Inside Pro Cycling Nutrition with Dietitian Kristen Arnold Ep 156

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All right.
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Welcome back to the Find Your Edge podcast.
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I'm your host, Coach Chris Newport, and I have a super fun guest today.
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I'm like, I am gonna pee my pants, you guys.
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I'm so excited to talk to Kristen Arnold.
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She's a fellow dietitian.
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Um, how did we meet?
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I think you emailed me maybe through via the podcast.
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Like I yeah, like um maybe we fangirl each other, but that's exactly what it is.
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Yeah.
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Really?
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Okay, yay.
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Following for years, and um, yeah, it's it's um, I was really excited that you emailed me back.
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Cool, yes.
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And she was gracious enough to come on.
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Actually, we I usually I like to meet with my guests first just to kind of get a sense of if they're a good fit and just you know, do we vibe?
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And you were so gracious to come on and let Emily, our previous dietetic intern, come on too, and she got to uh sort of fangirl with me.
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So um let's waste no time, let's jump right in.
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Kristen, give us a little background of how you got into cycling, how you got into nutrition, into sports nutrition, and then um we're gonna go, we're gonna have some fun with like pro-female cycling, nutrition topics, all this stuff.
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So I'll let you have the floor.
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Go for it.
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Yeah.
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Um, well, first I want to say thanks, Chris, for having me on.
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It I I feel that this podcast is so informative for practicing dietitians and nutritionists, but also athletes, especially athletes.
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So I just thought a lot of the topics were really good.
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Cool.
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Um, but for me, so I went to college at Ohio State University to become a dietitian.
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Initially, I was going to go into public health and um women's nutrition, but found a passion in cycling and sports near the end of my undergrad.
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So um I had a family at Babysat for that thought I should try bikes.
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And so they had a bike for me to borrow, and I quickly got into road cycling, but also cyclocross and mountain bike and all these other disciplines.
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And that was all in Columbus, Ohio.
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So um got my find cycling until college.
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It's true.
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It's true.
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That is crazy.
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I love that.
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Okay.
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Yeah.
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Yeah.
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For all the um later in life athletes out there.
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Yeah.
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I didn't play sports growing up.
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I was in marching band and played the flute, and that was my passion.
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And so it wasn't until I was 21 that I started formally training doing sports.
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Wow.
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Okay, so you you're one of these like hidden athletes.
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Yeah.
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Like we we see this sometimes.
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Like, oftentimes people have uh, you know, they played various sports when they grow up, but then there's the random rogue athlete where you're like, oh my gosh, you're really good at this.
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And how have you not been doing this like all since you were wee high to a grasshopper?
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So that's really inspiring.
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Very cool.
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So nutrition first, then cycling, and then where'd you go from there?
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Yep, yep.
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And then uh I got my RD at Ohio State University and then went straight into my master's also at Ohio State in human nutrition.
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So was pursuing my master's that was primarily research based, and during that time was training uh in racing with the Ohio State Cycling Club team and also for a local club, but ended up doing really well one season and coming out of my master's, I pursued professional racing while I was starting at my private practice.
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So I had a private practice nutrition business, and I also started coaching cycling so I can make some money on the side while I was pursuing professional racing and training and racing full-time.
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Dang.
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Okay.
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And was this all in Ohio or or did you sort of travel all over the place?
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Yeah, I it was I was based in Ohio at that time, but fortunately back then, this was about 10 years ago now, um, there was a much more robust cycling racing scene.
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So in the Midwest and on the East Coast, you could do a whole calendar.
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I did go to some of the big stage races in California, um, Colorado, but was primarily racing on the East Coast, Midwest.
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So I know you mentioned 10 years ago that there was a more robust racing scene.
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Was it COVID that uh sort of broke the racing scene?
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Like what are your thoughts on that?
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I've thought about this a lot because clearly I'm passionate about cycling and the sport in general and helping it to develop.
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I think COVID was a big kind of fork in the road for the sport, but one of the main barriers we have is in the US, it's just harder and harder to get permits for races.
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So it's harder and harder for promoters to put on races.
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And if there's no races, there's no teams, and if there's no teams, there's no riders.
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And culturally, it's just becoming less of an emphasis as a sport.
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But that being said, there are some really great bright spots that have been shining the last few years.
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There's a race that came back this year for the Philly Classic that hasn't existed in time.
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It's a UCI 1.1 race in three weeks at the end of August here in 2026.
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And there's more local clubs popping up, more junior development programs.
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So there is this revival that's happening, but there's still this lack of races that's an issue.
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Yeah.
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Is it uh maybe this is like a USAC sort of question, but I remember we had this amazing crit in downtown Raleigh.
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And I mean, talk about spectator friendly.
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If you guys don't know what a criterion is, go look it up.
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It's freaking, it's like NASCAR on bikes.
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It's insane.
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But I think COVID probably killed that, and then it never made it back.
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And, you know, not having connected with the organizers or anything to see is it a permitting issue?
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Is it a, you know, what's going on with that?
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But I think cycling is such an accessible sport, and uh, that's too bad that it's kind of, you know, uh what do you see as opportunities for growth both in just cycling in general and then also on the pro scene?
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Yeah, locally, I when I started racing 15 years ago, there was a clause in if you were a USA cycling registered club or team, you had to put on some kind of event.
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You had to put on a race, you had to put on a clinic, but it was it was a requirement that was not actually enforced, but technically it was in the bylaws.
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And I think more grassroots community run or um races and clinics and rides is what would really help because the promoters that are trying to make money on it, it's just really challenging to get enough sponsorship money.
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But when it's um more volunteer run and there's more people that are engaged and invested in it, I think it can do really well.
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Yeah.
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Having just come off of the trathlon that we just put on every year, um y'all, those events ain't cheap.
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Uh we spent well over like that entire day, and this was for not even 125 athletes, that entire day cost us over$9,000.
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So, and I think some transfer some degree of transparency is important for the community to know, like, oh, okay, we have to.
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And if you know, if we paid all the volunteers, we would be in the red.
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Like it just, you know, like we can't make that happen.
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So I'm sure it's no different in the cycling world.
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So, and then um police are not cheap, permits, all that kind of stuff.
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So police and shutting down the roads, I think, are the two main costs that just keep going up.
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And and that's where the grassroots community comes in because a lot of the time local ordinances they might be more interested in providing permits or less expensive permits if it's more community run rather than somebody trying to make money.
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Yes.
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And so it just feeds back on itself in a really positive way.
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Yeah, love that.
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Very cool.
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Um, all right.
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So you got into your private practice.
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And by the way, what is your private practice called?
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Uh, I call it Kristen Arnold and Team, but my website is sportsnutritionforwomen.com.
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Cool.
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And what was your what was your master's thesis in?
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My master's thesis, I had two parts.
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So I did a clinical trial where I developed a dietary intervention to lower chronic inflammatory markers in postmenopausal women.
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So not sports related, but very much related to a lot of the peri and postmenopausal athletes that I work with in my private practice.
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I just honestly love working with this population.
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I feel like it's such like a liminal time for a lot of women, and it's a really good opportunity for them to get more in touch with their bodies, but it's also can be really challenging.
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So having support there can be helpful.
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Okay, so what were the markers you looked at?
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We got to get nervous.
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We looked at interleukin six, um TNFA receptor two, and uh we looked at cortisol, but we didn't use it in our analysis because it wasn't chronic.
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It's not a chronic inflammatory marker.
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Okay, cool.
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And of course, those things that you just mentioned, some of those have like genetic um uh pieces to it too.
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So so cool.
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I love that you're studying this popular or that you study this population and then bring it into your prior practice because, like you said, it's such a pivotal opportunity in a woman's life where I feel like it's like it's like you know, the next opportunity for them to discover their greatness in a different way.
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So cool.
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Okay.
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So you got into your pro cycling, you had your uh you got into coaching, you got into nutrition.
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Um, we're like sisters from another mother, by the way, Christian.
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So this is so cool.
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I love this.
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Um then how did you get how did you combine the nutrition procycling piece?
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Was it like you know, they discovered, like, oh, you've got this amazing superpower from nutrition?
