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For Marathon Training, Don't Let Lunch Slow You Down

By DNAinfo Staff on August 19, 2010 7:30am

By Josh Williams

DNAinfo Reporter/Producer

MANHATTAN — In addition to logging hundred of miles running while preparing for the ING NYC Marathon, runners-in-training have to dash out for lunch during the workday.

In the caloric minefield that is Manhattan, making training-friendly choices can be difficult. But, it's still possible to find healthy options near the office, said Megan Kretz, 25, an avid runner who writes the Runner's Kitchen blog from her Harlem home.

"If you go with the halal truck, get the chicken or lamb, but have it over salad instead of rice and then go with the pita bread for the carbs," said Kretz, who ran cross country at Wesleyan University and now works at a law office in Midtown.

Experts agree.

"A balanced variety is the way to go," said Carlye Waxman, a clinical dietician. The whole-grained pita will give runners the carbs they need for energy "without the oil that the fried white rice would."

Waxman also made another suggestion for runners pinching pennies.

For those eyeing the Subway $5 footlong sub, "go with light turkey and load it with vegetables and whole wheat bread, go easy on the dressing − mustard is preferable because there are not a lot of calories and no fat."

Kretz said she began thinking about nutrition while studying in Italy, where she lived on a diet of fresh fruits and vegetables. The fare was a nice change from campus dining hall food and the results were immediate.

"When I began eating healthier food, I had my best running season yet," she said.

Kretz's goal for the upcoming marathon is to break the 3 hour 30 minute mark, a goal she believes she can only accomplish if she eats well as she trains.

"I'm not the best runner, but it’s a great sense of accomplishment when you finish a race," said Kretz, who trains with the Central Park Track Club. "Too often people think that because they ran six miles they can eat anything, and that’s when things get dicey."