Designing Spaces to Deliver Optimum Athlete Fueling

Paul Steinbach Headshot
[Photo courtesy of University of Nebraska Athletic Department]
[Photo courtesy of University of Nebraska Athletic Department]

Kayla Martin used to fuel up for Penn State University track and cross-country meets by consuming packets of honey she gathered from local restaurants. She'd counter her tendency to cramp with what she calls "savory oats" — that is, oatmeal laced with similarly procured salt packets. She supplied her own Gatorade, as well.

Martin competed for the Nittany Lions not that long ago — from 2001 to 2005 — but so much has changed within the universe of student-athlete nutrition that her personal fueling strategies might seem light years away. "I didn't know what I was doing," says Martin, a runner who was actually on the right track, thanks in part to a nutrition class she was taking at the time.

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