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Runners, especially those training for long distances such as marathons, should consume .5 to .75 grams of protein per pound of body weight. Good sources of protein are fish, lean meat, poultry, beans, nuts, whole grains, egg whites, low-fat milk, low-fat cheese and some vegetables.
Experimenting in your training with eating and running will let you know just how much you are able to eat before a run. For the best training results though, allow three to four hours after eating before running, especially if the workout calls for some intensity. All the best, Susan Paul, MS. Susan Paul has coached more than 2,000 runners and is an exercise physiologist and program director for the Orlando Track Shack Foundation.