it is important to eat the right kind of foods to avoid any additional weight gain which will increase the challenge on the body and hamper performance.
Carbohydrate-rich foods (Carbs) form the major component of diet during this time, followed by proteins and fats. Carbs are stored in muscles, liver and blood as glucose, and are easily available for providing energy. The rate at which the energy is released depends on a factor called as the ‘Glycemic index - GI’ (or another factor called glycemic load, closely related to glycemic index) of the carb consumed.
A low GI (usually complex carbohydrates) food gets into the system slowly, and thus ensures a slow and steady supply of energy. This helps to maintain stable and adequate blood glucose levels and ensure continuous supply of energy for longer distances. Simple carbohydrates usually have high GI and enter the system and get depleted fast, causing extreme variations in blood glucose levels, extreme highs followed by extreme lows. Some examples of low GI foods are whole grains like barley, legumes and pulses like kidney beans, soyabean, wheat bran and vegetables like green leafy vegetables, cauliflower etc.
Polished rice, bakery items like white bread, cookies, ready-to-eat cereals are all examples of high GI foods. Low GI foods also help avoid additional weight gain!
Therefore, usually complex carbohydrates form a major component in the nutritional plan (almost 65% - 70%), followed by proteins - for growth and repair, and fats – for proper functioning of the body systems, during the training.
The nutritional pattern changes as you approach the final day, with many techniques that are used to ensure stable energy supply for longer duration on your final day…
Similar to the planned and periodized approach we take to physical training, it is very critical to plan and periodize nutrition throughout the training period and can in fact make or break your performance!
It will also decide your performance during the entire training period, your motivation levels and your health and fitness status (absence of sickness, fatigue, injuries and beyond that too). Fatigue, lack of ability to cope up with the daily activities, injuries, dehydration, nutritional deficiency syndromes are quite common complaints during the training period.
However, many of the people see marathon training as a weight-loss option and try out low fat diets, low carbohydrate (low-carb) diets and other fad diets, which can not only hamper final performance, but also cause long-term effects, which can sometimes be irreversible!
A good nutritional plan basically consists of three stages – the nutritional plan during the training period, couple of days before the final day, and that on the final day. An added emphasis on carbs is also a sign of a good nutritional plan. A high-carb diet is essential during this time, as decided by the sports nutritionist.
It is important to consult a nutrition expert to get the plan designed. This is because, when one says a high-carb diet is essential, the quality and type of carb is extremely important. Carbohydrates are of many types – simple, complex, high glycemic index, low glycemic index and the like. This is important because each of them has different absorption rates, and hence get absorbed at different speeds and quantities into the bloodstream.
A good nutritional plan basically consists of three stages – nutritional plan during training, few weeks before the final day, and that on the final day. Since nutritional requirements during the marathon training are higher than usual, it is important to eat the right kind of foods to avoid any additional weight gain which will increase the challenge on the body and hamper performance.
Carbohydrate-rich foods (Carbs) form the major component of diet during this time, followed by proteins and fats. Carbs are stored in muscles, liver and blood as glucose, and are easily available for providing energy. The rate at which the energy is released depends on a factor called as the ‘Glycemic index - GI’ (or another factor called glycemic load, closely related to glycemic index) of the carb consumed.
A low GI (usually complex carbohydrates) food gets into the system slowly, and thus ensures a slow and steady supply of energy. This helps to maintain stable and adequate blood glucose levels and ensure continuous supply of energy for longer distances. Simple carbohydrates usually have high GI and enter the system and get depleted fast, causing extreme variations in blood glucose levels, extreme highs followed by extreme lows. Some examples of low GI foods are whole grains like barley, legumes and pulses like kidney beans, soyabean, wheat bran and vegetables like green leafy vegetables, cauliflower etc.
Polished rice, bakery items like white bread, cookies, ready-to-eat cereals are all examples of high GI foods. Low GI foods also help avoid additional weight gain!
Therefore, usually complex carbohydrates form a major component in the nutritional plan (almost 65% - 70%), followed by proteins - for growth and repair, and fats – for proper functioning of the body systems, during the training.
