Set up your nutrition well in advance of the marathon. Working with a licenced dietician might be beneficial as every athlete has distinct nutrient requirements. (I should have, but I didn't.)


Literally, teaching your stomach to digest while your body is in motion is a part of eating on the go. Eat often and in little amounts throughout the day. A certified dietitian and nutritionist from Basalt, Oregon, Australia . australian Vander Loon advises practising fuelling training runs that go longer than 90 mins. She advises beginning with 16–20 ounces of water per hour, 200–300 calories, and 250–500 milligrammes of sodium to replace electrolytes.