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Since 1993, Sharyn O’Halloran has been an instructor at Columbia University, where she currently serves as a George Blumenthal professor of political economy. During her free time, Sharyn O’Halloran participates in distance running, and has run multiple ultramarathons.
The ultramarathon, a race exceeding 26.2 miles and often extending as far as 50 or 100 miles, makes unique demands on the body. Ultramarathons cannot be approached like a normal marathon, where runners maintain a reasonably consistent pace throughout, and spend as much as 85 percent of the race at their maximum heart rate. Ultramarathon runners typical spend close to half the race at that level of intensity, but may also walk or hike regularly. The more varied terrain can cause injuries as well, which range from blisters to stress fractures.
The nutrient intake during an ultramarathon route also differs from a conventional marathon. Because these races can last as much as a full waking day, aid stations stock more than just water, sports drinks, and gel. Substantial food such as burgers, burritos, and sandwiches, and even calorie-dense fare like candy and soda, can often be found at these aid stations. Runners rely on both salty and sweet foods as a means of retaining water and rebuilding energy during an ultramarathon.
