Category Archives: Free Sports Nutrition Info


This month, I decided to ask some Track Club members what they’d like me to write about, and try to answer some questions they may have.  Jenn Labonte asked a very good question that I think a lot of runners and fitness enthusiasts want to know more about, and that is “What should I eat before a workout, and when?”  I decided I’d answer that, plus talk just a little about what to eat during and afterwards.  If any of you readers ever want a question answered and possibly published in the Sandpiper, simply email me at  Even if I don’t write about it, I’ll still answer your question.


Image result for what to eat around workouts

When I say workout, I really mean any kind of workout (cardiovascular training or strength training) or race.  Your pre-race meal should be the same for any type of workout or race that you are doing.  There is a lot of information out there on this subject, and like everything else, there are some true fundamentals and there is some deviation based on personal preferences.  What I’ll focus on is the fundamentals.  Before we start though, it’s important to know that all of this information is most beneficial if you eat a pretty good diet to start with and keep your glycogen levels full.  Your glycogen levels are merely your stored carbohydrates, and we can store up to 500 grams (400 in the muscles and 100 in the liver).  That is 2000 calories worth of stored carbs (1600 and 400).  If you don’t eat a balanced diet and are on some kind of low carb diet, any good pre-workout meal or eating during an event will not save you.  You have to be able to rely upon your stored glycogen—this is fundamental.  Your body cannot consume the same amount of food that you burn, so you will run out of gas if you’re always running on empty.


  • Related image WHEN TO EAT:  Your pre-workout, meal whether it be in the morning or later in the day, should be 3-4 hours before you train.  Yup, you read that correctly.  If you eat too close to training/racing, that food will not be digested, and you’ll simply be training with a lot of food jostling in your stomach.  And there is a big metabolic cost to digesting food, so a lot of blood will go to the stomach to aid digestion, leaving you feeling “flat”.  “What if I’m hungry?”  If you eat “right” and keep your glycogen levels full, you won’t be.  The feeling you’re having is simply the 100 grams of liver glycogen that has burned off while you sleep, raising your blood sugar and sending signals that you’re hungry.  But again, if you’ve kept up with your glycogen, you’re not.  One way around the hunger feeling— Just before you train or race (within 10 minutes of starting), eat a GEL.  This will not cause a spike and drop in blood sugar since you are putting your body into motion.  Again, the hunger feeling is really more mental than physical because you have enough glycogen to get you through (and you need to eat during if training is long enough—more later).
  • HOW MUCH TO EAT:  This depends on your size, but a fundamental rule of thumb is 200-400 calories.  Yes, that’s it.  Three to four hours out, this is perfect to top off your glycogen stores.  The majority of these calories need to be in the form of carbohydrates, with just a little bit of protein.  The fundamental rule of thumb is 4:1 or 5:1 carbohydrates to protein.
  • WHAT TO EAT:  First, do not eat high fiber foods, foods with fats, or simple sugars.   The carbohydrates you consume should be of the complex carbohydrates, and technically   called polysaccharides.  Simple sugars will simply spike the blood sugar, causing a crash before hand.  They will not store as glycogen.  Normally, fiber is good, but not before a workout.  You really have to simply experiment with what complex carbs you like—just make sure they’re polysaccharides.  The protein needs to be very little, lean and easy to digest.  Some people use a non-fat yogurt.  Some people use soy.  Experiment.  There are plenty of products out there that do all the work for you, and you can simply use an engineered liquid pre-workout meal.Image result for eating during  a race


Keep in mind, again, that the type of training or racing you’re doing is irrelevant.  The goal of eating during training or racing is to spare glycogen.  You cannot replace all that you are burning up.  It is impossible for your body to process all the calories that you are burning up.  So the idea is to save the glycogen so you can have the fuel to be used for energy.

  • WHEN TO EAT?  This really isn’t so much a matter of when but when NOT.  In other words, if the workout or race is going to be less than 90 minutes, no additional energy is needed.  You have enough glycogen (AGAIN!).  Remember, this article is not about hydration or electrolytes.  It’s about ENERGY.  Even in very short workouts, you need water and electrolytes.  If the training or racing is going to be longer than 90 minutes, you need to take in additional energy.  And as far as spacing goes, it’s best to break it up.  There really is no exact formula to break it up, although it seems to work best when the total calories ingested is divided by 2-3 for each hour of exercise.
  • HOW MUCH TO EAT:  Most studies indicate that you can only utilize about 250-300 calories per hour. That’s it!  More than that, your body will simply find ways to get rid of the undigested foods, and that won’t be pleasant.  This is why I said you can’t replace all that you use up. Take, for example, a 180 lb. runner running just below his AT for a marathon.  This runner may be burning up to 1000 calories per hour.  So the idea is to delay the onset of glycogen depletion and utilize the stored glycogen and fatty acids (your fat!)—which is another reason not to run above your AT early in a race.  That is what ‘hitting the wall’ is, and has nothing to do with how many miles you trained.
  • WHAT TO EAT:  Again, you need to consume complex carbohydrates—polysaccharides.  Look for glucose polymer on the label of the product to be used. If it states that, it’s what you want.  If the training session or race is going to exceed 2 hours, you will need to eat a little protein.  Just very little—about 10% of the 250-300 calories need to be in the form of protein.  So, you’re wondering if you have to be a chemist to create the right amount of “eat during”… no, just shop correctly.  There is no doubt that you can make your own “sports meal”, but why when there are so many companies doing the work for you?  You just have to know the right one to get.  Most research indicates that liquid nutrition, such as the correct gels (not all gels are the same—not all have protein) and sports drink, is better than solid nutrition as far as absorption goes. But you’d have to try them for yourself and just make sure that they work for you.  I have found what works for me, and it is about trial and error.  Most products on the market have the correct amount of glucose polymers with just a smidgen of protein—typically using soy for these purposes.




