Vicky Pons

 

 


 

Vicky Pons is currently working as the Head of Physiology and Nutrition Department in the High Performance Centre of San Cugat(Barcelona), carrying out the athletes monitoring, including functional valuation, giving physiological advices and nutritional strategy propositions for their training, competition and recovery. Collaborating as the Professor in Sport Medicine Physicians School and of Master of Sport Nutrition hold by the University of Barcelona. In this course, Vicky tells us about the nutrition and how it has been adapted to ocean sailing.




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Apr 20th 2015

Eating well in a round the world regatta is no easy task. On one hand, the nutritional requirements are incredibly high, and on the other the foodstuffs taken on board must weigh as little as possible, withstand a moist environment with huge variations in temperature and be storable in a safe and organised manner. Nutritional content needs to be high and to respond to the requirements of incredible physical and mental strain, often in extreme climate conditions. In this course you will learn about the types of food taken on board for a Barcelona World race, how menus are designed, and incorporating freeze-dried foods, which continue to maintain their organoleptic qualities despite undergoing manipulation to ensure they weigh as little as possible and are long-lasting and stable.

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