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Because I feel like, especially about the time that you got out of school, we were still sort of pushing for nutrition to be important.
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I feel like now people get it.
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I feel like that's not the barrier anymore.
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Um, but how how did that all happen?
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Yeah, I I do feel like I've been through the gauntlet as far as what I feel what I need to spend time explaining to athletes and what they already have bought into, right?
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Like I I like to tell people a lot of the recommendations they have changed, but minorly.
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Yeah.
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And a lot of the recommendations have stayed the same.
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Um, but just the amount of time I need to spend convincing an athlete that they have to eat 6,000 calories or they have to eat 5,000 calories.
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Like, this is not a conversation I have to have as much as many times, which is helpful.
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Yeah.
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But um, yeah, I do feel like it's especially for cycling, there is such an emphasis on nutrition right now.
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I mean, it's it's believed to be the number like uh nutrition and then equipment are the two main drivers of why they are constantly breaking speed records um in all of the races.
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So not not max speed, but the amount of time it takes to do 150 kilometers or 200 kilometer course is just consistently being broken.
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And nutrition is the main driver, and then equipment as well.
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Yeah, crazy.
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And then, of course, the heat this year in some of the overseas races.
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Whew.
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Um, I'm excited to get into that too.
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So, okay, cool.
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So you're no longer having to convince people as much of like, let's make sure we're eating enough, let's make sure we're eating at the right time.
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So that's no longer a barrier.
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What do you find is the barrier right now?
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Or is there one in nutrition, at least from your point of view?
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Because I think this is such an interesting aspect of bringing the dietitian's lens into how we can support athletes.
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And then, um, and I'm kind of asking a lot of questions at once.
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Like, how do how does that get incorporated into like the coaching aspect?
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Do you have a lot of well?
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Let's back up a little bit.
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How did you get connected with um with educational uh the EF team, right?
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So finally introducing that.
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So back us up, get us into that piece, and then we'll get into like how do you work with the the team managers, coaches, etc.
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Yeah, yeah.
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Um, well, just to close out the story.
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So I raced professionally uh in the US, in Canada for six to seven years, retired from racing in 2021, then became a team sport director.
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So for people that are unfamiliar with cycling, maybe you've seen Unchained.
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And this is a really helpful kind of like pop culture uh entrance into cycling that I found.
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But essentially, I am the coach that is helping on the radio helping riders navigate the tactics of what we're doing in the race.
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So road cycling is very much a team sport.
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There's one person winning uh that's on the finish line, but it is a full team effort for that person to get there, whoever it is.
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So that helped me, and I worked for the national team.
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I worked for USA Cycling with primarily the junior women's program and some of the elite in the U23 women's programs as well.
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But that kind of got me into like the uh pro-continental European scene in cycling.
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So when that happened, I started to make contacts and eventually got connected with EF Pro Cycling, which is a world tour team.
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We're one of the top five best teams in the in the world.
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So currently um on the women's team, we have the current world champion, we have the current Olympic gold medalist for road cycling.
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Yeah, Kristen Arnold, right?
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Or didn't she Faulkner?
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Yes, did I get that right?
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Okay, yes, Kristen Faulkner, that's right.
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And she's American, which is really cool.
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Yeah, yeah.
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And she's also not a spring chick in the standard.
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Okay, cool.
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And and like she's in her 30s, by the way.
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So yeah, yeah, yeah.
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She's still in her 30s, but she um wrote, she was a rower in college, I believe.
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Um, you know, I should fact check that, but I'm quite sure I'm quite confident.
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And then she found cycling later, like after college.
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So cool, pretty cool.
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Yeah, definitely.
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Okay, so you got connected with the EF Pro Cycling team, which by the way, I was um in preparation for this.
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I was looking into their team.
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They have like the best pro cyclist photos.
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Like you, I mean, you it looks like they love their job.
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Like they're having fun.
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It looks like a great team atmosphere.
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Do you feel that on your end?
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Yeah.
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Yeah.
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I haven't worked.
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This is the first opportunity I've had to work at this level.
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Like when I was working with the national team, I worked with World Tour Riders, but I didn't work in like a team environment at this level.
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But I do, I mean, there's a really strong emphasis on team culture and just making sure that we're supporting one another, um, that we can do our jobs well.
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And that's very much true in the nutrition department as well.
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We now have six of us, which is kind of insane.
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We have six nutritionists that work part or full time with the team.
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Yeah, two of us for the women's program.
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Yeah, men's and women's combined.
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Okay, cool.
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Correct.
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Yeah, two for the women's program, two for the men's program, um, um Anna Carcelar, which is our director of nutrition.
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And then we have like we call Pascal our functional nutritionist, but the functional piece is not functional.
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It's it's like logistics.
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So he coordinates with the Swane Years, he coordinates um with the packing lists, and he essentially puts all of our strategies and protocols in place to make sure that they happen appropriately.
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Yeah, because there's only there's so much that you can do on paper, but if it doesn't get into their mouths, it's a different story, right?
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Yes, exactly.
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Yeah.
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Uh are these all um nutritionists from all over the globe or primarily from a certain country or what are they?
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Yeah, they're all Spanish.
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Uh are you the American?
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I'm the only I'm the only non-like are span, they are from Spain.
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And most of them live in Spain.
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Uh and then I'm the only American.
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Yeah.
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Is there a language barrier there at all?
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Uh most of them have, most of my coworkers have really good English, and we are an English-speaking team.
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So every World Tour team has like a team language they speak.
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Some are French, some are Spanish, some are Dutch, some um, but we're an Amer uh US based team, so we speak English, which is very helpful for me.
00:18:38.909 --> 00:18:42.750
But um yeah, there can be a language barrier at times.
00:18:43.069 --> 00:18:43.789
Crazy.
00:18:43.950 --> 00:18:44.269
Okay.
00:18:44.670 --> 00:18:51.629
So you made your way overseas this summer, and you were there for kind of a long time.
00:18:51.789 --> 00:18:53.230
So tell us about that.
00:18:53.549 --> 00:18:53.869
Yeah.
00:18:54.029 --> 00:19:01.149
Uh this, so I started working for EF about this time last year, end of June 2025.
00:19:01.230 --> 00:19:03.470
And so now it's August 2026.
00:19:04.269 --> 00:19:07.869
And primarily I was brought on as a specialist.
00:19:08.109 --> 00:19:13.710
So I work with a handful of the athletes one-on-one, but I'm also part of the nutrition team.
00:19:14.029 --> 00:19:17.869
I participate in our weekly department meetings, our journal.
00:19:18.109 --> 00:19:23.230
I just I just finished giving a journal club talk right before this call.
00:19:23.629 --> 00:19:24.509
So that was fun.
00:19:24.589 --> 00:19:32.190
We do monthly journal club meetings and I coordinate with the trainers uh and the directors and things like that.
00:19:32.509 --> 00:19:37.950
But I do less in-person work than some of the other nutritionists that live in Europe full-time.
00:19:38.349 --> 00:19:44.909
But this year I did get to go to the Giro d'Italia, the women's Giro d'Italia, which is very fun.
00:19:45.230 --> 00:19:49.309
So the um 10-day stage race in Italy.
00:19:49.389 --> 00:19:51.549
So we raced 10 days straight.
00:19:51.869 --> 00:19:54.750
And I was the nutritionist on the ground there.
00:19:54.990 --> 00:20:01.710
And then I also did um an altitude camp that was for the pre-Tour de France women's riders.
00:20:01.950 --> 00:20:11.549
So we had five out of the eight riders there, and we did testing, we did training, um, coordinating with the chef, all kinds of things at the altitude camp.
00:20:11.869 --> 00:20:12.829
So fun.
00:20:12.990 --> 00:20:14.829
Were you able to ride with them at all?
00:20:14.990 --> 00:20:16.670
Or are you like in the car?
00:20:16.909 --> 00:20:23.789
Like, how does all like I want a behind the scenes tour of uh, you know, if we stuck a GoPro on you?
00:20:23.950 --> 00:20:27.309
And I think we had this conversation prior to you leaving.
