Discussing key muscle groups, ground contact, stride length, stride frequency triade, plyometrics and home based calf and quad exercises.
Bullet Proof Backs Series 10 March 12:30pm
Discussing the relationship between lumbar stability and thoracic and hip mobility, activation and trunk strength.
The Rotating Athlete Series 17 March 12:30pm
Discussing commonly observed compensations such as reduced T-spine mobility, reduced LPHC function and over pronation of the knee. Mobilising hip and thoracic, activating the foot and disassociating upper and lower body.
Youth S&C Series 24 March 12:30pm
Myth busting and discussing peak height velocity, learning to train, fundamental movement patterns and training for the demand of the environment.
COVID-19 has created change and this can be disruptive to all our behaviours, including eating. Some people will have experienced increased anxiety, this can impact eating. For wellbeing it is vital that a new norm is created, with routine and planning at the core.
Stick to planned eating times – breakfast,
lunch and dinner, you may also want to schedule in a small mid morning and mid
afternoon snack. Without set meal times one is likely to graze all through the
day. Foods chosen for grazing tend to veer towards sweeter foods such as
biscuits and other quick fixes such as crisps, both low in health supporting vitamins
and minerals. It could also lead to a higher overall calorie intake or a diet
too high in carbohydrate and low in protein.
Know in advance what you are going to eat; you
may need to make some changes depending on what is available in the
supermarkets but still have a plan. This is particularly important for lunch.
The majority of the country is now working from home. Taking a break mid day,
having to then decide what to cook from the contents of the fridge or cupboard,
then cook it, can seem like a huge effort. Everyone has been there – 5 minutes
staring into the fridge to then decide on a ‘keep you going’ cup of coffee and
biscuit. Lunch needs to have been pre-made or super quick.
Here are four lunch solutions that may work
Homemade soup – batch cook soup that includes both protein and vegetables. Either freeze in individual portions or keep in the fridge and use over the next couple of days. bbcgoodfood.com has some great soup recipes.
Salads – make a salad up the evening before and store in the fridge, in an airtight container. Large jars are perfect for this – add a layer of carbohydrate such as wholemeal pasta, rice, couscous, quinoa, beans or roasted sweet potato cubes, add a layer of protein, fill to the top with a variety of salad vegetables leaving just a little room for a teaspoon of seeds and a little dressing. When ready to eat, give the jar a shake and delve in (saving on washing up!).
Cook extra the night before – think ahead, when cooking dinner make extra for lunch the next day.
Eggs – eggs are the ultimate fast food. Poach, scramble, boil or make into an omelette, just remember to serve with vegetables or salad. Frozen spinach is a super quick way to add veg.
Why is this important? The disruption caused by COVID-19 has proven not to be here for the short-term. It’s fine for a week or two such as on holiday, to eat and drink what we want but months of a diet high in sugar, saturated fat and salt, low in vitamins, mineral, antioxidants, phytonutrients and fibre is long enough to cause metabolic changes and increase risk of chronic diseases such as heart disease and diabetes.
Supporting the immune system in these COVID-19
times is also important. A healthy immune system needs fruit and vegetables.
Fresh, frozen and tinned (with no added sugar) are all fine. Target a minimum
of 5 a day – that’s one with breakfast, two with lunch and two with dinner. Or
one every time you eat – breakfast, snack, lunch, snack, dinner. For those that
don’t like veg, you may find them more palatable in a well blended soup. Also
important are the minerals iron, selenium and zinc. Good sources include low
fat red meat, shellfish, nuts, seeds, beans and pulses.
Another essential nutrient for the immune system is vitamin D. It is important to keep taking a 10µg vitamin D supplement (unless prescribed a higher dosage by your GP). During the warmer months we can synthesise vitamin D from the sun in the UK.
The relationship between gut bacteria and the immune system has been a hot area of scientific research in recent years. In particular the involvement of gut bacteria in inflammatory pathways. There is less published research on gut bacteria and viruses. It is known that some viruses attach to molecules from gut bacteria which make viral infection possible. As we know that ‘good’ gut bacteria is important to long term wellbeing and unhealthy diets do not create a conducive environment for the colonisation of good gut bacteria. We can add good bacteria to our gut through foods such as live yogurt, kefir and fermented foods such as pickles and miso soup. But good bacteria thrives off fibre, especially in foods such as leeks, onions and garlic. And with social distancing there is no reason to hold back on the garlic (unless you have IBS of course)!
For some people COVID-19 has given them the gift of time. Why not use this opportunity to try new foods and experiment with new recipes. Share photos with us, we would love to see your creations!
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