Avoiding Injuries While Training for a Marathon

Sharyn O’Halloran serves as the George Blumenthal professor of political economy and a professor of international and public affairs at Columbia University. An avid runner in her free time, Sharyn O’Halloran has participated in several half-marathons and marathons.

Requiring more than just building up distance, training for long-distance races also involves avoiding and preventing injuries. Instead of increasing mileage rapidly over a short period, spread your training over a longer span and build up mileage gradually. On average, a 10 percent weekly increase is a safe guide. Additionally, focus on races of reasonable length. Although some individuals can go from never running to completing a marathon, they often emerge injured or burnt out from the experience.

Challenging workouts involving speed work and long runs are a necessary part of any marathon training plan, but doing them back-to-back increases your risk of injury. Interspersing hard workouts with easy ones reduces the risk of fatigue and injury. Although following a training plan is important, listening to your body and altering the plan as needed is significantly more important. Your body needs time to adapt to running regularly, and there is nothing wrong with taking a break for a week if you’re just too tired. Let your body recuperate during that time and be prepared to start training again.

What to Eat the Night Before a Marathon

Throughout her career in the field of political science and international relations, Sharyn O’Halloran has established herself as an academic leader at Columbia University. In her free time, Sharyn O’Halloran enjoys running marathons and half-marathons.

When it comes to long-distance running, it’s no secret that nutrition plays an important role in performance. In particular, the topic of what to eat the night before a long run has been debated extensively for years.

At the most basic level, carbohydrates provide the fuel necessary to rebuild glycogen stores in muscles. As such, dinner the night before a race should ideally include a relatively large number of carbohydrates from pasta, rice, potatoes, and grains such as couscous and quinoa. On the other hand, high-fiber foods can lead to digestive discomfort during the race. Fats also take longer to digest than carbohydrates, making them much less useful in short-term preparation for a race.

At the end of the day, however, runners should stick with what they know. If a certain diet has produced good results during past runs, there is no reason to make any significant changes.