Here are excerpts from the United States Olympic Committee's Nutrition and Meal Planning Guide: Nutrition Requirements for the Training and Competition, by USOC sports dietitians Adam Korzun, Karen Daigle, Susie Parker-Simmons and Bob Seebohar, provided for chefs at hotels and other venues where Olympic athletes will be eating on the road. “The menu is an antioxidant-rich menu which includes fruits and vegetables, whole grains, heart healthy fats and a variety of lean protein. “With regard ...

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