ABSTRACT
Sports nutrition is a science that has existed for thousands of years. In this regard, the Greek philosopher Pythagoras of Samos (who lived from 580 to 500 BCE) has been touted as the ™rst person to train athletes on a meat diet because he realized the need for extraneous protein consumption to support the demands of athletic participation (Grivetti and Applegate 1997). Furthermore, Greek athletes who preceded Pythagoras were known for consuming a diet consisting of dry ™gs, moist cheese, and wheat in order to support the increased demands imposed by training. Nearly two and one-half millennia later, scientist Paul Schenk observed the diets of Olympic athletes participating in the Berlin Games of 1936. Interestingly, Schenk reported that the typical pre-event meals of endurance athletes consisted of highcarbohydrate foods including porridge, shredded wheat, corn ªakes, and pasta, and that athletes averaged macronutrient intakes of 320 g of protein, 270 g of fat, and 850 g of carbohydrates per day (Grivetti and Applegate 1997), although these dietary patterns were left to the discretion of the athletes.