00:20:27.470 --> 00:20:32.670
I was like, you need to be posting on Instagram, like all the buttons, you're like, uh, is it that interesting?
00:20:32.829 --> 00:20:34.990
I mean, it's interesting for me.
00:20:35.629 --> 00:20:38.190
You know what goes on behind the scenes.
00:20:38.349 --> 00:20:45.710
So, like, give us a view at the at the camp, at um races, like, what does that all look like?
00:20:45.950 --> 00:20:46.430
Mm-hmm.
00:20:46.750 --> 00:20:47.149
Yeah.
00:20:47.389 --> 00:20:56.430
So um as I've gotten kind of higher up in the sport, and now I would say I'm at the tippy top of the sport, right?
00:20:56.509 --> 00:20:56.750
Yeah.
00:20:56.990 --> 00:20:59.950
The more and more specialized your job gets.
00:21:00.190 --> 00:21:08.269
So when I was like a team director for the national team, technically I was the coach, but I was also doing all the logistics and coordinating.
00:21:08.430 --> 00:21:16.750
Like sometimes we only had so many staff members, so I was filling the bottles and helping clean the bikes and shuttling riders to and from the airport.
00:21:16.829 --> 00:21:20.990
Like I was, you know, I was kind of touching all of the areas of what needs to happen.
00:21:21.149 --> 00:21:26.990
But now at the world tour level, like my job is very specialized, which is really awesome.
00:21:27.149 --> 00:21:34.909
Like I feel like my experience at the Jiro was just seeing how good everyone is at their job, how organized everything is.
00:21:35.069 --> 00:21:47.389
Everyone can maintain like a really good, calm atmosphere that's very positive because it's just so well run and everybody knows what they need to be doing whenever they need to be doing it.
00:21:47.629 --> 00:21:47.869
Yeah.
00:21:47.950 --> 00:21:52.190
So I'm assuming that you're not shoveling riders to the airport anymore or cleaning bikes.
00:21:52.349 --> 00:21:56.589
Uh so what does this specialization look like for you?
00:21:57.230 --> 00:21:57.549
Yeah.
00:21:57.629 --> 00:22:04.269
So for me, so at the Jiro, a lot of my job involved executing the protocols.
00:22:04.589 --> 00:22:07.789
And this could look like we're doing morning.
00:22:07.869 --> 00:22:09.869
Uh I'll just do, I'll just do a day in the life.
00:22:09.950 --> 00:22:10.829
I'll do a day in the life.
00:22:10.990 --> 00:22:11.549
Yeah, let's go.
00:22:11.710 --> 00:22:16.509
And just to preface, like, we don't have nutritionists at every single race.
00:22:16.670 --> 00:22:22.430
We prioritize the nutritionists going to the grand tours, um, which there are three grand tours.
00:22:22.509 --> 00:22:29.789
There's the um Vuelta Espana in Spain, there's the Giro d'Italia in Italy, and then there's the Tour de France.
00:22:29.950 --> 00:22:32.430
So those are the main grain grand tours.
00:22:32.670 --> 00:22:42.990
But because of that, a lot of the protocols and things that we do are typically done by other staff members, like the team doctor or um the Swaniers.
00:22:43.149 --> 00:22:47.230
But when the nutritionist is there, they can do some of those tasks.
00:22:47.389 --> 00:22:52.990
So I'm going to go over some of the tasks I'm doing, but I'm not, we don't always have the nutritionist doing them.
00:22:53.789 --> 00:22:55.549
Um, so first thing we do.
00:22:56.109 --> 00:23:02.269
Is we measure the specific gravity of the urine of the riders to do like a hydration measurement in the morning.
00:23:02.509 --> 00:23:02.750
Yep.
00:23:03.069 --> 00:23:03.309
Cool.
00:23:05.629 --> 00:23:06.190
Yep.
00:23:06.750 --> 00:23:07.549
Drop it all a little.
00:23:07.789 --> 00:23:08.029
Yeah.
00:23:08.109 --> 00:23:08.349
Okay.
00:23:08.509 --> 00:23:08.829
Cool.
00:23:08.909 --> 00:23:09.710
This is so fun.
00:23:10.029 --> 00:23:10.190
Yeah.
00:23:10.269 --> 00:23:12.349
Sometimes we use a free refractometer.
00:23:12.430 --> 00:23:14.109
Sometimes we're using strips.
00:23:14.430 --> 00:23:19.629
And then I'll usually check in on breakfast and coordinate with the chef.
00:23:19.869 --> 00:23:23.950
So at the team, at the grand tours, we always have a chef.
00:23:24.109 --> 00:23:28.990
And this is like very luxe treatment, in my opinion, for the riders.
00:23:29.149 --> 00:23:31.149
The food is exceptional quality.
00:23:31.309 --> 00:23:34.029
The chefs are also all great people to work with.
00:23:34.190 --> 00:23:39.470
So it's it's a really fun part of the job is coordinating and making sure the menu is set.
00:23:39.629 --> 00:23:46.509
There isn't anything additional needed, um, that everything is according to um like health code.
00:23:46.829 --> 00:23:49.069
So coordinating that.
00:23:49.309 --> 00:23:52.509
We also use a program called Hexus for oh, go ahead.
00:23:52.750 --> 00:23:52.909
Yeah.
00:23:52.990 --> 00:23:55.230
Well, I was just gonna say, are they cooking on the bus?
00:23:55.549 --> 00:23:56.909
Like, where are they cooking?
00:23:57.069 --> 00:23:58.750
Where's their station?
00:23:58.829 --> 00:24:01.549
Because you guys are all, you know, grand tourists you guys are all over the place.
00:24:01.710 --> 00:24:04.430
So yeah, they we have food trucks.
00:24:04.750 --> 00:24:05.549
Oh, okay.
00:24:05.789 --> 00:24:06.029
Yep.
00:24:06.190 --> 00:24:09.789
So they are truck, they are cooking in in a in a food truck.
00:24:10.029 --> 00:24:10.269
Wow.
00:24:10.430 --> 00:24:14.829
And then they're serving the food in the dining room of whatever hotel we're in.
00:24:15.069 --> 00:24:16.430
Okay, all right, cool.
00:24:16.589 --> 00:24:24.750
And then that's just part of like the team train that goes out, like the bus, all the cars, plus the food truck.
00:24:24.909 --> 00:24:25.549
Yep, yep.
00:24:25.710 --> 00:24:31.869
Is this like the standard food truck that we think of in America, or is it look a little okay, all right, cool.
00:24:32.029 --> 00:24:32.190
Yes.
00:24:32.430 --> 00:24:33.470
I mean, it's branded.
00:24:33.629 --> 00:24:39.149
Um, and it looks a little it is probably more similar to a European food truck, but it has a big window.
00:24:39.309 --> 00:24:41.950
Like you could technically, you know, you could order at the window.
00:24:44.109 --> 00:24:45.470
Okay, okay, cool.
00:24:45.710 --> 00:24:57.389
All right, so coordinating um with the chefs, which is amazing, and then um urine specific gravity, so making sure they're hydrated prior, and then coordinating all that, and then what else?
00:24:57.710 --> 00:25:08.750
Yeah, so we we have a lot of protocols in place as far as foods that are available to the riders, either on the bus, foods that are available to the riders at the dining hall.
00:25:08.909 --> 00:25:15.549
We also have something called the food room, which is usually in one of the staff rooms or somewhere else in the hotel.
00:25:15.710 --> 00:25:20.029
So we always have places where athletes have access to like a fueling station, right?
00:25:20.190 --> 00:25:23.629
You would call it the fueling station if you were in a collegiate program.
00:25:23.710 --> 00:25:27.470
But we have fueling stations everywhere uh for the riders.
00:25:27.789 --> 00:25:28.190
Cool.
00:25:28.430 --> 00:25:35.470
So I'm making sure that those are all stocked and we're not missing anything, or if we need something in addition, we'll get that sorted.
00:25:35.629 --> 00:25:42.670
Yeah, and the the chefs primary they do kind of they do more operate by themselves, which is really helpful for their logistics.
00:25:42.750 --> 00:25:44.589
So they just go from hotel to hotel.
