Whatever your sport, nutrition should be an integral part of your training and competition strategy. Although the emphasis will vary according to the activity you're involved in, there is a consensus among sports scientists on guidelines that athletes should be aiming for.
The International Conference on Foods, Nutrition and Sports in Lausanne (1991) agreed the following nutrient intakes to be optimum for most sports: 60-70% of calories in the diet from carbohydrates, 12% from protein and the remainder (18-28%) from fat. This in effect means eating a diet far higher in carbohydrate and lower in fat and protein than average.
Later in this article we will go on to consider detailed requirements for different types of sports activity. But first, we'll take a look at the three key ingredients in sports nutrition: carbohydrates, fluid and iron.