The nutritional pattern changes as you approach the final day, with many techniques that are used to ensure stable energy supply for longer duration on your final day…
Marathon Pointers
Thanks to its growing popularity over the past years, here are some techniques that are used in preparing for the marathon.
As emphasized earlier, progression, planning and mental preparation are three of the most important aspects to marathon training for two important reasons – avoid acute or chronic injuries and to perform optimally. Also, the training needs to begin quite a few months in advance, with respect to the final date.
Though marathon training needs to be an optimal mixture of stamina/endurance and mental focus and strength, there are some techniques used for training as follows –
Stay relaxed and loose – Mostly while running, we tend to tense up our shoulders and arms or twist our hands into a fist, both of which increase blood pressure temporarily and also advances the onset of fatigue easily and pain. Hence the key is to relax the shoulder and arms by moving or shaking your arms as naturally as they move.
Countdown the mileage – Break the total distance into comfortable chunks of distances, like say 5 kms each and then countdown from 5kms downwards as you move forward. This reverse counting has proven to be effective in keeping the motivation and mental strength up and going.
Stride length – Longer strides may make you feel like you’re covering more distance but it will advance the rate of exhaustion faster causing any initial gains in distance to get nullified by the slowing down due to fatigue that follows. Hence it is advisable to use smaller strides, or smaller steps to conserve energy.
Pacing – For the first set number of kilometres (as decided by your trainer depending on your goals and level of conditioning and training) use a higher pace and slow down the pace as you progress. Avoid increasing speed un-methodically since any gain in distance will be easily offset by the slowing down that follows, due to fatigue.
Hydration – Drink adequate fluids as decided by the dietician before the run and during the run to avoid dehydration. Even a small amount of dehydration can cause tremendous mental and physical fatigue.
Proper Surface – Usually, the marathons are run on tarred or concrete roads, on the main day of the event. However, while training it may not be a good idea to start out by training on roads, since the impact forces exerted by these surfaces are extremely high which can lead to joint injuries, in an un-conditioned body. Also it increases the challenge and may initially lessen motivation, to be consistent. A treadmill, synthetic tracks or dirt paths are ideal to begin training. However, as one progresses and gaining muscular and cardio-vascular strength and endurance, training can be shifted to actual road surface, in order for the body to adapt to the challenges offered by the surface.
Breathing – One of the most important factors to work on during the training and which can drastically affect the endurance and rate of exhaustion. Practicing deep breathing (through the belly) is essential to increase the amount of oxygen intake into the body. Only chest breathing proves insufficient for the challenge posed by the long duration nature of the marathon. Deep breathing exercises, done on their own or through meditation techniques are very helpful.
Take breaks – Taking walking breaks in between the run, is a very good idea since it gives a small and quick rest to all the systems in the body thereby refreshing you. Water or energy breaks are also a good idea for a quick rest.
Nutrition before and during the run – One of the most important aspects during the pre-marathon training is the nutrition and energy intake, as designed by an expert sports nutritionist, depending on your energy requirements and activity levels. During the marathon, it is perfectly acceptable to refuel your body with food or energy drinks like bananas, raisins, sports drinks etc.
As the final date of the marathons near, the sports nutritionist may suggest structured and planned techniques to store up energy, for the final run.
Therefore, a planned and structured approach is the only way to train for a marathon and enjoy it too!
As emphasized earlier, progression, planning and mental preparation are three of the most important aspects to marathon training for two important reasons – avoid acute or chronic injuries and to perform optimally. Also, the training needs to begin quite a few months in advance, with respect to the final date.
Though marathon training needs to be an optimal mixture of stamina/endurance and mental focus and strength, there are some techniques used for training as follows –
Stay relaxed and loose – Mostly while running, we tend to tense up our shoulders and arms or twist our hands into a fist, both of which increase blood pressure temporarily and also advances the onset of fatigue easily and pain. Hence the key is to relax the shoulder and arms by moving or shaking your arms as naturally as they move.
Countdown the mileage – Break the total distance into comfortable chunks of distances, like say 5 kms each and then countdown from 5kms downwards as you move forward. This reverse counting has proven to be effective in keeping the motivation and mental strength up and going.