00:25:44.670 --> 00:25:46.269
They don't travel to the race.
00:25:46.430 --> 00:25:53.869
We'll have packed post-race meal, so we have a curated post-race meal recipes, and those get made, put on the bus.
00:25:53.950 --> 00:25:58.509
The riders will have their post-race meal on the bus, and then they'll have dinner at the hotel after the race.
00:25:58.750 --> 00:25:58.990
Cool.
00:25:59.230 --> 00:26:12.509
And it sounds like you're using this super cool software, Hexis, to be able to draw, which I met with them um maybe a couple of weeks ago, and I was like, holy moly, this is unreal.
00:26:12.670 --> 00:26:20.349
So you guys have some amazing access to really being able to map out exactly what a writer needs.
00:26:20.430 --> 00:26:22.829
So that is so cool that they develop that.
00:26:24.349 --> 00:26:24.750
Yeah.
00:26:24.909 --> 00:26:34.990
So yeah, we use Hexis, and it's a really new platform, as you figured out, but that's it's both a I would say it's mostly positive.
00:26:35.069 --> 00:26:39.069
Uh, there's some negatives to be always present from being new.
00:26:39.389 --> 00:26:39.789
Yeah.
00:26:40.029 --> 00:26:49.389
But generally, I mean, it is there are so many features that are automated, and then there is you can hyperpersonalize everything.
00:26:49.629 --> 00:26:58.269
So we don't not all riders track and period, and then not nobody on the team tracks a hundred percent of the time.
00:26:58.509 --> 00:27:00.430
So I just want to make that clear.
00:27:00.589 --> 00:27:06.509
Like, we don't have we personalize our prescription in the way we work with individual athletes.
00:27:06.589 --> 00:27:08.430
So some athletes aren't tracking at all.
00:27:08.509 --> 00:27:12.670
We're just providing nutrition education, making sure they understand what they need.
00:27:12.829 --> 00:27:19.309
Um, and then some athletes are tracking everything for certain periods of time throughout the year.
00:27:19.710 --> 00:27:25.389
And is that for their own um peace of mind?
00:27:26.029 --> 00:27:32.829
Or what have you found in that variability of whether they track or don't track?
00:27:33.470 --> 00:27:41.069
Yeah, it I I would say as a tool, we use it to make sure that the athletes are getting what they need when they need it, right?
00:27:41.230 --> 00:27:59.309
Like as dietitians, we know by the book there's so many protocols and specific strategies we can put in place as far as grams per kilogram of certain nutrients, how we can leverage certain foods for certain times, and and really getting in the nitty-gritty of the prescription.
00:27:59.549 --> 00:28:09.950
And so for riders that are engaged in that process and really value it, it can be incredibly helpful for their peace of mind, like you said, but also their performance.
00:28:10.109 --> 00:28:13.869
I mean, they do benefit from dialing in all those pieces.
00:28:14.029 --> 00:28:14.349
Yeah.
00:28:14.509 --> 00:28:19.950
Um, but for certain riders, it just becomes more stressful than it is helpful for them.
00:28:20.109 --> 00:28:36.349
And at certain times too, maybe some times of the year, or at certain points in races or seasons, they are engaged in the process and they want to kind of remind their themselves like, where's their intuition lining up with the prescription?
00:28:36.589 --> 00:28:38.589
And a lot of the time it lines up.
00:28:38.750 --> 00:28:43.950
Like I've I'll have, I call it an audit, and I do this in my private practice as well.
00:28:44.109 --> 00:28:48.909
Like I'll have people track for three days or five days, different training days.
00:28:49.069 --> 00:28:54.750
And a lot of the time, what they do intuitively lines up really well with the recommendations.
00:28:55.069 --> 00:29:03.549
And then if there could be gaps too that we're finding, and then they don't need to continue tracking to fill those gaps, they're just doing it in their regular habits.
00:29:03.789 --> 00:29:04.109
Yeah.
00:29:04.349 --> 00:29:04.829
So cool.
00:29:04.909 --> 00:29:20.190
Because I was gonna ask if you I mean, you know, let's not pretend that uh cycling is not a somewhat weight-focused sport, you know, we've got watts per kg, and you know, how much can they produce, et cetera, et cetera?
00:29:20.349 --> 00:29:23.549
Maybe I feel that more on the men's side than I do on the women's side.
00:29:23.710 --> 00:29:29.230
That's probably just a belief or something like that that I'm assuming.
00:29:29.470 --> 00:29:38.670
But do you find that there is any leaning towards disordered eating patterns, especially with such a weight-focused spore?
00:29:38.750 --> 00:29:50.829
Have, or have you noticed that by using the strategy that you're engaging, that that reduces the likelihood of some sort of um disordered eating pattern?
00:29:51.950 --> 00:29:58.029
So anytime there's a history of something that trickles down or through, right?
00:29:58.190 --> 00:30:11.950
So we I I would not say I would say that there is, I wouldn't say there's a pattern of it, but there's definitely notions within the sport that are that lean towards the lighter is faster mentality.
00:30:12.750 --> 00:30:26.349
And it's up to like the individuals of staff, the individuals of riders, but also our team culture, what we stand for, how we operate, that can really tip the needle on this conversation.
00:30:26.589 --> 00:30:26.829
Right.
00:30:26.990 --> 00:30:31.710
And I think there's some really positive conversations that have happened in the last few years.
00:30:31.789 --> 00:30:38.829
There's some negative ones with regards to this, but it is totally a reality, Chris, like something that we have to manage.
00:30:39.069 --> 00:30:47.069
But that being said, like, you know, I also believe that you can't ignore it in the sport of cycling.
00:30:47.149 --> 00:31:03.789
You can't ignore that watts per kilogram is a factor in the sport, but that doesn't need to happen at the expense of somebody's health, somebody's long-term health, some like for female athletes particularly, um, but male athletes as well, like bone density hormones.
00:31:03.950 --> 00:31:07.230
So these are the foundational strategies on our team.
00:31:07.389 --> 00:31:17.309
We will not even approach the notion of doing any kind of weight management if the athlete isn't maintaining their health and performance.
00:31:17.549 --> 00:31:19.470
So, primarily the health.
00:31:19.629 --> 00:31:28.029
We we do blood work through the UCI, we're required to do them every quarter, but we'll do it more regularly if we need to.
00:31:28.190 --> 00:31:33.309
But we're very closely monitoring both the physical health, but also the mental health.
00:31:33.389 --> 00:31:45.710
Um, even if somebody is physically healthy, but we don't feel that they can mentally be successful in having healthy relationships with food and their bodies while doing a weight management plan, we won't engage in it.
00:31:46.029 --> 00:31:54.750
That is amazing that I feel like the sport has come so far from being this sort of like wave thin thing to.
00:31:54.909 --> 00:32:03.789
I mean, it it appeared to me, at least certainly from the women's side, that everyone looks healthy and they glow a little bit more.
00:32:04.430 --> 00:32:06.990
So um good job, Kristen.
00:32:07.309 --> 00:32:08.670
Yeah, to be part of that.
00:32:08.909 --> 00:32:09.309
I know.
00:32:09.389 --> 00:32:13.789
I I mean honestly, uh working for EF is totally a dream job for me.
00:32:13.869 --> 00:32:25.710
Um I feel like we're all dedicated to this mission of having athletes that are both the top top of the sport, but also healthy, yeah, as healthy as they can be while doing it.
00:32:25.869 --> 00:32:33.950
I don't think every team operates like that, um, but we have really worked hard to cultivate and we're still working at it.
00:32:34.029 --> 00:32:41.710
It's not like it's perfect on our team, but we're still working to cultivate both our processes and like the way we operate in that way.
00:32:42.029 --> 00:32:43.869
Yeah, that is so cool.
00:32:44.109 --> 00:32:47.470
Um, did we miss anything in terms of the day in the life?
00:32:47.629 --> 00:32:54.349
I know we got through like the morning protocol, but did we get through like what happens during racing?
00:32:54.670 --> 00:32:58.909
Um, and where are you through all this process and then afterwards?
00:32:59.149 --> 00:32:59.549
Mm-hmm.