This is what is known as eating for recovery.  It is the most important step in making sure that you are recovering after workouts.  And it’s the time that your glycogen stores are most ready to be filled.  Studies have shown that after exercise, your body will absorb carbohydrates at a faster, more efficient rate.  The cells almost act like sponges, pulling the blood sugar into the cells.  But what if the blood sugar isn’t there?  It’s the number one way to make sure that you stay “full” all the time—eat AFTER training.


  • WHEN TO EAT:  Right after you are done training/racing, and I mean right after.  You should have eaten your first “meal” within 30 minutes of completion of training.  And you don’t want to take back in all of your carbs at one time, so the research indicates that you should eat another mini meal a couple hours after that meal to ensure maximum recovery (which means glycogen filled back up and muscle damage recovery set into place).
  • HOW MUCH TO EAT:  This is very variable based on how much you weigh, and the duration and intensity of your exercise.  The idea is to try to restore the carbohydrates that you’ve lost.  There really is no way to know for sure.  A good rule of thumb is to take in about 200 calories, with most of it being in carbohydrate form again, and a little bit of protein.  Later on, you want to take in some more carbohydrates and again more protein, and at this second meal you would want to eat a higher level of calories, especially in the form of carbohydrates, so this meal would be in the 300-500 calorie range (still mostly QUALITY carbs and a little protein).   You will know how you are recovering based on your workouts.  If you feel stale, this is an indicator that you are going to have to take in more carbohydrates after training.  The key is that you can’t do this all at once. Again, your body can only take in so much at one time, so you’ll have to do this in mini-meals at a time.
  • WHAT TO EAT:  Is this beginning to sound like a broken record or what?  You guessed it—CARBOHYDRATES and PROTEIN.  Now you don’t have to worry about stomach upset as you would with what you eat before or during, so you can maybe take in a slightly different mix of carbs and protein.  The key is still polysaccharides for the most part.  With the protein, it’s important that the amino acid GLUTAMINE is present.  This amino acid (a building block of protein) has been shown to aid recovery.  Even though you don’t have to be as careful regarding stomach upset afterwards (fiber, etc), I’m still not a big proponent of junk food.  What good do a bunch of sugar and high fatty protein sources really do? Complex carbs and lean protein still rule the day!


I hope this answers Jenn’s question and all of yours.  Don’t forget to email me if you have any questions.  I really like to know what people are looking for regarding information for their training.  Remember, YOU ARE WHAT YOU EAT!

The December Seminar Needs More Registrations or it will be Postponed (2nd try)!

Attention Keiser students and alumni!

The NASN Licensed Primary Sports Nutrition Seminar in Daytona Beach needs 5 more registrations by December 1st or we will have to postpone the seminar until after the holidays, before the next semester starts.  Does anyone have a more preferred time to have the seminar?  your suggestions are appreciated.  If you've just not thought about registering until now,  here is the link:


Time is Running OUT! We need 5 More Students to Keep December’s Seminar

Attention Keiser students and alumni!

The NASN Licensed Primary Sports Nutrition Seminar in Daytona Beach needs 5 more registrations by December 1st or we will have to postpone the seminar until after the holidays, before the next semester starts.  Does anyone have a more preferred time to have the seminar?  your suggestions are appreciated.  If you've just not thought about registering until now,  here is the link:


Time is running out, Don’t miss out!

Christmas is coming! December is busy for students, professionals and event personal trainers battling the holiday frenzy for their clients.

Give yourself an early Christmas present. Register for your Primary Sports Nutritionist course before midnight tonight with the discount code "blackfriday6" and save!

