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We talk alot about physical training and how it is necessary for performance and longetivity in our sport and the important role it plays in injury prevention.  Another aspect of training that we tend to overlook is nutrition.  Nutrition has an equally important role in increasing performance, longevity and injury prevention.  With skiing our dietary habits change fwhether we are in Pre-season or Post-season and In-season.  We need to keep in mind how to fuel our body adequately to maximize the benefits.  One of the beliefs that works for me is “Clean Food,” this is my own title that I have given to minimizing processed foods out of my diet.  This has helped with monitoring my sugar and fat intake, if it is not naturally occurring sugar (like fruit or honey) then I don’t eat it.  Likewise with carbohydrates, if the grain is not in its natural state then I try to avoid it.  Thanks to spending the summer in Portillo last year, I now have a new appreciation for quinoa. Quinoa is an indigenous grain to Chile and they eat quite a lot of it.  When I am working out I try to increase my protein intake to help fuel muscle recovery, I try really hard to make sure that there is some source of protein in every meal that I eat.  Off-season nutrition is the easiest to manage – for me.  In-season nutrition I find is the hardest to manage.  As the temperatures drop we tend to crave those high in fat comfort foods.  The resort dining selections do not offer much in terms of healthy options.  I think the biggest mistake we make nutritionally during the season is the quantity and quality of how much we eat and how little we hydrate.  It’s easy to walk in to the resort’s cafeteria at lunch time, and grab a slice of pizza “because it’s quick,” or a burrito or a cheeseburger and fries – because your stomach is growling and these are the options that are put infront of you.  After wolfing down your food and soda, it’s hard to even think about going outside and skiing much less ask your body to perform optimally.  We don’t need to eat that much at lunch and we very likely need to double our intake of fluids (the hydrating kind).  The point is, we have to pay better attention to what we eat in season and off-season to solicit the best performance from our bodies, reduce our risk for injury and increase our longevity in the sport.  Consult a local nutritionist to put together a plan that is best for your body and needs.

By Kim Mann – NASTC Trainer & Western Regional Team Member