00:32:59.869 --> 00:33:06.509
Yeah, so um we do, depending on the temperature, we'll do we have a heat protocol, right?
00:33:06.670 --> 00:33:14.109
So I would I would assume most teams have some kind of heat protocol where if it's a certain temperature, they engage in some strategies.
00:33:14.269 --> 00:33:19.149
So if the nutritionist isn't there, this is usually in charge by the team doctor.
00:33:19.309 --> 00:33:22.829
But if the nutritionist is there, they can help with things like slushies.
00:33:23.149 --> 00:33:25.149
We'll make slushies for the riders.
00:33:25.309 --> 00:33:35.309
We have different things available for the riders at the feed zones depending on the temperature in the day and the tactics and the course itself.
00:33:35.629 --> 00:33:53.149
So we have certain protocols where we'll have like certain types of gels or certain types of bottles, um, ice socks or no ice socks, depending on the temperature and some other factors of the tactics and the course duration and how difficult the course will be that day.
00:33:53.389 --> 00:33:53.869
Yeah.
00:33:54.109 --> 00:34:02.269
Um, and when you say ice socks, are you meaning like the the pantyhose uh filled with ice or not a literal sock?
00:34:02.990 --> 00:34:06.269
Like taking my socks and stuffing them with ice.
00:34:06.589 --> 00:34:07.309
Yeah, yeah.
00:34:07.389 --> 00:34:14.269
This is a really like antiquated uh niche strategy that I think is specific to cycling.
00:34:14.349 --> 00:34:16.269
It it exists in triathlon as well.
00:34:16.670 --> 00:34:17.550
Yeah, yeah, it does.
00:34:17.710 --> 00:34:18.349
Yeah, yeah.
00:34:18.829 --> 00:34:22.430
Um, so essentially we take pantyhose and they're just regular pantyhose.
00:34:22.590 --> 00:34:28.269
I'm still amazed there hasn't been a company that developed like ice socks for this purpose.
00:34:28.590 --> 00:34:28.829
Right.
00:34:28.990 --> 00:34:37.550
I'm also amazed that pantyhose are still sold in a thing because they are the worst for their actual purpose, but I digress.
00:34:39.550 --> 00:34:40.030
Yeah.
00:34:40.190 --> 00:34:47.630
Um, so yeah, we fill them with ice and then the the riders will put them down their jerseys and it essentially serves as an ice.
00:34:47.710 --> 00:34:54.190
And when it melts, it's just this teeny tiny little flap of fabric that is comfortable and just fine.
00:34:54.510 --> 00:35:00.110
Yeah, and sort of, and then you don't feel it, no chafing, no extra weight to carry.
00:35:00.269 --> 00:35:01.150
That's awesome.
00:35:01.470 --> 00:35:12.029
I heard, I don't know whether it was more on the women's side of things, but I heard some issues with feedback handoffs and crashes more in some of the grand tours because these feedbags are getting heavier.
00:35:12.190 --> 00:35:14.829
At least that's what the commentators are saying.
00:35:14.909 --> 00:35:18.269
So I'm like, I'm gonna ask Kristen about this and get the real story.
00:35:18.590 --> 00:35:21.389
Is that actually because of the heat?
00:35:21.949 --> 00:35:27.230
And maybe things that are iced down, is it making those feedbags harder to grab?
00:35:27.469 --> 00:35:30.670
Or I don't know, is it do you feel like it's an issue?
00:35:31.309 --> 00:35:34.110
Um there there are a couple factors.
00:35:34.269 --> 00:35:36.989
I don't think it's just because the bags are heavy.
00:35:37.070 --> 00:35:53.789
So that could be one is we so there's something called a muzep bag where it's essentially a little satchel bag that the staff will put bottles and ice socks and nutrition, and then there's one, usually one, maybe two riders that will take them and distribute them to the other riders in the Peloton.
00:35:54.269 --> 00:36:03.389
So I I would say one of the main drivers is that as of last year, I think it was last year, the year before.
00:36:03.789 --> 00:36:13.869
So before teams could decide where they were feeding their riders, as long as it was after 30K and before 20K kilometers to go.
00:36:14.110 --> 00:36:21.789
So um teams and staff could choose exactly where on the course they wanted to feed their riders.
00:36:22.110 --> 00:36:30.509
But now, in the last year or two, the UCI has specific designated areas for where the teams are allowed to feed.
00:36:30.829 --> 00:36:38.110
And I would say, and I think a lot of the team directors and the riders would say that those areas are not always chosen very well.
00:36:38.670 --> 00:36:46.670
So you'll get an area where, yeah, okay, it's flat and it's open, but they're literally going 40 miles an hour through that section.
00:36:46.829 --> 00:36:52.989
And if you can imagine going 40 miles an hour and trying to grab like a something that's stationary bag.
00:36:53.710 --> 00:36:54.029
Yeah.
00:36:54.110 --> 00:36:54.349
Yeah.
00:36:54.670 --> 00:36:56.029
It's really unsafe, right?
00:36:56.190 --> 00:36:58.989
And so there's two things that can happen.
00:36:59.230 --> 00:37:02.590
One, a lot of the time, nobody will take a feed.
00:37:02.670 --> 00:37:14.349
And so you have this feed zone, the riders are counting on nutrition, and it's just not possible for them to slow down enough, get a feed, get back on the group and not lose minutes or risk getting dropped.
00:37:14.670 --> 00:37:20.429
Or you have riders that are trying to get feeds, they slap bottles, and it's just really unsuccessful.
00:37:20.590 --> 00:37:25.550
Um, so I would say that's probably the main driver rather than the musets being heavy.
00:37:26.509 --> 00:37:26.829
Okay.
00:37:27.230 --> 00:37:28.750
The real story, you guys.
00:37:29.150 --> 00:37:29.869
The real story.
00:37:30.110 --> 00:37:30.429
All right.
00:37:30.670 --> 00:37:32.989
So what's in what's in the bags?
00:37:33.150 --> 00:37:46.509
I know prior to recording you were mentioning some sponsors, and uh, I think it's interesting the company that you mentioned, if you're okay mentioning it, of some of like the products or brands that you guys use, because you know, transparency is fun.
00:37:46.670 --> 00:37:50.829
So um, and do you feel like that makes your job easier?
00:37:50.989 --> 00:37:55.550
Having some of these more specific brands or products that are used for the team.
00:37:55.869 --> 00:37:56.190
Yep.
00:37:56.429 --> 00:38:01.469
Yeah, so we use um AMAX is the name of the company, A M-A-C.
00:38:01.949 --> 00:38:04.509
I think they're are they a Spanish company, maybe?
00:38:04.909 --> 00:38:06.429
Uh, I think they're European company.
00:38:06.750 --> 00:38:06.909
Right.
00:38:07.150 --> 00:38:08.750
Yeah, it might be European.
00:38:08.909 --> 00:38:09.150
Yeah.
00:38:09.869 --> 00:38:11.949
Because they're harder to get here, I feel like.
00:38:12.429 --> 00:38:16.110
You can get them through the feed, but like our local running store doesn't have them.
00:38:16.429 --> 00:38:16.750
Yeah.
00:38:16.989 --> 00:38:20.269
So yeah, so you can get them on the feed.
00:38:20.429 --> 00:38:26.429
Um, I think they have some kind of arrangement with the feed that they're the only distributor.
00:38:27.150 --> 00:38:28.590
Oh, oh, oh, okay.
00:38:29.710 --> 00:38:41.869
Uh but um I mean, on it, like I don't have to, I don't feel like I need to I'm not I yes, I need to promote their products, but I also feel really confident in them.
00:38:42.110 --> 00:38:42.670
That's cool.
00:38:42.829 --> 00:38:50.190
Um, what I was telling Chris before the podcast was that in my opinion, like I've worked with a lot of brands, right?
00:38:50.349 --> 00:38:54.909
Not worked, but um, I've worked as a sports dietitian for 10 years.
00:38:55.070 --> 00:39:01.150
So of course, Chris and I have been exposed to hundreds of brands by athletes being like, Have we heard of this company?
00:39:01.230 --> 00:39:03.230
What do you think about this product?
