Eat to win

Sports nutrition isn't just about calories. It's about strategy, consistency, and care. It's about understanding that performance begins long before the starting whistle blows. Naroa Goenaga knows this well. A third-year marketing student, she is an ice hockey player (she has been skating since she was five years old) and trains four days a week. The physical demands are high, and over time, she has learned that what she eats directly influences how she feels on the ice. "I notice that I have more stamina and recover better after each training session. I really notice the difference between eating well and eating poorly," she says.

Naroa is part of the Sports Talent Program at the University. This program, in partnership Schools , provides comprehensive support to students, guiding them in their professional, academic, athletic, and staff development so that they can effectively balance their programs of study competitive internship . This support also includes nutritional counseling. Under the supervision of a professor, this counseling is carried out by students in Diploma Sports Nutrition program.

Like Augusto Branchi. "What motivated me to pursue this diploma understanding how nutrition can improve athletic performance," he explains. In his case, this theory also comes to life when working with real athletes. "By applying the methodologies we learn in class, we see what we are studying reflected in practice," he says.

An enquiry goes beyond weight control

work with the athletes in the program begins with a enquiry . "We ask a series of questions to get to know the athlete: their lifestyle habits, training programs, what they usually eat, and what goal ," he explains. Added to this is a body composition study. With all this information, personalized dietary guidelines are developed for both training days and rest days. Reviews are conducted every two or three months, "to allow time for adaptation," although contact is contact limited to these formal appointments.

When designing these plans, Augusto takes into account the amounts and types of nutrients, the foods that the athlete feels most comfortable with, their study and training schedules, and any medical conditions, intolerances, or allergies they may have. He emphasizes something important: "There is no specific subject for athletes to perform well. Each person is different and will need a diet plan based on their own needs," all of which is backed by scientific evidence.

It's about changing habits. That's what the advice Naroa receives is aimed at. "Before, I would come home tired from training and eat little or nothing for dinner because I was too lazy," she confesses. "I also ate little fruit because I didn't feel like it after eating." Now that has changed. "It's better to discipline food because it gives better results when competing, rather than giving up and eating poorly," she reflects. Before each training session, Naroa has fruit for a snack, and before competitions she has a clear ritual: "Lots of pasta and, without fail, more than one piece of fruit."

From a clinical point of view, Augusto points out that one of the main indicators of poor nutrition is not weight, but how the body responds: frequent injuries or feelings of fatigue during internship are warning signs. "The nutrients we ingest are what the body uses, both as energy for physical activity and for the proper recovery of the systems affected after exertion."

Debunking myths

Another thing that Naroa has been clear about since she started watching what she eats is that it is necessary to debunk one of the most widespread myths: that exercising allows you to eat anything without consequences. "Exercise does not compensate for a poor diet. The quality of nutrients is essential for recovery, performance, and overall health."

Augusto agrees on the importance of not getting carried away by what you hear without professional backing. In an environment where quick advice and miracle solutions abound, specialized support makes all the difference.

final, athletic performance is built both inside and outside of training. And often, the difference lies in what's on the table.