Stride length – Longer strides may make you feel like you’re covering more distance but it will advance the rate of exhaustion faster causing any initial gains in distance to get nullified by the slowing down due to fatigue that follows. Hence it is advisable to use smaller strides, or smaller steps to conserve energy.
Pacing – For the first set number of kilometres (as decided by your trainer depending on your goals and level of conditioning and training) use a higher pace and slow down the pace as you progress. Avoid increasing speed un-methodically since any gain in distance will be easily offset by the slowing down that follows, due to fatigue.
Hydration – Drink adequate fluids as decided by the dietician before the run and during the run to avoid dehydration. Even a small amount of dehydration can cause tremendous mental and physical fatigue.
Proper Surface – Usually, the marathons are run on tarred or concrete roads, on the main day of the event. However, while training it may not be a good idea to start out by training on roads, since the impact forces exerted by these surfaces are extremely high which can lead to joint injuries, in an un-conditioned body. Also it increases the challenge and may initially lessen motivation, to be consistent. A treadmill, synthetic tracks or dirt paths are ideal to begin training. However, as one progresses and gaining muscular and cardio-vascular strength and endurance, training can be shifted to actual road surface, in order for the body to adapt to the challenges offered by the surface.
Breathing – One of the most important factors to work on during the training and which can drastically affect the endurance and rate of exhaustion. Practicing deep breathing (through the belly) is essential to increase the amount of oxygen intake into the body. Only chest breathing proves insufficient for the challenge posed by the long duration nature of the marathon. Deep breathing exercises, done on their own or through meditation techniques are very helpful.
Take breaks – Taking walking breaks in between the run, is a very good idea since it gives a small and quick rest to all the systems in the body thereby refreshing you. Water or energy breaks are also a good idea for a quick rest.
Nutrition before and during the run – One of the most important aspects during the pre-marathon training is the nutrition and energy intake, as designed by an expert sports nutritionist, depending on your energy requirements and activity levels. During the marathon, it is perfectly acceptable to refuel your body with food or energy drinks like bananas, raisins, sports drinks etc.
As the final date of the marathons near, the sports nutritionist may suggest structured and planned techniques to store up energy, for the final run.
Therefore, a planned and structured approach is the only way to train for a marathon and enjoy it too!
Marathon Training!
The Pune marathon always seems to be a great hit amongst the locals and foreigners alike! Marathon training has been gaining popularity over the last few years as an attractive option not only to athletes but also to non-athletes who choose it for the challenge and excitement among other reasons.
Running a marathon, needless to say, takes a different approach altogether with respect to physical training, nutrition and mental/emotional training. Without any previous training, running for such long durations and distances, on tarred roads makes a perfect case of serious injuries which could affect health for years to come.
First and foremost, running a marathon is all about endurance and stamina, instead of short bursts of heroic strides. Short energetic sprints not only depletes valuable energy resources but also builds substances in the body that inhibit adequate supply of energy from other resources.
Some basic rules for beginner marathon trainers include
o Training gradually by increasing the number of miles run, during the training session gradually and progressively, instead of training too much too fast.
o An important goal in the build-up phase of the training is to avoid injuries and ensure adequate rest and not neglect these at the cost of adding the number of miles run per session.
o Running for such long durations requires both - cardiovascular endurance and muscle (local and general) endurance.
o Mostly the running is done at 55%-70% of your Maximum Heart Rate (220-age) in order to build up cardiovascular stamina and endurance. Running above these levels may not help in building endurance and instead tire you out faster. For well-conditioned individuals, the heart rate ranges may vary depending on the level of conditioning.
o Another very important point to consider is getting adequate practice of running on the ground/road, and not just on the treadmill. Even the best of performances on the treadmill will fall short of actual performance on the road/ground. Though the initial training may include using the treadmill to build you up gradually, ultimately you will need to practice on-ground running to consolidate on your endurance and perform at the marathon!
Marathon – what does it take?
The key to running a marathon successfully or at least un-injured are contained in two simple words – Planning (for physical and mental training) and Progression.
The training needs to start couple of months in advance with regular and consistent routines focusing mainly on endurance – cardiovascular and muscular. Also, the training needs to be built up slow and steady and progressively in order to manage long distances with minimal exhaustion and injuries.