00:39:03.789 --> 00:39:05.389
It's it's bananas.
00:39:05.550 --> 00:39:08.029
I don't know how the average human does it.
00:39:08.190 --> 00:39:09.789
Like it's just, it's too much.
00:39:09.869 --> 00:39:10.429
It's too much.
00:39:10.670 --> 00:39:10.989
Too much.
00:39:11.150 --> 00:39:11.309
Yeah.
00:39:11.469 --> 00:39:12.029
It's too much.
00:39:12.110 --> 00:39:12.349
Yeah.
00:39:12.590 --> 00:39:12.989
Yeah.
00:39:13.309 --> 00:39:19.869
Um, but AMAX products, in my opinion, are very like practical and evidence-based.
00:39:20.029 --> 00:39:32.909
So they have a line of gels, um, energy chews, bars, and all of those products are a certain amount of glucose to fructose ratio and also have exactly 30 grams of carb.
00:39:33.389 --> 00:39:36.509
So it's super practical and they have different forms.
00:39:36.590 --> 00:39:39.230
So riders that don't do well with gels, they can do chews.
00:39:39.389 --> 00:39:48.670
Riders that don't do well with chews can use bars, and they also have like three different types of bars, but they're all like a specific ratio, and they have 30 grams of carb.
00:39:48.909 --> 00:39:49.309
Cool.
00:39:49.550 --> 00:39:50.670
So super helpful.
00:39:50.829 --> 00:39:59.230
And then they have a line of they're called turbo, and they're a higher fructose to glucose ratio, and they are all 40 grams of carb.
00:39:59.630 --> 00:39:59.869
Okay.
00:40:00.190 --> 00:40:09.230
So it's really easy for athletes to be like, okay, I need two gels and whatever, I need two energy products and a turbo product to get me to my prescription for the day.
00:40:09.389 --> 00:40:15.150
It's just practically a very good line of products, and they also have good flavors.
00:40:15.309 --> 00:40:16.750
The riders seem to like them.
00:40:16.909 --> 00:40:23.869
I've used everything at least once uh in my limited endurance exercise.
00:40:25.789 --> 00:40:29.230
You're behind the scenes more so than I'm a little bit more behind the scenes.
00:40:29.309 --> 00:40:29.550
Yeah.
00:40:29.710 --> 00:40:29.949
Yeah.
00:40:30.670 --> 00:40:35.230
So, and then they have a line of supplements as well, which it's it's just amazing to me.
00:40:35.389 --> 00:40:47.389
This company, like they have iron, they have beta alanine, they have creatine, they have vitamin D, they have all like the quintessential specific supplements that we would recommend.
00:40:47.469 --> 00:40:53.309
And they don't have a lot of strange like proprietary blends of different things.
00:40:53.710 --> 00:40:55.630
I hate a proprietary blend.
00:40:55.710 --> 00:40:56.829
I'm like, come on.
00:40:57.070 --> 00:40:58.429
But I get I get it, right?
00:40:58.509 --> 00:41:02.750
It's so easy to copy a supplement and throw it out to the world.
00:41:02.989 --> 00:41:05.150
So crazy.
00:41:05.389 --> 00:41:05.630
Yeah.
00:41:05.949 --> 00:41:11.869
Um, okay, so had some good success with that in terms of carbs per hour.
00:41:12.029 --> 00:41:12.590
Good lord.
00:41:12.670 --> 00:41:14.269
I know we talked about this last time.
00:41:14.509 --> 00:41:28.429
Prior to meeting of um not having to convince people as much to fuel during events, but now I feel like it's tipped almost like too far in the like overdoing it category.
00:41:28.829 --> 00:41:34.989
And now all I hear from people is I'm doing 100 grams of carbs, 120 grams of carbs, or I'm trying to push it over that.
00:41:35.150 --> 00:41:37.070
I'm like, okay, how's that going for you?
00:41:37.389 --> 00:41:39.630
And they're like, Oh, I didn't feel so great.
00:41:39.710 --> 00:41:44.349
I'm like, everybody has a different strategy, you know, you can find your tipping point.
00:41:44.670 --> 00:41:53.550
Do you guys lean into metabolic testing or a certain way that you help the riders prescribe things?
00:41:53.710 --> 00:41:58.029
Because women obviously are not men and they're smaller.
00:41:58.269 --> 00:42:01.869
Um, although the men cyclists are not that big either.
00:42:02.110 --> 00:42:12.909
But um what's your strategy of what you can share of how to help the riders land on their goal for racing?
00:42:12.989 --> 00:42:16.349
And is it the same across all races or does it matter?
00:42:17.230 --> 00:42:18.509
I asked you a lot of questions.
00:42:18.590 --> 00:42:19.389
You're welcome.
00:42:19.869 --> 00:42:21.710
What is our carb strategy?
00:42:21.949 --> 00:42:24.590
Yes, okay, that would have been a bit an easier way.
00:42:25.309 --> 00:42:27.309
What are the answers people want to know?
00:42:27.630 --> 00:42:28.029
Uh-huh.
00:42:28.110 --> 00:42:28.590
Yeah.
00:42:28.909 --> 00:42:36.829
So, yeah, depending on how closely we're working with riders and what the race is, we will do an individual prescription per the race.
00:42:36.989 --> 00:42:40.029
And the prescription will depend on things like duration.
00:42:40.590 --> 00:42:45.789
Um, so like shorter races, shorter races, you don't need as many carbs.
00:42:45.949 --> 00:42:52.670
Like this is something I've seen a lot of the times they're eating for a two-hour race the same they would as a five-hour race.
00:42:52.750 --> 00:42:57.230
And like those carbs are not even getting to where they need to go that quickly.
00:42:57.550 --> 00:42:57.949
Yeah.
00:42:58.190 --> 00:43:03.389
Um, so yeah, it'll depend on duration, intensity, but even things like tactics.
00:43:03.469 --> 00:43:21.469
I think that's a really fun part of the job is the sport directors will make a race strategy and that will influence our nutrition recommendations for that stage based on um the course, but also like when the athlete, when the rider needs to be doing certain things during the race.
00:43:21.789 --> 00:43:24.029
So those all those factors.
00:43:24.269 --> 00:43:37.230
But this year we have, well, this season we've integrated some performance testing where we're actually measuring the oxidation rate of the carbohydrates the athletes are taking in, the riders are taking in.
00:43:37.630 --> 00:43:44.509
And our super, super fascinating and incredibly helpful for us.
00:43:44.909 --> 00:43:51.150
Um, so we contract with a company called, I'm gonna say it wrong, so I'm not gonna say that.
00:43:52.269 --> 00:43:58.909
You don't need to say is it like a foreign, is it a it's it's British, it's a British company.
00:43:59.230 --> 00:44:01.630
Um Exo Analytics, I believe, is the name.
00:44:01.869 --> 00:44:07.150
And so essentially we use Is it a carbon tracer or like something that they're inject?
00:44:07.309 --> 00:44:08.190
Yeah, okay, yeah.
00:44:08.590 --> 00:44:20.349
We use a breath test, so we send them breath samples, and then we also do metabolic heart testing to assess like their um, yeah, their oxygen to carbon dioxide output.
00:44:20.509 --> 00:44:20.989
Yep.
00:44:21.230 --> 00:44:31.150
Um so through that we can see how many grams of carbohydrate the rider is actually oxidizing in that time period.
00:44:31.309 --> 00:44:39.389
So we'll give them a hundred and twenty gram or a hundred and sixty gram bottle of carbs and see how many of those carbs are actually oxidizing.
00:44:39.550 --> 00:44:43.150
And Chris, it is it is like super, super interesting.
00:44:43.309 --> 00:44:43.630
Yeah.
00:44:43.869 --> 00:44:55.550
Um the main driver we found, and this isn't like this is this is common knowledge in the literature, but one of the main drivers to how many carbs people can take in.
00:44:56.349 --> 00:44:59.550
Is um gut uh gut training.
00:44:59.869 --> 00:45:00.190
Right.
00:45:00.429 --> 00:45:09.309
So if somebody two or three times a week for two to three weeks is practicing taking in higher amounts of carbs, they will be able to oxidize more.