You can use this discount for both the seminars and our distance learning courses. Register for any of our courses here:

Membership Cost

NASN Black Friday Once-a-Year Pricing for a few Motivated Fitness Professionals


It's that time of year when things seem to get crazier and and crazier around pre-Christmas sales.  Black Friday has become a week long combination of days that start the week of Thanksgiving and carry forward to the Monday after.  Now, this year, more and more stores are cutting into the time set aside to share a meal with family and friends and give thanks for our great nation.  It seems almost sacrilegious to end Thanksgiving day festivities to go shopping at 5 pm, even if it is for some incredible door-busting price.

So the National Association of Sports Nutrition will honor the Black Friday tradition with an opportunity to get licensed or certified without infringing on the value of being with friends and giving thanks for 1 day.

On Friday, November 25th, 2016, first thing in the morning, the following sale prices will be available for the first 3 registrations in each category

Primary Sports Nutritionist: $299

Certified Personal Trainer: $299

Certified Corrective Exercise Practitioner: $199

If you aren't one of the first,  don't worry. we will have a secondary code that is still a great savings for trying.  The second codes will take at least $100 off each certificate.

Get access to the

secret codes below.










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Are Your Athletes Stuck in the Past?

Former Athletes Can Get Stuck in Dietary Habits That Do Not Foster Fat Burning and/or Building Lean Muscle Mass After Their Athletic Careers Have Ended.  By Jim Schultz, LMSN

Most of us have been involved in organized sports at one point or another during our lifetime. If you have been involved in any sport, both recreationally or organized, there is a certain type of training and nutrition plan you may have followed. For example, swimmers and cross-country runners will follow a diet that fosters a desirable, functional body composition through the development of long muscle for stamina. On the other hand, a track athlete running the 100-meter or an Olympic body builder will follow a dietary regimen to foster building fast twitch, bulkier muscles for power and strength. The athletes provided in the examples above will in theory have different dietary habits because of their desired body composition for the sport they are competing in, and most importantly to optimize performance. This performance in competition will inevitably end. There is no telling in which nutrition plan will foster better health in the long term, and athletes are not always thinking about the long term when it comes to optimizing their nutrition. The body will age, give way to natural changes, but will the diet of that individual change in conjunction with these various physiological changes that come with age?

What are the routines and eating habits we have formed from undertaking different sports over the course of our lifetime? How well do we know if these habits have stayed, or faded away from each client we see? Have these dietary regimens been optimal for both training and competing in these sports? We must ask ourselves this as NASN Licensed Master Sports Nutritionists (LMSNs), and be sure to consider these details when assessing clients’ previous dietary habits. When we see a client, it may be helpful to take more than a 24-hour food log and ask about lifestyle patterns (sleeping, current exercise levels, etc.) in order to fully gage what they have done and where they have been in the past in regards to nutrition. Just like we will commonly ask for a weight history from a client, we should ask about past sports they have been engaged in, and how they ate or are currently eating according to these individualized training plans and competition schedules.

These old behaviors create an archetype for how we as LMSNs can ask the right questions to get past certain barriers for each client, and change their mode of thinking that can oftentimes be deeply entrenched within the clients’ belief systems. Us humans, being creatures of habit, make it really easy to stay in a routine. When people come to a NASN LMSN, they are assumingly hoping to get direction and guidance with their nutrition. Being able to get information from the client about past sports they have played in will help the LMSN become more relatable to the client, and set a service point from which to tailor a meal plan and personal fitness routine for that client. No matter how much information on nutrition we provide an individual, there will always be old behaviors to consider for each client.

From my time working with Jeff Kotterman, BS, LMSN at The TriSystem Sports Nutrition and Performance Center, I have observed that many of Jeff’s clients are following a nutrition and fitness plan in order to achieve two results: increased lean body mass, and decreased fat mass. This goal does not come without hard work inside and outside of the gym. Jeff incorporates both a nutrition component and personal training component to most of the clients he works with. Everyone is different, but Jeff makes it easier for people who have created dietary habits in the past and stuck with these, that may not foster optimal performance when trying to reach their fitness goals. We must ask ourselves, WHY? The question of why can generate many responses, but it is important to consider the athletic background of the client, because this may help us answer some of the unknowns about the clients’ previous and current dietary habits, and their justifications these routines.

Most LMSNs have a sports background, and I personally believe it would be of great help to be able to relate to our clients on that level. I have had clients ask ME if I played a sport. If they are curious, then I believe WE should be curious. LMSNs can learn a lot from their clients by asking about their sports history, and most importantly how they become or became nutritionally prepared for both training for that sport, and competing in that sport. Once we can establish this, we will have a benchmark from which to help the client better understand how we will approach their goals with relation to nutrition and physical fitness with their best interests in mind.

Keep in touch with your FitBit and SmartPhone Clients!

Technology has embraced fitness and nutrition or is it the other way around?  Whether you like it or not, your clients, patients and customers are connected.  It's time to stay connected to them and interact the way they like to.  That's where Thrive™ comes in…


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