The Boston Marathon is one week away! The week leading up to the race can be exciting, yet nerve-wrecking. Tapering, an essential part of training, can be difficult for some runners. Figuring out what and how much to eat adds another challenge.

In the week leading up to the race, you need to build up your glycogen stores so you have as much available energy during the race as possible. This will help you avoid “hitting the wall” and will improve your race performance (and marathon enjoyment).

Building maximum glycogen stores is usually accomplished by training less (AKA the taper), and consuming a foundation of carbohydrate-rich foods at each meal. Aim for 60-65% of your calories to come from carbohydrates. This should include fruits, vegetables, grains (whole grains are preferred), and legumes. The best way to do this is to include carbohydrates at every meal and snack, rather than loading up only at dinner.

Here is a sample carbohydrate-rich menu (Notice it still includes a little protein at each meal.):

Breakfast: 2 pieces whole-wheat toast with 2 tbsp peanut butter & 1 medium banana

Morning snack: Medium apple & 1 serving pretzels (or crackers)

Lunch:Turkey & Swiss cheese sandwich on whole wheat bread with 1-cup minestronesoup

Afternoon snack: 1-cup plain yogurt with 1-cup strawberries and ½ cup low-fat granola

Dinner: 11/2 cups whole-wheat spaghetti with marinara sauce and 2 turkey meatballs, aside salad & small whole-wheat dinner roll.

Evening snack: 1 Orange & 1 oatmeal raisin cookie

Note: Thisis an estimate based on a 2,500-2,600 calorie per day diet. Depending on your gender, body size, and training load, you may need more or less calories throughout the day.

The original “Ahlborg” method of carbo-loading included a depletion phase, in which the marathoner would increase training intensityabout 7 days from the race, while decreasing carbohydrate consumption, thereby depleting glycogen stores. Then, 3 days pre-race, the runner would increase carbohydrate consumption and decrease training to re-fuel. However, research has now shown that this period of depletion is not necessary.

In the week pre-marathon, you want to eat similarly to how you’ve been eating throughout your training. This is not a time to try new foods or new eating patterns. You also don’t need to eat more than you’ve been consuming throughout training because you will be exercising less. Your body will simply store more of the carbohydrates in your muscles (muscle glycogen) instead of burn them off.

It’s common to feel slightly bloated, and even to gain up to 3-4 pounds during the week before the marathon. Don’t worry! Carbohydrates are naturally stored with water. Therefore, as you store carbohydrates, you will add water weight and volume to your muscles.

Lastly, and most importantly, on the night before the marathon, eat what you’ve eaten the night before your long runs. This is not the time to try a new food; you don’t know how your stomach will react the next day.

Best of luck to all of you running the Boston Marathon!

What’s your favorite meal to eat the night before a big race?

Eat well, run hard, have fun. Welcome to Boston!!!

Nancy Clark & Sarah Gold, guest blogger

For more information, enjoy this "how to" easy reader:

Food Guide for Marathoners: Tips for Everyday Champions

Without a doubt, what you eat and drink during the last few days and hours before the Boston Marathon makes a difference. By eating wisely and well, you can enjoy lasting energy without hitting the wall! Here are eight last minute nutrition tips for enhancing endurance.

1. Carbo-load, don't fat-load.

Carbohydrate-rich foods include cereals, fruits, juices, breads, rice, plain baked potatoes and pasta with tomato sauce. Lower carbohydrate choices include donuts, cookies, buttery potatoes, ice cream, cheesy lasagna and pepperoni pizza. These fat-laden foods may taste great and fill your stomach but fat does not get stored as muscle fuel.

2. No last minute hard training.

By resting your muscles and doing very little exercise this pre-event week, your muscles will have the time they need to store the carbohydrates and become fully saturated with glycogen (carbohydrate). You can only fully carbo-load if you stop exercising hard! You can tell if your muscles are well carbo-loaded if you have gained 2 to 4 pounds pre-event. Your muscles store three ounces of water along with each ounce of carbohydrate. (This water will be released during the event and be put to good use.)

3. No last minute dieting.

You can't fully carbo-load your muscles if you are dieting and restricting your calories. You will have greater stamina and endurance if you are well fueled, as compared to the dieter who may be a few pounds lighter but has muscles that are suboptimally carbo-loaded. Remember: you are supposed to gain (water) weight pre-event!

4. Drink extra fluids.

You can tell if you are drinking enough fluids by monitoring your urine. You should be urinating frequently (every 2 to 4 hours); the urine should be clear colored and significant in volume. Juices are a good fluid choice because they provide not only water and carbohydrates but also nutritional value. Save the sports drinks for during the event.

5. Eat tried-and-true foods.

If you drastically change your food choices (such as carbo-load by eating several extra bananas), you may end up with intestinal distress. Simply eat a comfortable portion of the tried-and-true carbohydrates you've enjoyed during training. You need not stuff yourself! If you will be traveling to a far away event, plan ahead so you can maintain a familiar eating schedule despite a crazy travel schedule.

6. Eat a moderate amount of fiber.

If you stuff yourself with lots of white bread, bagels, crackers, pasta and other foods made with refined white flour, you may end up constipated. Include enough fiber to promote regular bowel movements––but not too much fiber or you'll have the opposite problem! Moderate amounts of whole wheat bread, bran cereal, fruits and vegetables are generally good choices. (If you are concerned about diarrhea, limit your intake of high fiber foods and instead consume more of the refined breads and pastas.)

7. Eat the morning of the Marathon.

You'll need this fuel to maintain a normal blood sugar level. Although your muscles are well stocked from the foods you've eaten the past few days, your brain gets fuel only from the limited amount of sugar in your blood. When you nervously toss and turn the night before the event, you can deplete your blood sugar and, unless you eat carbs, you will start the event with low blood sugar. Your performance will go downhill from there...

    Plan to replace the energy lost during the (sleepless) night with an early breakfast, as well as a pre-marathon snack at 9:00ish, as tolerated. You’ll have time to digest this food before the 10:00-10:40 a.m. Boston Marathon start. This fuel will help you avoid hitting the wall.

    Stick with tried-and-true pre-exercise foods: oatmeal, cereal, bagel, toast, banana, energy bars and/or juice. These carb-based foods invest in fueling the brain, as well as staving off hunger. If a pre-event breakfast will likely upset your system, eat extra food the night before. That is, eat your breakfast at 10:00 pm before you go to bed.

8. Consume carbs during the event.

During the Marathon, you'll have greater stamina if you consume not only water, but also some carbohydrates, such as sports drinks, gels, bananas or dried fruit. Depending on your body size and how hard you exercise, you should target about 150 to 350 calories/hour after the first hour to avoid hitting the wall (For example, that's 24 ounces sports drink/hour.) The slower you run, the more you need to fuel yourself during the event. Some athletes boost their energy intake by drinking diluted juices or defizzed cola; others suck on gummi candies, mints, chomps, gels, or eat chunks of energy bar, dried pineapple, and other easily chewed and digested foods along the way. Your muscles welcome this food; it gets digested and used for fuel during the event. And hopefully, you will have experimented during training to learn what settles best...

For more information:

Nancy Clark's Food Guide for Marathoners: Tips for Everyday Champions