00:45:09.469 --> 00:45:10.750
So we'll do that.
00:45:10.829 --> 00:45:18.590
We'll do a gut training regimen and then have them do the um the carb oxidation testing.
00:45:18.829 --> 00:45:31.389
But some riders, like they are taking in 120, 160 grams of carb in the uh in this specific formula, and they might only be oxidizing like 75 of those grams.
00:45:31.550 --> 00:45:31.789
Yeah.
00:45:32.029 --> 00:45:36.509
Other athletes, we've seen up to 170 grams of carb oxidized.
00:45:36.829 --> 00:45:38.909
Dang, that is insane.
00:45:39.789 --> 00:45:43.070
So that the variability rider to rider is massive.
00:45:43.389 --> 00:45:49.070
It's massive, um, and it's beyond even what we understand in the literature, in my opinion.
00:45:49.550 --> 00:45:49.869
Yeah.
00:45:51.309 --> 00:45:52.269
So cool.
00:45:52.750 --> 00:45:53.710
Oh my goodness.
00:45:54.190 --> 00:45:56.989
Wow, that is so great that you have access to that kind of stuff.
00:45:57.150 --> 00:46:05.389
Because I mean, from what I've seen, I've only seen it in the literature of like, yeah, have this uh very specific carbon treasure that you're gonna ingest.
00:46:05.869 --> 00:46:10.670
Um, dang, I wonder, I wonder how I'm like thinking to myself, I'm like, how would we be able to get that?
00:46:10.829 --> 00:46:12.909
But also, we don't work with any pro athletes.
00:46:13.230 --> 00:46:13.469
Right.
00:46:13.710 --> 00:46:15.230
No, it's not so their job necessarily.
00:46:15.550 --> 00:46:17.869
No offense, y'all, but I don't want to help you in that.
00:46:17.949 --> 00:46:23.789
Like, that's that's I know you want to do well in your races, but is that the next level to go to?
00:46:26.029 --> 00:46:28.269
I guess it depends on your goals, right?
00:46:28.829 --> 00:46:32.670
So I think there's a couple like important pieces of context here.
00:46:32.750 --> 00:46:36.989
Like, first off, gut training is like does help.
00:46:37.230 --> 00:46:42.590
So, like if you are planning to try to take to push the limits, you need to do the gut training.
00:46:42.670 --> 00:46:48.029
You can't just do like whatever in training and then try to go to a race and do a bunch of carbs.
00:46:48.190 --> 00:46:48.509
Yeah.
00:46:48.750 --> 00:47:00.829
Um, but also, I mean, these athletes, I think even I didn't fully understand the gap between how like the the performance of an amateur to a professional.
00:47:00.989 --> 00:47:06.750
I mean, some of the men's riders are burning 1200 kilojoules an hour, like on a regular ride.
00:47:06.829 --> 00:47:15.389
Like they're just uh we we've been having this uh discussion, our coaches meaning kilojoules to kilocalories, which so many people are like, is is kilocalories a calorie?
00:47:15.630 --> 00:47:20.269
Kilocalories, yes, is a calorie in the general mind, but not big C calories.
00:47:20.349 --> 00:47:21.389
So it's a little different.
00:47:21.630 --> 00:47:25.949
But um, can you give us an idea of kilojoules to kilocalories?
00:47:26.190 --> 00:47:28.029
Or what calories burned?
00:47:28.190 --> 00:47:28.429
Yeah.
00:47:28.509 --> 00:47:39.469
So yeah, and so kilojoul, um, we we the one of the reasons I taught I specifically did say this number is because it's used based on power meter data.
00:47:39.630 --> 00:47:49.309
So in cycling, if you have a power meter, you can measure the watts, the wattage that you're putting out, and that can translate into a kilojoul number.
00:47:49.789 --> 00:47:55.150
It does it can get really complicated very quickly as far as how all these calculations are made.
00:47:55.550 --> 00:48:00.349
And I will tell you like at the high level, we we try the best we can.
00:48:00.429 --> 00:48:05.550
We're constantly learning and changing how we do it based on the formulas that different things use.
00:48:05.789 --> 00:48:17.070
But like training peaks will use a different formula than Hexis that will use a different formula than the power meter, that will use a different formula than the head unit that the power meter data is going into.
00:48:17.469 --> 00:48:22.750
So you have all of these inputs as far as how this data is getting calculated.
00:48:23.070 --> 00:48:32.750
Um, but that being said, um, when you have the raw number of a kilojoul, it's almost a one-to-one for the kilocalorie.
00:48:32.989 --> 00:48:37.389
But one important factor is the efficiency factor of the rider.
00:48:37.630 --> 00:48:38.909
Do you use this, Chris?
00:48:39.309 --> 00:48:43.550
We the we're just getting into this piece of data.
00:48:43.789 --> 00:48:44.110
Yeah.
00:48:44.670 --> 00:48:44.989
Yeah.
00:48:45.309 --> 00:48:52.349
So what we do know for sure is that athletes that are really well trained are more efficient.
00:48:52.590 --> 00:49:02.670
So that means the number of calories they're burning is going to be a lot closer to the kilojoules that they're actually putting out.
00:49:02.829 --> 00:49:09.469
Because when you put out a certain number of kilojoules, the body is also giving off heat and all these other facts.
00:49:09.949 --> 00:49:11.469
Much of it is lost, basically.
00:49:11.630 --> 00:49:17.070
The amount of energy you put into your petals to produce the work is like hardly anything.
00:49:17.309 --> 00:49:18.509
Always reminds me of that.
00:49:18.670 --> 00:49:20.269
Um, have you seen that track athlete?
00:49:20.349 --> 00:49:30.110
And I feel bad that I don't remember his name, who just puts out this like massive quantity of he's basically sprinting to try to power a toaster.
00:49:30.509 --> 00:49:37.630
And the amount of effort that he has to put in to power this little itty bitty toaster is like unreal, right?
00:49:37.949 --> 00:49:46.750
So yeah, I'm so sorry, you guys, that all of your work is not translating into forward, but we keep writing, right?
00:49:46.829 --> 00:49:48.989
So keep writing, yeah.
00:49:49.309 --> 00:49:57.389
So looking at efficiency and how well they're oxidizing carbs and um kilojoules, kilocalories, how does that all translate?
00:49:57.550 --> 00:49:58.590
Wow, this is so fun.
00:49:58.829 --> 00:50:00.670
Yeah, we do the best we can, honestly.
00:50:00.750 --> 00:50:06.190
Um, and and another takeaway here is that none of these numbers are 100% accurate, right?
00:50:06.269 --> 00:50:15.389
Like we are all as scientists, as medical professionals, as nutritionists, we're doing the best we can with the data we have, but it's still at the end of the day.
00:50:15.469 --> 00:50:19.469
We're like estimating how many body how many calories the body is actually burning.
00:50:19.710 --> 00:50:21.550
Yeah, yeah, yeah.
00:50:21.869 --> 00:50:24.590
Um, Kristen, we have so many more things to go over.
00:50:24.670 --> 00:50:36.909
So I'm I'm gonna be so curious to see how our audience reacts and what additional follow-up questions we might have, or even getting more into like having a separate session just on perimenopause and menopause.
00:50:37.389 --> 00:50:40.110
Yes, okay, yes, I love that idea.
00:50:40.750 --> 00:50:42.429
All good things.
00:50:42.670 --> 00:50:52.590
Um, and just real quick, so we're we're recording this on a Tuesday, and the Tour de France Femme just finished.
00:50:53.070 --> 00:50:55.949
Um and and you're in Colorado, right?
00:50:56.269 --> 00:50:57.070
Right now, yes.
00:50:57.789 --> 00:51:00.269
Right now, okay, but does that mean you're going someplace?
00:51:00.590 --> 00:51:01.869
Very soon.
00:51:02.509 --> 00:51:06.829
Uh I've yeah, I travel a lot for work, so it's really exciting.
00:51:06.909 --> 00:51:08.429
But I am based in Colorado.
00:51:08.670 --> 00:51:09.389
That is so cool.