Running is a high-impact activity (in which both feet are off the ground at some point for a fraction of a second) and places excessive impact forces on the joints, especially the ankles, the knees and the lower back. These joints which are supported by the ligaments and the associated tendons (connect muscles to the bones on either side of the joint) also bear the brunt of these forces and hence need to be conditioned well.
Usually most of the injuries arising out of improper training are associated with these ligaments (tears, ruptures etc.) and joints (stress fractures, dislocations etc.) which have the power to negatively affect health in the long term also.
A slow and gradual training schedule will ensure that the muscles, tendons and ligaments adapt to the overload (or excessive stress for extended periods) optimally. Sudden and unplanned intense training can place excessive stress on these and lead to tears or fractures.
However, another important area of training is the ‘mental’ aspect. Mental concentration and internal motivation are key elements to effective training and performance. Visualization exercises are popularly used to keep the runner focused and distracted from the exhaustion. It is helpful to break the total distance down into smaller units to keep the motivation levels up. Different strategies can be used depending on the mental state feedback during the practice sessions, like for example some people have the habit of looking downwards while running. However, looking downwards will only increase the feeling of fatigue and hence shifting the gaze upwards or straight ahead, while running will help them cover longer distances as compared to the former.
Running a marathon, needless to say, takes a different approach altogether with respect to physical training, nutrition and mental/emotional training. Without any previous training, running for such long durations and distances, on tarred roads makes a perfect case of serious injuries which could affect health for years to come.
First and foremost, running a marathon is all about endurance and stamina, instead of short bursts of heroic strides. Short energetic sprints not only depletes valuable energy resources but also builds substances in the body that inhibit adequate supply of energy from other resources.
Some basic rules for beginner marathon trainers include
o Training gradually by increasing the number of miles run, during the training session gradually and progressively, instead of training too much too fast.
o An important goal in the build-up phase of the training is to avoid injuries and ensure adequate rest and not neglect these at the cost of adding the number of miles run per session.
o Running for such long durations requires both - cardiovascular endurance and muscle (local and general) endurance.
o Mostly the running is done at 55%-70% of your Maximum Heart Rate (220-age) in order to build up cardiovascular stamina and endurance. Running above these levels may not help in building endurance and instead tire you out faster. For well-conditioned individuals, the heart rate ranges may vary depending on the level of conditioning.
o Another very important point to consider is getting adequate practice of running on the ground/road, and not just on the treadmill. Even the best of performances on the treadmill will fall short of actual performance on the road/ground. Though the initial training may include using the treadmill to build you up gradually, ultimately you will need to practice on-ground running to consolidate on your endurance and perform at the marathon!
Marathon – what does it take?
The key to running a marathon successfully or at least un-injured are contained in two simple words – Planning (for physical and mental training) and Progression.
The training needs to start couple of months in advance with regular and consistent routines focusing mainly on endurance – cardiovascular and muscular. Also, the training needs to be built up slow and steady and progressively in order to manage long distances with minimal exhaustion and injuries.
Running is a high-impact activity (in which both feet are off the ground at some point for a fraction of a second) and places excessive impact forces on the joints, especially the ankles, the knees and the lower back. These joints which are supported by the ligaments and the associated tendons (connect muscles to the bones on either side of the joint) also bear the brunt of these forces and hence need to be conditioned well.
Usually most of the injuries arising out of improper training are associated with these ligaments (tears, ruptures etc.) and joints (stress fractures, dislocations etc.) which have the power to negatively affect health in the long term also.
A slow and gradual training schedule will ensure that the muscles, tendons and ligaments adapt to the overload (or excessive stress for extended periods) optimally. Sudden and unplanned intense training can place excessive stress on these and lead to tears or fractures.
However, another important area of training is the ‘mental’ aspect. Mental concentration and internal motivation are key elements to effective training and performance. Visualization exercises are popularly used to keep the runner focused and distracted from the exhaustion. It is helpful to break the total distance down into smaller units to keep the motivation levels up. Different strategies can be used depending on the mental state feedback during the practice sessions, like for example some people have the habit of looking downwards while running. However, looking downwards will only increase the feeling of fatigue and hence shifting the gaze upwards or straight ahead, while running will help them cover longer distances as compared to the former.
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