PUBLISHED 06/16/2008 LAST UPDATED 06/16/2008
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A unique eating plan for both novice and experienced runners—to help you achieve optimum performance and keep those unwanted pounds off.
If you are a serious runner, or are thinking about starting a running or run/walk program to keep fit and help you lose weight, forget about the traditional food pyramid—or today's low-carb diets. As noted dietitian Madelyn H. Fernstrom, Ph.D., C.N.S., explains, the eating plan that best meets the needs of runners at all levels is based on a 50 percent carb, 25 percent protein, 25 percent fat ratio. Here Dr. Fernstrom details a realistic program, individualized for each person's activity level, that will enable runners to maximize their performance while maintaining long-term success at weight control.
In The Runner's Diet, the reader will discover:
- Why the 50-25-25 ratio works best for runners--and even walkers
- How to match your eating pattern to your running style
- How to make use of a daily food and activity log
With the imprimatur of Runner's World, the leading authority in the running field, this is the first book to recognize that runners cannot depend solely on physical activity to control their weight--and to outline a lifetime weight-loss plan that is best for their special needs.
MADELYN H. FERNSTROM, PH.D., C.N.S., is the founder and director of The Weight Management Center at the University of Pittsburgh Medical Center. Dr. Fernstrom has written 180 articles for scientific publications and edited one book in the areas of neuroscience, endocrinology, and nutrition. She lives in Pittsburgh, Pennsylvania.
TED SPIKER, assistant professor of journalism at the University of Florida, is a contributing editor to Men's Health. His work has also appeared in Fortune, InStyle, Sports Illustrated Women, and other publications.
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