Inside the training and nutrition that propels athletes to Olympic heights.
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Plenty of people hate cooking. Even for elite athletes, kitchen time can be as popular as running laps up stadium stairs. In their case, however, athletic success depends, in large part, on proper nutrition.
"I just don't like cooking," says U.S. Alpine skier Will Brandenburg. "And that meant that I didn't eat well for a long time."
The U.S. Olympic Committee's staff nutritionists put an end to that, teaching Brandenburg the importance of balanced nutrition and, more importantly, how to make sure he could put that knowledge into practice.
"I love a McDonald's burger," Brandenburg says. "Who doesn't? But I've mostly cut that kind of stuff out of my diet. I'm focusing on getting three good meals a day and making sure to get the protein in during those windows after training when it really helps the muscles."
And once he's home from the gym, Brandenburg has learned how to eat healthy without feeling like his letting life pass him by while he stands over the stove.
"The nutritionists showed me how to make it easier," he explains. "If you're just having a boring Sunday, watching football or whatever, use that time to cook. Cook big portions of two different meals and store them. Then during the week, you come home tired or whatever, and you can just zap them and have a warm meal right away."
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