00:51:09.469 --> 00:51:11.070
Okay, where are you going next?
00:51:11.389 --> 00:51:15.150
Um, next I'm going to the Philly Classic, which is in Philadelphia.
00:51:15.230 --> 00:51:18.110
So I'm doing some domestic travel and that'll be fun.
00:51:18.269 --> 00:51:34.909
Um, EF will be there, but I'll actually be working with a composite team, which is like a fun side project I'm doing with Jack Rue, um, which is a uh clothing kit uh cycling clothing company that is sponsoring a women's team to do this race.
00:51:35.230 --> 00:51:35.630
Cool.
00:51:35.789 --> 00:51:36.429
Very cool.
00:51:36.590 --> 00:51:37.630
So exciting.
00:51:37.869 --> 00:51:46.670
What do you think uh what do you think we need to do as spectators or athletes to be able to support women's cycling?
00:51:47.630 --> 00:51:48.829
That's a great question.
00:51:48.989 --> 00:51:55.389
I mean, it's it, I would say it's a relatively easy sport to follow.
00:51:55.550 --> 00:51:58.750
Like you can look up results online for free.
00:51:58.989 --> 00:52:06.670
And the main platforms that stream cycling are Peacock and Flow Sports or Flowbikes.
00:52:06.829 --> 00:52:12.190
And so a lot of people already have a Peacock subscription either for the Olympics or other sports.
00:52:12.429 --> 00:52:20.269
So, in addition to that, like following the teams on social media and as best you can show up to the races in person.
00:52:20.429 --> 00:52:24.509
Uh, that is also a fun thing about cycling, is it's free to go to the races.
00:52:24.670 --> 00:52:27.710
Like you might not see a ton of it, but it's it's free to go.
00:52:28.029 --> 00:52:28.670
Yeah.
00:52:28.909 --> 00:52:31.389
Um, any plans for the Olympics?
00:52:31.550 --> 00:52:37.550
I know that's a little bit away, but maybe or like maybe okay.
00:52:37.869 --> 00:52:38.029
All right.
00:52:38.110 --> 00:52:43.630
I mean, I will definitely be working with athletes individually uh for the Olympics.
00:52:43.710 --> 00:52:47.550
Like I have a handful of athletes that are likely going to be selected.
00:52:47.710 --> 00:52:47.949
Yeah.
00:52:48.029 --> 00:52:51.710
Um, but I don't know if I'll like go in person.
00:52:51.869 --> 00:52:54.989
Although my brother does live in Long Beach in LA.
00:52:55.150 --> 00:52:57.309
So I would have an inn there, which would be good.
00:52:57.550 --> 00:52:57.789
Yeah.
00:52:57.949 --> 00:53:01.869
I've heard some of the some sports are getting pricey already.
00:53:02.029 --> 00:53:08.509
So hopefully uh cycling and certainly travel on too are not as expensive.
00:53:08.670 --> 00:53:11.309
But um, and I've always toyed around with this.
00:53:11.389 --> 00:53:13.469
Like, how fun would it be to go to the Tour de France?
00:53:13.550 --> 00:53:14.989
Like, where where should we stand?
00:53:15.070 --> 00:53:16.190
Where are the coolest places?
00:53:16.269 --> 00:53:19.630
It looks like the finish line is neat, but like insider's view.
00:53:19.869 --> 00:53:20.590
Where should we go?
00:53:20.909 --> 00:53:21.789
Insider's view.
00:53:22.029 --> 00:53:29.710
Um, so I know in 2027 the Grand Depart, so the beginning of the women's tour starts in actually in in the UK.
00:53:30.509 --> 00:53:37.789
So that's a fun fact about the tour, is it doesn't it's not always in France, the Tour de France is not always in France the whole time.
00:53:37.949 --> 00:53:40.829
Um this year the women's race started in Switzerland.
00:53:41.230 --> 00:53:42.429
Yeah, Geneva, right?
00:53:42.670 --> 00:53:44.349
I think yeah, cool.
00:53:44.750 --> 00:53:45.789
Geneva area.
00:53:46.029 --> 00:53:58.110
And I mean, if I if I were gonna do it, I would first look up the courses and see if there's side trips I want to do that are near the race.
00:53:58.590 --> 00:53:58.989
Yeah.
00:53:59.150 --> 00:54:09.150
Um, as a spectator, like usually the most fun places are going to be on the the main climbs of the queen stage or the hardest stage of the race.
00:54:09.230 --> 00:54:15.710
So this year for the women, it was the tourmal, which was um near the end of the the race.
00:54:15.869 --> 00:54:27.630
And so the the major climbs when the riders are going slower, there's that's where you see a lot of those photos where there's fans like swarming the road and there's thousands of people.
00:54:27.949 --> 00:54:31.150
I used to feel like those people have such chutzpah.
00:54:31.309 --> 00:54:36.429
I would be terrified to get in a rider's way, like that would stress me out.
00:54:36.590 --> 00:54:41.469
So I don't know if I could run alongside them like half naked, wearing a flag behind me.
00:54:41.630 --> 00:54:44.190
I mean, good on them, but I couldn't do it.
00:54:44.909 --> 00:54:54.670
I think uh I I think the women's race has a quite a bit more like respectful uh spans than the men's races.
00:54:55.230 --> 00:55:00.829
Okay, okay, well said a reason to go to the women's Tour de France, uh, as opposed to the men's.
00:55:00.989 --> 00:55:03.550
It's it's a little bit lower key and more manageable.
00:55:03.710 --> 00:55:08.349
You don't have to camp up on the turmoil for three days to get a spot.
00:55:08.509 --> 00:55:23.389
You can go there the day before the day of and um and make it a really fun experience and do a side trip and likely a really beautiful area because that's that's one of the things about cycling, about road that's so wonderful, is it's always in these incredibly beautiful areas.
00:55:24.190 --> 00:55:24.829
Love that.
00:55:25.070 --> 00:55:26.509
Such great tips, Kristen.
00:55:26.670 --> 00:55:30.110
This was such a fun conversation, and uh I hope to have you back.
00:55:30.429 --> 00:55:31.949
Yes, very excited.
00:55:32.190 --> 00:55:33.630
Yeah, thanks so much for having me.
00:55:33.869 --> 00:55:34.670
Yes, awesome.
00:55:34.750 --> 00:55:39.789
All right, so if people want to get a hold of you or they want to follow you, you also put out a really great newsletter.
00:55:39.869 --> 00:55:45.550
It's got like fun little recipes, and it's not like I don't, it looks like you are photography too.
00:55:45.789 --> 00:55:47.309
Like, here's the thing I'm meeting, right?
00:55:47.630 --> 00:55:48.509
It's very homemade.
00:55:48.590 --> 00:55:49.869
Uh yeah, totally.
00:55:50.110 --> 00:55:50.349
Yeah.
00:55:50.429 --> 00:55:52.269
So how how can people get a hold of you?
00:55:52.509 --> 00:55:58.429
Yeah, so um, I think the easiest way is my website, which is sportsnutritionforwomen.com.
00:55:58.989 --> 00:56:05.150
And I have uh three other practitioners that work with me in my practice, which is really fun.
00:56:05.469 --> 00:56:14.349
So um I work with EF right now as one of my jobs, but I also work with clients um privately in my private practice.
00:56:14.590 --> 00:56:25.070
And we also have an e-course, a sports nutrition for women e-course, and have some modules specific to um different life stages and different sports.
00:56:25.230 --> 00:56:30.829
So quite relevant for primarily endurance athletes, but we have some other sports in there as well.
00:56:30.989 --> 00:56:34.590
And then, yeah, my website is the best way to get a hold of me.
00:56:34.829 --> 00:56:35.630
Very cool.
00:56:35.949 --> 00:56:48.829
Kristen Arnold, thank you so much for all of your insights into a behind the scenes in the life of a dietitian, of a professional cycling um dietitian as well as an ex professional cyclist.
00:56:48.989 --> 00:56:50.829
And uh, this was super inspiring.
00:56:50.989 --> 00:56:51.710
Thank you so much.
00:56:51.949 --> 00:56:52.909
Yes, thanks, Chris.